Description
A quick and healthy summer dinner featuring shrimp, instant couscous, and fresh vegetables steamed in foil packs. This recipe is perfect for weeknights, camping, or grilling, offering minimal cleanup and maximum flavor.
Ingredients
Scale
- 1 pound jumbo or large shrimp, peeled and deveined
- 1 cup instant couscous
- 2 bell peppers (red and yellow), diced
- 1 zucchini, diced
- 1 red onion, diced
- 3 tablespoons extra virgin olive oil, divided
- 1 lemon (juice and zest)
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 tablespoons vegetable broth or water
Instructions
- Preheat oven to 400°F (200°C) or prepare grill to medium-high heat.
- Thaw frozen shrimp if using, then pat them very dry with paper towels.
- In a medium bowl, toss shrimp with half of the olive oil, half of the lemon juice, half of the garlic, half of the herbs, salt, and pepper. Set aside.
- Dice bell peppers, zucchini, and red onion into 1/2-inch uniform pieces.
- Cut heavy-duty aluminum foil into 12×18 inch rectangles.
- Place a portion of chopped vegetables in the center of each foil sheet.
- Top vegetables with a portion of the marinated shrimp.
- Sprinkle with remaining garlic, herbs, and spices.
- Add 1/4 cup instant couscous over the shrimp and veggies.
- Drizzle with remaining olive oil and lemon juice.
- Add 2 tablespoons of vegetable broth or water to each pack.
- Seal the foil packs tightly, ensuring an air pocket remains for steam circulation.
- Place foil packs on a baking sheet.
- Bake for 15-20 minutes until shrimp are pink and opaque, and couscous is tender.
- Let rest for 2-3 minutes before opening carefully to avoid steam burns.
- Fluff couscous with a fork and serve immediately.
Notes
Ensure shrimp are completely dry before seasoning to prevent mushy couscous. Use instant couscous only, as pearl couscous requires boiling. Seal foil packs tightly to retain steam. Do not freeze leftovers as texture will suffer. Can be cooked on a grill over medium-high heat for 15-20 minutes, turning once.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 foil pack
- Calories: 375
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 4
- Protein: 25
Keywords: shrimp, couscous, foil packs, sheet pan dinner, summer recipes, healthy dinner, quick meals, gluten-free option, vegetarian option, camping food