Entree: Spain – Grilled Shrimp and Asparagus over Lemon Couscous
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
14 min
Total
24 min
Ingredients
- 1 lb (454 g) shrimp, peeled and deveined, approx. 16-20 medium - 1 lb (450 g) asparagus, trimmed, about 12-16 spears - 1 cup (170 g) couscous - 1 lemon, zested and juiced, approx. 3 oz (85 g) - 1/4 cup (23 g) grated Parmesan
Instructions
1. Prepare couscous per package directions; stir in lemon zest, lemon juice, and grated Parmesan, then fluff and keep warm. 2. Preheat a grill or grill pan. Thread shrimp and asparagus onto skewers if desired. 3. Grill shrimp and asparagus until shrimp are opaque and asparagus has char marks and is tender, about 2–4 minutes per side depending on thickness. 4. Remove from grill and serve shrimp and asparagus atop the lemon‑Parmesan couscous.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 309 kcal
Carbohydrates: 40.1 g
Protein: 32.6 g
Fat: 2.7 g
Saturated fat: 1.1 g
Cholesterol: 188 mg
Sodium: 246 mg
Potassium: 637 mg
Calcium: 164 mg
Iron: 3.61 mg
Generated: 2026-11-05T20:04:30+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.