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Mediterranean Grilled Shrimp & Couscous

A delicious mediterranean meal that's full of flavor and easy to make from a few pantry and refrigerator items. Great for entertaining and can be served at room temperature.

Course dinner, Main Course
Cuisine American, Greek, Mediterranean
Keyword Buffet Foods, Couscous, Grilled Shrimp
Prep Time 35 minutes
Cook Time 5 minutes
Servings 4 servings
Author The Tiny Fairy

Ingredients

SHRIMP & MARINADE

  • 1 lb. jumbo shrimp, peeled, deveined and pat dry sourced at Costco
  • about ¼ cup extra virgin olive oil
  • 1 large garlic clove (or 2 smaller ones), mashed or grated
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon parsley, diced

COUSCOUS

  • 2 bell peppers of any color - red, orange, yellow or green, slice the sides off whole
  • 1 ¾ ounce bottle pine nuts such as Alessi brand
  • 1 cup uncooked couscous, original Moroccan-style pasta such as Rice Select brand
  • 1 cup water
  • 1 teaspoon unsalted butter
  • ¼ teaspoon kosher salt
  • ¼ cup fresh parsley, chopped

ADDITIONAL INGREDIENTS

  • juice of half a lemon plus extra wedges for garnish
  • ½ cup feta cheese crumbled
  • optional sea salt flakes for garnish

Instructions

  1. If using bamboo skewers, soak them in water for 30 minutes before grilling to minimize burning, especially if grilling over an open flame.

  2. Peel and devein the shrimp. Pat dry with paper towels and set aside.

  3. In a small bowl or Pyrex measuring cup, combine the olive oil, mashed garlic, kosher salt, black pepper and parsley. Pour most of it over the shrimp and coat the shrimp in the marinade. Marinate the shrimp for 30 minutes for best results, but even 10 minutes will flavor the shrimp nicely.

    Note: You'll use the reserved marinade to brush on the shrimp after it's been cooked.

  4. Heat a grill pan over medium-high heat until it's hot, but not smoking. Place the bell pepper slices on the grill first as they take longer to cook and get grill marks. Once tender and with grill marks, cut into bite-size pieces and set aside.

  5. Thread the shrimp on the skewers and place on the grill. Cook for 3-4 minutes, then flip and cook for an additional 2-3 minutes.

    Note: Cooking times may vary depending on the actual size of your shrimp and how hot your grill pan actually gets. You may need less time.

  6. In a separate sauce pot, combine a cup of water, unsalted butter, kosher salt and bring to a boil. Immediately add a cup of uncooked couscous and stir quickly to combine. Remove from heat, cover with a lid, and allow to stand for 5 minutes.

    Note: a cup of uncooked couscous will yield two cups of cooked couscous

  7. In a small dry skillet, toast the pine nuts over medium heat. Toss the pine nuts constantly so they toast and not burn. Once golden, transfer to a small plate and set aside.

ASSEMBLY

  1. Once the shrimp is grilled, brush the remaining marinade over it and squeeze the juice of half a lemon. You can also garnish with a few sea salt flakes.

  2. Use a fork to fluff the couscous and combine with bell peppers, pine nuts and chopped parsley. Transfer onto a serving platter.

  3. Top with crumbled feta cheese and place the grilled shrimp kebobs on top. Garnish with any remaining parsley. Serve with warm pita bread. Enjoy!

Recipe Notes

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.

PLAY WITH FLAVORS, MAKE IT YOUR OWN:
Add some rosemary, paprika or red pepper flakes for a little heat.   Use other roasted vegetables to combine with the couscous!