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A vibrant Mediterranean bowl filled with shrimp, couscous, and fresh vegetables.

Classic Shrimp and Couscous Mediterranean Bowl

Enjoy a taste of the Mediterranean with this delightful Shrimp and Couscous Bowl. Featuring succulent shrimp, fluffy couscous, and fresh vegetables, all tossed in a zesty lemon dressing, this recipe is perfect for a quick and healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • Medium bowl
  • Small saucepan
  • Large skillet
  • Large bowl
  • Small separate bowl

Ingredients
  

For the Shrimp

  • 1 lb (450 g) peeled & deveined shrimp frozen, thawed
  • 2 Tbsp olive oil extra-virgin
  • 3 cloves garlic minced
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • Salt & black pepper to taste

For the Couscous and Vegetables

  • 1 cup (170 g) couscous
  • 1 cup (240 ml) low-sodium chicken or vegetable broth
  • ½ cup sweet corn kernels fresh or frozen
  • 1 cup cherry tomatoes halved
  • 2 cups baby spinach
  • ¼ cup red onion thinly sliced (optional)

For the Dressing and Garnish

  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • ½ tsp Dijon mustard
  • ½ tsp honey or agave
  • 2 Tbsp fresh parsley chopped (for garnish)
  • ¼ cup crumbled feta cheese optional

Instructions
 

Marinating the Shrimp

  • In a medium bowl, combine 2 Tbsp olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, oregano, salt, and pepper.
  • Add shrimp to the marinade and toss to coat; set aside for at least 30 minutes, or refrigerate for up to 2 hours.

Cooking the Couscous

  • Bring chicken or vegetable broth to a boil in a small saucepan.
  • Stir in couscous, cover, remove from heat, and let stand for 5 minutes until liquid is absorbed.

Cooking the Shrimp

  • Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
  • Add marinated shrimp and cook for 2-3 minutes per side, until pink and opaque.

Assembling the Bowls

  • In a large bowl, combine cooked couscous, corn, cherry tomatoes, and baby spinach.
  • In a small separado bowl, whisk together remaining 2 Tbsp olive oil, 1 Tbsp lemon juice, Dijon mustard, and honey or agave for the dressing.
  • Spoon couscous mixture into bowls, top with cooked shrimp, and drizzle with dressing.
  • Garnish with fresh parsley and crumbled feta cheese, if desired.

Notes

For extra flavor, you can add a pinch of red pepper flakes to the shrimp marinade. Adjust the amount of lemon juice and honey in the dressing to your taste. You can also add other vegetables like cucumber or bell peppers to the bowl. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.