Shrimp Scampi Couscous

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Sometimes I like to make what my kids call a “fancy” meal. I try to make shrimp at least every other week. One of my son’s actually came up with the idea for this dish – one of his favorites is shrimp scampi and when I served couscous for the first time he immediately wanted to put the two together. And that is how Shrimp Scampi Couscous was born!

Shrimp Scampi Couscous

What I love about Israeli or Pearl Couscous is that it basically cooks up with the consistency of risotto without all the effort. You get this creamy buttery taste and texture that is just yum! The parmesan cheese just makes it all come together like a beautiful symphony. Sometimes the couscous is hard to find in the regular grocery store. It can be by the pasta or the rice. And sometimes it’s in the artisan section.

Shrimp Scampi Couscous

I served this with buttered bread. You could certainly serve it with a nice Caesar salad or even some roasted asparagus. There is a lot of butter in this dish – so if you want to cut that down some the veggies might be a good idea. The real beauty of this dish is it literally takes less than 30 minutes. It is one of the fastest meals and so perfect for a weeknight meal!

Now Let’s Get Cookin’!


Shrimp Scampi Couscous

Delicate Shrimp Scampi mixed with a lemony Couscous
Course Main Course
Cuisine American
Keyword couscous, seafood, shrimp, shrimp recipes, shrimp scampi
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6


  • lb Jumbo Shrimp peeled & deveined
  • 1 stick Buttter
  • 4 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley

For the Couscous

  • 3 cups Pearl Couscous also called Israeli Couscous
  • cup Chicken Broth
  • 1 Lemon juiced and zested
  • 1 tsp Garlic Powder
  • 1 tsp Basil
  • 1 cup Parmesan Cheese shredded


  • Prepare all of the ingredients.
  • In a sauce pan over medium heat, add couscous, chicken broth, lemon juice and basil. Cover with lid and cook for 20 minutes.
  • In a large saute pan over medium-high heat, add butter, garlic, red pepper flakes and parsley. Once melted, add shrimp. Cover with lid, reduce heat to medium and let cook until couscous is done.
  • Remove lid from couscous and stir in lemon zest and parmesan cheese. Then add couscous to saute pan with shrimp. Toss to coat and cook another 3-5 minutes – stirring regularly.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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