Garlic Butter Shrimp with Lemon Couscous and Balsamic Mozzarella Salad

Looking for a light yet satisfying dinner that doesn’t skimp on flavor? This garlic butter shrimp dish is your answer. Juicy shrimp are marinated in garlic, citrus and a blend of spices, then quickly sautéed until tender. Served over fluffy lemon-scallion couscous and paired with a creamy balsamic salad featuring fresh mozzarella, grape tomatoes and crunchy almonds, every bite is a balance of savory, tangy and fresh.

This recipe comes together in just 35 minutes, making it perfect for a weeknight meal that feels special. The creamy balsamic dressing ties the salad together beautifully, while the couscous soaks up all the buttery goodness from the shrimp. It’s a complete meal that will leave you feeling satisfied without being weighed down.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic. Quarter the lemon. Trim and thinly slice the scallions, separating white parts from green tops. Halve the grape tomatoes. Dice the fresh mozzarella into ½-inch cubes.
2. Rinse the shrimp under cold water and pat dry with paper towels. In a large bowl, combine the shrimp, garlic, juice from half the lemon, 1 tablespoon olive oil, half the fry seasoning, 1 teaspoon Italian seasoning and a pinch of salt and pepper. Toss to coat and set aside to marinate, tossing occasionally.
3. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add the scallion whites and ½ teaspoon Italian seasoning. Cook, stirring, until fragrant, about 1 minute. Stir in the Israeli couscous, veggie stock concentrates, 1½ cups water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
4. In a small bowl, whisk together half the balsamic vinegar, half the mayonnaise and ½ teaspoon sugar until smooth. Slowly whisk in 2 tablespoons olive oil, continuing to whisk until combined and creamy. Season with salt and pepper.
5. Heat a large nonstick pan over medium-high heat. Add the shrimp along with the marinade. Cook, stirring occasionally, until the shrimp are opaque and cooked through, 4-6 minutes. Remove from heat and stir in 1 tablespoon butter until melted.
6. In a medium bowl, toss together the mixed greens, halved tomatoes and diced mozzarella with as much of the dressing as you like. Season with salt and pepper if desired.
7. Fluff the couscous with a fork. Stir in half the scallion greens, 1 tablespoon butter and a squeeze of lemon juice. Season with salt and pepper. Divide the couscous and salad between plates. Top the couscous with the shrimp, remaining scallion greens and another squeeze of lemon juice. Garnish the salad with sliced almonds and serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, you can substitute regular couscous or pearl couscous, but adjust cooking time according to package directions.

What can I use instead of fry seasoning?

You can use a blend of paprika, garlic powder, onion powder and a pinch of cayenne pepper.

How do I store leftovers?

Store shrimp and couscous separately in airtight containers in the refrigerator for up to 2 days. The salad is best enjoyed fresh.