Grilled Chimichurri Shrimp and Couscous Salad

Grilled Chimichurri Shrimp and Couscous Salad

Table of Contents


A vibrant, flavorful dish combining smoky shrimp, herbaceous chimichurri, and a light couscous salad.

Indulge in the vibrant flavors of Argentina with this refreshing Grilled Chimichurri Shrimp and Couscous Salad! Marinated in a zesty and herby chimichurri sauce, succulent shrimp are grilled to perfection and served atop a fluffy couscous salad, bursting with juicy vegetables and a hint of citrus.

 Prep Time: 15-20 minutes
 Cook Time: 10-12 minutes
 Total Time: 25-32 minutes
Resting Time: 5 minutes

Ingredients:

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

2 garlic cloves, minced

2 tbsp red wine vinegar

1/3 cup olive oil

1/2 tsp red chili flakes (optional)

Salt and black pepper to taste

For the Shrimp:

1 lb shrimp, peeled and deveined

2 tbsp olive oil

1 tsp smoked paprika

Salt and black pepper to taste

For the Couscous Salad:

cup couscous

1 1/4 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 cup red onion, finely diced

1/4 cup crumbled feta cheese (optional)

2 tbsp fresh mint or parsley, chopped

Juice of 1/2 lemon

2 tbsp olive oil

Instructions:

1. Make the Chimichurri Sauce:

In a small bowl, mix parsley, cilantro, garlic, red wine vinegar, olive oil, chili flakes, salt, and pepper. Stir well and set aside.

2. Marinate the Shrimp:

In a bowl, toss shrimp with olive oil, smoked paprika, salt, and black pepper. Let it marinate for 15–20 minutes.

3. Cook the Couscous:

Bring the vegetable broth or water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

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4. Assemble the Couscous Salad:

In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, feta cheese (if using), mint or parsley, lemon juice, and olive oil. Toss to combine. Season with salt and pepper to taste.

5. Grill the Shrimp:

Preheat a grill or grill pan to medium-high heat. Cook the shrimp for 2–3 minutes per side, or until they are pink and slightly charred.

6. Serve:

Plate the couscous salad and top with grilled shrimp. Drizzle generously with chimichurri sauce. Serve immediately.

Tips and Tricks

1. Use high-quality shrimp: Fresh and succulent shrimp make a huge difference in the flavor and texture.
2. Don’t overmarinate: Marinate the shrimp for at least 30 minutes, but no more than 2 hours, to avoid over-acidification.
3. Use a flavorful chimichurri: Make your own chimichurri sauce with fresh herbs, garlic, and red pepper flakes for the best flavor.
4. Cook the couscous perfectly: Cook the couscous according to package instructions, then fluff it with a fork to prevent clumping.
5. Add some crunch: Top the salad with toasted almonds or pistachios for added crunch and texture.