Lemony Shrimp Salad with Couscous

total time 15 minutes; 453 calories

Yield: 4 servings
Community Recipe from


  • 1 cup(s) couscous
  • kosher salt and black pepper
  • 1 1/2 pound(s) medium shrimp cooked, peeled and deveined
  • 1/2 pound(s) snap peas trimmed and cut into bite-sized pieces
  • 1 pint(s) cherry tomatoes halved
  • 3/4 cup(s) fresh basil leaves torn
  • 2/3 scallions, green onions thinly sliced
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) lemon zest finely grated
  • 3 tablespoon(s) fresh lemon juice


  1. Place the couscous in a large bowl. Add 1 cup very hot tap water and 1/4 teaspoon each salt and pepper. Cover and let sit for 5 minutes. Fluff with a fork.

  2. Meanwhile, in a medium bowl, combine the shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper and toss to combine. Serve over the couscous.
May 2013

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemony Shrimp Salad with Couscous Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy