---
title: "Garlicky Shrimp Couscous Bowls"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/garlicky-shrimp-couscous-bowls-6447d2af33e34d0ea5018115
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Wheat
  - Shellfish
  - Milk
tags:
  - New
  - Calorie Smart
  - Mediterranean
  - Carb Smart
rating: 4.5
rating_count: 16600
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: The garlicky lemon butter sauce gets rave reviews, though some found it bland while others wanted less garlic or salt.
  - theme: Ease of prep
    text: Super quick and easy to make, though some found juggling three cooking methods challenging at first.
image: "https://images.recipes.furrysalamander.com/garlicky-shrimp-couscous-bowls.avif"
---
@broccoli florets{1%bunch}
@garlic{5%cloves}
@parsley{1%bunch}
@lemon{2%units}
@chili flakes{½%tsp}
@Israeli couscous{1%cup}
@veggie stock concentrate{1%tbsp}
@shrimp{8%oz}
@garlic powder{½%tsp}
@olive oil{2%tbsp}
@butter{1%tbsp}

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop parsley. Quarter lemon.

Toss broccoli florets on a #baking sheet{} with a drizzle of olive oil, ½ tsp chili flakes, salt, and pepper. Roast on top rack until browned and tender ~{12%minutes}.

Meanwhile, heat a drizzle of olive oil in a #small pot{} over medium-high heat. Add half the garlic; cook until fragrant ~{30%seconds}. Stir in Israeli couscous, veggie stock concentrate, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender ~{6%minutes}. Keep covered off heat until ready to serve.

While couscous cooks, rinse shrimp under cold water; pat dry with paper towels. Heat a large drizzle of olive oil in a #large pan{} over medium-high heat. Add shrimp, garlic powder, salt, and pepper. Cook until shrimp are pink and almost cooked through ~{3%minutes}. Add 2 TBSP water; cook, stirring and scraping up any browned bits from bottom of pan, until water has evaporated ~{1%minute}. Reduce heat to medium; add butter, remaining garlic, and a pinch of chili flakes. Cook, stirring, until shrimp are cooked through and garlic is fragrant ~{1%minute} more. Remove pan from heat; toss shrimp with half the parsley and juice from half the lemon.

Fluff couscous with a fork; stir in remaining parsley, a squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper.

Divide couscous between bowls. Top with shrimp and broccoli. Spoon any remaining garlic butter from pan over shrimp. Serve with a squeeze of lemon juice.