Main Meals06.25.2026

Shrimp, Pesto Pearl Couscous, & Whipped Honey Feta

Name: Shrimp, Pesto Pearl Couscous, & Whipped Honey Feta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 16 large shrimp, raw, butterflied; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; Salt & pepper, to taste; Spray avocado oil; 1/4 cup pesto, homemade or store bought; 1 cup pearl couscous, dry; 2 cup chicken bone broth; 1 cup cherry tomatoes, halved; 1/2 cup mini cucumber, diced; 2 tbsp red onion, finely chopped; 2 tbsp green onions, sliced; Balsamic glaze; 1/4 cup fresh basil leaves, chopped; 3 tbsp Parmesan, freshly grated; 2 clove garlic; 1 tbsp olive oil; 1 tbsp pine nuts, chopped; 1/2 tbsp lemon juice; Salt & pepper; 1/4 cup sweetcorn, steamed; 200 g feta cheese, 1 block; 1/2 cup plain Greek yogurt; 2 tbsp honey; 1 1/2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp onion powder; 3 green onions, sliced

Prep Time: 20 min

Total Time: 40 min

Serves 4

Juicy seasoned shrimp meet herby pesto pearl couscous and a cloud of whipped honey feta.

Nutrition Facts

Per serving · 1 plate (of 4)

Calories 390 kcal
Fat 12.5g
Protein 33g
Carbs 36g
Fiber 2.5g
Sugar 10g
Sodium 950mg

Ingredients

16 large shrimp (raw, butterflied)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt & pepper (to taste)
Spray avocado oil
¼ cup pesto (homemade or store bought)
1 cup pearl couscous (dry)
2 cup chicken bone broth
1 cup cherry tomatoes (halved)
½ cup mini cucumber (diced)
2 tbsp red onion (finely chopped)
2 tbsp green onions (sliced)
Balsamic glaze

For the pesto

¼ cup fresh basil leaves (chopped)
3 tbsp Parmesan (freshly grated)
2 clove garlic
1 tbsp olive oil
1 tbsp pine nuts (chopped)
½ tbsp lemon juice
Salt & pepper
¼ cup sweetcorn (steamed)

For the whipped honey feta

200 g feta cheese (1 block)
½ cup plain Greek yogurt
2 tbsp honey
1 1/2 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
3 green onions (sliced)

Instructions

Marinate the shrimp

Marinate the butterflied shrimp in a bowl with a spray of avocado oil and the listed seasonings. Chill in the fridge as you make everything else.

Make the pesto

Add all pesto ingredients to a food processor and process until smooth.

Whip the feta

Drain the brine from the container of feta and chop it up into smaller pieces. Add the feta to a bowl with the yogurt, honey, olive oil, and seasonings. Use an immersion blender (or food processor) to blend until smooth. Taste and adjust sweetness/seasonings if needed. Stir in the chopped green onions.

Cook the couscous

Bring the chicken broth to a boil in a pot and add the dry couscous. Continue cooking, stirring often, until al dente and almost all the broth has reduced. Cover with a lid and allow to steam for 4-5 minutes.

Finish the couscous

Stir the pesto into the couscous and add the steamed sweetcorn.

Cook the shrimp

Airfry the marinated shrimp at 400°F for 12-14 minutes until cooked through and opaque.

Build the plate

Build the plate with spring mix as a base, tomato/cucumber salad, 1/4 of the couscous, shrimp, a dollop of whipped feta, and drizzle with balsamic glaze.