Lemon Garlic Shrimp Skewers With Couscous

Lemon Garlic Shrimp Skewers With Couscous


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Try this delicious meal at your next barbecue. Most people will expect chicken or steak kabobs, but this seafood dish will be as tasty. The couscous side makes the perfect addition.

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Chicago, IL

Time needed

15 min preparation + 6 min cooking

Serving Size / Yield

6-8 servings


  • 2 Tbs. salt
  • 2 Tbs. sugar
  • 2 lb. shrimp, peeled, deveined
  • 1/4 C olive oil
  • 1/4 C chopped parsley
  • 1 Tbs. grated lemon peel
  • 1 Tbs. minced garlic
  • 1/2 tsp. pepper
  • 1 cucumber, sliced
  • Lemon wedges
  • 2 C chicken broth
  • 1 Tbs. butter
  • 1 pkg. plain, uncooked couscous
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. olive oil
  • Salt, to taste
  • Pepper, to taste

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In a bowl, mix salt and sugar. Add shrimp and toss to coat. Cover and chill for 45 minutes to 1 hour. Rinse shrimp and drain.

Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic and pepper and mix.

Place shrimp and cucumbers on skewer. Grill on a barbecue. Cook until shrimp are bright pink, about 5 to 6 minutes.

Bring chicken broth and butter to a boil. Stir in couscous and let it stand for 5 minutes.

Add lemon juice, olive oil, salt and pepper. Fluff with a fork.

Serve shrimp and couscous with lemon wedges to squeeze over shrimp.

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