As the sun begins to set and the summer breeze rustles through the trees, there’s nothing quite like the delightful aroma of grilled shrimp to elevate your evening. I remember one particularly warm night when the grill was fired up, and I felt the urge to create something fresh and vibrant. That’s when I crafted my Grilled Lemon Shrimp with Pesto Couscous—a dish that not only embodies the tastes of summer but also brings a sophisticated charm to any weeknight dinner.
With juicy shrimp marinated in zesty lemon and garlic drizzled over fluffy pesto-infused couscous, this meal is a quick yet impressive option for those busy evenings. Ready in just 40 minutes, it’s a fantastic solution for anyone weary of fast food, offering a deliciously light and satisfying alternative. Plus, if you’re lucky enough to have leftovers, you’ll find that the flavors only get better with time! Join me in bringing this simple yet irresistible dish from my kitchen to yours—let’s fire up that grill!
Why will you love Grilled Lemon Shrimp with Pesto Couscous?
Quick and Easy: This dish comes together in just 40 minutes, making it a lifesaver for busy weeknights without compromising on flavor.
Bright and Zesty: With lemon and garlic enhancing the shrimp, every bite bursts with refreshing flavor that screams summer.
Unique Twist: The pesto couscous adds a creative touch, transforming a simple meal into a delightful experience.
Crowd-Pleasing Comfort: Whether you’re cooking for family or entertaining friends, this dish is sure to impress everyone at the table.
Versatile Options: Want to switch it up? Easily substitute shrimp for chicken or tofu and use quinoa for a gluten-free base.
Elevate your weeknight dinners with this scrumptious recipe that tastes as good as it looks!
Grilled Lemon Shrimp with Pesto Couscous Ingredients
For the Shrimp
• Shrimp – Use the largest available for a satisfying bite.
• Olive Oil – Adds richness; avocado oil can be used as a substitute.
• Fresh Lemon Zest – Brightens the dish; fresh lime zest works too.
• Garlic Cloves – Freshly minced garlic elevates flavor; powdered garlic is a fallback.
• Crushed Red Pepper Flakes – Introduces subtle heat; omit for a milder version.
• Cherry Tomatoes – Optional for a burst of color; any small vegetable can be skewered.
• Basil (for serving) – Complements the shrimp’s flavor; spinach or arugula can be used instead.
• Lemon Wedges – Spritz before serving for an extra kick of freshness.
For the Couscous
• Couscous – This fluffy base pairs perfectly with the shrimp; quinoa can be used for gluten-free.
• Fresh Basil (for Pesto) – Essential for that authentic pesto flavor; parsley is a good alternative.
• Parmesan Cheese – Adds creaminess; for a dairy-free option, use nutritional yeast.
• Toasted Pine Nuts – Give the pesto a nutty profile; walnuts or pecans are great substitutions.
• Kosher Salt and Freshly Ground Pepper – Season to taste, enhancing all the flavors in this grilled lemon shrimp with pesto couscous.
How to Make Grilled Lemon Shrimp with Pesto Couscous
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Marinate the Shrimp:
In a bowl, combine olive oil, lemon zest, minced garlic, and crushed red pepper flakes. Coat the shrimp thoroughly and let it sit for 10-15 minutes while you preheat the grill. -
Prepare the Couscous:
Cook the couscous according to package instructions, which typically takes about 15 minutes. Enjoy the gentle aroma as it fluffs up! -
Skewer the Shrimp:
Thread shrimp onto skewers, making sure they’re evenly spaced. If desired, add cherry tomatoes for a pop of color and sweetness! -
Grill the Shrimp:
Preheat your grill to medium-high heat. Grill the shrimp skewers for 2-3 minutes on each side until they turn opaque and pink, showcasing those beautiful grill marks. -
Toast Pine Nuts:
In a skillet over low heat, toast the pine nuts for about 5 minutes. Stir occasionally until they become golden and fragrant, enhancing their nutty flavor. -
Make Pesto:
In a food processor, combine fresh basil, Parmesan cheese, toasted pine nuts, and garlic. Slowly stream in olive oil until you reach your desired consistency. Season with salt, pepper, and a pinch of crushed red pepper. -
Combine Couscous and Pesto:
Stir a portion of the prepared pesto into the cooked couscous, adjusting the flavor to your liking. Let those flavors meld beautifully. -
Serve:
On each plate, serve a generous portion of the pesto couscous, top with the grilled shrimp skewers, and garnish with fresh basil and lemon wedges for that extra zing!
Optional: Drizzle a little extra olive oil over the dish for added richness.
Exact quantities are listed in the recipe card below.
What to Serve with Grilled Lemon Shrimp with Pesto Couscous?
A delightful culinary experience awaits as you prepare this vibrant dish.
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Garlic Bread: The crusty, buttery goodness of warm garlic bread adds a satisfying crunch while soaking up the delicious juices from the shrimp.
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Mixed Green Salad: A refreshing salad with crisp greens and tangy vinaigrette adds brightness that complements the savory shrimp beautifully. Toss in some cherry tomatoes for added color and flavor!
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Grilled Asparagus: This tender, slightly charred vegetable brings a smoky flair to your plate that pairs perfectly with the grilled shrimp’s brightness.
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Lemon Sorbet: Clean and refreshing, a scoop of lemon sorbet serves as an aromatic palate cleanser, enhancing the meal’s zesty theme and leaving you feeling refreshed.
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White Wine Spritzer: A light, fizzy white wine spritzer complements the dish’s flavors while providing a refreshing, bubbly twist for those warm summer evenings.
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Quinoa Tabouli: This herby and textured salad made with quinoa instead of bulgur offers a gluten-free option, bringing a nutty flavor and balanced texture that pairs well with the shrimp’s brightness.
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Coconut Rice: Creamy coconut rice serves as a sweet and creamy base that contrasts beautifully with the tangy citrus notes of the shrimp, adding a tropical touch to your meal.
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Herbed Yogurt Sauce: A cool, creamy sauce with fresh herbs provides a creamy dip that can enhance each bite of shrimp while offering a refreshing balance to the dish.
Transform your meal into a feast that captures the essence of summer with these delightful pairings!
Grilled Lemon Shrimp with Pesto Couscous Variations
Feel free to bring your own flair to this delicious recipe with these fun twists!
- Chicken Swap: Replace shrimp with marinated chicken tenderloins for a heartier protein option.
- Tofu Delight: For a plant-based twist, use firm tofu, marinating it in the same lemon-garlic mix.
- Quinoa Alternative: Swap couscous for fluffy quinoa to make the dish gluten-free and add an extra protein boost.
- Veggie Skewers: Add bell peppers, zucchini, or mushrooms to your skewers for vibrant color and added texture.
- Spicy Kick: Include jalapeños or a dash of sriracha in your marinade for a spicy twist that excites the palate!
- Herb Infusion: Experiment with different herbs in your pesto; cilantro or mint can give an unexpected yet refreshing flavor.
- Citrus Zing: Try lime zest instead of lemon for a brighter, tangy kick that pairs well with shrimp.
- Nut-Free Option: Substitute pine nuts with sunflower seeds if there are nut allergies while still keeping that delightful crunch.
Expert Tips for Grilled Lemon Shrimp with Pesto Couscous
- Marinate Wisely: Limit marinating shrimp to 30 minutes max; longer can make them mushy due to the lemon.
- Skewering Advantage: Using skewers makes it easy to grill the shrimp evenly while preventing overcooking—a simple yet effective technique!
- Pesto Perfection: Toss the couscous with pesto while it’s still warm to help absorb the vibrant flavors of your grilled lemon shrimp with pesto couscous.
- Heat Balance: Adjust crushed red pepper flakes to taste for desired heat; start with a pinch if unsure.
- Flavor Build-Up: Always season each component separately—don’t forget to taste as you go for perfectly balanced flavors!
How to Store and Freeze Grilled Lemon Shrimp with Pesto Couscous
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure the shrimp is completely cooled before sealing to prevent condensation and sogginess.
Freezer: For longer storage, freeze the grilled shrimp and pesto couscous in separate airtight containers for up to 2 months. This helps maintain texture and flavor.
Reheating: Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until heated through. Add an extra drizzle of olive oil for moisture release when reheating.
Serving Suggestion: The flavors in this grilled lemon shrimp with pesto couscous are enhanced when served fresh, but leftovers make a delightful lunch or quick dinner option!
Make Ahead Options
These Grilled Lemon Shrimp with Pesto Couscous are perfect for meal prep enthusiasts! You can marinate the shrimp up to 24 hours in advance, allowing the flavors to deeply infuse while you go about your busy day. Additionally, you can prepare the pesto and store it in an airtight container in the refrigerator for up to 3 days; just make sure to cover it with a thin layer of olive oil to prevent browning. When you’re ready to serve, simply cook the couscous as per the instructions, grill the marinated shrimp for about 5-6 minutes, and then combine the couscous with the pesto for a delicious, quick dinner. Enjoy the time-saving benefits this thoughtful prep brings to your evenings!
Grilled Lemon Shrimp with Pesto Couscous Recipe FAQs
How do I choose the best shrimp for this recipe?
Absolutely! Look for shrimp that are firm to the touch and have a slightly salty ocean smell. They should be bright, moist, and have a glossy appearance. If you see any dark spots or off odors, it’s best to avoid those. Opting for the largest shrimp available not only enhances the visual appeal of your dish but also ensures a satisfying bite!
How should I store leftovers of grilled lemon shrimp with pesto couscous?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to allow the shrimp to cool completely before sealing to minimize condensation, which can lead to sogginess. When you’re ready for a hearty meal, just reheat gently!
Can I freeze grilled lemon shrimp with pesto couscous?
Definitely! For optimal freshness, I recommend freezing the shrimp and pesto couscous separately. Use airtight containers or freezer bags and label with the date. They can be stored for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge and then reheat them gently, adding a splash of olive oil to keep everything moist.
What should I do if my shrimp are overcooked?
If your shrimp end up a bit overcooked and rubbery, don’t fret! You can try to salvage them by tossing them in a little olive oil, lemon juice, and fresh herbs before serving. This can help add moisture and flavor. In the future, keeping a close eye while grilling and sticking to the cook time of 2-3 minutes per side will help you avoid overcooking.
Is this dish suitable for those with dietary restrictions, like allergies?
Yes! This grilled lemon shrimp with pesto couscous can easily accommodate various dietary needs. For nut allergies, you can substitute pine nuts with sunflower seeds or omit them entirely. If you’re looking for a dairy-free option, using nutritional yeast in place of Parmesan works wonderfully. Always check ingredient labels to be sure the products meet your needs, and feel free to modify as needed!
Grilled Lemon Shrimp with Pesto Couscous for Easy Summer Nights
Ingredients
Equipment
Method
- In a bowl, combine olive oil, lemon zest, minced garlic, and crushed red pepper flakes. Coat the shrimp thoroughly and let it sit for 10-15 minutes while you preheat the grill.
- Cook the couscous according to package instructions, which typically takes about 15 minutes. Enjoy the gentle aroma as it fluffs up!
- Thread shrimp onto skewers, making sure they’re evenly spaced. If desired, add cherry tomatoes for a pop of color and sweetness!
- Preheat your grill to medium-high heat. Grill the shrimp skewers for 2-3 minutes on each side until they turn opaque and pink, showcasing those beautiful grill marks.
- In a skillet over low heat, toast the pine nuts for about 5 minutes. Stir occasionally until they become golden and fragrant, enhancing their nutty flavor.
- In a food processor, combine fresh basil, Parmesan cheese, toasted pine nuts, and garlic. Slowly stream in olive oil until you reach your desired consistency. Season with salt, pepper, and a pinch of crushed red pepper.
- Stir a portion of the prepared pesto into the cooked couscous, adjusting the flavor to your liking. Let those flavors meld beautifully.
- On each plate, serve a generous portion of the pesto couscous, top with the grilled shrimp skewers, and garnish with fresh basil and lemon wedges for that extra zing!
