Garlic Butter Shrimp with Lemon Couscous and Balsamic Mozzarella Salad

This dish brings together tender, marinated shrimp with bright, herby couscous and a creamy balsamic salad. The shrimp are tossed in garlic, Italian seasoning and a touch of fry seasoning, then quickly sautéed in butter for a rich, savory finish. Served over pearl couscous with scallions and lemon, every bite is balanced and satisfying.

The accompanying salad features mixed greens, grape tomatoes, fresh mozzarella and sliced almonds, all dressed in a homemade creamy balsamic vinaigrette. It’s a complete meal that feels elegant but comes together in under an hour.

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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

10 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 and thinly slice the scallions, separating the white parts from the green. 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 minced 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 heat to low. Cook until the couscous is tender, 6-8 minutes. Keep covered off 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, 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 and all the marinade. Cook, stirring occasionally, until the shrimp are opaque and cooked through, 4-6 minutes. Remove the pan from heat and stir in 1 tablespoon butter until melted.
6. In a medium bowl, toss the mixed greens, halved tomatoes and diced mozzarella with as much dressing as you like. Season with salt and pepper.
7. Fluff the cooked 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 a squeeze of lemon juice to taste. Garnish the salad with sliced almonds and serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Pearl couscous (also called Israeli couscous) works best for this recipe. If using regular couscous, reduce the water and cooking time.

How do I know when the shrimp are fully cooked?

Shrimp are done when they turn pink and opaque and the flesh is firm. This usually takes 4-6 minutes over medium-high heat.

Can I make this dish ahead of time?

The couscous and dressing can be prepared a day ahead and refrigerated. Cook the shrimp and assemble the salad just before serving for the best texture.