Lemon Herb Shrimp Skillet

Name: Lemon Herb Shrimp Skillet
Cook time: 15 min
Yield: 4 servings
Ingredients: 360 ml water for couscous; 3 g fine salt divided; 240 g dry couscous plain; 680 g raw shrimp, peeled and deveined patted dry; 3 g fine salt divided; 2 g black pepper ground; 20 ml olive oil divided; 10 ml olive oil divided; 15 g unsalted butter cubed; 4 cloves garlic cloves minced; 1 g red pepper flakes optional; 2 g lemon zest finely grated from 1 lemon; 45 ml lemon juice freshly squeezed; 120 g baby spinach washed and lightly packed; 8 g fresh parsley chopped; 4 g fresh dill chopped

Shrimp are quickly sautéed with garlic, lemon zest, and herbs, then folded with wilted spinach and spooned over couscous. The dish finishes with a light pan sauce that coats both the shrimp and grain.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

360 ml water for couscous
3 g fine salt divided
240 g dry couscous plain
680 g raw shrimp, peeled and deveined patted dry
3 g fine salt divided
2 g black pepper ground
20 ml olive oil divided
10 ml olive oil divided
15 g unsalted butter cubed
4 cloves garlic cloves minced
1 g red pepper flakes optional
2 g lemon zest finely grated from 1 lemon
45 ml lemon juice freshly squeezed
120 g baby spinach washed and lightly packed
8 g fresh parsley chopped
4 g fresh dill chopped

Instructions

Bring the water and 3 g of the salt to a boil in the saucepan. Stir in the couscous, cover, remove from heat, and let stand until the grains absorb the water, then fluff with a fork. Couscous is tender, fluffy, and no free water remains.
While the couscous stands, season the shrimp with the remaining 3 g salt and the black pepper. Set the skillet over medium-high heat and add 20 ml of the olive oil. Shrimp are seasoned and the skillet is hot with oil shimmering.
Add the shrimp in a single layer and sauté for 1 to 2 minutes per side until just opaque and lightly curled. Transfer the shrimp to a plate. Shrimp are mostly opaque with pink edges and only just firm.
Reduce the heat to medium and add the remaining 10 ml olive oil and the butter. Add the garlic and red pepper flakes, if using, and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Garlic is fragrant and pale, with no browning.
Stir in the lemon zest and lemon juice, then add the spinach in handfuls and cook just until wilted. Return the shrimp and any juices to the skillet, add the parsley and dill, and toss for 30 seconds to coat everything in the pan sauce. Spinach has wilted, herbs are bright green, and the shrimp are just reheated.
Spoon the couscous onto plates and top with the shrimp, spinach, and pan sauce. Taste and add a small extra pinch of salt only if needed before serving. The dish is glossy, fragrant, and hot throughout.