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Shrimps on Couscous

The Filipino calamansi was a light, refreshing flavor for these Shrimps on Couscous. The citrus-seasoned shrimps were divine on a bed of Israeli couscous, a pasta variety that looks like teeny tiny balls that resemble rice in texture. Both shrimps and couscous are easy, quick and a delight to prepare for this dish that works any day or occasion. This is an Asian In America recipe. Serves 2 to 4.
Cook Time25 mins
Total Time25 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Calamansi Shrimp Couscous Filipino
Servings: 2 people
Calories: 877kcal
Author: Asian in America- Elizabeth Ann Quirino


  • Medium-sized Stock pot: 8 quarts
  • Large Skillet: 12 inches in diameter


  • 2 1/2 Tablespoons unsalted butter divided
  • 1 1/2 cups Israeli couscous
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1/4 cup calamansi juice from fresh fruit or frozen concentrate (Filipino lime)
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 pound. fresh shrimps peeled, deveined, tails removed
  • 1 Tablespoon chopped fresh parsley for garnish


  •       In a medium stockpot over medium-high heat, melt 1 tablespoon butter. Add the couscous, stirring to coat with butter.
  •   Add the water to the couscous and season with salt and pepper. Bring the liquid to a boil, then cover the pot. Reduce the heat to very low and cook until the couscous is tender, 10 to 12 minutes. When couscous is cooked, turn off heat. Remove couscous from stove-top, cover and set aside
  •    Meanwhile, in a small bowl, combine the calamansi juice, extra virgin olive oil and cheese. Set aside.
  •    In a large skillet over medium heat, melt the remaining 1 and ½ tablespoons butter.  Add the minced garlic and the shrimp.
    Sauté until shrimps turn to pink, in about 5 to 6 minutes.
    When shrimps are completely cooked, remove from the heat and add the calamansi-cheese sauce.
    Pour the shrimp and citrus-cheese sauce over the couscous, stirring to combine. Serve warm with a side of salad greens or steamed vegetables.
  • Cook's Comments : Make sure to keep the heat for the couscous very low and stir the pasta every now and then. I had to be attentive to it because mine almost stuck to the pan and was in danger of burning, so I adjusted the stove-top heat to very low.
  • Ingredient Substitute: If calamansi is not available, use lemons instead. The closest in taste to calamansi are Meyer Lemons.
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Serving: 1g | Calories: 877kcal | Carbohydrates: 112g | Protein: 27g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 1931mg | Potassium: 662mg | Fiber: 9g | Sugar: 8g | Vitamin A: 460IU | Vitamin C: 21.1mg | Calcium: 412mg | Iron: 3.9mg