Pesto Shrimp With Couscous With Parchment Paper

READY IN: 34mins
Recipe by WiGal

Easy, delicious, and attractive. Notice how the 2 pieces of parchment paper are cut into heart shapes. Maybe could be part of a Valentines meal. LOL! I put at least 8 shrimp (the 26-30 count size) in each packet. Just remember that you need to be able to fold down the edges. I usually omit the salt.

Top Review by Recipe Reader

What a beautiful dish! And boy, did I look like a pro with this. I've seen chefs on TV use this technique, so I was familiar with it. The shrimp steamed beautifully on a bed of couscous. I did saute the onions first (personal preference) and I added lemon zest to the shrimp before the pesto. It was an easy, impressive dish. I used the microwave to heat the chicken stock in a measuring cup and mixed the couscous right into that, so there was very little cleanup. I will be making this again. Thanks so much for posting!

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Put couscous into medium sized bowl, pour broth over, cover and let stand for 5 minutes.
  3. Fold two 15 inch square pieces of parchment paper in half; cut into heart shapes.
  4. Add bell pepper, onion, oil, salt, and black pepper to couscous mixture; mix well.
  5. Unfold the parchment paper and place couscous mixture on one side of each sheet next to the fold.
  6. Arrange shrimp in a single layer over couscous mixture; top with pesto.
  7. Fold and tightly seal the edges with narrow folds.
  8. Place packets on a baking sheet with edges (just in case something leaks) and bake 14 minutes.
  9. Remove packets from oven and transfer to individual serving plates.
  10. Cut open packets and serve.

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