Marinated grilled shrimp flavored with lemon zest and basil served on a bed of Parmesan couscous is an easy spring and summer weeknight dinner that can be on your table in under an hour.
Warmer weather has arrived and with it grilling season.
Time to clean off the grill and get cooking.
Put away those casserole pans and crockpots and pull out the skewers and charcoal.
We’ve had a pretty warm winter so maybe you’ve been using it all along.
Now that the weather has warmed up we are enjoying more simple recipes off the grill and more time on our screened porch.
I’m a big fan of shrimp on the grill and always make plenty.
It’s easy to enjoy on a hot night and leftover shrimp is just as delicious the next day tossed on a salad.
The key to this recipe is the lemon zest and fragrant fresh basil.
I love to use fresh herbs from my garden but this herb is easy to find at the grocery.
I love to use fresh lemon in my cooking when it calls for it and I do add it to the marinade.
I also add it to the couscous so it is not so bland.
Perfect for busy weeknights, this recipe requires a few simple ingredients.
A quick trip to the grocery store and I have what I need to make the best shrimp dish for the grill.
My husband is not a huge fan of couscous because he thinks it tastes pretty boring cooked plain.
To keep this tasty dish grain free, substitute cauliflower rice for the couscous.
For this recipe, I add a little bit of lemon juice, fresh garlic, sweet basil leaves, a splash of white wine and a sprinkling of Parmesan cheese and this lemon basil shrimp tastes delicious – restaurant worthy as my husband would say.
More healthy recipes
- Easy Couscous Stuffed Bell Peppers Recipe
- Easy Shrimp Scampi with Zucchini Noodles
- Pearl Couscous with Cherries and Fresh Spinach
- Arugula Salad with Cherry Tomatoes and Mozzarella
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Easy Basil Shrimp Recipe with Lemon and Garlic
- 1 box couscous
- 3/4 cup lemon juice, divided
- 1/4 cup grated Parmesan
- 1/4 cup olive oil
- 2 teaspoons grated lemon peel
- 1 tablespoon Dijon mustard (I like Grey Poupon mustard)
- 2 teaspoons garlic, minced
- 1/4 teaspoon pepper
- 1/2 cup fresh regular basil, chopped
- 2 pounds wild shrimp, peeled and deveined
- Metal or wooden skewers
- Use a paper towel to dry the shrimp after peeling and rinsing.
- In a medium bowl, mix together 1/2 cup lemon juice, olive oil, lemon peel, mustard, garlic, basil and pepper. Add the shrimp and mix to completely coat. Let the shrimp marinate for 30 minutes.
- Once the shrimp have finished marinating, thread the shrimp onto metal or wooden skewers.
- Grill the shrimp over medium heat, rotating once, for a total of 3 to 4 minutes or until the shrimp has turned pink and is cooked through.
- Prepare the couscous according to the box directions. After the couscous has finished cooking, add 1/4 cup lemon juice and 1/4 cup of Parmesan cheese and stir to mix. Keep covered.
- Serve the shrimp over couscous and garnish with fresh chopped basil.
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