---
title: Marinated Italian Shrimp & Couscous
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/marinated-italian-shrimp-and-couscous-6887274fdcc4b06651370dbb
prep time: 20 minutes
cook time: 15 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Shellfish
  - Eggs
  - Wheat
  - Milk
  - Tree Nuts
tags: []
rating: 4.5
rating_count: 101
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some loved the restaurant-quality taste, while others found the seasoning and dressing underwhelming.
  - theme: Ease of prep
    text: The instructions for cooking couscous need adjustment; use less water to avoid a soupy texture.
nutrition:
  calories: 1130
  protein: 46
  fat: 60
  saturated fat: 20
  carbohydrates: 99
  sugar: 10
  fiber: 7
  cholesterol: 295
  sodium: 1470
  potassium: 680
  calcium: 290
  iron: 6.7
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/marinated-italian-shrimp-couscous.avif"
---
Wash and dry produce. Peel and mince or grate @garlic{4%clove}. Quarter @lemon{2%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Halve @Grape Tomatoes{8%oz}. Dice @Fresh Mozzarella{8%oz}(into ½-inch cubes).

Rinse @shrimp{20%oz} under cold water and pat dry with @paper towels{}. In a #large bowl{}, toss shrimp with garlic, half the @Fry Seasoning{1%tbsp}, 1 TBSP @olive oil{1%tbsp}, 1 tsp @Italian Seasoning{1%tbsp}(divided), juice from half the lemon, and a pinch of @salt{} and @pepper{} (use all the Fry Seasoning, 2 TBSP olive oil, and 2 tsp Italian Seasoning for 4 servings). Set aside to marinate, tossing occasionally.

While shrimp marinates, heat a drizzle of oil in a #small pot{} over medium-high heat. Add scallion whites and ½ tsp Italian Seasoning (1 tsp for 4 servings). Cook, stirring, until fragrant, ~{1%minute}. Stir in @Pearl Couscous{3%cup}, @Veggie Stock Concentrate{4%unit}, @water{2%cup} (4 cups for 4), and a big 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.

While couscous cooks, in a #small bowl{}, whisk together half the @balsamic vinegar{5%tsp}, half the @mayonnaise{2%tbsp}, and ½ tsp @sugar{½%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 pan{}, preferably nonstick, over medium-high heat. Add shrimp and marinade; cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Remove pan from heat; stir in 1 TBSP @butter{1%tbsp} (2 TBSP for 4 servings) until melted.

In a #medium bowl{} (second large bowl for 4 servings), toss @Mixed Greens{4%oz}, tomatoes, and mozzarella with as much dressing as you like. Season with salt and pepper.

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