Quick Lemon Butter Shrimp and Zucchini Couscous Bowls

These bright and buttery shrimp and zucchini couscous bowls come together in under 30 minutes, making them perfect for busy weeknights. The combination of seafood stock and succulent shrimp delivers a rich seafood flavor, while tender zucchini and a generous squeeze of lemon keep things fresh and light.

Finished with a sprinkle of chives and a pat of butter, every bite is creamy, tangy and satisfying. Serve with extra lemon wedges for an extra pop of citrus.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the couscous, seafood stock concentrates, 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the couscous is tender, 6-8 minutes. Keep covered off the heat until ready to use.
2. While the couscous cooks, wash and dry the produce. Trim and halve the zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Quarter the lemon. Thinly slice the chives.
3. Rinse the shrimp under cold water and pat dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the shrimp and lightly season with salt and pepper. Cook, stirring, until the shrimp are opaque and cooked through, 4-5 minutes (for 4 servings, cook in batches if needed). Remove from heat.
4. Once the couscous is finished, add it to the pan with the shrimp and zucchini. Add the butter and the juice from two lemon wedges (four wedges for 4 servings). Stir until the butter has melted and the sauce is creamy, adding splashes of water as needed to coat everything. If the butter isn’t melting, return the pan to low heat briefly.
5. Divide the lemony shrimp and zucchini couscous between shallow bowls. Garnish with the chives and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; regular couscous cooks much faster, so adjust accordingly.

What can I substitute for seafood stock concentrate?

You can use fish stock or clam juice or simply use chicken or vegetable stock with a pinch of Old Bay seasoning for a similar flavor.

Can I make this dish ahead?

It’s best enjoyed fresh, but you can prep the zucchini and chives in advance. Cooked leftovers will keep in the fridge for up to 2 days.