Grilled Lemon Shrimp with Pesto Couscous

July 7, 2026

Summer is the season to enjoy meals outdoors, spend more time with family and friends, and make every backyard gathering feel a little more special. Grilled Lemon Shrimp with Pesto Couscous captures everything people love about warm-weather cooking. Bright citrus, fresh herbs, tender shrimp, and a flavorful couscous side come together in a meal that feels light enough for a weeknight yet impressive enough for weekend entertaining. Best of all, it lets you enjoy more time outside instead of standing over the stove.

Grilling shrimp is one of the quickest ways to serve a fresh, satisfying dinner. A few minutes over the flame create a lightly charred exterior while keeping every bite juicy and full of flavor. Paired with pesto couscous, the meal offers a balance of savory herbs, bright lemon, and fresh ingredients that fit perfectly into the relaxed pace of summer. Serve it on the patio for a casual family dinner or prepare it when guests stop by for an evening outdoors.

The setting can be just as memorable as the food. Comfortable seating, durable pavers, and a well-planned cooking area help turn ordinary meals into occasions everyone looks forward to. An inviting backyard space keeps the grill close to the conversation, encourages guests to stay awhile, and makes it easy to enjoy the fresh air from appetizers through dessert. Every cookout becomes another reason to appreciate the outdoor space you've created.

Ready to create an outdoor space that inspires meals like this? Nicolock offers everything from premium paving stones and outdoor fireplaces to complete outdoor living solutions designed for years of enjoyment. Whether you're planning a new grill station or expanding your outdoor kitchen, explore Nicolock's collection of outdoor dining products to find the right fit for your backyard. Looking for more seasonal meal ideas? Browse our growing collection of recipes and discover new favorites to enjoy all year long.

Serves 4

Grilled Lemon Shrimp with Pesto Couscous Ingredients

• 2 pounds raw, deveined shrimp, (I like the jumbo/largest ones I can find)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon zest
• 2 garlic cloves, minced
• ½ teaspoon crushed red pepper flakes
• cherry tomatoes, for skewering
• fresh basil, for serving
• lemon wedges, for sprinting

Pesto Couscous

• 4 cups fresh basil
• 1/2 cup finely grated parmesan cheese
• 1/3 cup toasted pine nuts
• 3 garlic cloves
• 1/2 to 3/4 cup olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• ¼ teaspoon crushed red pepper
• 2 cups cooked couscous

Grilled Lemon Shrimp with Pesto Couscous Directions

1. Preheat the grill to the highest setting. Place the shrimp in a bowl or dish. Stir together the olive oil, lemon zest, garlic, and red pepper flakes. Pour the mixture over the shrimp, tossing well to coat every bit. Sprinkle all over with salt and pepper. Let it sit for 10 to 15 minutes while the grill preheats. You can also start cooking the couscous at this time.
2. Skewer the shrimp - this makes it easier to grill, and pieces will not get overcooked! You can add cherry tomatoes on the ends if you'd like.
3. Place the shrimp skewers directly on the grill. Grill for 2 to 3 minutes, then gently flip over. Grill for another 1 to 2 minutes, or until the shrimp is opaque and pink. Remove the shrimp and place them on a baking sheet to cool slightly.
4. Serve the shrimp over the pesto couscous, with fresh basil and more pesto for drizzling. Add a spritz of lemon too!

Pesto Couscous

1. Cook the couscous according to the package instructions. It should only take about 15 minutes total!
2. To toast the pine nuts, place them in a skillet and heat over low heat. Shake and stir until the nuts are golden and fragrant, about 5 minutes. Don’t walk away from the nuts!
3. To make the pesto, combine the basil, cheese, pine nuts, and garlic in a food processor. Pulse until small crumbs remain, and then, with the processor running, stream in the olive oil. Start with 1/2 cup and add more if needed to reach the desired consistency. Add the salt, pepper, and pepper flakes and blend again. Taste and season additionally if needed. (This makes a full batch of pesto - you won't need it all. And it stays great in the fridge for a week or the freezer for 3 months.)
4. Stir ¼ cup of the pesto into the couscous. Taste and stir in more if desired. You can also drizzle it on top if you wish!
5. Serve the couscous in a large bowl or on a plate. Top with the shrimp skewers. Add fresh basil leaves and serve!

Taken from howsweeteats.com