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Garlic Butter Shrimp Couscous with Broccoli

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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

  1. Bring broth to a boil, remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
  2. Steam or blanch broccoli for 3–4 minutes until tender-crisp. Drain and set aside.
  3. 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.
  4. In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
  5. Return shrimp and add broccoli, tossing in the garlic butter.
  6. Add cooked couscous and gently mix to combine.
  7. Drizzle with lemon juice and sprinkle with parsley and red pepper flakes if using.
  8. 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.

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