Grilled Shrimp with Strawberry Salsa and Couscous: A Summer Plate Bursting with Fresh Flavor
If you’re looking for a dish that screams summer sophistication, look no further than this vibrant Grilled Shrimp with Strawberry Salsa and Couscous. This recipe is equal parts fresh, zesty, and satisfying—perfect for light lunches, al fresco dinners, or impressing guests at your next garden party. With minimal prep and maximum flavor, this dish is as easy on the cook as it is on the eyes.
What makes this recipe a standout is the beautiful balance of sweet, savory, and spicy notes. The grilled shrimp brings smoky richness, the strawberry salsa provides a burst of fruity tang, and the fluffy couscous rounds everything out with its tender, buttery bite. It’s gluten-light, dairy-free, and customizable to different dietary needs. Whether you’re a seasoned home chef or just learning your way around the grill, this recipe delivers every time.
Who This Recipe Is For
This dish is perfect for:
- Busy home cooks looking for a fast but elegant dinner.
- Health-conscious foodies seeking something light yet flavorful.
- Seafood lovers craving something fresh and seasonal.
- Hosts who want to wow guests with a dish that looks like it came from a fine dining kitchen.
And the best part? It’s done in under 30 minutes and doesn’t require fancy ingredients or hard-to-find spices.
Why You’ll Love Grilled Shrimp with Strawberry Salsa and Couscous
- Quick & Easy: Most of the prep can be done ahead of time. Marinate the shrimp while you whip up the salsa and couscous.
- Nutrient-Rich: Loaded with lean protein, antioxidants from strawberries, and heart-healthy herbs.
- Versatile: Easy to swap ingredients based on what’s in season or your dietary preferences.
- Gourmet Appeal: Looks impressive on the plate with minimal effort.
Ingredients Breakdown
For the Grilled Shrimp 🦐
- 1 lb (450g) large shrimp, peeled and deveined
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp chili flakes (optional)
- Salt and pepper, to taste
- Chopped parsley or cilantro for garnish
For the Strawberry Salsa 🍓
- 1 cup strawberries, diced
- 1/4 red onion, finely chopped
- 1/2 small jalapeño, minced (optional)
- Juice of 1 lime
- Handful of fresh basil or mint, chopped
- Pinch of salt
- Optional: 1/2 avocado, diced
For the Couscous 🍚
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 tbsp olive oil or butter
- 1 tsp lemon zest or a splash of lemon juice
- Chopped parsley or mint for fluffing
Step-by-Step Instructions
1. Marinate the Shrimp
In a medium bowl, toss the shrimp with lemon juice and zest, garlic, olive oil, chili flakes, salt, and pepper. Allow it to marinate for 10–15 minutes while preparing the other components. This brief marination infuses bright citrus flavor and softens the shrimp for better grill char.
2. Make the Strawberry Salsa
Combine diced strawberries, chopped red onion, lime juice, herbs, jalapeño (if using), and a pinch of salt. Stir gently and let the flavors meld. If using avocado, fold it in just before serving to preserve its texture.
3. Prepare the Couscous
In a heatproof bowl, add couscous, olive oil or butter, a pinch of salt, and lemon zest. Pour over 1 cup of boiling water or vegetable broth. Cover tightly and let it sit for 5 minutes. Fluff with a fork and stir in chopped herbs.
4. Grill the Shrimp
Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes per side, until pink, opaque, and lightly charred. Remove from heat and keep warm.
5. Assemble and Serve
Spoon couscous into bowls or plates. Top with grilled shrimp and a generous helping of strawberry salsa. Garnish with herbs and a wedge of lime or lemon. Serve immediately.
Kitchen Equipment Needed
- Medium mixing bowls
- Grill or grill pan
- Sharp knife and cutting board
- Citrus zester or grater
- Fork (for fluffing couscous)
- Measuring cups and spoons
Recipe Tips and Swaps
- Make it spicy: Add extra chili flakes to the shrimp or more jalapeño to the salsa.
- Add protein: Mix in grilled halloumi or chickpeas for a pescatarian-friendly protein boost.
- Try other fruits: Swap strawberries for mango or pineapple for a tropical twist.
- Grain swap: Substitute couscous with quinoa or bulgur for a gluten-free version.
- No grill? Use a stovetop grill pan or broil the shrimp in the oven for a few minutes per side.
How to Store Leftovers
- Shrimp: Store grilled shrimp in an airtight container in the fridge for up to 2 days.
- Salsa: Best eaten fresh, but can be stored for 1 day if avocado is not added.
- Couscous: Keeps well for up to 3 days. Reheat gently in the microwave or fluff with a splash of hot broth.
Tip: To maintain texture, store each component separately.
What to Serve With This Dish
This summery shrimp dish pairs beautifully with:
- White wines like Sauvignon Blanc or Pinot Grigio
- Rosé for a refreshing, crisp touch
- Sparkling water with lemon or a mint iced tea for a non-alcoholic option
- Charred asparagus or grilled zucchini as a warm side
- A green salad with citrus vinaigrette for extra freshness
Frequently Asked Questions (FAQ)
Q: Can I use frozen shrimp?
A: Yes! Just make sure they are fully thawed, peeled, and deveined before marinating.
Q: What herbs go best in the salsa?
A: Fresh basil adds a sweet note, while mint gives a cooling contrast. Both work wonderfully—use what you prefer or have on hand.
Q: Is this recipe gluten-free?
A: Traditional couscous contains gluten. To make it gluten-free, substitute with quinoa or rice.
Q: Can I make this ahead of time?
A: Yes, you can marinate the shrimp and prep the salsa and couscous in advance. Grill the shrimp just before serving for best results.
Q: Can I bake the shrimp instead of grilling?
A: Absolutely. Bake at 400°F (200°C) for about 8–10 minutes, flipping halfway through.
Final Thoughts
Grilled Shrimp with Strawberry Salsa and Couscous is more than just a recipe—it’s a celebration of fresh, seasonal ingredients coming together in perfect harmony. It’s light enough for lunch, elegant enough for guests, and satisfying enough for dinner. Whether you’re looking for a healthy meal idea or a new twist on seafood, this dish is bound to become a regular in your recipe rotation.
