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20-Minute Lemon Pepper Shrimp with Asparagus Couscous

Juicy lemon-pepper shrimp and asparagus over fluffy couscous—bright, fast, and perfect for a weeknight dinner.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Mediterranean-inspired
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Couscous
  • 1 cup couscous dry
  • 1 cup chicken broth or water
  • 1 tbsp olive oil for couscous
Shrimp + Asparagus
  • 1 lb shrimp peeled and deveined
  • 1 bunch asparagus trimmed, cut into 2-inch pieces
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1 tsp lemon pepper seasoning plus more to taste
  • 1/2 tsp kosher salt to taste
  • 1 tbsp lemon juice plus zest optional
  • 2 tbsp parsley chopped (optional)

Equipment

  • Large skillet
  • Medium bowl with lid
  • Wooden spoon

Method
 

  1. Pour hot broth over couscous with 1 tbsp olive oil. Cover 5 minutes, then fluff with a fork.
  2. Heat 1 tbsp butter in a skillet. Add asparagus and cook 3–4 minutes until bright and tender-crisp.
  3. Push asparagus to the side. Add remaining butter and garlic, cook 20 seconds.
  4. Add shrimp, lemon pepper seasoning, and salt. Cook 1–2 minutes per side until just pink.
  5. Remove from heat and stir in lemon juice (and zest). Serve over couscous and garnish with parsley.

Notes

Don’t overcook shrimp: Pull as soon as they turn pink and curl into a C-shape.
Swap: Use green beans instead of asparagus.