Get ready to transport your taste buds to the vibrant streets of Latin America with this mouthwatering Grilled Chimichurri Shrimp and Couscous Salad! In just 25 minutes, you'll create a restaurant-quality dish that's bursting with bold, zesty flavors and packed with fresh ingredients. Whether you're looking to impress dinner guests or treat yourself to a quick gourmet meal, this recipe promises to be your new go-to summer sensation that combines the smoky perfection of grilled shrimp with the herbaceous punch of chimichurri sauce.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Latin American
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup couscous
- 1/4 cup chimichurri sauce
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the chimichurri sauce if you are not using a store-bought version. In a bowl, combine 1 cup of fresh parsley, 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 2-3 cloves of garlic (minced), 1 teaspoon of red pepper flakes, and salt and pepper to taste. Mix well and set aside.
- In a medium saucepan, bring 1 1/4 cups of water to a boil. Once boiling, add 1 cup of couscous and a pinch of salt. Stir, cover, and remove from heat. Let it sit for about 5 minutes until the couscous has absorbed the water.
- While the couscous is resting, heat a grill or grill pan over medium-high heat. Drizzle with 2 tablespoons of olive oil and season the shrimp with salt and pepper to taste.
- Add the shrimp to the grill, cooking for about 2-3 minutes on each side, or until they are pink and opaque. Be careful not to overcook them.
- Once the shrimp are cooked, remove them from the grill and place them in a large mixing bowl. Add the 1/4 cup of chimichurri sauce to the shrimp and toss to coat evenly.
- Fluff the couscous with a fork and add it to the bowl with the shrimp. Incorporate the 1 cup of halved cherry tomatoes and 1 diced cucumber into the mixture. Gently toss everything together until well combined.
- Serve the grilled chimichurri shrimp and couscous salad warm or at room temperature. Optionally, drizzle with additional chimichurri sauce for extra flavor.
- Enjoy your delicious Grilled Chimichurri Shrimp and Couscous Salad!
Tips
- For the most tender shrimp, don't overcook! Watch for the pink, opaque color and slight curl - this usually takes just 2-3 minutes per side.
- If you're short on time, use store-bought chimichurri sauce, but homemade always tastes more vibrant.
- Choose large or jumbo shrimp for the best grilling results and most impressive presentation.
- For extra flavor, try toasting your couscous in a bit of olive oil before adding water.
- Make sure your grill or grill pan is properly heated before adding shrimp to achieve those beautiful grill marks.
- This dish can be served warm or at room temperature, making it perfect for summer gatherings or meal prep.
- For a gluten-free alternative, substitute quinoa for couscous.
Nutrition Facts
Calories: 265kcal
Carbohydrates: 13g
Protein: 26g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 120mg
