Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

Grand Prize Winner/Category Winner--Entrées. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." -Karen Tedesco, Webster Groves, MO

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 25%
  • Fat: 10.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2g
  • Protein: 17.6g
  • Carbohydrate: 51.9g
  • Fiber: 3.9g
  • Cholesterol: 61mg
  • Iron: 2.1mg
  • Sodium: 763mg
  • Calcium: 84mg

Ingredients

  • Sauce:
  • 1 cup orange juice
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons reduced-fat mayonnaise
  • 1 1/2 tablespoons fat-free, less-sodium chicken broth
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • Couscous:
  • 1 cup uncooked couscous
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 cup orange juice
  • 1/2 teaspoon salt
  • 1/3 cup chopped green onions
  • 2 tablespoons sliced almonds, toasted
  • 1 tablespoon unsalted butter
  • Shrimp:
  • 20 jumbo shrimp, peeled and deveined (about 3/4 pound)
  • 1 large egg white, lightly beaten
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1 teaspoon chopped fresh cilantro
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 2 cups trimmed watercress

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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