Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) raw shrimp, peeled & deveined (tails on or off)
- 3 tbsp (42 g) unsalted butter
- 2 medium garlic cloves, finely minced (about 2 tsp)
- 1 medium lemon (1 tbsp zest + 2 tbsp juice)
- 2 tbsp chopped fresh parsley
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1 cup (240 ml) low-sodium chicken broth or water (for couscous)
- 3/4 cup (135 g) dry couscous
- 1 tbsp olive oil (for couscous)
- 1 cup (140 g) frozen peas or 8 oz (225 g) asparagus, trimmed and cut into 1-inch pieces
Do This
- 1) Microwave broth/water until boiling-hot (about 2–3 min on HIGH).
- 2) Stir in couscous + olive oil + a pinch of salt; cover and rest 5 min, then fluff.
- 3) Microwave peas (or asparagus) with a splash of water, covered, 2–4 min until bright and tender-crisp; salt.
- 4) In a covered microwave-safe bowl: shrimp + butter + garlic + lemon zest + salt + pepper (and paprika).
- 5) Microwave shrimp on HIGH 2 min; stir; microwave 1–2 min more until shrimp reach 145°F/63°C and are opaque.
- 6) Stir in lemon juice + parsley; spoon shrimp and buttery sauce over couscous; serve with peas/asparagus.
Why You’ll Love This Recipe
- Restaurant-ish payoff with microwave ease: buttery garlic-lemon shrimp and fluffy couscous, no stove required.
- Fast but not flat: lemon zest, parsley, and a glossy butter sauce make the flavors pop.
- One main bowl, minimal cleanup: shrimp “steam” in their own sauce under a simple cover.
- Flexible sides: peas are effortless, asparagus feels a little fancy (both work beautifully).
Grocery List
- Produce: 1 lemon, garlic, fresh parsley, asparagus (optional)
- Dairy: unsalted butter
- Seafood: raw shrimp (peeled & deveined)
- Pantry: dry couscous, olive oil, kosher salt, black pepper, smoked paprika (optional), low-sodium chicken broth (or water)
- Frozen: peas (if using)
Full Ingredients
Butter Garlic Lemon Shrimp
- Raw shrimp: 12 oz (340 g), peeled and deveined (tails on or off)
- Unsalted butter: 3 tbsp (42 g), cut into small pieces
- Garlic: 2 medium cloves, finely minced (about 2 tsp)
- Lemon zest: 1 tbsp (zest from about 1 medium lemon)
- Lemon juice: 2 tbsp, plus more to taste
- Fresh parsley: 2 tbsp finely chopped, plus extra for garnish
- Kosher salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Smoked paprika (optional): 1/2 tsp for gentle warmth and color
Microwave Couscous
- Dry couscous: 3/4 cup (135 g)
- Low-sodium chicken broth or water: 1 cup (240 ml)
- Olive oil: 1 tbsp
- Kosher salt: 1/4 tsp (or to taste)
Bright Green Side (Choose One)
- Option A, peas: 1 cup (140 g) frozen peas
- Option B, asparagus: 8 oz (225 g) asparagus, trimmed and cut into 1-inch pieces
- Water: 1–2 tbsp (to help steam)
- Kosher salt: 1/8 tsp (or to taste)
Step-by-Step Instructions
Step 1: Prep the shrimp and flavor boosters
Pat the shrimp dry with paper towels (this helps them “steam” in butter instead of turning watery). If you haven’t already, peel and devein the shrimp. Mince the garlic, zest the lemon (about 1 tbsp), then juice it (you’ll need 2 tbsp). Chop the parsley.
Microwave note: Times below are written for a standard ~1000W microwave. If yours is stronger, start checking early; if weaker, add 30–60 seconds as needed.
Step 2: Make the couscous in the microwave
In a microwave-safe medium bowl (at least 1.5-quart capacity), combine 1 cup (240 ml) broth or water and 1/4 tsp kosher salt. Microwave on HIGH until boiling-hot, 2 to 3 minutes.
Carefully remove the bowl (it will be hot). Stir in 3/4 cup (135 g) couscous and 1 tbsp olive oil. Cover tightly with a microwave-safe plate or lid and let it stand for 5 minutes. Fluff with a fork and keep covered to stay warm.
Step 3: Microwave the peas or asparagus until bright and tender-crisp
Place 1 cup frozen peas or 8 oz asparagus pieces in a microwave-safe bowl. Add 1–2 tbsp water, cover, and microwave on HIGH until hot and bright green:
- Peas: 2 to 3 minutes
- Asparagus: 3 to 4 minutes
Drain off any excess water, then season with 1/8 tsp kosher salt (more to taste). Cover to keep warm.
Step 4: Combine shrimp with butter, garlic, and lemon zest
In a microwave-safe bowl that comfortably fits the shrimp in a mostly even layer (a 1.5–2 quart bowl works well), add:
- 12 oz shrimp
- 3 tbsp butter
- 2 tsp minced garlic
- 1 tbsp lemon zest
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
Cover tightly with a microwave-safe lid or plate. The goal is to trap steam so the shrimp cook gently and stay juicy.
Step 5: Microwave until the shrimp are just cooked through
Microwave the covered shrimp on HIGH for 2 minutes. Carefully uncover (watch for steam), stir well to coat the shrimp in melting butter, then re-cover.
Microwave on HIGH for 1 to 2 minutes more, just until the shrimp are opaque and curled into a loose “C” shape. For best accuracy, check the thickest shrimp with an instant-read thermometer; they should reach 145°F (63°C).
If needed, microwave in 20-second bursts until done. Avoid overcooking; shrimp go from tender to rubbery quickly.
Step 6: Finish the sauce and assemble the plate
Immediately stir 2 tbsp lemon juice and 2 tbsp chopped parsley into the hot shrimp. Taste and adjust with an extra pinch of salt, pepper, or a small squeeze of lemon if you want more brightness.
To serve, divide couscous between two plates or shallow bowls. Spoon the shrimp over the couscous, then drizzle all the buttery garlic-lemon sauce from the bowl over the top. Add peas or asparagus on the side. Finish with extra parsley and a little more lemon zest if you’d like it extra fresh.
Pro Tips
- Dry shrimp = better sauce: Patting the shrimp dry helps the butter stay glossy instead of turning watery.
- Cover tightly to “steam”: A snug lid or plate traps steam so the shrimp cook evenly and gently.
- Stop at just-done: Pull shrimp as soon as they’re opaque and 145°F/63°C. Carryover heat finishes the job.
- Make couscous fluffy: Let it stand the full 5 minutes, then fluff with a fork (don’t stir with a spoon, which compresses it).
- Want more sauce? Add 1 extra tbsp butter at the end and stir until melted, or add 1 tbsp broth to loosen it.
Variations
- Microwave rice option: Swap couscous for 2 cups cooked microwave rice (pouch or leftover). Warm rice covered with 1 tbsp water for 1 minute on HIGH, then top with shrimp and sauce.
- Spicy garlic shrimp: Add 1/4 tsp red pepper flakes with the garlic, or finish with a few dashes of hot sauce.
- Creamy lemon-garlic shrimp: After cooking, stir in 2 tbsp heavy cream and microwave uncovered for 20–30 seconds to lightly thicken, then add parsley.
Storage & Make-Ahead
Store shrimp, couscous, and vegetables in separate airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp: microwave shrimp with a spoonful of sauce (or 1 tsp water) at 50% power in 20–30 second bursts just until warm. Couscous reheats well covered with 1 tbsp water for 45–60 seconds on HIGH. For make-ahead prep, mince garlic, chop parsley, zest/juice the lemon, and trim asparagus up to 24 hours in advance.
Nutrition (per serving)
Approximate, based on 2 servings and using broth, peas, and all sauce. Calories: 560; Protein: 38 g; Carbohydrates: 56 g; Fat: 21 g; Saturated Fat: 10 g; Fiber: 5 g; Sugars: 4 g; Sodium: 820 mg.
