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Chili, Lemon & Basil Shrimp with Israeli Couscous is light and healthy meal, that doesn’t skimp on flavor. Plus, it comes together in just 15 minutes!



Ben and I have been busy kicking our errands in the face today.

Walmart: Blammo.

Costco: never saw us coming.

Bed Bath & Beyond: take my coupon.

Trader Joe’s & Hyvee: we showed them who’s boss!

We’re several hundred dollars poorer at this point (have you ever left Walmart or Costco – or Target for that matter – without spending at least $50 bucks?) but it feels great to have everything checked off the list. :)

We came home starving (Costco samples were pretty B-squad today) so I cooked up the same lunch I made yesterday. It was that good!


Chili, Lemon & Basil Shrimp with Israeli Couscous


Chili, Lemon & Basil Shrimp with Israeli Couscous is light and healthy meal, that doesn't skimp on flavor. Plus, it comes together in just 15 minutes!


Serves 2

  • For the couscous:
    • Olive oil
    • 1 cup Israeli couscous
    • 1/2 lemon
    • 1 3/4 cups chicken broth
  • For the shrimp:
    • Olive oil
    • 1/2 large shallot, chopped
    • Salt and pepper
    • Red pepper flakes, to taste
    • 2 garlic cloves, minced
    • 2 large handfuls baby spinach
    • 12-14 cooked shrimp, patted dry
    • 1/2 lemon
    • 3-4 leaves basil, chopped


  1. Heat a drizzle of olive oil over medium heat in a saucepan. Add Israeli couscous and fry until the pearls become golden brown. Add in the juice of half a lemon and stir to coat the couscous. Add the chicken broth to the pan, place a lid on top and cook until all the liquid has been absorbed and couscous is tender.
  2. Meanwhile, in a large skillet, heat a drizzle of olive oil over medium low heat and sauté shallots with salt & pepper until tender. Add in red pepper flakes and garlic, then continue to cook until garlic is golden brown.
  3. Add in spinach and toss to coat. Cook until spinach is mostly wilted, then add in shrimp and the juice of 1/2 a lemon. Cook until shrimp is heated through.


Adapted from The Kitchn

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


I’m telling you – 15 minutes TOPS to make this dish. Plus, I pretty much always have all these ingredients on hand – the only thing I’d have to run out for would be a lemon. Throw in a bottle of white wine and I’d call this entertaining worthy!

For dessert, I snagged a few of these Reese’s Peanut Butter Cups MINIS.


MINIS, people!!! All the flavor of my #1 all time favorite chocolate candy,


but in a teeny tiny poppable package. Couldn’t you just?! SO good!


In other news, my body is hurting from yesterday’s 5 minute climb treadmill routine. My hips, buns and ankles are killing me! You know you’re getting old when your ankles hurt from running to fast. Ay yi yi! ;)

It feels good to be sore, because it means I worked my body hard, but it’s more of an “I’m old” sore than an “my muscles are killing me” sore. Actually it’s both. I’m kind of a mess!

Off to go re-coop on the couch with some football. Ben and I are making homemade pizzas tonight. Be back with details!