Ouzo Shrimp with Couscous – Garides

by Mary Papoulias-Platis

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Many of the dishes I present on my blog have been in my recipe box for many years. This ouzo marinated shrimp has been updated with a side of fluffy couscous. I wanted to update this recipe with a more healthful substitute for white rice. I chose couscous because it has a mild taste, and it marries easily with Greek spices and flavors. Find ouzo at your local liquor store.  It’s a very popular anise-flavored liquor. You can leave out the liquor if you like and just substitute a lemon-olive oil with garlic marinade . Add Greek dried spices such as oregano for a punch of flavor. If you cannot find couscous check for a natural food store near you. Or go online to Bob’s Red Mill to purchase your couscous.

Ouzo Shrimp with Couscous "Garides"

Ouzo Shrimp is a very popular Greek dish, served mostly in the summertime on the BBQ. Traditionally it is made with white rice, but occasionally I like to change it up and use a healthier alternative. Couscous is light, and supports the Ouzo Shrimp.

Course Main Course
Cuisine California Greek
Keyword couscous, ouzo, shrimp
Servings 6
Author Mary Papoulias-Platis


Shrimp Ingredients

  • 2 pounds jumbo shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon Greek Ouzo
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon basil, coarsely chopped

Couscous Ingredients

  • 1 box couscous
  • 2 cups chicken or vegetable broth
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil- divided
  • 2 large tomatoes, chopped
  • 1 medium cucumber, chopped
  • 1/4 cup basil, finely chopped
  • 1/2 cup green onions, chopped
  • 1/4 cup toasted pine nuts
  • 1/2 cup raisins, marinated and drained
  • 1 tablespoon Greek ouzo


Shrimp Instructions

  1. Place shrimp in a large bowl. Add the lemon juice, garlic, salt, 1 tablespoon ouzo, and 2 tablespoons extra virgin olive oil.

  2. Toss to mix, set aside in the refrigerator to marinate for at least 2 hours.

  3. Heat the grill. Skewer the shrimp and place on the heat of the BBQ. Grilling and turning the shrimp only once. About 4 minutes.

  4. Place the shrimp on a platter and sprinkle with remaining olive oil and basil.

Couscous Instructions

  1. Toast the pine nuts in a small frying pan until lightly brown. Remove from the pan and cool.

  2. In a small bowl, marinate the raisins in one tablespoon of ouzo. Drain before adding to couscous. Set aside.

  3. Prepare the couscous according to the package directions substituting broth for the water. Or just use water, if you choose. Place couscous in a large bowl.

  4. Add the lemon juice, olive oil, drained raisins, tomatoes, cucumber, basil, green onions, and pine nuts to the couscous and gently mix.

  5. Sprinkle with fresh lemon juice and serve with the shrimp skewers.

Recipe Notes

The shrimp can also be used alone as an excellent appetizer without the couscous.

Take a look at my other fish dishes:

Greek Grilled Fish with Greens

Greek Grilled Fish with Lemon and Greens

Salt Cured Fish 

Salt Baked Fish

Greek Fish Soup

Greek Fish Soup

Thank you for visiting,


© 2010 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 1 comment… read it below or add one }

1 Cathy @ She Paused 4 Thought

That looks fabulous. Is there a substitute for the non-Greek population who don’t happen to have several bottles of Ouzo just hanging out?

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