Garlic Paprika Shrimp with Lemon Couscous

Ingredients

• 600 g raw peeled, deveined shrimp (prawns), thawed safely if frozen
• 250 g instant couscous
• 300 ml boiling low-salt vegetable stock, or the volume specified on the couscous packet
• 2 tablespoons olive oil, divided
• 1 red pepper, finely diced
• 1 medium courgette, finely diced
• 3 garlic cloves, minced
• 1 teaspoon sweet paprika
• 1/4 teaspoon chilli flakes, optional
• 1 lemon, washed, for 1 teaspoon zest and 2 tablespoons juice
• 15 g parsley, chopped
• 1/4 teaspoon fine salt, only if needed
• Black pepper, to taste

Instructions

1. Hydrate the couscous. Put couscous in a heatproof bowl with 1 tablespoon oil. Pour over boiling stock, using the packet liquid ratio if different from the measured amount here. Stir once, cover and leave for about 5 minutes or the stated packet time. Keep covered while you prepare the pan.
2. Dry the shrimp. Pat thawed shrimp dry with kitchen paper. Check they are peeled and deveined; remove tails if preferred for easier eating. Mix with paprika and optional chilli flakes. Keep raw shrimp separate from the cooked couscous and clean the board afterwards.
3. Soften the vegetables. Heat the remaining oil in a large skillet over medium-high heat. Add diced pepper and courgette and cook for 6–8 minutes, stirring, until tender and lightly golden. Spread them around the pan so their moisture can evaporate rather than simmer in a pile.
4. Cook the shrimp briefly. Add shrimp in a loose layer; use two batches if the pan is small. Cook for about 2 minutes, turn, then add garlic and cook for another 1–2 minutes. The flesh should become opaque and pearly throughout, with no translucent centre. Larger shrimp need longer; avoid cooking solely by the clock.
5. Add lemon and fluff. Take the pan off the heat and stir in lemon juice and half the parsley. Taste before adding salt. Fluff couscous with a fork, breaking up clumps, and fold in lemon zest, remaining parsley and black pepper. A small splash of hot water helps if it seems dry.
6. Plate while hot. Divide couscous among bowls and spoon shrimp, vegetables and pan juices over the top. Serve immediately so the shrimp stay tender. Keep any extra lemon separate; a strong acidic puddle will dominate the mild grain and vegetables.

Tips and troubleshooting

Wet shrimp cool the pan and create a watery sauce. Drying them and using enough space helps. Garlic goes in near the end so it does not burn while the vegetables soften. Do not use the couscous hydration timing for pearl couscous, which needs simmering in a saucepan.

Substitutions

Use diced green pepper or a handful of peas instead of courgette, cooking until tender. Smoked paprika gives a stronger smoky flavour. For a shellfish-free alternative, use separately cooked chickpeas or fish with suitable cooking guidance; that changes the dish.

Allergen notes

Contains crustaceans and wheat from couscous. Stock may contain celery or other declared allergens. Choose a different grain with its own cooking instructions if avoiding wheat; ordinary couscous is not gluten-free.

Storage and reheating

Cool leftovers promptly, refrigerate in shallow containers and use within 48 hours. Reheat only once until hot throughout, adding a splash of water to the couscous. Shrimp become firmer after reheating, so this dish has its best texture freshly cooked.

Food safety guidance: FoodSafety.gov cooking temperatures and the Food Standards Agency home food fact checker. Follow local food-safety advice and ingredient use-by dates.