Shrimp with Couscous and Ginger Orange Sauce
Shrimp with Couscous and Ginger Orange Sauce is one of my favorite meals of all time.
- 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
- 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
- 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
- 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.
- 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.
- 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.
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!
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:
MAKE THE COUSCOUS:
PREPARE THE SHRIMP and SERVE:
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!
SAUCE:
COUSCOUS:
SHRIMP:
MAKE THE SAUCE:
MAKE THE COUSCOUS:
PREPARE THE SHRIMP and SERVE:
