Lemon Garlic Shrimp with Blistered Tomatoes over Israeli Couscous

this is the kind of dinner that looks like you tried way harder than you did🍋🦐 juicy shrimp and blistered cherry tomatoes in a lemon garlic butter sauce, tossed with israeli couscous and finished with a snow of parmesan. light but satisfying, and on the table in under 30 minutes. 🫶

Ingredients

Shrimp & tomatoes

• ½ lb shrimp, peeled and deveined

• 1 cup mixed cherry tomatoes, halved

• 1 shallot, chopped

• 3 cloves garlic, minced

• ½ tsp dried oregano

• ½ tsp chili flakes

• Juice of 1 lemon

• 2 tbsp olive oil

• Salt & pepper to taste

Pearl couscous

• 1 cup pearl couscous (Israeli couscous)

• 1¼ cups chicken stock

• 1 tbsp salted butter

• Salt and pepper to taste

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Serves 2-3

Prep time ~10 mins

Cook time ~20 mins

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Cooking Instructions

WASH YOUR VEGGIES

• Wash and prep your cherry tomatoes before getting started.

Cook the pearl couscous

• Heat salted butter in a small saucepan over medium heat. Add pearl couscous and toast, stirring, for 2–3 min until lightly golden.

• Add chicken stock and a pinch of salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 10–12 min until all the liquid is absorbed. Fluff with a fork and set aside.

Blister the tomatoes

• Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add cherry tomatoes and cook undisturbed for 2–3 min until they start to blister and burst. Add shallot and cook 1–2 min more. Season with salt, pepper, oregano, and chili flakes. Remove and set aside.

Cook the shrimp

• In the same pan, add remaining olive oil and garlic. Cook 30 seconds until fragrant.

• Add shrimp in a single layer. Cook 1–2 min per side until pink and just cooked through.

• Return tomatoes to the pan with the shrimp. Squeeze in lemon juice and toss. Taste and adjust seasoning.

• Serve immediately topped with freshly grated parmesan, extra chili flakes, and a squeeze of lemon.

Tips & Notes

• Toast the couscous before adding liquid — it adds a nutty depth you don't get if you skip this step.

• Don't move the tomatoes right away — let them sit in the hot pan to blister and caramelize before stirring.

• Shrimp cook fast — pull them off the heat the second they curl and turn pink or they'll go rubbery.

• Use a mix of red, yellow, and orange cherry tomatoes for the best color and sweetness variety.

• A good block of parmesan makes a difference here — freshly grated melts into the couscous beautifully.