Citrus Grilled Shrimp

Citrus Chili Grilled Shrimp

You Go, Grill

Recipe + photos by Fig & Honey

If your backyard barbecue has been feeling a little lonely and under-used lately, here’s the perfect way to kick off grilling season! This recipe results in juicy, perfectly grilled shrimp with just a hint of smoke & spice, resting on a fluffy bed of healthy couscous salad that’s packed with summer’s flavors. Our lovely friend Anjanee, the creator behind this & lots of other delicious recipes at Fig & Honey, says, “I love my shrimp with lots of flavor that compliments the natural sweetness so I marinated them in a citrus bath with a lot of paprika and cayenne pepper. Don’t worry, they’re aren’t super spicy, the marinade just lets them soak up a bit of the heat.” See below for full recipe & Anjanee’s instructions.


Citrus Chili Grilled Shrimp-with-Herbed-Couscous-Shrimp-4restylesource
Photo c/o Fig & Honey
Citrus Chili Grilled Shrimp with Herbed Couscous
Recipe type: Entree
For the shrimp
  • ½ lemon, juiced
  • ¼ orange, juiced
  • ¼ tsp cayenne pepper
  • ¼ tsp spicy paprika
  • 1 tsp garlic, finely minced
  • 2 tsp olive oil
  • ¼ tsp salt
  • 16 large shrimp (about 1 lb), deveined and shelled with tail left on
For the couscous
  • 2 cups boiling water
  • 1 tsp spicy paprika
  • 1 tsp cumin
  • 1 tsp sea salt
  • zest of 1 lemon
  • zest of 1 orange
  • 1 small red onion, finely diced
  • 1 cucumber, finely diced
  • ½ cup cilantro leaves, finely minced
  • ½ cup parsley leaves, finely minced
  • ½ cup mint leaves, finely minced
  • ½ lemon, juiced
  • salt to taste
  1. In a large bowl, mix together the lemon and orange juice, cayenne pepper, paprika, garlic, olive oil, and salt to make the marinade.
  2. Add in the shrimp and toss to coat. Set aside while you make the couscous.
  3. Place the dry couscous, paprika, cumin and salt and mix together in a medium bowl.
  4. Add the hot water, cover with plastic wrap and set aside.
  5. After 10 minutes all the water should have been absorbed and you can fluff with a fork.
  6. Add the zest of lemon and orange, onion, cucumber, cilantro, parsley, mint and lemon juice. Toss together until everything is evenly distributed.
  7. Add salt to taste.
  8. For the shrimp, heat a grill to medium heat.
  9. Skewer the shrimp on a wooden skewer and cook the shrimp for about 1-2 minutes on either side.
  10. Serve on top of herbed couscous.
Citrus Chili Grilled Shrimp-with-Herbed-Couscous-Shrimp-3restylesourcePhoto c/o Fig & Honey
Photo c/o Fig & Honey

Hello! I’m Anjanee, the voice behind Fig & Honey. Since I was young, food has been an important part of my life. It’s hard to escape when it is so engrained in your culture. I love to develop and cook the dishes you see here and photograph them in my kitchen in Cologne, Germany. I love the mix of cultures and cuisines in life and in food and traveling allows me to experience it all first hand. The idea of mixing together traditional methods with new ingredients is so exciting! Having the opportunity to live on three continents and travel to numerous places has greatly influenced my style and love for food.

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