Garlic Butter Shrimp and Couscous Bowls with Chili-Roasted Asparagus

These shrimp and couscous bowls are the ultimate quick and satisfying dinner. Juicy shrimp are cooked in a garlic butter sauce with a hint of chili, then served over tender Israeli couscous tossed with fresh parsley and lemon. Alongside, you’ll find perfectly roasted asparagus with a spicy kick from chili flakes.

Everything comes together in about 30 minutes, making it an ideal weeknight meal. The combination of flavors-garlic, lemon, parsley and a touch of heat-creates a bowl that’s both comforting and exciting. It’s a complete meal in one dish, perfect for when you want something delicious without a lot of fuss.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Cut broccoli into bite-size pieces if needed. Peel and mince or grate garlic. Finely chop parsley. Quarter the lemon.
2. On a baking sheet, toss broccoli with a drizzle of olive oil, ½ teaspoon chili flakes (use ¾ teaspoon for 4 servings or less for milder heat), salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes.
3. Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add half the minced garlic and cook until fragrant, about 30 seconds. Stir in couscous, stock concentrate, 1 cup water (2 cups for 4 servings) and a 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. While couscous cooks, rinse shrimp under cold water and pat dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, garlic powder, salt and pepper. Cook until shrimp are pink and almost cooked through, 3-4 minutes. Add 2 tablespoons water (3 tablespoons for 4 servings) and cook, stirring and scraping up any browned bits, until water evaporates, 1-2 minutes. Reduce heat to medium. Add 1 tablespoon butter (2 tablespoons for 4 servings), remaining minced garlic and a pinch of chili flakes. Cook, stirring, until shrimp are cooked through, 1-2 minutes more. Remove pan from heat. Add half the parsley and juice from half the lemon; toss to combine.
5. Fluff couscous with a fork. Stir in remaining parsley, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
6. Divide couscous between bowls. Top with shrimp and roasted broccoli. Spoon any remaining garlic butter from the pan over the shrimp. Serve with a squeeze of lemon juice.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for asparagus?

Broccoli, green beans or zucchini work well as substitutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.