Community recipe
Smoky Lemon Shrimp with Roasted Peppers, Zucchini & Couscous
Juicy paprika-cumin shrimp, sweet roasted vegetables, and fluffy lemon-parsley couscous make a bright, practical weeknight dinner with bold flavor and minimal cleanup.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 red bell pepper, washed, dried, seeded, and cut into 1-inch pieces
- 1 zucchini, washed, dried, trimmed, and cut into 1-inch pieces
- 1 red onion, peeled and cut into 1-inch pieces
- 2 tbsp olive oils
- 1 tsp dried oregano
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 450 g large shrimp, peeled and deveined, tails removed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.25 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1.5 cup waters
- 1 cup whole-wheat couscous
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 0.25 cup fresh parsley, washed, dried, and finely chopped
- 1 lemon, halved, with one half cut into wedges after juicing
Make it
Instructions
- 01
Set up and season the vegetables
Arrange one oven rack in the upper-middle position and heat the oven to 220°C / 425°F. Line a large rimmed baking sheet with parchment paper, making sure the paper lies flat with no overhang near the heating element. Introduce 1 red bell pepper, 1 zucchini, and 1 red onion; wash and dry them thoroughly, then remove the pepper stem and seeds, trim the zucchini ends, peel the onion, and cut everything into 2.5 cm / 1-inch pieces. On the lined baking sheet, toss the vegetables with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated; spread them into one layer. | Why: A hot, uncrowded lined pan browns the vegetables while keeping cleanup easy.
- 02
Season the shrimp
If necessary, safely thaw 450 g large shrimp in a sealed bag submerged in cold water for 15–20 minutes, changing the water once; then drain and pat the shrimp very dry. In a medium bowl, combine the shrimp with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Toss until the seasoning coats every piece, then refrigerate while the vegetables begin roasting. | Why: Dry, well-seasoned shrimp roast rather than steam, giving them a flavorful surface without overcooking.
- 03
Start roasting
Place the lined sheet pan of seasoned vegetables on the upper-middle rack and roast at 220°C / 425°F for 15 minutes. The vegetables should soften at the edges and show a few browned spots, but should not yet be fully tender. | Why: Giving the vegetables a head start ensures they caramelize before the quick-cooking shrimp go into the oven.
- 04
Make the couscous
While the vegetables roast, place 1 1/2 cups water, 1 cup whole-wheat couscous, 1 tbsp olive oil, and 1/4 tsp kosher salt in a medium saucepan. Bring to a full boil over high heat, stir once, cover, and remove the pan from the heat. Let stand, covered, for 5 minutes, then fluff thoroughly with a fork and keep covered off the heat. | Why: Couscous steams in its measured hot liquid, creating separate, tender grains without extra cooking.
- 05
Roast the shrimp and finish the vegetables
Remove the baking sheet from the oven and use a spatula to turn the vegetables, keeping them mostly in a single layer. Nestle the seasoned shrimp among the vegetables, leaving a little space between pieces. Return the sheet pan to the oven and roast at 220°C / 425°F for 7–9 minutes, until the shrimp are opaque, pink, curled into a loose C shape, and reach 63°C / 145°F at the thickest point; the vegetables should be browned and tender. Rest the sheet pan for 2 minutes before serving. | Why: Roasting the shrimp only at the end keeps them plump while their juices lightly season the caramelized vegetables.
- 06
Brighten, garnish, and serve
Wash, dry, and finely chop 1/4 cup fresh parsley. Halve 1 lemon; squeeze one half over the fluffed couscous and the roasted shrimp and vegetables, then cut the remaining half into wedges. Fold the parsley through the couscous. Taste the complete meal and add a small pinch of salt or pepper only if needed. Divide the couscous among four shallow bowls, spoon the shrimp and vegetables over it, garnish with the lemon wedges, and serve immediately. | Why: Lemon and parsley sharpen the smoky seasoning and make the warm roasted elements taste fresh.
