I’m holding on to the last of summer with this dish. Since there hasn’t been much of a summer here in Germany and it is definitely long gone at this point, we really didn’t get much use out of our barbeque this year. So as I saw it sitting out on the patio feeling rather lonely, I decided I really needed to grill something! My favorite way to prepare shrimp is barbequed so that sounded like a perfect idea.
I love my shrimp with lots of flavor that compliments the natural sweetness so I marinated them in a citrus bath with a lot of paprika and cayenne pepper. Don’t worry, they’re aren’t super spicy, the marinade just lets them soak up a bit of the heat.
Ever since being in Istanbul, I’ve remembered my love for lots of fragrant herbs so naturally a herbey couscous is the perfect addition. It’s light and very fresh and flavorful. The brightness of the couscous really compliments the sweet and spicy shrimp.
So despite the fact that it is definitely autumn, if your barbeque is also feeling a tad bit lonely, get out there and give this dish a try before it gets too cold to even go out!
Citrus Chili Grilled Shrimp with Herbed Couscous
- 1/2 lemon, juiced
- 1/4 orange, juiced
- 1/4 tsp cayenne pepper
- 1/4 tsp spicy paprika
- 1 tsp garlic, finely minced
- 2 tsp olive oil
- 1/4 tsp salt
- 16 large shrimp (about 1 lb), deveined and shelled with tail left on
- 2 cups boiling water
- 1 tsp spicy paprika
- 1 tsp cumin
- 1 tsp sea salt
- zest of 1 lemon
- zest of 1 orange
- 1 small red onion, finely diced
- 1 lebanese cucumber, finely diced
- 1/2 cup cilantro leaves, finely minced
- 1/2 cup parsley leaves, finely minced
- 1/2 cup mint leaves, finely minced
- 1/2 lemon, juiced
- salt to taste
In a large bowl, mix together the lemon and orange juice, cayenne pepper, paprika, garlic, olive oil, and salt to make the marinade. Add in the shrimp and toss to coat. Set aside while you make the couscous.
To prepare the couscous, you’ll need a medium bowl. Add the dry couscous, paprika, cumin and salt and mix together. Add the hot water, cover with plastic wrap and set aside.
After 10 minutes all the water should have been absorbed and you can fluff with a fork. Add the zest of lemon and orange, onion, cucumber, cilantro, parsley, mint and lemon juice. Toss together until everything is evenly distributed. Add salt to taste.
For the shrimp, heat a grill to medium heat. Skewer the shrimp on a wooden skewer and cook the shrimp for about 1-2 minutes on either side.