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.

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Prep Time 15

Cook Time 20

Total Time 35

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

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

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

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

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

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

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.