Shrimp with Lemon Couscous

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 pounds shrimp peeled (fresh or frozen)
  • 1/4 cup olive oil
  • sea salt and freshly ground black pepper to taste
  • 2 large lemons juiced and zested
  • 1 1/2 cups couscous cooked according to package directions
  • 1 large lime juiced
  • 1/2 cup chopped fresh basil
  • 1 cup halved cherry tomatoes


  • In a large bowl, add shrimp, 1 tablespoon olive oil, sea salt and freshly ground pepper to taste and juice and zest of 1 lemon. Marinate in the refrigerator for 20 minutes.
  • In medium bowl, add couscous, remaining olive oil, remaining lemon juice and zest, lime juice, basil, tomatoes and sea salt and freshly ground black pepper to taste. Stir to combine.
  • On an indoor or outdoor grill over medium heat, grill shrimp 2 to 3 minutes per side until cooked through. Toss shrimp with couscous.


SERVING SUGGESTION: Steamed broccoli.
VEGETARIAN: Use eggplant cut into 1-inch cubes instead of shrimp.
GLUTEN FREE: No changes necessary.
NUTRITION: 415 Calories; 12g Fat; 36g Protein; 38g Carbohydrate; 3g Dietary Fiber; 230mg Cholesterol; 231mg Sodium. Exchanges: 2 Grain; 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.
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