Home > Dinner > Seafood > Shrimp Couscous Shrimp Couscous March 31, 2019 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Simple and deliciously seasoned Shrimp Couscous is roasted on a single sheet pan with asparagus and red pepper. This 30-minute dinner is topped with an addictive green herb sauce! This meal hits all the bases — it’s healthy, flavor packed, and simple to make. Pair this shrimp couscous with this easy cucumber salad or a quick fruit salad. It’s beginning to feel like spring where I’m at, which means it’s time to break out the asparagus! We had this Roasted Asparagus a couple of times this week and it’s one of our favorites! So with about 1/2 pound asparagus leftover and a red bell pepper that needed to be used, Shrimp Couscous was born. Shrimp Couscous is a quick meal to make and feels like spring on a plate! It’s light, flavorful, and nutritious. How to make Shrimp Couscous Start with the green herb sauce: the longer this sauce can “marinate” in the fridge, the more flavorful it becomes. Roast the veggies and shrimp: The asparagus and red bell pepper are roasted first and then the shrimp gets added to the tray. It’s a great way to save dishes and total cook time is less than 15 minutes! Prepare the couscous: While the veggies and shrimp are cooking, prepare the couscous. If you haven’t made couscous before, you’re going to love how easy it is to prepare. See how to make it here. Assemble: Toss some of the green herb sauce in the couscous, add the roasted shrimp and veggies on top, and drizzle with more of the sauce. Cooking tips Asparagus and peppers Roasted asparagus is done when it turns bright green and is tender but still has a slight bite to it. You can pierce the spears with a fork or take a quick bite of one to gauge how cooked they are. Difficult to chew? Undercooked Mushy? Overcooked The same applies to red peppers. Make sure the peppers are very thinly sliced and then the slices are halved so they’ll be done at the same time the asparagus is. Shrimp You’ll know the shrimp are done when they turn from blue-grey and translucent color to an opaque whitish-pink color. The shrimp should curl up into a “C” shape when properly cooked. An undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape. Shrimp Couscous recipe tips Use a large sheet pan: The more space the vegetables and shrimp have (the less crowded they are), the better and more evenly they’ll roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This affects the end taste and texture. I’ve started using this 15×21 inch sheet pan. Using a huge sheet pan makes a big difference for this recipe. The actual thickness of asparagus varies, the size of your shrimp will vary, and your actual oven temperature can vary. For best results, check the roasted vegetables and shrimp rather than relying solely on time. The time will also vary, depending on how roasted you like your vegetables. We like ours crisp-tender (still has a slight bite to it). If you like your veggies more well done, add a few minutes to the vegetable roasting time. Make the green herb sauce ahead of time: If you’re planning meals for the week (or meal prepping), I recommend making this sauce a day or two ahead. You might even want to double it and add it to whatever else you’re eating during the week. It’s great on grilled chicken, grilled steak, or tossed in a salad with veggies. To say we’re obsessed with this sauce (and especially on this Shrimp Couscous) would be an understatement! More easy meals Spring Quinoa Salad One-Pan Lemon Parmesan Chicken and Asparagus Chickpea Salad (Mediterranean Inspired) Pesto Couscous Bowls Moroccan Carrot Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Shrimp Couscous 5 from 2 votes - Review this recipe Simple and deliciously seasoned Shrimp Couscous is roasted on a single sheet pan with asparagus and red pepper. This meal is topped with an addictive green herb sauce! SAVE TO RECIPE BOX Print Recipe Shrimp Couscous 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Simple and deliciously seasoned Shrimp Couscous is roasted on a single sheet pan with asparagus and red pepper. This meal is topped with an addictive green herb sauce! Course Dinner, Main Course Cuisine American Keyword shrimp couscous Prep Time 25 minutes Cook Time 12 minutes Total Time 37 minutes Servings 2 large servings Calories 547kcal Author Chelsea IngredientsShrimp, Couscous, and Veggies sea salt and freshly cracked pepper1 teaspoon garlic powder2 teaspoons Italian seasoning separated1/4 teaspoon cayenne pepper (increase to 1/2 teaspoon if you love spice!)1/2 cup + 2 tablespoons olive oil separated4 tablespoons lemon juice, separated1/2 pound large shrimp peeled and deveined (21/25)1 cup couscous1 medium red pepper sliced into thin strips and strips halved1/2 pound asparagus woody ends removed and cut into thirdsHerb Sauce2 tablespoons red wine vinegar1 tablespoon honey3-4 cloves finely chopped garlic1/2 cup finely chopped cilantro ~1 full bunch1/2 cup finely chopped fresh flat-leaf parsley ~1 full bunch InstructionsHERB SAUCE: Start with the sauce so it has time for the flavors to meld; this sauce can be made 1-2 days in advance. In a large Mason jar, add 1/2 cup olive oil, 1 teaspoon Italian seasoning, red wine vinegar, honey, and 2 tablespoons lemon juice. Finely chop garlic (3 cloves or less if sensitive to garlic and 4 cloves for garlic lover!). Add the garlic to the jar and shake well to combine ingredients. Finely chop a bunch of parsley to get a full 1/2 cup (you should use most of a good-sized bunch; simply cut off the bottom of the entire bunch and chop the rest). Finely chop the cilantro. Add the finely chopped parsley and cilantro to the jar and stir to combine. Place the lid on the jar and refrigerate to "marinate" while preparing the rest of the dish.VEGGIESand SHRIMP: Preheat the oven to 400 degrees F. On a large sheet pan, add the chopped asparagus (remove ends and then cut all the asparagus into 3 parts) and chopped red pepper (very thinly slice the entire pepper and cut those slices in half). In a small bowl, stir together 1 teaspoon salt, 1 teaspoon garlic powder, remaining 1 teaspoon Italian seasoning, 1/2 teaspoon cayenne pepper, remaining 2 tablespoons olive oil, and 1 tablespoon lemon juice. Stir to form a paste and add exactly half to the veggies. Toss well to coat and spread into 1 even layer so no veggies are overlapping. Place in the oven and cook for 6-7 minutes (this will vary on the actual thickness of veggies). Meanwhile, prepare the shrimp. Pat the shrimp dry and gently toss in a bowl with the remaining spice mix/paste. Remove veggies from the oven, toss, and allow room for the shrimp. Add shrimp to the sheet pan and cook for another 6-7 minutes or until shrimp is opaque and veggies are crisp-tender. Remove.COUSCOUS: While everything is cooking, prepare the couscous according to package directions. (Bring 1 cup water to a boil and once it boils, remove from heat, stir in couscous, and place the lid on. Let stand for 2-4 minutes.) Fluff the couscous with a fork. Add 1/2 cup of the herb sauce and the last remaining tablespoon of lemon juice. Add 1/2 teaspoon salt and 1/4 teaspoon pepper (or season to taste).SERVE: Divide couscous onto 2 (or 4 - see Note 1) plates. Add equal amounts of veggies and equal amounts of shrimp. Serve with remaining herb sauce. (Add to taste; you may have some leftover.) Enjoy immediately. Recipe NotesNote 1: This meal generously serves 2 large portions. However, it did perfectly feed our family -- 2 adults and 2 toddlers. This meal doubles and triples well-- just be sure to separate veggies/shrimp to additional pans as needed. Note 2: Calories will vary, depending on how much herb sauce you use for the dish. Nutrition FactsCalories: 547kcal | Carbohydrates: 91g | Protein: 39g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 909mg | Potassium: 785mg | Fiber: 9g | Sugar: 14g | Vitamin A: 4392IU | Vitamin C: 121mg | Calcium: 273mg | Iron: 8mg DID YOU MAKE THIS RECIPE? 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