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Grilled Shrimp with Lemon Pepper Couscous
Grilled Shrimp with Lemon Pepper Couscous
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
"Grilled shrimp with lemon couscous, paired with sautéed Swiss chard for a fast and healthy dinner in just 15 minutes."
Ingredients:
  • For the shrimp:
  • 1 pound large shrimp (31-35/pound) shelled
  • 1 tablespoon seafood dry rub
  • 1 tablespoon olive oil
  • For the couscous:
  • 1 cup water
  • 1 tablespoon butter
  • 1 cup couscous
  • 1 teaspoon lemon pepper, or 1/2 teaspoon black pepper and 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon zest
  • For the Swiss chard:
  • 1 bunch Swiss chard, stems removed
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon table salt
Instructions:
  • For bamboo skewers, soak in water to prevent burning. Preheat grill to 400°F. Combine seafood rub ingredients in a jar with a lid.
  • Get the shrimp ready by peeling and deveining, if needed. Skewer six shrimp per soaked bamboo skewer. Season generously with seafood rub, reserving some for later.
  • Prepare the grill: Oil the grill grates with tongs holding a paper towel. Place the shrimp skewers on the grill and cook for 2 minutes on each side until perfectly cooked with grill marks.
  • Prepare the couscous: In a small pot over medium-high heat, simmer water and butter. Once the butter has melted, add couscous, cover with a lid off the heat, and let it steam for 5 minutes. Finally, mix in the lemon pepper and fresh lemon zest.
  • For the Swiss chard (optional Dad Add): Heat olive oil in a large skillet over medium-high heat until shimmering. Add Swiss chard and cook until wilted, about 2 minutes, stirring occasionally. Stir in lemon juice and salt, coat evenly, and keep warm over low heat until serving.
  • For best results, serve the shrimp and couscous immediately. If you have leftovers, gently reheat the shrimp in a skillet over low heat until warm; avoid using the microwave. The shrimp can be refrigerated and will last for a few days.

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