Garlic Butter Shrimp with Lemon Couscous and Balsamic Mozzarella Salad

This vibrant seafood dish brings together tender shrimp, zesty couscous, and a refreshing salad for a complete meal that’s both satisfying and light. The shrimp are marinated in a garlicky blend of spices, then quickly sautéed in butter until perfectly cooked. Paired with a fluffy pearl couscous infused with lemon and scallions, every bite is bright and flavorful.

A side of mixed greens, grape tomatoes, and fresh mozzarella tossed in a creamy balsamic dressing adds a cool, tangy contrast. Topped with sliced almonds for crunch, this salad rounds out the plate beautifully. Perfect for a spring or summer dinner, this recipe is sure to impress without keeping you in the kitchen for hours.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic. Quarter the lemon. Trim the scallions and thinly slice, separating the white parts from the green parts. 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, toss the shrimp with the garlic, half the Fry Seasoning, 1 tablespoon olive oil, 1 teaspoon Italian Seasoning, juice from half the lemon, and a pinch of salt and pepper. Set aside to marinate, tossing occasionally.
3. While the shrimp marinates, 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 pearl couscous, veggie stock concentrates, 2 cups water, and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 6–8 minutes. Keep covered off the heat until ready to serve.
4. While the couscous cooks, make the dressing: 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 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 the pan from the heat and stir in 1 tablespoon butter until melted.
6. In a medium bowl, toss the mixed greens, tomatoes, and mozzarella with as much dressing as you like. Season with salt and pepper.
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 frozen shrimp for this recipe?

Yes, just thaw them completely and pat dry before marinating. Adjust cooking time slightly if needed.

What can I substitute for pearl couscous?

Regular couscous or orzo work well, but adjust cooking time according to package directions.

Is there a dairy-free option for the dressing?

You can omit the mayonnaise and use a dairy-free yogurt or extra olive oil to achieve a creamy texture.