Chili, Lemon and Basil Shrimp with Israeli Couscous
Chili, Lemon and Basil Shrimp with Israeli Couscous

This Chili, Lemon and Basil Shrimp recipe with Israeli Couscous is a quick, easy weeknight dinner.

You can cook the whole shebang, from start to finish, in about 20 minutes.

The Chili, Lemon and Basil Shrimp with Israeli Couscous recipe calls for Israeli or "pearl" couscous, which tastes more like barley than traditional couscous, with a large, pearly grain that pops in the mouth. It's slightly chewy and utterly delicious.

The Chili, Lemon and Basil Shrimp has a bit of a kick to it, depending on the amount of chili flakes you use. I love it spicy and hot; it goes great with a cold beer! There's a zing from the lemon in both the couscous and the shrimp, a hot punch from the chili flakes, and that sweetness from the basil. It's so fast, so easy.

Also, this recipe offers a pretty generous amount of shrimp for two people; you could stretch this Chili, Lemon and Basil Shrimp with Israeli Couscous recipe to feed four, or to have some leftovers.

Chili, Lemon and Basil Shrimp with Israeli Couscous

    Prep Time: 10 minutes

    Cook time: 30 minutes

    Yield: Serves 2

Chili, Lemon and Basil Shrimp with Israeli Couscous Recipe Ingredients

    For the couscous:

    Olive oil

    1 cup Israeli (pearl) couscous

    1 lemon, zested and juiced

    1 1/2 cups chicken broth

    Salt and freshly ground black pepper

    For the shrimp:

    4 large cloves garlic, minced

    Pinch red pepper flakes, to taste

    1 pound cooked shrimp, deveined and tails removed

    1 cup loosely packed fresh basil

    Salt and freshly ground black pepper

Chili, Lemon and Basil Shrimp with Israeli Couscous Recipe Directions

    Heat a drizzle of olive oil in a 2-quart saucepan over medium heat. Add the couscous and fry for 2 to 3 minutes, or until it starts smelling a little toasty.

    Add the lemon juice and stir until the lemon juice evaporates. (Reserve the lemon zest for the shrimp.)

    Add the chicken broth and bring to a simmer, and then turn the heat to low and cover the pan tightly.

    Cook for 15 minutes, and then take off the heat and let the pan sit, still covered, until you are ready to serve the couscous.

    In a 10-inch saute pan, heat another drizzle of olive oil over medium-low heat.

    Add the garlic and the red pepper flakes and cook gently for about 5 minutes, or until the garlic is golden and fragrant.

    Pat the shrimp dry, turn the heat up to high, and add the shrimp to the pan. Cook quickly, turning the shrimp frequently and stirring the oil and garlic into the shrimp. As soon as the shrimp is heated through (about 3 minutes), turn off the heat and stir in the basil and the lemon zest.

    Season the couscous and shrimp to taste with salt and pepper.

    Serve the shrimp on a bed of couscous, and eat while it's hot!

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A Spicy Chili, Lemon & Basil Shrimp Recipe with Israeli Couscous

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