Grilled Lemon Shrimp with Pesto Couscous
There’s something magical about the first warm breeze of summer that immediately transports me back to my grandmother’s backyard. I can still hear the sizzle of her grill and see the vibrant colors of fresh vegetables and herbs all around. That sweet nostalgia is what inspired me to create this Grilled Lemon Shrimp with Pesto Couscous. The bright flavors of lemony shrimp paired with the herby richness of pesto couscous remind me of those cherished family gatherings. It’s the kind of meal that makes your heart smile and your taste buds dance. And trust me, this recipe is not just a feast for the senses; it’s also a breeze to whip up for dinner! I can’t wait to share it with you!
Why You’ll Love This Recipe
- Quick prep and minimal cleanup: This dish comes together quickly, letting you enjoy more time with loved ones.
- Family favorite: The comforting flavors of grilled shrimp and pesto will have everyone clamoring for seconds.
- Fresh and healthy: Packed with wholesome ingredients, it’s a guilt-free meal that doesn’t skimp on flavor.
- Versatile: Perfect for summer BBQs, weeknight dinners, or even a special occasion.
Ingredients
For this delicious recipe, you’ll need the following ingredients:
- Raw, deveined shrimp (I love using jumbo shrimp for that satisfying bite)
- Olive oil (essential for marinating and grilling)
- Fresh lemon zest (for that bright, zesty flavor)
- Garlic cloves (minced for a savory kick)
- Crushed red pepper flakes (for a hint of heat)
- Cherry tomatoes (ideal for skewering)
- Fresh basil (not just for serving, but for that aromatic flavor)
- Lemon wedges (for an extra sprinkle)
- Pesto couscous (a delicious side dish I’ll guide you to make)
- Parmesan cheese (adds a nutty depth)
- Toasted pine nuts (for that lovely crunch)
- Kosher salt and freshly ground pepper (to bring out all the flavors)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get cooking! First, I recommend preheating the grill to the highest setting while we prepare the shrimp. In a mixing bowl, combine the olive oil, lemon zest, minced garlic, and red pepper flakes. This mixture will ensure every shrimp is packed with flavor. Toss in the shrimp and coat them well, adding a sprinkle of salt and pepper to enhance the taste.
Let the shrimp marinate for about 10 to 15 minutes while the grill heats up. If you’re feeling efficient, this is also a great time to start cooking your couscous! Just follow the package instructions, and you’ll have perfectly fluffy couscous within 15 minutes. And don’t forget to keep an eye on those tiny but oh-so-delicious pine nuts! Toast them in a skillet over low heat for about five minutes until golden and fragrant.
Now, let’s skewer those shrimp! Not only does this make them easier to handle on the grill, but it also prevents any pieces from overcooking. Feel free to include cherry tomatoes on the ends of your skewers for a pop of color and flavor.
Lay the skewers directly on the grill. Grill them for about 2 to 3 minutes. Once you see them start to turn opaque and pink, insert a turn and grill for another 1 to 2 minutes. The smell will be heavenly! Once done, carefully transfer the shrimp to a baking sheet to let them cool slightly.
Now for the pièce de résistance: the pesto! In a food processor, combine the fresh basil, grated parmesan, toasted pine nuts, and garlic. Pulse until you form small crumbs. With the motor running, gradually add in olive oil until you achieve that velvety consistency. Season with salt, pepper, and a touch of crushed red pepper to taste.
Stir a generous ¼ cup of your fresh pesto into the couscous. Make sure to taste and adjust the seasoning as you see fit. Serve the couscous on a lovely plate or in a large bowl, and top it with your shrimp skewers. Sprinkle fresh basil and drizzle with more pesto. Ready to dig in? Don’t forget that spritz of lemon on top for extra zing!
Pro Tips for Making This Recipe
- Always start with a clean grill; it prevents sticking and promotes those beautiful grill marks.
- If shrimp are overcooked, they can become rubbery. Keep a close eye and remove them from the grill as soon as they’re opaque and pink.
- Don’t walk away from toasting pine nuts! They can go from perfect to burnt in seconds.
- Feel free to experiment with other vegetables on the skewers — zucchini or bell peppers would work beautifully.
How to Serve
This grilled lemon shrimp with pesto couscous pairs wonderfully with a refreshing mixed green salad or some grilled asparagus. If you’re thinking about drinks, a crisp white wine or a sparkling lemonade would lighten the mood perfectly. Whether it’s an outdoor family gathering or a cozy evening at home, this meal is sure to delight!
Make Ahead and Storage
If you’re planning a busy week, you can prep the pesto in advance — it keeps well in the fridge for about a week and also freezes like a dream for up to three months! Cooked shrimp can be stored in the fridge for up to two days, but I must say, this dish is best enjoyed right after cooking for maximum freshness and flavor. If you find yourself with leftovers, they taste just as delightful the next day, making them perfect for quick lunches.
FAQ
Can I make this gluten-free? Yes, you can substitute traditional couscous with gluten-free quinoa or rice.
What if I don’t have fresh basil? While fresh basil is ideal for pesto, you can use store-bought pesto for a quick alternative!
Can I use an air fryer or slow cooker instead? While grilling brings out the best flavors, you can absolutely use an air fryer for a quicker option, setting it to the temperature meant for grilling.
I hope this dish brings as much joy to your table as it does to mine. Let me know how it turns out — I’d love to hear from you!
Grilled Lemon Shrimp with Pesto Couscous
Equipment
- Grill
- Skewers
- Food Processor
Ingredients
Shrimp Marinade
- 2 pounds raw, deveined shrimp preferably jumbo
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon zest
- 2 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
For Skewering and Serving
- cherry tomatoes for skewering
- fresh basil for serving
- lemon wedges for spritzing
Pesto Couscous
- 4 cups fresh basil
- ½ cup finely grated parmesan cheese
- ⅓ cup toasted pine nuts
- 3 cloves garlic
- ½ to ¾ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon crushed red pepper
- 2 cups cooked couscous
Instructions
- Preheat the grill to the highest setting. In a bowl, combine olive oil, lemon zest, minced garlic, and red pepper flakes. Add shrimp, tossing to coat, and season with salt and pepper. Let sit for 10-15 minutes.
- Skewer the shrimp, adding cherry tomatoes if desired. Grill the skewers for 2-3 minutes on each side until shrimp are opaque and pink. Remove from grill and let cool slightly.
- To prepare pesto couscous, cook couscous per package instructions (about 15 minutes). Toast pine nuts in a skillet over low heat until golden and fragrant.
- In a food processor, combine basil, parmesan, toasted pine nuts, and garlic. Pulse until crumbly, then stream in olive oil until desired consistency is reached. Add salt, pepper, and red pepper flakes.
- Mix ¼ cup of pesto into the couscous, adjusting flavor as desired. Serve couscous on a plate, topped with shrimp skewers, fresh basil, and additional pesto. Finish with a squeeze of lemon.