Ginger Shrimp with Carrot Couscous

Randy Mayor; Jan Gautro

Carrot juice, rich in beta-carotene, gives the couscous vibrant color and packs this dish with more than 100 percent of the daily recommended amount of Vitamin A. The juice is reduced to concentrate the flavor.

Yield: 4 servings (serving size: about 1/2 cup couscous mixture and 1 1/2 cups shrimp mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 13%
  • Fat: 5.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 3g
  • Protein: 42.7g
  • Carbohydrate: 43.4g
  • Fiber: 4.2g
  • Cholesterol: 332mg
  • Iron: 6.9mg
  • Sodium: 572mg
  • Calcium: 133mg


  • 1 tablespoon vegetable oil, divided
  • 1 (12-ounce) can carrot juice, divided
  • 3/4 cup uncooked couscous
  • 1/4 cup fresh lime juice
  • 2 to 3 teaspoons minced seeded jalapeño pepper
  • 2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 cup sliced green onions
  • 4 cups gourmet salad greens
  • 1 1/2 pounds cooked peeled and deveined medium shrimp


  1. Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes.
  2. While couscous stands, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; stir in 2 teaspoons oil, lime juice, jalapeño, ginger, and salt.
  3. Fluff couscous with a fork; stir in 1/4 cup reduced carrot juice mixture and onions. Combine remaining carrot juice mixture, greens, and shrimp in a bowl, tossing gently to coat.
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