Shrimp Couscous Recipe
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Shrimp Couscous

Juicy and inviting pearl-pink shrimp tails with cherry tomatoes served over light and tender couscous is a must on summer menu.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2


  • 1 cup couscous
  • 9 oz large shrimp tails
  • 20 pcs/ 7 oz cherry tomatoes
  • ½ lemon juice
  • 2 large garlic cloves crushed
  • 1 pinch chili flakes
  • 3 tbsp parsley chopped
  • 3 tbsp + more for couscous extra virgin olive oil
  • Salt to taste


  • Prepare couscous according to the directions on the package.
  • In the meantime let’s take care of shrimps. Place a large skillet pan over medium heat. Add olive oil, chili flakes and garlic cloves crushed with a flat knife. Roast until garlic starts to become light golden brown.
  • Toss in shrimp tails and cherry tomatoes cut in halves. If you prefer you can peel the shrimps before cooking. Just leave the tip of the tail so it has that nice look when serving.
  • Stir for a few minutes until shrimps turn pearly-pink and their tails turn bright red. Squeeze lemon juice directly into the pan. Adjust for salt if needed. Be careful to not exaggerate as shrimps are slightly salty by nature. Add finely chopped fresh parsley. Let everything simmer for another minute or two and combine the flavors.
  • If shrimps start to become dry while cooking add some more olive mixed with water.
  • By this time couscous should have already absorbed all water/stock. Now it’s time to moisten it with some olive oil and aerate fluffing couscous with a fork and separating the grains. Taste for salt.
  • Place couscous on a large plate forming a ring shape. Add shrimps and cherry tomato sauce in the middle of the ring.


Instead of water for steaming couscous I like to use vegetable stock. It has more flavor, adds a pleasant color to couscous and it’s really easy to make.
Boil celery, carrots, tomato, parsley stems and an onion. Simmer for 45 min, drain.
Boom! Your veggie stock is ready to use.