This dish is a one-bowl wonder—easy to prepare, packed with nutrients, and layered with the bright, bold flavors of the Mediterranean. The combination of warm, spiced shrimp and cool, crisp veggies creates a beautiful contrast in both taste and texture. Plus, it’s customizable, great for meal prep, and ideal for lunch, dinner, or even a potluck.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp (peeled and deveined) couscous (regular or pearl) cherry tomatoes cucumber red onion kalamata olives feta cheese (optional) fresh parsley fresh mint (optional) lemon juice olive oil garlic paprika salt black pepper
Directions
Cook couscous according to package instructions. Fluff with a fork and let it cool.
In a bowl, toss shrimp with olive oil, minced garlic, paprika, salt, and pepper.
Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and opaque. Set aside.
In a large bowl, combine cooled couscous, halved cherry tomatoes, diced cucumber, sliced red onion, olives, chopped parsley, and mint.
In a small bowl, whisk together lemon juice and olive oil. Pour over the couscous mixture and toss to combine.
Add the cooked shrimp and gently mix.
Top with crumbled feta cheese if desired and serve immediately or chilled.
Servings and timing
This recipe makes approximately 4 servings. Preparation time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Variations
Use a different grain: Substitute couscous with quinoa, orzo, or bulgur for variety.
Add vegetables: Roasted bell peppers, artichoke hearts, or spinach can enhance the Mediterranean flavors.
Make it spicy: Add red pepper flakes or a dash of hot sauce to the shrimp marinade.
Swap the protein: Try grilled chicken, salmon, or chickpeas for a different take.
Make it dairy-free: Omit feta or use a plant-based cheese alternative.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best served cold or at room temperature, making it perfect for meal prep or packed lunches. If you prefer it warm, gently reheat the shrimp separately to avoid overcooking.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before seasoning and cooking.
What kind of couscous is best?
Either regular or pearl couscous works. Regular couscous has a finer texture, while pearl couscous (also called Israeli couscous) is chewier and more substantial.
Can I make this dish ahead of time?
Yes, it’s great for prepping in advance. Assemble everything but the shrimp and add it fresh before serving.
Is this dish gluten-free?
Traditional couscous is made from wheat and is not gluten-free. Use quinoa or a gluten-free couscous alternative if needed.
Can I grill the shrimp instead of pan-searing?
Absolutely. Grilled shrimp adds a smoky flavor that pairs beautifully with the Mediterranean ingredients.
How long does cooked shrimp last in the fridge?
Cooked shrimp will last 2–3 days in the refrigerator when stored properly.
Can I make this vegetarian?
Yes, omit the shrimp and add chickpeas, grilled tofu, or extra vegetables for a meatless option.
What herbs work best in this recipe?
Fresh parsley and mint are classic, but dill or basil also work well depending on your taste.
What can I serve with this dish?
It pairs well with pita bread, hummus, or a side of tzatziki sauce.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Conclusion
Mediterranean Couscous with Shrimp is a fresh, flavorful dish that brings together the best of the Mediterranean pantry in one easy-to-make recipe. It’s nourishing, colorful, and perfectly balanced with hearty grains, crisp veggies, and tender shrimp. Whether you’re looking for a quick dinner or a vibrant meal-prep option, this dish delivers delicious results every time.
Mediterranean Couscous with Shrimp is a vibrant and refreshing dish featuring fluffy couscous, juicy shrimp, fresh vegetables, herbs, and a zesty lemon dressing. It’s light, healthy, and bursting with classic Mediterranean flavors.
Ingredients
1 lb shrimp, peeled and deveined
1 cup couscous (regular or pearl)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/3 cup kalamata olives, sliced
1/3 cup crumbled feta cheese (optional)
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped (optional)
3 tbsp lemon juice (freshly squeezed)
3 tbsp olive oil (divided)
2 garlic cloves, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Instructions
Cook couscous according to package instructions. Fluff with a fork and let it cool.
In a bowl, toss shrimp with 1 tbsp olive oil, minced garlic, paprika, salt, and pepper.
Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and opaque. Set aside.
In a large bowl, combine cooled couscous, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
In a small bowl, whisk together lemon juice and 2 tbsp olive oil. Pour over the couscous mixture and toss to combine.
Add the cooked shrimp to the couscous mixture and gently mix to combine.
Top with crumbled feta cheese if desired and serve immediately or chilled.
Notes
Use pearl couscous for a chewier texture or regular for a lighter feel.Customize with added veggies like bell peppers or spinach.Make it vegetarian by omitting shrimp and adding chickpeas.Best served chilled or at room temperature.Fresh lemon juice gives the best flavor, but bottled works in a pinch.
