It’s grilling season and I couldn’t be happier about it. I love this time of year so much that a few years ago I devoted an entire week in May to all things grilled. You don’t need a full week to enjoy bold summer flavors though—these Spicy Curried Shrimp Skewers with Grilled Veggie Couscous are quick, vibrant, and ready for the grill today.
Grilling shrimp is one of my favorite ways to get dinner on the table fast. Shrimp cooks quickly and takes on smoky grill flavor beautifully, and a bright, spiced sauce adds depth without masking the seafood. In this dish, a warm, slightly spicy curry sauce pulls double duty: it becomes the dressing for the couscous salad and a quick marinade for the shrimp. Grill the shrimp and the vegetables side by side, toss the vegetables into the couscous with a little extra sauce, and you have a colorful, crowd-pleasing plate.
I like to present the shrimp on skewers on a large platter with the couscous alongside so guests can build plates however they prefer, but you can also plate each serving in the kitchen if you want everything arranged. A sprinkle of fresh cilantro at the end adds brightness and visual contrast. If you prefer a lighter option, skip the couscous and serve the grilled shrimp and vegetables over a bed of mixed greens.
Ingredients
For the Curry Sauce
- 1 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon ground cayenne pepper, plus more to taste
For the Spicy Curried Couscous
- 1½ cups Israeli (pearl) couscous
- 1½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 red bell pepper, cut into large pieces
- 1/2 large red onion, cut into large wedges
- 2 tablespoons extra virgin olive oil
For the Shrimp
- 1 pound shrimp (21/25 count), peeled, deveined, tails removed
- 12 (6-inch) wooden skewers, soaked in warm water at least 15 minutes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Step-by-step
Step One: Make the Curry Sauce
Whisk together the Greek yogurt, olive oil, minced garlic, curry powder, cumin, coriander, and cayenne pepper in a large bowl. Taste and add more cayenne if you want extra heat. Reserve 1/4 cup of this sauce to brush on the shrimp before grilling.
Step Two: Cook the Couscous
Bring a medium pot of water to a boil. Add the Israeli couscous and cook until al dente according to the package directions. Drain the couscous and transfer it to the bowl with the curry sauce; toss to coat.
Step Three: Finish the Couscous
Stir 1 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, and the chopped cilantro into the sauced couscous. Toss again and set aside while you prepare the vegetables and shrimp.
Step Four: Prep the Veggies
In a separate large bowl, combine the zucchini, red bell pepper, and red onion with 2 tablespoons olive oil, the remaining 1/2 teaspoon kosher salt, and the remaining 1/2 teaspoon black pepper. Toss to coat and set aside.
Step Five: Assemble the Skewers
Thread the shrimp onto the soaked wooden skewers. Brush both sides of the shrimp with the reserved 1/4 cup of curry sauce, then season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside while the grill heats.
Step Six: Preheat and Oil the Grill
Heat the grill to medium-high, about 400°F (200°C). To prevent sticking, dip a folded paper towel into a neutral oil and, using tongs, wipe the grate lightly—use only a little oil to avoid flare-ups.
Step Seven: Grill the Shrimp and Veggies
Place a grill pan or cast-iron skillet on one half of the grill and add the prepared vegetables to the pan. Place the shrimp skewers directly on the grill grates on the other half. Cover and grill the shrimp for about 3 minutes per side, until opaque and just cooked through. The vegetables will take roughly 6–8 minutes; toss them halfway through cooking.
Step Eight: Plate and Serve
Remove the shrimp and vegetables from the grill. Add the grilled vegetables to the couscous and toss until everything is well combined. Divide the couscous and veggies among shallow bowls or plates, then top each portion with shrimp skewers. Garnish with additional cilantro for color and brightness.
Recipe FAQs
Do I need to soak the skewers?
Yes. Soaking wooden skewers for at least 15 minutes prevents them from burning on the grill. Lay them in a shallow pan and pour warm water over them while you prep the rest of the ingredients.
What’s the best way to assemble the skewers?
Use two skewers side by side for each set of shrimp. Holding two skewers parallel helps keep the shrimp from spinning and makes flipping on the grill much easier. You can fit about four shrimp per pair of skewers depending on their size.
Any substitutes for the couscous?
If you prefer, dried orzo is a great substitute and takes on the curry sauce beautifully. You can also serve the shrimp and grilled vegetables over rice or greens for a different texture.
Nutrition (per serving)
- Calories: 355 kcal
- Carbohydrates: 40 g
- Protein: 25 g
- Fat: 11 g
- Sodium: 888 mg
- Fiber: 4 g
- Vitamin C: 33 mg
Nutrition information is an approximation and should be used only as a guide.
Additional Info
- Total time: about 45 minutes
- Servings: 6
- Author: Alex Snodgrass
From the smoky grilled shrimp to the warmly spiced couscous and tender vegetables, this recipe brings bold, layered flavors to a simple summertime meal. Serve family-style for a casual dinner or plate individually for an elegant presentation—either way it’s a vibrant dish worth repeating through the grilling season.
Food photography and styling by Eat Love Eats.
