Garlic Butter Shrimp over Couscous (Skillet Style)

Garlic Butter Shrimp over Couscous (Skillet Style)

Serves

2–3 people (or 1 very happy person)

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Ingredients

Shrimp

• 1 lb (450 g) large shrimp, peeled & deveined (tails on if you like)

• 1 tsp paprika (smoked paprika is 🔥 here)

• ½ tsp chili flakes (adjust to taste)

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp olive oil

Garlic Butter Sauce

• 4 tbsp unsalted butter

• 5–6 cloves garlic, finely minced

• 1 tbsp lemon juice (fresh)

• 1 tsp lemon zest (optional but highly recommended)

• 2 tbsp fresh parsley, finely chopped

Couscous

• 1 cup couscous

• 1 cup chicken or vegetable broth (water works too)

• 1 tbsp olive oil or butter

• ¼ tsp salt

For Finishing

• Lemon wedges

• Extra parsley

• Optional: grated Parmesan or crumbled feta

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Step-by-Step Instructions

1. Cook the Couscous (Do This First)

1. Bring broth, salt, and olive oil/butter to a boil.

2. Stir in couscous.

3. Cover, remove from heat, and let sit 5 minutes.

4. Fluff with a fork and keep warm.

👉 Tip: Fluff gently so it stays light and fluffy, not packed.

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2. Season the Shrimp

In a bowl, toss shrimp with:

• Paprika

• Chili flakes

• Salt

• Pepper

Make sure every shrimp is evenly coated.

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3. Sear the Shrimp (Golden & Juicy)

1. Heat a cast-iron or heavy skillet over medium-high heat.

2. Add olive oil.

3. Place shrimp in a single layer (don’t overcrowd).

4. Cook 1½–2 minutes per side until:

   • Deep golden crust

   • Just opaque inside

Remove shrimp from the pan and set aside.

🔥 Important: Don’t overcook — shrimp finish cooking fast.

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4. Make the Garlic Butter Sauce

Lower heat to medium.

1. Add butter to the same skillet.

2. Once melted, add garlic.

3. Cook 30–45 seconds, stirring constantly (don’t brown it).

4. Stir in:

   • Lemon juice

   • Lemon zest

The sauce should smell insane at this point.

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5. Bring It All Together

1. Return shrimp to the pan.

2. Toss gently to coat in the garlic butter.

3. Sprinkle with chopped parsley.

4. Taste and adjust salt or lemon.

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6. Assemble

1. Spoon couscous into bowls or a serving skillet.

2. Arrange shrimp on top.

3. Drizzle extra garlic butter sauce over everything.

4. Finish with lemon wedges and more parsley.

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Pro Tips for That “Restaurant Look”

• Use large shrimp — they caramelize better.

• Pat shrimp dry before seasoning for a better sear.

• Cast iron = best color.

• Finish with a squeeze of lemon right before serving.

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Optional Variations

• Spicy: Add a dash of cayenne or chili oil.

• Mediterranean: Add cherry tomatoes and feta.

• Creamy: Stir 1–2 tbsp cream into the butter sauce.

• Herby: Add thyme or oregano with the parsley.