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:


My favorite chicken recipe

I don’t want to bore you too much about how much I love this chicken recipe, it borderlines almost as an obsession.  I even talked about it on Facebook a few times.  Any chance I get to “show” off this tasty little miracle, I do!  I don’t know why I love it so much, might be the lemon, the saffron, the way the couscous absorbs all the goodness…oh it is so good.

oh so yummy

It is healthy and pretty quick to make. You don’t have to use Israeli couscous, you could use any small pasta or rice….but the Israeli couscous is REALLY good in this.  You just need to make sure the pasta is cooked, it might take a bit longer.

I had to make some changes from the original recipe.

And here’s why: I made it bigger…yep BIGGER, as in more food, more leftovers….(also I am using can tomatoes because I don’t always have fresh tomatoes)

Here’s the original recipe:  Chicken and Israeli Couscous with Tomato and Lemon


1-2 tablespoon extra-virgin olive oil

1 1/2 cup Israeli couscous

3 pounds skinless chicken thighs and drummettes

1/2 medium onion, thinly sliced

1 can petite diced tomatoes (not drained)

4 garlic cloves, minced (1 tablespoon)

4 strips lemon peel (2 inches each)

Pinch of saffron

3/4 cup dry white wine,

2 cups homemade or store-bought low-sodium chicken broth

1/2 teaspoon coarse salt

1 1/2 cup frozen peas, thawed

1 lemon, cut into wedges, for serving

How to:
Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.
Add a little bit more oil if necessary.  Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.
Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, 2 to 3 minutes.
Return chicken to skillet. Add wine, and cook for 4 minutes. Add broth, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.

I make this recipe a lot.  When I am stressed, happy, worried, overjoyed…you get the idea.  So tonight, I made it to celebrate Tuesday or was it Wednesday (?).  Although, I didn’t have the peas and I only had a red onion, it didn’t matter because it’s always good.  I bet it’s the saffron, or maybe the lemon…then again I do love wine.

Printer Friendly: Chicken and Israeli Couscous with Tomato and Lemon

Sadly I don’t have more pics, which is odd since I make this recipe a lot….I just never take time to take pictures, I am usually so hungry I just want to eat!

Peace and Leftovers,


Find my recipe here as well: