Smoky Shrimp and Lemon-Scallion Butter with Grilled Corn and Zucchini Pearl Couscous

Servings:
Smoky Shrimp and Lemon-Scallion Butter with Grilled Corn and Zucchini Pearl Couscous 4.86/5 (7 votes)

Amazing! The flavors in this dish are perfect! Smoked paprika, charred corn, lemon butter and a bit of green onion; and tender pearl couscous. So delicious. And, quick to the table if you time it right by starting the couscous first and grilling shrimp and vegetables together. Enjoy!

Grilled Corn and Zucchini Pearl Couscous

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups pearl couscous
  • 2 ears corn
  • 1 zucchini
  • 1 tablespoon olive oil
  • 2 green onion, green parts minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper

DIRECTIONS

  1. Preheat grill to medium high.
  2. Cook couscous according to package directions, drain and set aside.
  3. Trim the ends off the zucchini and then cut lengthwise into 1/4" strips.
  4. Brush zucchini and corn with olive oil and place on the grill.
  5. Grill 10-12 minutes, rotating the corn until all sides are tender and slightly charred.
  6. Remove from the grill and let cool slightly.
  7. Cut the corn from the cobs and the zucchini dice the zucchini.
  8. Stir both into the cooked couscous with the olive oil, green onion, salt, and cayenne pepper.
  9. Serve.

Nutritional Information

Per Serving: Calories 185 Fat 5 Sat Fat 1 Sodium 310 Carbs 33 Sugars 3 Fiber 3 Protein 5

Smoky Shrimp with Lemon-Scallion Butter

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 bamboo or metal skewers
  • 1/4 cup olive oil
  • 2 tablespoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Lemon-Scallion Butter
  • 4 tablespoons butter, cut into pieces
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons lemon juice
  • 1 green onion, white and green parts minced
  • 1/2 teaspoon Worcestershire sauce

DIRECTIONS

  1. Preheat grill to medium high, or use a grill pan indoors.
  2. Combine olive oil paprika, salt and pepper in a large bowl.
  3. Toss shrimp to completely coat.
  4. Thread shrimp on skewers.
  5. Grill shrimp about 2 minutes, flip and grill another 2 minutes.
  6. While shrimp is grilling, rinse and dry the bowl.
  7. Place the Lemon-Scallion Butter ingredients in the bowl and set aside.
  8. Remove the shrimp from the skewers to the bowl. Toss to melt the butter and completely coat the shrimp.
  9. Plate the shrimp and drizzle with butter sauce.

Nutritional Information

Per Serving: Calories 363 Fat 24 Sat Fat 9 Sodium 889 Carbs 6 Sugars 1 Fiber 1 Protein 33.

NOTES

KID NOTE: I was a little worried the kids wouldn’t like the shrimp, but was I ever wrong. They loved it.

VEGETARIAN TIP: Replace the shrimp with mushrooms.

GLUTEN MODIFICATIONS: Use rice instead of couscous.

4 Comments

  1. Randall10615 says:

    Can I make this with chicken instead of shrimp?

  2. Leigh says:

    Great meal. My husband and I loved it!

  3. Stam says:

    Delicious!

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