A bright and flavorful one-pan dish featuring succulent shrimp, hearty whole-wheat couscous, briny Kalamata olives, tender spinach, and tangy feta cheese. It’s ready in about 20 minutes and requires minimal cleanup—perfect for a weeknight dinner that still feels special.

Why You’ll Love This Recipe

• It comes together quickly — from start to finish in around 20 minutes.
• Just one pan means fewer dishes and less hassle.
• The Mediterranean flavor profile (garlic, olives, feta, fresh lemon) is lively yet comforting.
• Whole-wheat couscous gives extra texture and a healthier grain option.
• Shrimp cooks fast and pairs beautifully with veggies and herbs.
• Elegant enough for guests, casual enough for a busy night.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ⅓ cups whole-wheat couscous
• ¼ cup Kalamata olives, halved
• 1 lb (about 450 g) large shrimp, peeled and cleaned
• 1 shallot, minced
• 2 cloves garlic, thinly sliced
• 2 handfuls baby spinach
• 1 cup diced tomatoes (canned San Marzano variety works well)
• ½ cup dry white wine
• Pinch of dried oregano
• 2 tablespoons fresh Italian parsley, chopped
• 4 oz (about 115 g) feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 lemon wedges, for serving

Directions

1. In a medium skillet or thick-bottomed pot, heat the olive oil over medium-high heat. Add the minced shallot and sliced garlic and cook for about 3 minutes, until softened and fragrant.
2. Season the shrimp with salt and pepper, then add them to the pan. When the first side turns pink, flip the shrimp.
3. Add the diced tomatoes, dried oregano, and white wine to the pan. Cook for about 1 minute to let flavors meld.
4. Pour in 1 cup of water and add about ½ teaspoon of salt. Once the mixture comes to a boil, stir in the halved olives, the whole-wheat couscous, and the baby spinach. Cover the pan and remove from heat. Let it sit covered for about 5 minutes, so the couscous absorbs the liquid.
5. Remove the cover, sprinkle the crumbled feta and chopped parsley over the top. Optionally, place the pan under the broiler just long enough to slightly melt the feta (if your pan is broiler-safe). Squeeze lemon wedges over the dish and serve immediately.

Servings and timing

• Serves: 4 people
• Prep time: approx. 5 minutes
• Cook time: approx. 15 minutes
• Total time: approx. 20 minutes

Variations

• Swap the shrimp for cooked chicken breast slices or chickpeas for a pescatarian-friendly or vegetarian option.
• Use regular couscous or even quinoa if you prefer a different grain texture.
• Omit the white wine and replace with extra vegetable or seafood stock for an alcohol-free version.
• Add other vegetables like zucchini, cherry tomatoes, or artichoke hearts for extra color and nutrients.
• Use goat cheese instead of feta if you prefer a creamier tang.
• For extra heat, stir in red pepper flakes or use a harissa paste.

Storage/Reheating

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a covered skillet over low-medium heat, adding a splash of water or broth to loosen the couscous so it doesn’t dry out.
• Alternatively, reheat in the microwave in 30-second intervals, stirring in between, adding a little liquid if needed to maintain moisture.

FAQs

What size shrimp should I use?

Large (often labelled “16-20 count” or similar) works best, so they cook quickly and maintain a satisfying bite.

Can I use regular couscous instead of whole-wheat?

Yes, you can use regular couscous. Just note that the texture may be slightly lighter and the cooking time remains the same.

Do I have to use white wine?

No — you can substitute with an equal amount of low-sodium vegetable or chicken broth if you prefer not to use wine.

Is this dish gluten-free?

As written it isn’t, because couscous is wheat-based. For a gluten-free version, substitute with quinoa, rice-based couscous, or another gluten-free grain.

Can I broil the dish in the pan?

Only if your pan is broiler-safe. If it’s not, you can transfer the mixture to a broiler-safe dish, top with the feta, and broil briefly to melt.

Can I prepare this ahead of time?

You can prepare the ingredients ahead (mince shallot, slice garlic, clean shrimp, measure grain) but cook the dish fresh so the spinach stays vibrant and the couscous stays fluffy.

Will the spinach wilt too much?

If you’re concerned, stir the spinach in just before covering the pan — it will wilt from the residual heat rather than over-cooking.

How lemony should it be?

The lemon wedges are optional based on your taste. Squeeze one over each serving or more if you like a stronger citrus pop.

What if I don’t have Kalamata olives?

You can use another type of briny olive (such as Gaeta or Castelvetrano) or even capers for a similar salty, tangy element.

Can I make this for two people instead of four?

Yes — simply halve all the ingredient amounts and use a smaller pan. Adjust seasoning to taste.

Conclusion

This one-pan Mediterranean shrimp and couscous dish combines speed, flavor and simplicity in a way that checks all the right boxes: minimal cleanup, bold Mediterranean ingredients, and a satisfying result that’s just as good for a casual weeknight dinner as it is for entertaining. With just one skillet, you’ll have a vibrant, flavor-packed meal on the table in about 20 minutes.

Print