Grilled Lemon Shrimp with Pesto Couscous: 5 Bold Flavors Unleashed

Oh my goodness, have you tried Grilled Lemon Shrimp with Pesto Couscous yet? If not, you’re in for a treat! This dish is like a delightful summer breeze on a plate. The shrimp are marinated in a zesty mix of lemon and garlic, which brings out their natural sweetness and gives them that perfect succulent bite. And let’s not forget the pesto couscous! It’s vibrant, loaded with fresh basil, and has a nutty richness from the toasted pine nuts that just ties everything together beautifully.

What I love most is how easy it is to whip up this dish. You can have a restaurant-quality meal ready in about 50 minutes—perfect for a weeknight dinner or impressing friends at a weekend gathering. The colors are just stunning; the bright green pesto, the pink shrimp, and the pops of cherry tomatoes on the skewers make it not just a meal, but a feast for the eyes! Trust me, the first bite will have you dreaming of sunny days and outdoor barbecues. So grab those skewers, and let’s get cooking!

Ingredients for Grilled Lemon Shrimp with Pesto Couscous

Before we get cooking, let’s gather all the delicious ingredients you’ll need for this vibrant dish. Trust me; having everything ready makes the whole process a breeze!

• 2 pounds raw, deveined shrimp – the star of this dish!
• 2 tablespoons olive oil – this adds richness to the shrimp.
• 2 tablespoons fresh lemon zest – for that zesty kick!
• 2 garlic cloves, minced – because garlic makes everything better.
• ½ teaspoon crushed red pepper flakes – just a hint of heat.
• Cherry tomatoes – for skewering and a pop of color.
• Fresh basil – for serving, it brightens the dish.
• Lemon wedges – for spritzing over the finished dish!

For the Pesto

• 4 cups fresh basil – the heart of the pesto!
• ½ cup finely grated parmesan cheese – for that cheesy goodness.
• ⅓ cup toasted pine nuts – these add a lovely nutty flavor.
• 3 garlic cloves – yes, more garlic for the pesto!
• ½ to ¾ cup olive oil – adjust to your desired consistency.
• ½ teaspoon kosher salt – to enhance the flavors.
• ½ teaspoon freshly ground pepper – for seasoning.
• ¼ teaspoon crushed red pepper – optional, for extra heat.

For the Couscous

• 2 cups cooked couscous – fluffy and ready to soak up that pesto!

Once you have all these ingredients lined up, you’re ready to create something truly special. Let’s dive into the cooking process next!

How to Prepare Grilled Lemon Shrimp with Pesto Couscous

Alright, let’s roll up our sleeves and dive into the cooking process! This is where all the magic happens, and trust me, you’ll be amazed at how quickly everything comes together. Just follow these steps, and you’ll have a stunning meal that’s bursting with flavor!

Prepping the Shrimp

First things first, let’s get those shrimp marinated! In a large bowl, combine the olive oil, fresh lemon zest, minced garlic, and crushed red pepper flakes. This mixture is where the flavor party begins! Toss in the raw, deveined shrimp, making sure they’re all well-coated. Don’t forget to sprinkle a little salt and pepper for good measure. Let the shrimp marinate for about 10 to 15 minutes. While they soak up all that goodness, you can prepare your skewers. If you like, slide a few cherry tomatoes on the ends of the skewers for an added burst of flavor and color!

Grilling the Shrimp

Now it’s time to fire up the grill! Preheat it to the highest setting – we want that heat to sear the shrimp perfectly. Once the grill is nice and hot, place your skewers on the grates. Grill the shrimp for about 2 to 3 minutes on one side, then flip them over and grill for another 1 to 2 minutes. You’ll know they’re done when they turn opaque and pink. Oh, that smell! Once cooked, carefully remove the skewers and let them cool slightly. Don’t rush this part; a few minutes will keep them juicy!

Making the Pesto

Next up is the pesto! This part is super simple and oh-so-rewarding. Start by toasting the pine nuts in a skillet over low heat for about 5 minutes until they’re golden and fragrant. This step is crucial because it enhances their nutty flavor! In a food processor, combine the fresh basil, toasted pine nuts, parmesan cheese, and garlic. Pulse it until everything is well blended. Now, with the processor running, slowly stream in the olive oil until you reach your desired consistency. You want it creamy but not too thick! Season with kosher salt, freshly ground pepper, and that pinch of crushed red pepper if you want a bit more heat.

Preparing the Couscous

While you’re making the pesto, don’t forget about the couscous. Cook it according to the package instructions, which typically takes about 15 minutes. It’s usually a simple boil-and-simmer process! Once it’s fluffy and ready, mix in about ¼ cup of your freshly made pesto. Give it a good stir, and taste it! Adjust the seasoning if needed – a little extra salt or pepper can really elevate it!

Assembling the Dish

Finally, let’s put everything together! In a big serving bowl, pile up that pesto couscous as your base, then top it with the shrimp skewers. Garnish with fresh basil leaves and a squeeze of lemon juice. Drizzle any remaining pesto over the top for that extra burst of flavor. You can serve this right away, and I promise, it’ll look like you just plated something from a fancy restaurant! Enjoy every bite of this vibrant and delicious dish!

Nutritional Information Disclaimer

When it comes to nutrition, I want to give you a heads-up! The nutritional information for this Grilled Lemon Shrimp with Pesto Couscous can vary quite a bit depending on the specific ingredients and brands you use. Things like the type of shrimp, the brand of olive oil, or even the cheese can change the calorie count and other nutritional values.

While I’ve provided estimates based on common ingredients, it’s essential to remember that these numbers are not set in stone. If you’re tracking your intake closely, I recommend checking the labels of your ingredients for the most accurate information. Eating is all about balance, and this dish is a delicious way to enjoy fresh flavors while being mindful of what you’re consuming!

Why You’ll Love This Recipe

• Quick to prepare: You can whip up this delicious meal in just about 50 minutes, making it perfect for busy weeknights!
• Flavor-packed: The combination of zesty lemon, garlic, and fresh basil in both the shrimp and pesto creates a vibrant explosion of flavors that will leave you wanting more.
• Healthy and nutritious: With lean shrimp and fresh ingredients, this dish is not only tasty but also packed with protein and healthy fats.
• Gluten-free: Enjoy this meal guilt-free as it’s naturally gluten-free, making it suitable for various dietary needs.
• Visually stunning: Bright colors from the shrimp, pesto, and cherry tomatoes make this dish a feast for the eyes, perfect for impressing guests!

Tips for Success with Grilled Lemon Shrimp with Pesto Couscous

To make sure your Grilled Lemon Shrimp with Pesto Couscous turns out absolutely perfect, I’ve gathered some of my top tips that I swear by! Follow these, and you’ll be serving up a dish that’s bursting with flavor and impressively delicious.

Choose the Right Shrimp

For the best results, opt for the largest shrimp you can find. Jumbo or extra-large shrimp not only look fantastic on the skewers but also stay juicy and tender during grilling. Fresh shrimp is ideal, but if you can only find frozen, make sure to thaw them properly in the fridge overnight before using. This keeps them from becoming rubbery!

Marinate for Maximum Flavor

Don’t rush the marinating process! Allowing the shrimp to soak in the lemon-garlic mixture for at least 10 to 15 minutes ensures they absorb all those amazing flavors. If you have a bit more time, let them marinate for up to 30 minutes. Just keep an eye on the clock, though—the acid from the lemon can start to cook the shrimp if left too long!

Skewering Tips

When you’re skewering the shrimp, make sure to leave a little space between each one. This allows the heat to circulate evenly during grilling, giving you that perfect sear. If you’re using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning on the grill.

Grilling Technique

Preheat your grill to the highest setting—this is key for achieving those beautiful grill marks and locking in moisture. Keep a close eye on the shrimp as they cook. They’ll only need 2 to 3 minutes per side, and you can tell they’re done when they’re firm and opaque. If you overcook them, they’ll become tough, and nobody wants that!

Make Ahead and Store Pesto

If you want to save time, feel free to make the pesto in advance! It’ll keep in the fridge for up to a week, or you can freeze it for later use. Just remember to store it in an airtight container, and drizzle a little olive oil on top to prevent browning. This way, you can whip up your dish even faster on busy nights!

Tweak the Pesto to Your Liking

Don’t hesitate to customize your pesto! If you’re not a huge fan of pine nuts, you can swap them for walnuts or even sunflower seeds. Add in a little lemon juice or extra garlic if you want to punch up the flavor. The beauty of pesto is its versatility—make it your own!

With these tips in hand, I’m confident you’ll nail this dish every time. Happy cooking, and get ready for some delicious compliments at the dinner table!

Variations for Grilled Lemon Shrimp with Pesto Couscous

One of the best things about Grilled Lemon Shrimp with Pesto Couscous is how versatile it is! You can easily switch things up to suit your taste or make use of what you have on hand. Here are some fun variations to consider:

Veggie Additions

• Zucchini and Bell Peppers: Slice zucchini and bell peppers into thick strips and add them to your skewers. They grill beautifully and add a lovely crunch!
• Asparagus: Toss some asparagus spears on the grill alongside your shrimp. Their earthy flavor pairs perfectly with the pesto.
• Red Onion: Adding chunks of red onion to the skewers not only enhances the flavor but adds a pop of color!

Spice It Up

• Smoky Paprika: For an extra depth of flavor, sprinkle some smoked paprika on the shrimp before grilling. It gives a lovely smoky undertone.
• Cajun Seasoning: If you’re in the mood for a kick, try adding Cajun seasoning to your shrimp marinade. It’ll bring a whole new vibe!

Different Grains

• Quinoa: Swap the couscous for quinoa for a nutty flavor and added protein. It’s a great gluten-free option!
• Farro: For a chewier texture, consider using farro. It’s hearty and will soak up the pesto nicely.

Pesto Variations

• Spinach Pesto: Mix in some fresh spinach with your basil for a nutrient boost and a slightly different flavor.
• Sun-Dried Tomato Pesto: Use sun-dried tomatoes in place of some of the basil for a tangy kick and a beautiful red hue.

Feel free to mix and match these ideas based on what you love or have on hand! Each variation adds its own unique twist, keeping your Grilled Lemon Shrimp with Pesto Couscous exciting every time you make it. Enjoy experimenting!

Storage & Reheating Instructions

Got some leftovers? Lucky you! Grilled Lemon Shrimp with Pesto Couscous is just as delicious the next day. Here’s how to store it properly so you can enjoy those amazing flavors again!

Storing Leftovers

First, let the dish cool down to room temperature before storing. This prevents condensation from building up in your storage container. Once cooled, transfer the shrimp and couscous into an airtight container. Make sure to separate the shrimp from the pesto couscous if possible, as this will help preserve the texture. You can keep it in the fridge for up to 3 days. If you want to save it for longer, consider freezing the couscous and shrimp separately. They’ll hold up for about 2-3 months in the freezer!

Reheating Instructions

When you’re ready to enjoy your leftovers, the best way to reheat them is gently. For the shrimp, I recommend using a skillet over medium-low heat. Just toss in the shrimp and cook for a few minutes until they’re warmed through. Be careful not to overcook them, or they can turn rubbery!

For the couscous, you can add a splash of water or a drizzle of olive oil before reheating in the microwave or on the stovetop. This helps to refresh it and avoid any dryness. Heat it gently, stirring occasionally, until it’s warm. If you’ve frozen the couscous, let it thaw in the fridge overnight before reheating for the best results.

And there you have it! With these simple storage and reheating tips, you can enjoy your Grilled Lemon Shrimp with Pesto Couscous any day of the week. Happy eating!

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