Grilled Shrimp Skewers with Couscous & Tomato Basil Salad
If you’re looking for a fresh, flavorful, and fast dinner that feels like summer on a plate, look no further than these Grilled Shrimp Skewers with Couscous & Tomato Basil Salad. This dish delivers big on taste, texture, and color — all while being surprisingly simple to make. Whether you’re hosting a casual outdoor dinner party or looking for a quick weeknight meal that’s light yet satisfying, this recipe is your new go-to.
Why You’ll Love This Recipe
This vibrant and healthy recipe brings together marinated shrimp grilled to perfection, fluffy couscous cooked in savory broth, and a refreshing tomato basil salad with a tangy balsamic finish. It’s a Mediterranean-inspired meal that checks all the boxes: quick, easy, wholesome, and absolutely delicious. Best of all, it’s versatile enough to suit a variety of dietary preferences and occasions.
This dish is perfect for:
- Busy home cooks needing a 30-minute meal
- Grill lovers who want to fire up their BBQ with something lighter than burgers
- Health-conscious eaters looking for a protein-packed, low-carb option
- Dinner party hosts in need of an elegant yet easy main dish
Let’s dive into what makes this recipe shine.
Ingredients Overview
For the Shrimp Skewers:
- 1 lb large shrimp, peeled and deveined 🦐
- 1 tbsp olive oil 🫒
- Zest and juice of 1 lemon 🍋
- 1 tbsp fresh parsley, chopped 🌿
- 1 tsp garlic powder 🧄
- 1/2 tsp smoked paprika 🌶️
- Salt & pepper to taste 🧂
For the Couscous:
- 1 cup couscous 🍚
- 1 cup vegetable or chicken broth 💧
- 1 tbsp olive oil 🫒
- Salt & pepper to taste 🧂
For the Tomato Basil Salad:
- 2 cups cherry tomatoes, halved 🍅
- 1/4 red onion, thinly sliced 🧅
- 1/4 cup fresh basil, chopped 🌿
- 1 tbsp olive oil 🫒
- 1 tbsp balsamic vinegar 🍇
- Salt & pepper to taste 🧂
Garnishes:
- Fresh parsley 🌿
- Lemon wedges 🍋
Kitchen Equipment Needed
To prepare this dish, you’ll need the following tools:
- Mixing bowls (medium and large)
- Skewers (metal or soaked wooden)
- Grill or grill pan
- Small saucepan with lid
- Fork (to fluff couscous)
- Knife and cutting board
- Tongs or spatula
- Serving platter
Step-by-Step Instructions
1️⃣ Marinate and Grill the Shrimp
In a bowl, whisk together olive oil, lemon zest, lemon juice, parsley, garlic powder, smoked paprika, salt, and pepper. Add the shrimp and toss to coat. Let it marinate for at least 10–15 minutes while you prep the rest of the meal.
Thread the shrimp onto skewers. If using wooden skewers, soak them in water beforehand to prevent burning. Grill over medium-high heat for 2–3 minutes per side until pink and opaque. Set aside.
2️⃣ Make the Couscous
In a small saucepan, bring broth to a boil. Stir in the couscous, cover, and remove from heat. Let steam for 5 minutes. Fluff with a fork, drizzle with olive oil, and season to taste. Couscous is incredibly forgiving and ready in no time.
3️⃣ Prepare the Tomato Basil Salad
In a bowl, combine halved cherry tomatoes, thinly sliced red onion, and fresh basil. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss gently so the tomatoes stay juicy and intact.
4️⃣ Assemble the Dish
On a large serving platter, create a base of couscous. Top with the grilled shrimp skewers. Spoon the tomato basil salad on the side, or serve it right on top for a more rustic presentation.
5️⃣ Garnish and Serve
Finish with extra parsley and a few lemon wedges. Serve immediately while the shrimp are hot and juicy.
Recipe Tips & Variations
Use metal skewers to save time and avoid soaking wooden ones.
Add grilled vegetables like zucchini or bell peppers to the skewers for extra fiber and color.
Spice it up by adding a pinch of cayenne or chili flakes to the shrimp marinade.
Swap the protein — if you’re out of shrimp, try chunks of salmon, chicken breast, or tofu.
Make it vegan by using tofu or marinated mushrooms and sticking with vegetable broth.
Use quinoa or orzo instead of couscous for a gluten-free option.
Leftover Storage & Meal Prep
Storage:
Place leftovers in an airtight container in the refrigerator.
- Shrimp: Up to 2 days (reheat gently to avoid overcooking).
- Couscous and salad: Up to 3 days.
Meal prep tips:
- Marinate the shrimp in the morning to save time at dinner.
- Make couscous and salad ahead and store separately.
- Assemble right before serving to keep everything fresh and vibrant.
Food & Drink Pairings
This dish goes beautifully with:
- White wine like Sauvignon Blanc or Pinot Grigio
- Light beer such as a pilsner or wheat ale
- Sparkling water with lemon or cucumber slices
- Grilled flatbread or warm pita on the side
- Dessert: Finish with fresh berries and a dollop of whipped cream or a scoop of lemon sorbet for a refreshing ending.
Frequently Asked Questions (FAQ)
Can I cook the shrimp without a grill?
Absolutely! A stovetop grill pan or even a cast-iron skillet works perfectly. You can also broil the shrimp in the oven for 2–3 minutes per side.
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before marinating. Wet shrimp won’t soak up flavor or grill well.
What kind of couscous should I use?
Standard Moroccan couscous is ideal for this recipe. If using Israeli (pearl) couscous, adjust cooking time and liquid accordingly.
Is this recipe gluten-free?
Couscous contains gluten. To make the recipe gluten-free, substitute quinoa or rice.
Can I make this ahead of time for a party?
Yes! Grill the shrimp an hour ahead and keep warm in foil. Couscous and salad can be made earlier in the day and served at room temperature.
Final Thoughts
This Grilled Shrimp Skewers with Couscous & Tomato Basil Salad is the kind of meal that makes you feel like you’re dining al fresco on the Mediterranean coast, even if you’re just sitting on your back patio. It’s a healthy, quick, and absolutely delicious way to bring gourmet flavor to your weeknight rotation or summer soirée.
