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  • Writer's pictureClare R. Okyere

Home Entertaining Essentials: Lemon-Butter Shrimp Over Couscous Recipe

You purchased your home and are ready to put your new kitchen to use. Great! Now, what do you cook? Read on for a delicious recipe for lemon-butter shrimp over couscous. This is a quick, easy meal sure to wow any guests.


* 4 tablespoons butter

* 4 cloves of garlic

* 1 cup white wine

* 2 fresh lemon slices

* 8 oz frozen shrimp

* 1 cup frozen corn

* 1 handful fresh sugar snap peas (in pod)

* 2 fresh green onion/scallions

* 16 ounces broccolini

* olive oil

* salt

* pepper


  1. Preheat oven to 350 degrees Fahrenheit. On the stove, melt butter in a cast iron skillet over medium heat. Smash and peel the garlic cloves and add to butter. Let simmer until garlic is tender. Add salt and pepper to taste.

  2. Place broccolini on baking sheet. Coat lightly with olive oil and season with salt and pepper. Place in the oven and cook for 30-45 minutes.

  3. Return to skillet on the stove. Add white wine and let heat to slight boil. Simmer for about ten minutes. Meanwhile, peel lemon and remove two slices. Dice lemon and add to skillet. Add frozen corn. Cover, and simmer for 15 minutes. Stir occasionally.

  4. Meanwhile, thaw pre-cooked shrimp under cold water. Remove tails if desired. Chop scallions into half inch sections. Cut sugar snap peas in half.

  5. Add shrimp to skillet. Return to simmer and cook covered for another 10-15 minutes.

  6. Cook couscous according to package directions.

  7. Add green onions and sugar snap peas to skillet. Simmer until tender, about 5 minutes.

  8. Serve shrimp over couscous with a side of broccolini. Enjoy!

Did you try it? Let us know! We'd love to hear how it went.

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This article is accurate and true to the best of the author’s knowledge. Content is for informational or entertainment purposes only and does not substitute for personal counsel or professional advice in business, financial, legal, or technical matters.

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