Rating: 4.5 stars
37 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 27

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

Karen Tedesco, Webster Groves, Missouri
Recipe by Cooking Light January 2006

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

376 calories; calories from fat 25%; fat 10.6g; saturated fat 2.7g; mono fat 4.1g; poly fat 2g; protein 17.6g; carbohydrates 51.9g; fiber 3.9g; cholesterol 61mg; iron 2.1mg; sodium 763mg; calcium 84mg.
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