Lemon Oregano Shrimp Over Peppered Couscous
Bright, zesty, and bursting with Mediterranean flavors, Lemon Oregano Shrimp Over Peppered Couscous is a quick and elegant meal perfect for weeknights or special occasions. Succulent shrimp are marinated in a vibrant blend of fresh lemon juice, garlic, and oregano before being seared to perfection, while fluffy couscous infused with red bell peppers, buttery richness, and a hint of lemon zest creates a flavorful base. This recipe balances tangy citrus with savory notes, and a sprinkle of fresh parsley adds the perfect finishing touch. Ready in just 35 minutes, this wholesome dish is light, satisfying, and sure to impress your family and friends. Don’t forget to add a pinch of red pepper flakes for a hint of heat!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 3 tablespoons Lemon juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 2 teaspoons Dried oregano
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 1.5 cups Couscous
- 1.75 cups Low-sodium chicken or vegetable broth (hot)
- 2 tablespoons Unsalted butter
- 1 Red bell pepper (diced)
- 2 tablespoons Parsley (chopped)
- 1 teaspoon Lemon zest
- 0.5 teaspoon Optional: Red pepper flakes
Instructions
In a bowl, combine the shrimp, 2 tablespoons lemon juice, minced garlic, dried oregano, 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Mix well and let the shrimp marinate for 10-15 minutes.
While the shrimp marinates, prepare the couscous. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the diced red bell pepper and sauté for 2-3 minutes until softened.
Stir in the couscous and lightly toast it for 1-2 minutes, stirring continuously.
Pour the hot chicken or vegetable broth over the couscous, then stir in the butter. Cover with a lid and remove from heat. Let it sit for 10 minutes to allow the couscous to absorb the liquid.
Fluff the couscous with a fork, then season with the remaining 0.5 teaspoon salt, 0.5 teaspoon black pepper, and lemon zest. Keep covered to stay warm.
Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp are opaque and cooked through.
To serve, spoon the couscous onto plates, top with the cooked shrimp, and garnish with chopped parsley. Optionally, sprinkle with red pepper flakes for a touch of heat.
Drizzle the remaining 1 tablespoon of lemon juice over the dish just before serving for an added burst of freshness.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 3935 mg | 171% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.9 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 295 mg | 23% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
