Smart Recipe Kitchen

2026-05-09

This shrimp couscous skillet is quick, bright, and practical for a fast dinner. Serves 4.

Ingredients:

• 1 cup couscous
• 1 cup chicken or vegetable broth
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 small zucchini, diced
• 1 cup halved cherry tomatoes
• 1/2 teaspoon paprika
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

Instructions:

1. Bring the broth to a boil in a small saucepan. Stir in the couscous, remove from the heat, cover, and let stand 5 minutes. Fluff with a fork.
2. Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and the pepper.
3. Cook the shrimp 1 to 2 minutes per side, then transfer to a plate.
4. Add the remaining 1 tablespoon butter, garlic, zucchini, tomatoes, paprika, and remaining 1/4 teaspoon salt to the skillet. Cook 4 minutes.
5. Return the shrimp to the skillet, add the lemon juice, and toss briefly.
6. Spoon over the couscous and finish with parsley.

Why it works:

Couscous cooks quickly, making it easy to pair with fast-cooking shrimp.

Timing:

Prep 10 minutes, cook 15 minutes, total about 25 minutes.