Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

Serve with a green salad. You may want to increase the amount of sauce as it gets absorbed by the couscous fairly quickly.

Yield:
4 servings
Category:
Seafood
Cuisine:
American

INGREDIENTS:

  • Sauce:
  • 1 cup orange juice
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons, 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 cayenne pepper
  • Couscous:
  • 1 cup uncooked couscous
  • 1 1/2 cups 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, lightly beaten
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1 teaspoon chopped fresh cilantro
  • 1/2 teaspoon grated fresh ginger
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon olive or grapeseed oil

DIRECTIONS:

  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 cayenne 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.
    Heat oil in a

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