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Aunt Sharon's Crunchy Shrimp with Couscous
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Rating : 5
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Brief Description
Crunchy shrimp with couscous and ginger orange sauce; a favorite of Aunt Sharon.
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Main Ingredient
shrimp
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Category: Main Dish
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Cuisine: Seafood
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: CookingwiththeCalancas
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Posted On: Mar 22, 2023
Number of Servings:
Ingredients:
- Sauce
- 1 cups - orange juice
- 1 tablespoons - chopped fresh cilantro
- 2 tablespoons - reduced-fat mayonnaise
- 1 1/2 tablespoons - fat-free, low-sodium chicken broth
- 1 teaspoons - grated peeled fresh ginger
- 1 teaspoons - fresh lime juice
- 1/2 teaspoons - ground cumin
- 1/4 teaspoons - salt
- 1/4 teaspoons - ground red pepper
- Couscous
- 1 cups - uncooked couscous
- 1 1/2 cups - fat-free, low-sodium chicken broth
- 1/2 cups - orange juice
- 1/2 teaspoons - salt
- 1/3 cups - chopped green onions
- 2 tablespoons - sliced almonds, toasted
- 1 tablespoons - unsalted butter
- Shrimp
- 20 - jumbo shrimp, peeled and deveined (about 3/4 pound)
- 1 - large egg white, lightly beaten
- 1/2 cups - Panko (Japanese breadcrumbs)
- 1 teaspoons - chopped fresh cilantro
- 1/2 teaspoons - grated peeled fresh ginger
- 1/8 teaspoons - freshly ground black pepper
- 1 tablespoons - canola oil
- 2 cups - trimmed watercress
Directions:
To prepare sauce:
Bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
To prepare couscous:
Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 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. Keep warm.
To prepare shrimp:
Combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and 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.
To serve, place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1-1/2 tablespoons sauce.
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