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Lemon Garlic Shrimp Couscous Bowl

Bright, fresh, and incredibly satisfying, this Lemon Garlic Shrimp Couscous Bowl combines tender pearl couscous with perfectly seared garlic shrimp, blistered cherry tomatoes, and wilted spinach. Topped with tangy feta cheese and fresh herbs, this Mediterranean-inspired bowl delivers restaurant-quality flavor in under 40 minutes, making it perfect for busy weeknights or impressive dinner parties.

Lemon garlic shrimp couscous bowl with blistered cherry tomatoes, wilted spinach, and crumbled feta cheese in a white serving bowl

Prep Time : 15 min

Cook Time : 20 min

Servings : 4

Prep Time :

15 min

Cook Time :

20 min

Servings :

4

Ingredients

For the Pearl Couscous

• 300g pearl couscous (Israeli couscous) — this one on Amazon


• 450ml water


• 3g salt


• 15ml olive oil

For the Lemon Garlic Shrimp

•  600g large shrimp, peeled and deveined


• 4 cloves garlic, minced


• Zest of 1 lemon


• 5ml lemon juice


• 3g sea salt  — this one on Amazon


• 2g black pepper


• 1g red pepper flakes


• 25ml olive oil

For the Vegetables

•  300g cherry tomatoes, halved


• 200g baby spinach


• 20ml olive oil


• Pinch of salt

For the Finishing

•  30ml fresh lemon juice


• 20ml olive oil


• 15g fresh herbs (parsley, basil, or dill), chopped


• 100g feta cheese, crumbled — this one on Amazon


• Lemon wedges for serving

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Cook the Pearl Couscous
     Bring 450ml water and 3g salt to a boil in a medium saucepan. Add 300g pearl couscous and stir once. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until tender but still slightly chewy. Remove from heat and let stand covered for 5 minutes and toss with 15ml olive oil to prevent sticking. Set aside.
  2. Marinate the Shrimp
     While the couscous cooks, pat the shrimp completely dry with paper towels. In a large bowl, combine shrimp with minced garlic, lemon zest, 5ml lemon juice, 3g salt, 2g black pepper, and 1g red pepper flakes. Toss to coat evenly and let marinate while preparing other components.
  3. Blister the Cherry Tomatoes
     Heat 20ml olive oil in a large skillet over medium-high heat. Add cherry tomatoes and cook for 4-5 minutes, shaking the pan occasionally, until tomatoes begin to blister and burst. Transfer tomatoes to a plate and set aside.
  4. Sear the Shrimp
     In the same skillet, add 25ml olive oil and heat over high heat until shimmering. Add the marinated shrimp in a single layer and cook undisturbed for 2 minutes until golden on the bottom. Flip each shrimp and cook for another 1-2 minutes until just cooked through and opaque. Remove shrimp to a plate.
  5. Wilt the Spinach
     Reduce heat to medium and add the baby spinach to the skillet with any remaining garlic oil. Cook for 1-2 minutes, stirring, until just wilted. Season with a pinch of salt.
  6. Assemble the Bowls
     Divide the couscous among four serving bowls. Top each with wilted spinach, blistered tomatoes, and shrimp. Drizzle with the remaining 20ml olive oil mixed with 30ml fresh lemon juice and chopped fresh herbs. Sprinkle with crumbled feta cheese and serve immediately with lemon wedges.

*Notes : 

  • Pat shrimp completely dry before marinating to ensure proper browning and prevent steaming. Wet shrimp will release moisture and won’t develop the desirable golden crust.
  • Pearl couscous (Israeli couscous) has a nuttier flavor and chewier texture than regular couscous. If substituting with regular couscous, reduce cooking time to 2 minutes off heat with the pot covered.
  • This bowl is highly customizable. Add 100g of chickpeas for extra protein and fiber, swap feta for goat cheese, or include roasted red peppers for additional sweetness. The recipe also works beautifully with scallops instead of shrimp.

Nutrition Facts 

( per serving )

Calories

~668 kcal

Protein

 42 g

Fat

36 g

Carbs

45 g

Calories

~668 kcal

Protein

 42 g

Fat

36 g

Carbs

45 g

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Lemon garlic shrimp couscous bowl with blistered cherry tomatoes, wilted spinach, and crumbled feta cheese in a white serving bowl

Lemon Garlic Shrimp Couscous Bowl

Bright, fresh, and incredibly satisfying, this Lemon Garlic Shrimp Couscous Bowl combines tender pearl couscous with perfectly seared garlic shrimp, blistered cherry tomatoes, and wilted spinach. Topped with tangy feta cheese and fresh herbs, this Mediterranean-inspired bowl delivers restaurant-quality flavor in under 40 minutes, making it perfect for busy weeknights or impressive dinner parties.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 670
Ingredients Method Notes

Ingredients
  

For the Pearl Couscous
  • 300 g pearl couscous Israeli couscous
  • 450 ml water
  • 3 g salt
  • 15 ml olive oil
For the Lemon Garlic Shrimp
  • 600 g large shrimp peeled and deveined
  • 4 cloves garlic minced
  • item Zest of 1 lemon
  • 5 ml lemon juice
  • 3 g salt
  • 2 g black pepper
  • 1 g red pepper flakes
  • 25 ml olive oil
For the Vegetables
  • 300 g cherry tomatoes halved
  • 200 g baby spinach
  • 20 ml olive oil
  • Pinch of salt
For the Finishing
  • 30 ml fresh lemon juice
  • 20 ml olive oil
  • 15 g fresh herbs parsley, basil, or dill, chopped
  • 100 g feta cheese crumbled
  • item Lemon wedges for serving

Method
 

Cook the Pearl Couscous
  1. Bring 450ml water and 3g salt to a boil in a medium saucepan. Add 300g pearl couscous and stir once. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until tender but still slightly chewy. Remove from heat and let stand covered for 5 minutes and toss with 15ml olive oil to prevent sticking. Set aside.
Marinate the Shrimp
  1. While the couscous cooks, pat the shrimp completely dry with paper towels. In a large bowl, combine shrimp with minced garlic, lemon zest, 5ml lemon juice, 3g salt, 2g black pepper, and 1g red pepper flakes. Toss to coat evenly and let marinate while preparing other components.
Blister the Cherry Tomatoes
  1. Heat 20ml olive oil in a large skillet over medium-high heat. Add cherry tomatoes and cook for 4-5 minutes, shaking the pan occasionally, until tomatoes begin to blister and burst. Transfer tomatoes to a plate and set aside.
Sear the Shrimp
  1. In the same skillet, add 25ml olive oil and heat over high heat until shimmering. Add the marinated shrimp in a single layer and cook undisturbed for 2 minutes until golden on the bottom. Flip each shrimp and cook for another 1-2 minutes until just cooked through and opaque. Remove shrimp to a plate.
Wilt the Spinach
  1. Reduce heat to medium and add the baby spinach to the skillet with any remaining garlic oil. Cook for 1-2 minutes, stirring, until just wilted. Season with a pinch of salt.
Assemble the Bowls
  1. Divide the couscous among four serving bowls. Top each with wilted spinach, blistered tomatoes, and shrimp. Drizzle with the remaining 20ml olive oil mixed with 30ml fresh lemon juice and chopped fresh herbs. Sprinkle with crumbled feta cheese and serve immediately with lemon wedges.

Notes

– Pat shrimp completely dry before marinating to ensure proper browning and prevent steaming. Wet shrimp will release moisture and won’t develop the desirable golden crust.
– Pearl couscous (Israeli couscous) has a nuttier flavor and chewier texture than regular couscous. If substituting with regular couscous, reduce cooking time to 2 minutes off heat with the pot covered.
– This bowl is highly customizable. Add 100g of chickpeas for extra protein and fiber, swap feta for goat cheese, or include roasted red peppers for additional sweetness. The recipe also works beautifully with scallops instead of shrimp.