Shrimp with Couscous and Ginger Orange Sauce is one of my favorite meals of all time.
This recipe appeared in a Cooking Light magazine many years ago. It’s an excellent recipe. Some might be scared off by the long list of ingredients, but I’m telling you… it’s worth it. Take the time to make this Shrimp with Couscous and Ginger Orange Sauce dinner. You’ll be so glad you did. It’s delicious!
Ingredients needed:
- orange juice
- fresh cilantro
- mayonnaise
- chicken broth
- fresh ginger
- lime juice
- ground cumin
- salt, freshly ground black pepper and ground red pepper
- couscous
- green onion
- sliced almonds
- unsalted butter
- jumbo shrimp
- egg white
- panko
- canola or vegetable oil
How to make Shrimp with Couscous and Ginger Orange Sauce:
The complete, printable recipe is at the end of this post.
MAKE THE SAUCE:
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Bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to ¼ cup (about 10 minutes). Remove from heat; cool completely.
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Stir in 1 tablespoon cilantro and remaining sauce ingredients; set aside.
MAKE THE COUSCOUS:
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Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1½ cups broth, ½ cup orange juice, and ½ teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes.
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Fluff with a fork; add onions, almonds and butter, stirring until butter melts.
PREPARE THE SHRIMP and SERVE:
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Combine shrimp and egg white in a large bowl, tossing to coat.
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Combine panko, 1 teaspoon cilantro, ½ teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag; seal and shake to coat.
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Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.
To serve, place ¾ cup couscous on each of 4 plates. Top each serving of couscous with 5 shrimp.
Drizzle each with 1½ tablespoons sauce. The sauce is super flavorful. It’s perfect for drizzling over the crunchy panko shrimp.
The nice thing about this meal is that it includes your main protein and a side dish (the couscous). Just add your favorite vegetable, and you’ve got a complete dinner. If you are into cauliflower rice, that would be a good substitute for the couscous if you’re eating low carb. Enjoy!
The Best Shrimp Recipes:
- Grilled Cilantro Lime Shrimp
- Cheesy Shrimp and Grits
- One Pot Lemon Shrimp Orzo
- Pasta with Shrimp and Feta
- Grilled Shrimp Packets
Shrimp with Couscous and Ginger Orange Sauce
A wonderful recipe that will definitely please all shrimp lovers!
Ingredients
SAUCE:
- 1 cup orange juice
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons reduced fat mayonnaise
- 1½ tablespoons fat free, lower-sodium chicken broth
- 1 teaspoon grated fresh ginger
- 1 teaspoon freshly squeezed lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground red pepper
COUSCOUS:
- 1 cup uncooked couscous
- 1½ cups fat free, less sodium chicken broth
- ½ cup orange juice
- ½ teaspoon salt
- ⅓ cup chopped green onions
- 2 tablespoons sliced almonds, toasted
- 1 tablespoon unsalted butter
SHRIMP:
- 20 jumbo (about ¾ pound) shrimp, peeled and de-veined
- 1 large egg white, lightly beaten
- ½ cup panko (Japanese breadcrumbs)
- 1 teaspoon chopped fresh cilantro
- ½ teaspoon grated fresh ginger
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon canola or vegetable oil
Instructions
MAKE THE SAUCE:
- Bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to ¼ cup (about 10 minutes). Remove from heat; cool completely.
- Stir in 1 tablespoon cilantro and remaining sauce ingredients; set aside.
MAKE THE COUSCOUS:
- Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1½ cups broth, ½ cup orange juice, and ½ teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes.
- Fluff with a fork; add onions, almonds and butter, stirring until butter melts.
PREPARE THE SHRIMP and SERVE:
- Combine shrimp and egg white in a large bowl, tossing to coat.
- Combine panko, 1 teaspoon cilantro, ½ teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag; seal and shake to coat.
- Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.
- Place ¾ cup couscous on each of 4 plates. Top each serving of couscous with 5 shrimp. Drizzle each with 1½ tablespoons sauce. Chopped cilantro can be added for garnish.
Nutrition
Serving: 1serving, Calories: 436kcal, Carbohydrates: 54g, Protein: 24g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 1087mg, Potassium: 612mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1122IU, Vitamin C: 56mg, Calcium: 136mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG – I used to subscribe to Cooking Light, and made this recipe as soon as I read it all those years ago. It was the very first time I made and ate couscous, and it was amazing! The orange in this is what sends it over the top for me – I had lost the recipe, and I’m so glad you found it – thank you!
I’m so glad you found it. It’s a good one!