Mediterranean Grilled Shrimp & Couscous

I made this mediterranean grilled shrimp and couscous dinner last year, when COVID hit, with pantry and freezer ingredients I always have on hand. It’s easy to make and so delicious. This recipe is perfect for easy entertaining since it can also be served at room temperature, making it a great back pocket recipe. Since the shrimp can be grilled indoors or outdoors, you can truly enjoy this meal any time of the year. Serve with nice Greek salad, warm pita wedges and a bottle of wine for a great meal.
Note: We eat a lot of shrimp so I always try to have some in my freezer. I find the jumbo size easier to work with, meatier and more satisfying in a main dish – not to mention they always impress. I buy mine at Costco.

GENERAL NOTES ON INDOOR/OUTDOOR GRILLING & HOW LONG TO GRILL SHRIMP
You can grill indoors on a flat pancake griddle, cast iron skillet or grill plate; or, alternatively you can cook it outdoors on a BBQ grill (gas or coal). Shrimp doesn’t take long to cook, even large and jumbo shrimp will grill within 5-7 minutes, or less. You’re looking for an opaque pink color and a bright red tail. The texture should be slightly firm with a little crunch when you bite, but not rubbery. If your shrimp is rubbery, it’s overcooked.
INDOORS: Heat the grill evenly over medium-high until it’s hot, but not smoking. If your grill plate takes up two burners, use both burners at the same temperature to ensure even cooking. Grill the shrimp for 3-4 minutes uncovered on one side, then turn and cook uncovered for an additional 2-3 minutes.
OUTDOORS: Heat the grill and when it is well heated, reduce the temperature to 300-325°F . Carefully oil the grill grates before placing the shrimp. Once you place them, don’t move them until it’s time to flip them. Grill the shrimp for 2-3 minutes with the lid closed, then flip and cook for an additional 2-3 minutes with the lid closed.

HERE’S HOW I MADE IT
Start by soaking the bamboo skewers in water for 30 minutes while you prep and marinade the shrimp. Soaking will help minimize how quickly they burn, especially when grilling over an open flame. Make a simple marinade by combining olive oil, mashed garlic, kosher salt, black pepper and a little minced parsley. I don’t add lemon juice at this point because citrus will cook the shrimp and change its texture (think ceviche). I like to squeeze fresh lemon juice over the kebobs after they have cooked. Feel free to add other dry herbs or seasonings such as paprika, oregano or even a dry Italian mix. As I said this is a very simple marinade.

Peel, devein the shrimp and pat them dry with a paper towel. Combine and coat the shrimp with most of the marinade, reserving a little to brush on at the end, just before serving. Marinate for 30 minutes to maximize flavor, but no less than 10 minutes. Rough cut two bell peppers to grill whole (you’ll chop them up later).
Notes: Peeling the tails are optional depending on your personal preference. Unless it’s an appetizer, I prefer to peel the tails for a more enjoyable meal. Use a mortar and pestle when mashing the garlic or grate it using a microplane. Either method will make the garlic disappear in the marinade.

Heat the grill plate over medium-high heat until hot, but not smoking and place the bell peppers. Thread the marinated shrimp on the skewers and place the kebobs on the grill. Don’t move the shrimp until they are ready to flip. Grill the kebobs one side for 3-4 minutes, then turn and cook for another 2-3 minutes. Grill the bell peppers until tender, caramelize and with some grill marks. The bell peppers take a little longer than the shrimp so place them down first. You want them tender and with some grill marks. Once cooked, cut the peppers in bite size pieces. When the shrimp is cooked, transfer onto a plate, brush with the reserved marinade and squeeze half a lemon over them. The fresh juice will give the shrimp a bright a vibrant flavor.

While the shrimp and peppers are grilling, dry toast a small jar of pine nuts in a small skillet over medium heat. They don’t take long to toast, so don’t walk away. Constantly toss them in the pan so they toast evenly and not burn. Once toasted, remove them from the skillet and set them aside.

MAKING COUSCOUS
Couscous is actually a Moroccan-style pasta made from durum wheat. It’s very simple to cook and like pasta, you can add a wide variety of herbs and flavorings. I flavored mine with grilled bell peppers, toasted pine nuts and parsley, but the options are endless.

In a medium sauce pan over medium-high heat, bring a cup of water, kosher salt and butter to a boil. Add couscous and quickly stir to combine. Remove from the heat and cover with a lid. Let it stand for 4-5 minutes before fluffing up with a fork. That’s it. This yields approximately 2 cups of cooked couscous.

Combine the couscous with grilled bell peppers, toasted pine nuts and fresh parsley. Transfer onto a serving platter and crumble some feta cheese on top. Brush the reserved marinade on the shrimp and squeeze half a lemon over it. Garnish with a little sea salt flakes and extra parsley. Serve warm pita bread on the side.

This was delicious and simple, great for company and family gatherings. This is delicious hot and at room temperature, making it an ideal dish to serve at a buffet. It’s also versatile, you can change up the veggies and protein, be creative! If you don’t have shrimp, try chicken or lamb. Add asparagus, artichokes, eggplant or cucumbers and kalamata olives to the couscous. How nice would that be?

Looking for other shrimp recipes? I have a few on the blog, linked below:
Shrimp Creole Cuban-style shrimp in a savory sauce you serve over rice, or
Skillet Lime Shrimp zest and full of flavor, perfect to eat as an appetizer or loaded up on a tortilla, or
Shrimp and Grits Charleston-style low-country shrimp and grits for the win, or
Shrimp Tacos are amazing with slaw and a cilantro lime sauce, or
Shrimp Pad Thai delicious pad thai from Night+Market that’s cooked in minutes!