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Dinner recipe · from the recipe book

Lemon Garlic Shrimp with Spinach Couscous

Juicy garlicky shrimp with blistered cherry tomatoes and wilted spinach over fluffy lemon-bright couscous.

Lemon Garlic Shrimp with Spinach Couscous

Ingredients

  • 1 lb500 gShrimppatted dry
  • 1⅓ cups240 gCouscous, dry
  • 1½ cups360 gWater
  • 5 cups loosely packed150 gBaby spinach
  • 1⅓ cups200 gCherry tomatoeshalved
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gOlive oil
  • ¼ cup60 gLemon juice
  • 2 tsp4 gLemon zest
  • ¼ cup chopped15 gFresh parsleychopped
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Heat a third of the olive oil in a large skillet over medium heat, add the couscous and toast, stirring, for 2 minutes until lightly golden.
  2. Pour in the water with a pinch of the salt, bring to a boil, then cover, take off the heat and let stand 5 minutes. Fluff with a fork, stir in half the lemon juice and the lemon zest, and transfer to a bowl.
  3. Toss the shrimp with the paprika, oregano, red pepper flakes, black pepper and half the remaining salt.
  4. Wipe the skillet, heat the remaining olive oil over medium-high heat and cook the shrimp 1 to 2 minutes per side until pink and opaque (145°F/63°C). Move to a plate.
  5. Add the garlic and cherry tomatoes to the skillet and cook 2 minutes until the tomatoes soften. Add the spinach and remaining salt and stir until wilted.
  6. Return the shrimp and the couscous to the skillet, add the remaining lemon juice and toss to warm through.
  7. Scatter with the parsley and serve.

Contains: Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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