The first time I made this Grilled Shrimp with Couscous Salad, it was for a last-minute family barbecue. I was scrambling for something that felt light yet satisfying, impressive but not overly complicated. The sun was shining, the kids were playing, and the aroma of the grilling shrimp mixed with the fresh, zesty scent of the lemon-herb dressing just screamed summer. It was an instant hit! My husband, who can be a tough food critic, went back for seconds, and even my notoriously picky niece asked for the “shrimpy pasta” recipe. Since then, it’s become a staple in our household, perfect for warm evenings, potlucks, or even a healthy make-ahead lunch. The combination of smoky, succulent shrimp, fluffy, herb-infused couscous, crisp vegetables, and that vibrant dressing is just culinary magic. It’s a dish that looks and tastes like a gourmet meal but is surprisingly straightforward to prepare. Every bite is a delightful explosion of textures and flavors – the tender chewiness of the couscous, the satisfying snap of fresh vegetables, the juicy burst of cherry tomatoes, and the perfectly charred, flavorful shrimp. It’s a celebration of freshness, and I’m thrilled to share my version with you.

Ingredients

Here’s what you’ll need to create this vibrant and delicious Grilled Shrimp with Couscous Salad:

For the Grilled Shrimp:

• 1.5 lbs Jumbo Shrimp (16-20 count per pound): Peeled and deveined, tails on or off as preferred. Larger shrimp are ideal for grilling as they are less likely to overcook or fall through the grates.
• 3 Tablespoons Olive Oil: Extra virgin, for a rich flavor in the marinade.
• 2 Cloves Garlic: Minced finely. Fresh garlic provides a pungent, aromatic base.
• 1 Teaspoon Smoked Paprika: Adds a lovely smoky depth and color to the shrimp.
• 1/2 Teaspoon Dried Oregano: Contributes a classic Mediterranean herbaceous note.
• 1/4 Teaspoon Red Pepper Flakes (optional): For a gentle kick of heat; adjust to your preference.
• Zest of 1 Lemon: Bright, aromatic, and cuts through the richness.
• Salt and Freshly Ground Black Pepper: To taste, for seasoning the shrimp properly.

For the Couscous Salad:

• 1.5 Cups Pearl (Israeli) Couscous or Regular Couscous: Pearl couscous offers a chewier, larger grain, while regular couscous is finer and cooks more quickly. Both work beautifully.
• 1.75 Cups Vegetable or Chicken Broth (or water): For cooking the couscous, broth adds more flavor than plain water.
• 1 Tablespoon Olive Oil: For toasting the couscous slightly before adding liquid.
• 1 English Cucumber: Diced. Prized for its thin skin and minimal seeds, making it perfect for salads.
• 1 Red Bell Pepper: Diced. Adds sweetness, crunch, and vibrant color.
• 1/2 Cup Red Onion: Finely diced. Offers a sharp, pungent counterpoint; soak in cold water for 10 minutes to mellow its flavor if desired.
• 1 Cup Cherry or Grape Tomatoes: Halved or quartered if large. They burst with sweetness and juice.
• 1/2 Cup Kalamata Olives: Pitted and halved. Provide a briny, fruity, and distinctive Mediterranean flavor.
• 1/4 Cup Fresh Parsley: Chopped. Adds a clean, herbaceous freshness.
• 1/4 Cup Fresh Mint: Chopped. Lends a cool, aromatic lift to the salad.
• 1/4 Cup Crumbled Feta Cheese (optional): For a salty, tangy finish.

For the Lemon-Herb Dressing:

• 1/3 Cup Extra Virgin Olive Oil: The base of our vibrant dressing.
• Juice of 1 Large Lemon (about 3-4 Tablespoons): Freshly squeezed is key for the brightest flavor.
• 1 Tablespoon Dijon Mustard: Helps to emulsify the dressing and adds a tangy depth.
• 1 Clove Garlic: Minced very finely or grated.
• 1 Teaspoon Honey or Maple Syrup (optional): To balance the acidity of the lemon.
• Salt and Freshly Ground Black Pepper: To taste.

Instructions

Follow these steps carefully to assemble a truly memorable Grilled Shrimp with Couscous Salad. Breaking it down into manageable parts makes the process smooth and enjoyable.

Step 1: Marinate the Shrimp

1. If your shrimp are frozen, thaw them completely. Pat them thoroughly dry with paper towels; this is crucial for getting a good sear on the grill.
2. In a medium-sized bowl, combine the peeled and deveined shrimp with 3 tablespoons of olive oil, minced garlic, smoked paprika, dried oregano, red pepper flakes (if using), and the zest of 1 lemon.
3. Season generously with salt and freshly ground black pepper.
4. Toss everything together until the shrimp are evenly coated.
5. Cover the bowl and refrigerate for at least 20-30 minutes to allow the flavors to meld. Do not marinate for more than an hour, as the lemon zest can start to “cook” the shrimp, affecting its texture.

Step 2: Cook the Couscous

1. While the shrimp is marinating, prepare the couscous. If using pearl (Israeli) couscous: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until it becomes lightly golden and fragrant. This step enhances its nutty flavor.
2. Carefully pour in the vegetable or chicken broth (or water). Bring to a boil, then reduce the heat to low, cover the saucepan, and simmer for about 10-12 minutes, or until the liquid is absorbed and the couscous is tender.
3. If using regular couscous: Bring the broth (or water) to a boil in a saucepan. Once boiling, remove from heat, stir in the couscous and 1 tablespoon of olive oil. Cover and let it sit for 5-7 minutes, or until all the liquid is absorbed.
4. Once cooked, fluff the couscous with a fork. Spread it out on a baking sheet or a large plate to cool down more quickly and prevent it from clumping. This step is important for achieving a light, fluffy texture in your salad.

Step 3: Prepare the Vegetables and Herbs

1. While the couscous is cooking and cooling, chop and dice your vegetables: English cucumber, red bell pepper, and red onion. Halve or quarter the cherry tomatoes. Halve the Kalamata olives.
2. Finely chop the fresh parsley and mint.
3. Set all prepared vegetables and herbs aside in a large salad bowl. This bowl will eventually hold the entire salad, so ensure it’s big enough.

Step 4: Make the Lemon-Herb Dressing

1. In a small bowl or a jar with a tight-fitting lid, combine 1/3 cup extra virgin olive oil, the juice of 1 large lemon, Dijon mustard, finely minced or grated garlic, and honey or maple syrup (if using).
2. Whisk vigorously until the dressing is well emulsified and slightly thickened. Alternatively, if using a jar, seal the lid tightly and shake well.
3. Season with salt and freshly ground black pepper to taste. Remember that the shrimp and couscous will also be seasoned, so taste as you go. Set aside. You can make this dressing a day or two in advance and store it in the refrigerator.

Step 5: Grill the Shrimp

1. Preheat your grill (gas or charcoal) to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates thoroughly and lightly oil them to prevent the shrimp from sticking. You can do this by soaking a paper towel in a high smoke point oil (like canola or vegetable oil) and, using tongs, rubbing it over the hot grates.
2. If using wooden skewers, make sure they have been soaked in water for at least 30 minutes to prevent them from burning on the grill. Thread the marinated shrimp onto the skewers. If not using skewers, you can place the shrimp directly on the grill, or use a grill basket for smaller shrimp.
3. Place the shrimp skewers (or individual shrimp) on the hot grill. Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and slightly charred. Be careful not to overcook them, as they can become tough and rubbery very quickly. The internal temperature should reach 145°F (63°C).
4. Once cooked, remove the shrimp from the grill and let them rest for a couple of minutes. If using skewers, you can slide the shrimp off them.

Step 6: Assemble the Salad

1. To the large salad bowl containing the chopped vegetables and herbs, add the cooled couscous.
2. Pour about two-thirds of the lemon-herb dressing over the couscous and vegetables. Toss gently but thoroughly to combine everything, ensuring the couscous is well coated.
3. Add the grilled shrimp to the bowl. If desired, reserve a few shrimp for garnishing the top.
4. If using, sprinkle the crumbled feta cheese over the salad.
5. Give the salad another gentle toss. Taste and adjust seasoning if necessary. You might want to add more dressing, salt, pepper, or a squeeze of lemon juice.

Step 7: Serve

1. Serve the Grilled Shrimp with Couscous Salad immediately while the shrimp is warm, or chill for later. It’s delicious both ways!
2. Garnish with extra fresh herbs, a lemon wedge, or a drizzle of olive oil if desired.

Nutrition Facts

• Servings: This recipe generously serves 4-6 people as a main course.
• Calories per Serving (approximate, based on 6 servings): Around 550-650 kcal. This can vary based on the exact size of shrimp and amount of oil used.
• Protein: Approximately 35-40g. Primarily from the shrimp, making this a high-protein meal that supports muscle health and satiety.
• Fiber: Approximately 6-8g. From the couscous (especially whole wheat if used) and the abundant fresh vegetables, promoting digestive health.
• Healthy Fats: Approximately 25-30g. Mostly unsaturated fats from olive oil, shrimp, and olives, beneficial for heart health.
• Vitamin C: Rich in Vitamin C from bell peppers, tomatoes, and lemon juice, supporting immune function and acting as an antioxidant.
• Complex Carbohydrates: Provided by the couscous, offering sustained energy release.

Disclaimer: These are estimates. Actual nutritional values can vary based on specific ingredients and portion sizes.

Preparation Time

• Active Preparation Time: Approximately 30-40 minutes. This includes marinating the shrimp, chopping vegetables, and making the dressing.
• Cooking Time: Approximately 20-25 minutes. This covers cooking the couscous and grilling the shrimp.
• Total Time: Approximately 50-65 minutes (plus marinating time for shrimp, which can be done concurrently with other prep).
• Short Description: This recipe is relatively quick to come together, especially if you multitask by preparing the vegetables and dressing while the couscous cooks and the shrimp marinates. It’s an excellent option for a weeknight meal that feels special or for weekend entertaining without spending hours in the kitchen.

How to Serve

This Grilled Shrimp with Couscous Salad is incredibly versatile. Here are some wonderful ways to serve it:

• As a Standalone Main Course:
  • Serve generous portions in individual bowls or on plates.
  • It’s a complete meal, offering protein, carbohydrates, and healthy fats.
  • Perfect for a light lunch or a satisfying dinner, especially during warmer months.
• Family-Style Platter:
  • Arrange the couscous salad on a large platter.
  • Top artfully with the grilled shrimp.
  • Garnish with extra fresh herbs like parsley or mint, and perhaps some lemon wedges on the side for squeezing.
  • This makes for a beautiful presentation at gatherings or family meals.
• For Picnics and Potlucks:
  • This salad travels well. Prepare the salad and keep the shrimp separate if preferred, adding them just before serving to maintain their best texture.
  • Pack the dressing separately and toss just before serving to prevent the salad from becoming soggy, especially if making it well in advance.
• With Accompaniments:
  • Serve with warm pita bread or crusty artisan bread to soak up any leftover dressing.
  • A side of tzatziki sauce or a light yogurt dip can complement the Mediterranean flavors.
  • A crisp white wine like Sauvignon Blanc or Pinot Grigio, or a light rosé, pairs beautifully.
• Individual Lunch Portions:
  • Divide the salad into meal prep containers for easy and healthy lunches throughout the week.
  • If meal prepping, consider adding the shrimp just before eating if you prefer them warm, or enjoy them cold as part of the salad.
• As Part of a Mezze Spread:
  • Serve a smaller portion alongside other Mediterranean dishes like hummus, baba ghanoush, falafel, and stuffed grape leaves for a delightful mezze experience.
• Elevated Presentation:
  • Use a ring mold to plate the couscous salad neatly in the center of a dish.
  • Arrange the grilled shrimp attractively around or on top of the molded salad.
  • Drizzle a little extra olive oil or a balsamic glaze for visual appeal.

Additional Tips

To make your Grilled Shrimp with Couscous Salad even more spectacular, consider these expert tips:

1. Don’t Overcook the Shrimp: This is the golden rule for shrimp. They cook very quickly, typically 2-3 minutes per side on a hot grill. They are done when they turn pink and opaque and curl into a “C” shape. Overcooked shrimp become rubbery and tough.
2. Soak Wooden Skewers: If you’re using wooden or bamboo skewers for the shrimp, soak them in water for at least 30 minutes before grilling. This prevents them from charring too much or catching fire on the grill. Metal skewers don’t require soaking.
3. Toast the Couscous (Especially Pearl Couscous): Before adding the cooking liquid, toasting the pearl couscous in a little olive oil in the saucepan for a few minutes enhances its nutty flavor and gives it a slightly firmer texture.
4. Let the Salad Rest (Optional): While delicious served immediately, allowing the assembled couscous salad (without the shrimp, if you prefer them warm) to sit for 15-30 minutes at room temperature or in the fridge can allow the flavors to meld and deepen. Add the warm shrimp just before serving.
5. Use High-Quality Ingredients: The freshness of your vegetables, herbs, and shrimp will significantly impact the final taste. Use ripe tomatoes, crisp cucumbers, and fresh herbs whenever possible. Good quality olive oil also makes a difference.
6. Customize Your Vegetables: Feel free to add or substitute vegetables based on what’s in season or your preferences. Diced zucchini, yellow squash, artichoke hearts, or even roasted red peppers (jarred work well) can be great additions.
7. Adjust Spice and Acidity: Taste and adjust the seasoning of both the shrimp marinade and the dressing. If you like more spice, add more red pepper flakes. If you prefer a tangier salad, add a bit more lemon juice. A touch more honey can balance out tartness.
8. No Grill? No Problem! If you don’t have an outdoor grill, you can cook the shrimp on a stovetop grill pan over medium-high heat. Alternatively, pan-sear them in a hot skillet with a little olive oil, or broil them in the oven on a baking sheet for a few minutes per side, watching carefully.

FAQ Section

Here are answers to some frequently asked questions about this Grilled Shrimp with Couscous Salad:

Q1: Can I make this salad ahead of time?
A1: Yes, components can be made ahead. The couscous can be cooked and cooled up to a day in advance and stored in an airtight container in the refrigerator. The vegetables can be chopped and stored separately. The dressing can be made 2-3 days ahead and kept refrigerated. It’s best to grill the shrimp just before serving for optimal texture and warmth. However, you can assemble the entire salad (including cold shrimp) a few hours ahead and chill it; the flavors will meld nicely. If doing so, you might want to reserve some dressing to toss in just before serving, as the couscous can absorb it over time.

Q2: What can I substitute for shrimp if I have an allergy or preference?
A2: This salad is quite versatile! Grilled chicken breast (cubed or sliced), grilled halloumi cheese (for a vegetarian option), or even pan-seared scallops would work beautifully. For a plant-based version, consider grilled tofu or tempeh marinated in the same spices, or simply add a can of drained and rinsed chickpeas or cannellini beans to the couscous salad.

Q3: Can I make this recipe gluten-free?
A3: Traditional couscous is made from wheat, so it’s not gluten-free. To make this recipe gluten-free, substitute the couscous with an equal amount of cooked quinoa, millet, or a gluten-free couscous alternative (often made from corn or rice). Ensure your broth is also certified gluten-free. The rest of the ingredients are naturally gluten-free.

Q4: How do I store leftovers?
A4: Store leftover Grilled Shrimp with Couscous Salad in an airtight container in the refrigerator for up to 2-3 days. The texture of the shrimp might change slightly upon refrigeration and reheating, but it will still be delicious. The salad itself often tastes even better the next day as the flavors meld.

Q5: How should I reheat the leftovers, especially the shrimp?
A5: It’s best to eat the salad cold or at room temperature. If you want to warm the shrimp, you can remove them from the salad and gently reheat them in a skillet over low heat for a minute or two, or very briefly in the microwave, being careful not to overcook them further. Alternatively, enjoy the shrimp cold as part of the salad.

Q6: My couscous sometimes gets sticky or clumpy. Any tips?
A6: To prevent sticky couscous:
* For regular couscous, ensure you use the correct ratio of liquid to couscous (usually 1:1 or slightly more liquid). After adding hot liquid, cover and let it steam off the heat without peeking. Fluff thoroughly with a fork once done.
* For pearl couscous, toasting it in oil before adding liquid can help.
* Spreading the cooked couscous on a baking sheet to cool helps release steam and prevents clumping. A light drizzle of olive oil tossed through the warm, fluffed couscous can also help keep the grains separate.

Q7: I don’t have an outdoor grill. What are the best alternative ways to cook the shrimp?
A7: You have several great options:
* Stovetop Grill Pan: Use a cast-iron grill pan on your stovetop over medium-high heat. It will give you nice char marks.
* Skillet: Pan-sear the shrimp in a large skillet with a tablespoon of olive oil over medium-high heat for 2-3 minutes per side.
* Oven Broiler: Arrange shrimp in a single layer on a baking sheet. Place under a preheated broiler (about 4-6 inches from the heat source) for 2-4 minutes per side, watching very carefully as they can burn quickly.

Q8: What kind of shrimp is best for this recipe? Fresh or frozen? Size?
A8: Both fresh and frozen shrimp work well. If using frozen, ensure they are thoroughly thawed and patted dry. Jumbo shrimp (16-20 count per pound) or large shrimp (21-25 count per pound) are ideal because their larger size makes them easier to grill without overcooking and they have a meatier bite. Peeled and deveined shrimp will save you preparation time. Whether you leave the tails on or off is a matter of personal preference; tails can make them easier to handle if serving as an appetizer but are often removed for salads.

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