---
title: "Marinated Shrimp & Couscous"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/marinated-shrimp-couscous-6356d8cd4fa6ac9f770ce76b
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Milk
  - Shellfish
  - Wheat
  - Eggs
  - Tree Nuts
tags:
  - New
rating: 4.5
rating_count: 321
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The shrimp were tasty, but some found the marinade and couscous seasoning lacking in flavor.
  - theme: Ease of prep
    text: Preparation was straightforward and accurate to the recipe card's timing.
nutrition:
  calories: 1090
  protein: 38
  fat: 59
  saturated fat: 20
  carbohydrates: 102
  sugar: 20
  fiber: 7
  cholesterol: 290
  sodium: 1470
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Couscous/marinated-shrimp-couscous.avif"
---

Wash and dry all produce. Peel and mince or grate @garlic{4%clove}. Quarter @lemon{1%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Halve @grape tomatoes{8%ounce}. Dice @fresh mozzarella{8%ounce} into 1/2-inch cubes.

Rinse @shrimp{20%ounce} under cold water and pat dry with paper towels. Place shrimp in a #large bowl{}. Add garlic, juice from half the lemon, @olive oil{6%tbsp} (1 TBSP for 2 servings), half the @fry seasoning{1%tbsp}, 1 tsp @italian seasoning{1%tbsp} (you'll use more in the next step), and a pinch of @salt{} and @pepper{}. (For 4 servings, use 2 TBSP olive oil, all the fry seasoning, and 2 tsp italian seasoning.) Toss to coat. Set aside to marinate, tossing occasionally.

While shrimp marinates, heat a drizzle of @cooking oil{1%tsp} in a #small pot{} over medium-high heat. Add scallion whites and 1/2 tsp italian seasoning (all for 4 servings). Cook, stirring, until fragrant, ~{1%minute}. Stir in @Israeli couscous{10%ounce}, @veggie stock concentrate{4%unit}, @water{1.5%cups}, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, ~{8%minutes}. Keep covered off heat until ready to serve.

Meanwhile, in a #small bowl{}, whisk together half the @balsamic vinegar{5%tsp}, half the @mayonnaise{2%tbsp}, and 1/2 tsp @sugar{1%tsp} until smooth (use all the vinegar, all the mayonnaise, and 1 tsp sugar for 4 servings). Slowly whisk in 2 TBSP olive oil (4 TBSP for 4); continue to whisk until combined and creamy. Season with salt and pepper.

Heat a large, preferably nonstick pan over medium-high heat. Add shrimp with marinade; cook, stirring occasionally, until opaque and cooked through, ~{6%minutes}. Remove pan from heat; stir in 1 TBSP @butter{4%tbsp} (2 TBSP for 4) until melted.

In a #medium bowl{}, toss together @mixed greens{4%ounce}, tomatoes, and mozzarella with as much dressing as you like. Season with salt and pepper if desired.

Fluff couscous in the pot with a fork. Stir half the scallion greens, 1 TBSP butter (2 TBSP for 4), and a squeeze of lemon juice into the pot. Season with salt and pepper. Divide couscous and salad between plates. Top couscous with shrimp, remaining toss with scallion greens, and a squeeze with lemon juice to taste. Garnish salad with @sliced almonds{1%ounce} and serve.

Shrimp are fully cooked when internal temperature reaches 145.