Shrimp Couscous is roasted with asparagus and red pepper on a single sheet pan and finished with a bright, herb-forward green sauce. Ready in about 30 minutes, it’s a light but satisfying weeknight dinner.
author’s note
Low-effort, big-flavor shrimp couscous
I first made this Shrimp Couscous when I wanted something fresh, springlike, and filling without a lot of fuss. Asparagus and red pepper roast beautifully alongside shrimp, and quick-cooking couscous makes the base effortless. A vibrant green herb sauce—parsley, cilantro, garlic, lemon, and olive oil—pulls everything together and brightens the dish.
It looks impressive but is simple enough for any weeknight.
Ingredients
| Ingredient | Purpose | Substitutions |
|---|---|---|
| Large raw shrimp, peeled & deveined | Fast-cooking protein | Scallops or cubed chicken |
| Moroccan (small) couscous | Quick, fluffy base | Pearl couscous (adds 5–7 minutes cooking) |
| Asparagus (½ lb) & red bell pepper (1) | Color and texture | Zucchini or broccoli florets |
| Green herb sauce (parsley, cilantro, garlic, lemon, olive oil, pinch red pepper flakes) | Zesty finish that ties the dish together | Basil or dill for a different herb profile |
| Olive oil, salt, pepper, smoked paprika | Basic seasoning | Your favorite spice blend |
How To Make Shrimp Couscous
- Make the sauce: Purée the herbs, garlic, olive oil, lemon juice, and a pinch of red-pepper flakes until smooth. Chill so the flavors can meld.
- Prep the pan: Heat the oven to 400°F (200°C). Toss asparagus and red pepper with olive oil, smoked paprika, salt, and pepper on a large sheet pan.
- Roast veggies: Roast 7–8 minutes until the asparagus is bright green and tender-crisp.
- Add shrimp: Turn the vegetables, add seasoned shrimp to the pan, and roast another 5–6 minutes until shrimp are opaque and cooked through.
- Cook couscous: Boil 1 cup of broth or water, stir in 1 cup couscous, cover and let sit 2–5 minutes per package directions, then fluff with a fork.
- Assemble: Fold a little herb sauce into the couscous, then plate and top with shrimp and roasted vegetables. Serve additional sauce on the side.
Storage
This meal stores well for meal prep:
- The herb sauce can be made 1–2 days ahead—its flavor improves with time.
- Vegetables and shrimp are best freshly roasted, but couscous can be made earlier and refrigerated.
- Reheat couscous gently and top with freshly warmed shrimp and vegetables, adding sauce when serving.
More Shrimp Dinners:
Dinner
Cilantro Lime Shrimp Recipe
Seafood
Shrimp Foil Packets
Dinner
Shrimp Fajitas Recipe
Dinner
Lemon Garlic Shrimp
Shrimp Couscous
Equipment
- Large sheet pan
Ingredients
- Salt and pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp cayenne pepper (increase to 1/2 tsp for more heat)
- 2 tbsp olive oil
- 2 lemons
- 1/2 lb large shrimp, peeled and deveined (21/25)
- 1 cup couscous
- 1 medium red pepper, thinly sliced
- 1/2 lb asparagus, woody ends removed and cut into thirds
- 1/2 cup olive oil
- 1 tsp Italian seasoning
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 3–4 cloves garlic, finely chopped
- 1/2 cup finely chopped cilantro (about 1 bunch)
- 1/2 cup finely chopped flat-leaf parsley (about 1 bunch)
Instructions
- Start with the sauce so the flavors can meld. In a jar combine 1/2 cup olive oil, Italian seasoning, red wine vinegar, honey, and 2 tbsp lemon juice. Add chopped garlic, then stir in chopped parsley and cilantro. Seal and refrigerate for at least 30 minutes or up to 2 days.
- Preheat oven to 400°F (200°C). On a large sheet pan, arrange asparagus (trimmed and cut into thirds) and red pepper in a single layer. In a small bowl mix 1 tsp salt, garlic powder, Italian seasoning, cayenne, 2 tbsp olive oil, and 1 tbsp lemon juice to make a paste. Toss half the paste with the vegetables and spread them without overlap. Roast 6–7 minutes, depending on vegetable thickness.
- Meanwhile, pat shrimp dry and toss with the remaining spice paste. Remove vegetables from the oven, toss, make space, and add shrimp to the sheet pan. Roast another 6–7 minutes until shrimp are opaque and vegetables are crisp-tender.
- While the pan cooks, prepare couscous per package directions (typically bring 1 cup water to a boil, remove from heat, stir in couscous, cover and let sit 2–4 minutes). Fluff with a fork, stir in about 1/2 cup herb sauce and 1 tbsp lemon juice, then season with 1/2 tsp salt and 1/4 tsp pepper to taste.
- Divide couscous between plates, top with shrimp and roasted vegetables, and serve with remaining herb sauce. You may have extra sauce—use to taste. Serve immediately.
Recipe Notes
Note: The recipe makes two generous servings but can feed more if served with side dishes. It scales well—when using multiple pans, cook time may increase.
Nutrition: Calories vary based on how much herb sauce you use.
Storage: Store herb sauce, couscous, and shrimp separately in the refrigerator for 3–4 days. Reheat couscous and shrimp separately and add sauce when serving.
Nutrition
Nutrition information is an approximation.
Shrimp Couscous Cooking Tips
Asparagus and peppers
Roasted asparagus is done when it turns bright green and is tender but still has a slight bite. Test doneness by piercing with a fork or tasting one piece. Thinly slice and halve red pepper strips so they cook at the same rate as the asparagus.
- If the asparagus is hard to chew: it’s undercooked.
- If it’s mushy: it’s overcooked.
Shrimp
Shrimp are finished when they change from translucent gray to an opaque pinkish-white and curl into a C shape. Undercooked shrimp remain slightly translucent, may form a looser U shape, and should be cooked a bit longer.