Grilled Lemon Shrimp with Pesto Couscous
This delightful dish features perfectly grilled lemon shrimp served over a bed of flavorful pesto couscous, garnished with fresh basil and a spritz of lemon.
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.
Notes
The pesto can be stored in the fridge for a week or frozen for up to 3 months. Adjust the pesto quantity to your liking!