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Grilled Lemon Shrimp with Pesto Couscous Recipe
Ash Tyrrell

Grilled Lemon Shrimp with Pesto Couscous Recipe

I recently made this grilled lemon shrimp with pesto couscous, and honestly, it felt like a restaurant-quality meal right at home. The bright citrus flavor paired with juicy shrimp instantly won me over. What I loved most was how the herby pesto couscous balanced everything so beautifully.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined – fresh shrimp work best for juicy texture; avoid overcooked frozen shrimp
  • 2 tablespoons olive oil – helps the shrimp grill evenly and adds richness
  • 2 cloves garlic minced – fresh garlic gives a bold and aromatic flavor
  • 1 lemon zested and juiced – adds brightness and enhances the shrimp’s natural taste
  • ½ teaspoon salt – balances all flavors
  • ½ teaspoon black pepper – adds a mild heat
  • 1 cup dry couscous – cooks quickly and absorbs flavors beautifully
  • 1 cup chicken or vegetable broth – better than water for richer taste
  • ⅓ cup basil pesto – use fresh pesto for vibrant flavor instead of store-bought when possible
  • ¼ cup grated parmesan cheese – freshly grated melts better and adds depth
  • 1 tablespoon butter – gives couscous a silky texture
  • ¼ cup fresh herbs like parsley or basil – enhances freshness and color

Method
 

  1. Start by combining olive oil, minced garlic, lemon zest, and lemon juice in a bowl. Add salt and pepper, then mix everything well to create a flavorful marinade. Toss the shrimp in this mixture until they are fully coated.
  2. Let the shrimp sit for about 10–15 minutes so they absorb all the citrusy and garlicky goodness. This step makes a big difference in flavor.
  3. In a saucepan, bring the broth to a gentle boil and add butter. Stir in the couscous, then remove it from heat and cover it with a lid. Let it sit for about 5 minutes so it can absorb all the liquid.
  4. Once done, fluff the couscous with a fork and stir in pesto and parmesan. The result should be soft, fluffy, and packed with herby flavor.
  5. Heat your grill or grill pan over medium-high heat. Place the marinated shrimp directly on the grill or thread them onto skewers for easier handling.
  6. Cook each side for about 2–3 minutes until the shrimp turn pink and slightly charred. Be careful not to overcook them, as shrimp can become rubbery quickly.
  7. Add fresh herbs into the couscous and give it a gentle mix. Taste and adjust seasoning if needed. The couscous should be bright, slightly creamy, and fragrant.
  8. Serve the grilled shrimp on top of the couscous or alongside it. Drizzle any leftover lemon juice for an extra burst of freshness.

Notes

  • I always use fresh lemon juice instead of bottled—it makes the flavor pop more
  • Don’t over-marinate shrimp; I’ve found 10–15 minutes is perfect
  • I prefer grilling on skewers because it makes flipping shrimp easier
  • Adding a little extra pesto at the end gives a stronger herb flavor
  • I sometimes toss in roasted veggies for added texture and color