Shrimp with Couscous and Ginger Orange Sauce

5 from 1 vote

Shrimp with Couscous and Ginger Orange Sauce

A wonderful recipe that will definitely please all shrimp lovers! This recipe was invented by Karen Tedesco. It won grand price in Cooking Light Magazine’s Annual recipe contest in 2008.

Prep Time30

Cook Time25

Total Time55

Course: Main Course

Cuisine: Asian

Keyword: couscous, ginger, Shrimp

Servings: servings

Author: Lori Lange

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.

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