30 mins

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

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!
4.9/5 - (8 votes)

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
Servings:

Directions

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

Nutrition per serving

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
Servings:

Directions

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

Nutrition per serving

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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