Grilled Romesco Shrimp Skewers with Charred Lemon and Herb Couscous

June 2, 2025

Fire up the grill—this recipe is a flavor-packed trip to foodie paradise! Juicy shrimp get a smoky, zesty kick from Romesco sauce, paired with fluffy herb couscous and a squeeze of charred lemon. It’s vibrant, quick to whip up, and guaranteed to impress your taste buds!

4.2 out of 5 (5 ratings)

Grilled Romesco Shrimp Skewers with Charred Lemon and Herb Couscous is about to become your go-to meal anytime you need some sizzle in your dinner routine. Picture this: the smoky aroma of shrimp kissed by the grill, the nutty, slightly spicy punch of Romesco sauce, and the zippy brightness of lemon squeezed over herb-studded couscous that’s so fluffy it could float. Are you drooling yet? Trust me, putting this dish together feels like throwing your taste buds a fiesta, all while daydreaming of sun-soaked Spanish coastlines. And don’t get me started on that charred lemon—it's the cherry on top of this savory masterpiece!

Grilled Romesco Shrimp Skewers With Charred Lemon And Herb Couscous Recipe

What really makes this recipe sing is the combination of bold yet balanced flavors. Romesco sauce, with its blend of roasted red peppers, smoked paprika, almonds, and a tiny touch of vinegar, turns ordinary shrimp into a flavor explosion. The grill adds another layer of smokiness, creating that heavenly caramelization on the shrimp. As for the couscous, it’s not just a side—it’s a star all on its own! Tossed with fresh herbs like parsley and mint, a hint of olive oil, and the tang of those perfectly seared lemons, it’s the comforting counterbalance to the powerful flavors of the shrimp. This dish speaks the language of contrast, and it speaks it fluently.

If you’re new to grilling shrimp, here’s a trick: thread the shrimp close together on skewers to keep them juicy and ensure even cooking. Oh, and make sure that grill is piping hot before you put those skewers down; you want the shrimp to char quickly without overcooking. For the Romesco, you can use a store-bought version if you’re in a rush, but making your own adds an extra layer of homemade magic. And don’t skip on charring the lemons—it might seem like a tiny step, but it packs a citrusy zing that complements everything on the plate!

I can’t recommend trying this recipe enough, not only because it’s ridiculously delicious but because it’s so versatile. Serve it as a weeknight dinner, a weekend showstopper, or even as part of a spread for a party (yes, shrimp skewers love mingling with friends). You can swap couscous for quinoa or even wild rice if you’re feeling adventurous. Oh, and if you’re a veggie lover, grilled zucchini or asparagus would cozy up nicely on those skewers. Go ahead, light up that grill and give your taste buds a trip to Spain—no passport required!

Keywords: grilled shrimp dinner recipe, easy seafood recipes with couscous, Romesco shrimp skewers recipe, Mediterranean-inspired dinner ideas, how to grill shrimp skewers, flavorful shrimp recipes with sauce, charred lemon couscous recipe

Prep Time

25 minutes

Cook Time

15 minutes

Servings

4 servings

Cuisine

Mediterranean

Ingredients

•1 pound large shrimp, peeled and deveined
•1/2 cup romesco sauce
•2 lemons, halved
•1 1/2 cups couscous
•1 3/4 cups chicken or vegetable broth
•1/4 cup fresh parsley, chopped
•1/4 cup fresh mint, chopped
•2 tablespoons olive oil
•1 clove garlic, minced
•1 teaspoon paprika
•1/2 teaspoon smoked paprika
•1/2 teaspoon salt
•1/2 teaspoon black pepper
•Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)

Instructions

1
Preheat the grill to medium-high heat.
2
In a large bowl, toss the shrimp with 1/4 cup of the romesco sauce, paprika, smoked paprika, salt, and pepper. Let marinate for 15 minutes.
3
Thread the shrimp onto skewers, dividing them evenly.
4
Place the couscous in a heatproof bowl. Bring the chicken or vegetable broth to a boil, then pour it over the couscous. Cover tightly with plastic wrap or a lid and let it sit for 10 minutes.
5
Grill the shrimp for 2-3 minutes per side, until opaque and cooked through. Grill the halved lemons alongside, cut-side down, until charred, about 3-4 minutes.
6
Fluff the couscous with a fork and stir in olive oil, garlic, parsley, mint, salt, and pepper to taste. Adjust seasoning as needed.
7
Serve the grilled shrimp skewers over the herb couscous, with charred lemons on the side for squeezing. Drizzle with the remaining romesco sauce.

Nutrition Information

Calories

460 calories

Protein

35g

Carbs

50g

Fat

13g

Frequently Asked Questions

Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp. Make sure to fully thaw them before marinating. Thawing in the refrigerator overnight is best, but if you're short on time, you can place the shrimp in a sealed bag and submerge it in cold water until thawed.

Q: What can I substitute for romesco sauce if I can't find it?

A: If romesco sauce isn't available, you can substitute it with a mixture of roasted red peppers blended with almonds or cashews, olive oil, a touch of garlic, and a splash of red wine vinegar. Store-bought roasted red pepper dip could also work in a pinch.

Q: How do I prevent the shrimp from sticking to the grill?

A: To prevent sticking, make sure your grill is preheated properly and clean the grates before use. Lightly oil the grates or brush a small amount of oil directly on the shrimp before placing them on the grill.

Q: Can I make the couscous ahead of time?

A: Yes, the couscous can be made up to a day in advance. Prepare it as directed and store it in an airtight container in the fridge. Before serving, let it come to room temperature and fluff it with a fork. You may need to drizzle a bit of olive oil to loosen it up.

Q: What is the best way to store leftovers?

A: Store leftover shrimp and couscous separately in airtight containers in the refrigerator. The shrimp should be eaten within 2 days, while the couscous can last up to 4 days. Reheat the shrimp gently in a skillet or microwave, and serve the couscous at room temperature or warmed slightly.

Q: Can I use different herbs in the couscous?

A: Absolutely! If parsley and mint aren’t to your liking, you can substitute fresh cilantro, basil, or dill for a different flavor profile. You can also mix and match depending on what you have on hand.

Q: What can I use if I don't have a grill?

A: If you don’t have a grill, you can cook the shrimp skewers in a grill pan or on a cast-iron skillet over medium-high heat. For the lemons, you can achieve a similar charred effect by broiling them cut-side up in the oven for a few minutes.

Make This Recipe Your Own

AI Chef Assistant

Get real-time cooking guidance and ingredient substitution tips from our AI chef

Smart Scaling

Instantly adjust serving sizes and quantities to match your needs

Ingredient Swaps

Customize recipes with AI-powered ingredient alternatives and substitutions

Search for "Grilled Romesco Shrimp Skewers with Charred Lemon and Herb Couscous" in the DigiDish app to get started!

More Recipes You'll Love

Tangy Lemongrass Chicken Skewers with Coconut Peanut Dipping Sauce

Fire up the grill and get ready for a flavor explosion! These tangy lemongrass chicken skewers are juicy, vibrant, and d...

Grilled Peach and Burrata Salad with Basil Lime Vinaigrette and Crunchy Walnut Crumble

Get ready to wow your taste buds with this summer sensation! Sweet grilled peaches, creamy burrata, and a zesty basil li...

Crispy Chickpea Bowls with Lemon Herb Quinoa and Tahini Cucumber Dressing

Get ready to dive into a bowl of pure deliciousness! This recipe combines crispy chickpeas, zesty lemon herb quinoa, and...

Grilled Pineapple Gazpacho with Cucumber Mint Salsa and Lime Toasts

Fire up your taste buds with this refreshing twist on gazpacho! Grilled pineapple adds smoky sweetness, paired with a ze...

Honey Ginger Grilled Carrots with Sesame Lime Yogurt and Toasted Chili Crunch

Ready to elevate your veggie game? These Honey Ginger Grilled Carrots are smoky, sweet, and zesty, paired with creamy se...