This shrimp and couscous is light, fresh, and ready in 30 minutes, perfect for an easy dinner for two.
At a Glance: Shrimp and Couscous
- What it is / tastes like: Light and fluffy couscous with lemon, herbs, and tender roasted shrimp
- When to make it: Quick weeknight dinner or a fresh, easy meal
- What to serve with: Roasted asparagus for a quick side
- Cooking for two: Perfectly portioned for two with no leftovers
- Skill level: Easy
As the weather warms up, I start craving meals that feel light and fresh without a lot of effort. This shrimp and couscous delivers exactly that in just 20 minutes. If you’re wondering how much shrimp and couscous to cook for meals like this, my portion guide breaks it down in a simple, practical way.
Ingredients You’ll Need
- Couscous: quick-cooking and perfect for a fast, light meal
- Chicken broth: adds more flavor than water (you can use vegetable broth)
- Olive oil: used for both the couscous and shrimp
- Green onion: white part for cooking and green part for freshness
- Fresh parsley: adds brightness and a fresh finish
- Lemon zest: brings a clean citrusy lift
- Ground coriander: adds subtle warmth and depth
- Shrimp: large shrimp work best for a juicy and tender texture
- Salt and black pepper: for balanced seasoning
- Smoked paprika: adds a light smoky depth
- Garlic powder: simple way to add savory flavor
- Lemon wedges: for serving and finishing
How to Make It
- Start the couscous.
Heat olive oil in a small pot and sauté the white part of the green onion until fragrant. Add salt and ground coriander. Pour in the chicken broth and bring to a boil. - Steam the couscous.
Turn off the heat, stir in the couscous, cover, and let it sit for 7–9 minutes. Fluff with a fork, then fold in parsley, lemon zest, and the green part of the green onion. Taste and adjust seasoning. Let it cool slightly. - Cook the shrimp.
Preheat the air fryer to 400°F. Toss shrimp with olive oil, salt, black pepper, smoked paprika, and garlic powder. Arrange in a single layer and air fry for 4–5 minutes, just until opaque and cooked through. - Assemble and serve.
Spoon the couscous onto a serving plate and top with the shrimp. Serve with lemon wedges for squeezing just before eating.
What to Serve It With
- Roasted asparagus for a simple, seasonal side
- Roasted asparagus salad with mushrooms for a flavor-packed option (recipe coming soon)
- Air-fried “grilled” vegetables for a flavorful, hands-off side
- Sautéed zucchini and summer squash for a light, summery option
- Cherry crisp for two for a sweet, cozy ending to a light meal
If you want to switch things up, you can also serve the shrimp with my zucchini couscous instead of the lemon herb version.
Questions You Might Have
Yes. Sauté in a pan over medium-high heat for about 2–3 minutes until just cooked.
You can, but broth adds much more flavor. If using water, season the couscous a bit more.
The couscous can be made ahead, but shrimp is best cooked fresh to keep it tender.
This is the kind of meal I come back to when I want something fresh without overthinking dinner. It comes together quickly, uses simple ingredients, and fits naturally into a weeknight.
I like having a few low-effort meals when planning the weekly menu, and these are some of my favorites:
- Creamy shrimp couscous risotto that comes together in 30 minutes
- Spicy garlic shrimp that's ready in 15 minutes with bold flavors
- Teriyaki chicken thigh in the air fryer for a sticky, sweet, 30-minute option
If you’re looking for more guidance on cooking for a smaller household, my Cooking for Two hub shares practical tips, portioning, and simple meal ideas.
PrintShrimp and Couscous with Lemon and Herbs (Easy Dinner for Two)
This shrimp and couscous is light, fresh, and ready in just 20 minutes. Made with simple ingredients, it’s an easy and satisfying dinner for two.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Air Fryer
- Cuisine: Mediterranean
Ingredients
For the couscous
- ¾ cup dry couscous
- ¾ cup chicken broth
- 1 tablespoon olive oil
- 1 green onion, white and green parts separated
- ¼–½ teaspoon salt (adjust depending on broth)
- ¼ teaspoon ground coriander
- 2 tablespoons chopped fresh parsley
- 1–2 teaspoons lemon zest
For the shrimp
- 12 ounces shrimp (31/40 count), peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon smoked paprika
- Pinch garlic powder
For serving
- Lemon wedges
- Your choice of vegetables
Instructions
1. Cook the couscous:
Heat olive oil in a small pot and sauté the white part of the green onion until fragrant. Add salt and ground coriander. Pour in the chicken broth and bring to a boil.
2. Steam the couscous:
Turn off the heat, stir in the couscous, cover, and let sit for 7–9 minutes. Fluff with a fork, then fold in parsley, lemon zest, and the green part of the green onion. Taste and adjust seasoning. Let cool slightly.
3. Cook the shrimp:
Preheat the air fryer to 400°F. Toss shrimp with olive oil, salt, black pepper, smoked paprika, and garlic powder. Arrange in a single layer and air fry for 4–5 minutes, just until opaque and cooked through.
4. Assemble:
Spoon couscous onto plates and top with shrimp. Serve with lemon wedges.
Notes
- You can use slightly larger shrimp (21/25) if you prefer a juicier texture. Just add an extra minute to the cooking time.
- Oven method: Preheat oven to 400°F. Arrange shrimp in a single layer and roast for about 6–8 minutes, until just cooked through.
- Skillet method: Heat ½ tablespoon olive oil in a pan over medium-high heat. Add shrimp in a single layer and cook until the edges turn pink. Flip and cook for about 1 more minute, just until cooked through.
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