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Lunch recipe · from the recipe book

Lemon Black Pepper Shrimp Sheet Pan with Couscous

Juicy lemon and black pepper shrimp roasted with charred broccoli and sweet bell peppers over fluffy lemony couscous, finished with salty feta and fresh parsley.

Lemon Black Pepper Shrimp Sheet Pan with Couscous

Ingredients

  • 1¼ lb570 gShrimppatted dry
  • 5 cups florets450 gBroccolicut into bite-size florets
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 1 medium120 gGreen bell peppercut into 1-inch pieces
  • 1 medium110 gRed onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 1 lemon, juiced48 gLemon juice
  • 1 tbsp6 gLemon zest
  • 1¾ tsp4 gBlack peppercoarsely ground
  • 4 cloves12 gGarlicminced
  • ¾ tsp4 gSalt
  • 1⅓ cups240 gCouscous, dry
  • 1½ cups360 gWaterboiling
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil.
  2. Make the lemon-garlic seasoning: stir together the lemon zest, black pepper and garlic in a small bowl.
  3. On the sheet pan, toss the broccoli, red bell pepper, green bell pepper and red onion with half the olive oil, half the lemon-garlic seasoning and half the salt. Spread in one layer and roast 15 minutes.
  4. Meanwhile, toss the shrimp with the remaining half of the olive oil, the remaining half of the lemon-garlic seasoning and the remaining half of the salt.
  5. Put the couscous in a heatproof bowl, pour the boiling water over it, cover and let stand 5 minutes, then fluff with a fork and stir in half the lemon juice.
  6. Stir the vegetables, push them to the edges and add the shrimp in a single layer. Roast 6 to 8 minutes, until the shrimp are pink and opaque.
  7. Drizzle the remaining half of the lemon juice over the shrimp and vegetables.
  8. Divide the couscous among 4 plates, top with the shrimp and vegetables, and sprinkle with the feta and parsley.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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