Garlic Butter Shrimp and Couscous Bowls with Chili-Roasted Broccoli

These vibrant bowls bring together tender Israeli couscous, succulent shrimp and crisp-tender broccoli with a kick of chili. The garlic-lemon butter sauce ties everything together for a meal that’s both satisfying and bright.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes. The couscous is simmered with garlic and stock, while the shrimp are quickly pan-seared and finished with butter and lemon. Roasted broccoli adds a smoky, spicy contrast.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView 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

1 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 with a rack in the top position. Cut broccoli into bite-size florets. Mince or grate garlic. Chop parsley. Quarter lemon.
2. On a baking sheet, toss broccoli with a drizzle of olive oil, ½ teaspoon chili flakes (or ¾ teaspoon for 4 servings), salt and pepper. Roast on 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; cook until fragrant, about 30 seconds. Stir in couscous, stock concentrate, 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
4. Rinse shrimp under cold water and pat dry. 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 browned bits, until water evaporates, 1-2 minutes. Reduce heat to medium. Add 1 tablespoon butter (2 tablespoons for 4), remaining minced garlic and a pinch of chili flakes. Cook, stirring, until shrimp are cooked through, 1-2 minutes more. Remove from heat; stir in half the parsley and juice from half the lemon.
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 among bowls. Top with shrimp and broccoli. Spoon any remaining garlic butter from the pan over shrimp. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo work well. Follow package directions for cooking times.

How do I store leftovers?

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