A flavorful and satisfying dish that combines tender shrimp, fluffy couscous, and crisp broccoli all tossed in a rich garlic butter sauce. This recipe is quick enough for a weeknight meal yet elegant enough to serve to guests.
Why You’ll Love This Recipe
This dish delivers a perfect balance of flavors and textures in every bite. The shrimp are juicy and savory, the couscous is light and fluffy, and the broccoli adds a fresh, slightly crisp contrast. The garlic butter sauce ties everything together with a rich, comforting taste. It’s also a one-pan friendly recipe that comes together quickly, making it ideal for busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) shrimp, peeled and deveined
1 cup (170 g) couscous
1 1/4 cups (300 ml) vegetable or chicken broth
2 cups (180 g) broccoli florets
3 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Directions
Prepare the couscous by bringing the broth to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes. Fluff with a fork and set aside.
Steam or blanch the broccoli florets until they are bright green and tender-crisp, about 3–4 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt, pepper, and paprika, and cook for 2–3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant.
Return the shrimp to the skillet and add the broccoli. Toss everything together in the garlic butter sauce.
Add the cooked couscous to the skillet and gently mix to combine all ingredients evenly.
Drizzle with lemon juice, sprinkle with parsley and red pepper flakes if using, and serve warm.
You can swap shrimp with chicken breast or tofu for a different protein option. Add vegetables like zucchini, bell peppers, or spinach for more variety. For a richer flavor, sprinkle grated cheese on top before serving. You can also use whole wheat couscous for a healthier twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of broth or water to keep the couscous moist. You can also microwave it in short intervals, stirring in between.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before cooking.
What type of couscous should I use?
Regular couscous works best, but you can also use whole wheat couscous for added fiber.
Can I make this dish ahead of time?
Yes, you can prepare all components ahead and combine them before serving.
How do I avoid overcooking shrimp?
Cook shrimp just until they turn pink and opaque, about 2–3 minutes per side.
Can I use other vegetables?
Yes, vegetables like asparagus, green beans, or spinach work well.
Is this recipe spicy?
It has mild heat from red pepper flakes, but you can omit them for a non-spicy version.
Can I make it dairy-free?
Yes, substitute butter with a plant-based alternative.
How do I keep couscous fluffy?
Fluff it with a fork after resting and avoid adding too much liquid.
Can I add more sauce?
Yes, increase butter and garlic slightly or add a splash of broth for more moisture.
What can I serve with this dish?
It pairs well with a light salad or a simple yogurt-based sauce.
Conclusion
Garlic Butter Shrimp Couscous with Broccoli is a simple yet impressive dish that brings together bold flavors and wholesome ingredients. With its quick preparation and versatile nature, it’s a perfect addition to your weekly meal rotation.
A quick and flavorful dish featuring tender shrimp, fluffy couscous, and crisp broccoli tossed in a rich garlic butter sauce. Perfect for a satisfying weeknight meal or an elegant dinner.
Author:Sophia
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Mediterranean
Diet:Low Fat
Ingredients
1 lb (450 g) shrimp, peeled and deveined
1 cup (170 g) couscous
1 1/4 cups (300 ml) vegetable or chicken broth
2 cups (180 g) broccoli florets
3 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Instructions
Bring broth to a boil, remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
Steam or blanch broccoli for 3–4 minutes until tender-crisp. Drain and set aside.
Heat olive oil in a skillet over medium-high heat. Season shrimp with salt, pepper, and paprika, then cook for 2–3 minutes per side until pink. Remove and set aside.
In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
Return shrimp and add broccoli, tossing in the garlic butter.
Add cooked couscous and gently mix to combine.
Drizzle with lemon juice and sprinkle with parsley and red pepper flakes if using.
Serve warm.
Notes
Use chicken or tofu instead of shrimp if preferred.
Add vegetables like zucchini, spinach, or bell peppers for variation.
Substitute butter with plant-based butter for a dairy-free option.
Whole wheat couscous can be used for added fiber.
Store leftovers in the refrigerator for up to 3 days.
Reheat with a splash of broth or water to keep moist.
A light salad or yogurt sauce pairs well as a side.
