Grilled Chile-Lime Shrimp with Israeli Couscous

Grilled Chile-Lime Shrimp with Israeli Couscous

First off; the “real” name of this recipe: Grilled Chile-Lime with Israeli Couscous, Mango, and Zucchini.  I ran out of space (and patience) for my title.

Second; as you know I am a visual person.  Guess what?  Yep, didn’t read the whole recipe (again).  Saw the picture and fell in love.  It is now 9:25pm and dinner isn’t served.  Welcome to the madness!

Let me paint a picture, if you will.

10:30am Chiropractor appointment.  I show up at 10:00am because I am a nervous wreck and I think I might chicken out.

11:15am still alive walk out of Chiro’s office….with my cookbook in hand, page folded, heading straight to the grocery store even though I can’t stand straight and look like I am 105yrs old!

1:30 leave said grocery store because tomorrow is the Fourth of July and people think they have to stock up like it’s then end of the world…oh and I ran into people I know and I talk too much.  Go home have lunch, laundry, tend to chickens (not children)…blah blah blah…

4:30pm take girls to 4-H meeting, go home feed dogs, go back, pick up, go back forgot something, go???  Anyway it’s 7something and I finally am back home.

7:30pm make cocktail and read recipe.  BRILLIANT

7:45pm make another drink (don’t judge) start cooking….I wish I was kidding.

So bottom line Matt and I didn’t eat until almost 10!  Which worked out because he had to work late and I…well…I was in lala land!

This is a fresh and flavorful recipe I found in the new Ted Allen cookbook, find it: here

Feel free to read to whole recipe from start to end before you make it…it will help, just sayin’ !



1  teaspoon grated lime

1/4 cup fresh lime juice

3 tablespoons extra-virgin olive oil

2 tablespoons low-sodium soy sauce

1 jalapeno chile, seeded and minced

2 tablespoons chopped cilantro leaves

1 tablespoon minced garlic

1 tablespoon sugar

1 teaspoon chili powder

1/4 teaspoon cayenne

1 1/2 pounds medium shrimp in the shell


2 cups Israeli couscous

1 mango

1 medium zucchini

Vegetable oi, from brushing

2 1/2 cups chicken stock (homemade or low-sodium)

1/2 to 1 teaspoon kosher salt (to taste)

1 tablespoon unsalted butter

2 tablespoons chopped flat-leaf parsley leaves

How to:

Marinate the shrimp: In a medium bowl, stir together the lime zest, juice, olive oil, soy, jalapeno, cilantro, garlic, sugar, chili powder, and cayenne.  Peel the shrimp leaving on the tail and de-vein.  (I didn’t leave the tails on)

Rinse and then pat completely dry with paper towels.  Put the shrimp in a large zipper bag, pour the marinade over, close the bag, pushing out any air, and rub the marinade into the shrimp.  Refrigerate for 20 minutes. (don’t leave in there longer you are not making cheviche!)

Preheat a grill to medium-high heat.

Make the couscous: in a dry, medium saucepan over medium-low heat, toss the couscous, stirring frequently, until golden brown, 8 to 10 minutes.  Set aside.

Peel the mango, stand it on its end with a skinny edge facing you and run your knife close to the seed core to cut 2 slices off each of the two sides, making 4 slices each 1/2 inch thick. (as it turns out I am really bad at this and I need practice!) Slice the zucchini lengthwise into 1/3 to 1/2-inch slices.

Brush the mango and zucchini pieces with vegetable oil on both sides and grill until charred and tender, 6 to 8 minutes.  Let cool, and then cut into 1/2-inch chunks.

it looked like I had a fight with the mango…and won…poor mango!

In a medium saucepan, bring the chicken stock to a boil.  Add the toasted couscous, stir, cover, reduce the heat, and simmer for 7 minutes.   Add the mango, zucchini, 1/2 teaspoon salt, the butter, and parsley: cook for 1 minutes  Taste for seasoning and doneness.  Keep warm.

Put the shrimp on a cutting board and nestle them together in groups of 6.  Using 2 skewers for each group (this keeps them from falling into the grill and makes them easier to turn) (you will see by my pictures that I skipped/didn’t read that part!) skewer the shrimp.  Grill the shrimp until just cooked through, 2 minutes per side, and serve on top of the couscous.

evidently I can’t follow directions…but the shrimp did get grilled perfectly!

I love this dish, just a touch of sweet with the right amount of savory….the perfect bite!

Wheeeeew….I am out of breath…and words 🙂

Most flavorful shrimp on this lovely planet!  DELISH!

Printer Friendly: Grilled Chile-Lime Shrimp with Israeli couscous, mango and zucchini

Peace and Read it all,


NOTE: I know, I know, I have said a lot already BUT if you are looking to make a delicious simple appetizer this summer: make the shrimp only.  The marinade gives them the most amazing flavors and so simple to make for a cocktail party!

delightful shrimp= perfect summer appetizer

I shared my recipe here as well:


13 thoughts on “Grilled Chile-Lime Shrimp with Israeli Couscous

  1. I have done exactly what you wrote about…..LOL!! (but not with the same people). The shrimp looks amazing! And I bet you savored every bite. Thank you for linking to Foodie Friends Friday.

  2. Thanks for sharing this recipe… and no wonder we are such great cyber buddies… Not only are we Canadian (which is the most important) but we don’t read the recipe…. Yeah! I just looked at the picture and skimmed the recipe… but read you commentary through…I usually don’t even read all the ingredients or think I do and think I have them and I don’t get them out all at once to see if I have them… I get them out use them and put them away…. usually I am missing something. But I think that is the way great recipes are made!

  3. I love your posts. Your wonderful directness and sense of humor come through in every one. Thanks for keeping it real and with a smile! The recipe looks and sounds pretty awesome as well!

  4. I love grilled vegies and I’m sure they make this dish all the better! Thanks for joining Foodie Friend’s Friday! Please come back next week with another GREAT recipe!

  5. You may have run out of patience with the title, Isabelle, but you proved how patient you truly are by waiting (and cooking) until 10 o’clock! Glad the cocktails helped… they don’t call it ‘happy’ hour for nothin’! 🙂

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