Ginger Shrimp With Carrot Couscous

Total Time
Prep 25 mins
Cook 20 mins

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. From Cooking Light.

Ingredients Nutrition


  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.


Most Helpful

I found this recipe when looking for shrimp and couscous and figured I would give it a try. True to hepcat's review it was amazingly tasty. I added bell peppers to the mix and cooked the shrimp in the sauce.

Moridin December 21, 2009

Oh my, I just know I won't find the words to do this delicious recipe justice. I've been making a concious effort to cook healthier, and I had purchased some carrot juice with the intention of sneaking it into my dd's sippies...but they're on to me and won't touch it. So here I am, stuck with all this carrot juice, which I myself can't stomach. So I turned to trusty ol' zaar to find some recipes which include carrot juice, and once again, I wasn't disappointed! To be honest, I thought this sounded just okay when I read the recipe, but holy cow, it's amazingly delicious! I inhaled my entire bowl and headed to my computer to review it immediately. I'm not kidding, people...this is one awesome dish! And even if you don't find it as religious an experience as I clearly did, just take a look at the fantastic nutrients you get and it'll be worth trying it. We actually didn't even put it over greens, but just skipped them entirely. DH said he thought it would go nicely with the greens, however I found the flavor to be perfect as is. This dish also has a beautiful color to it which would be great for a dinner party. Thanks, LMillerRN, for my new favorite dish!

hepcat1 January 06, 2008

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