Crunchy Shrimp With Toasted Couscous & Ginger-Orange Sauce

Grand Prize Winner/Entrees in the first annual Cooking Light Ultimate Reader Recipe Contest, where she received a $10,000 prize and a $5000 family vacation. Courtesy of Karen Tedesco, Webster Groves, Mo. "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." Please ignore the long laundry list of ingredients, the cooking is easy.

• Ready In: 35 mins
• Serves: 4

Ingredients

• SAUCE

• 1  cup  orange juice
• 1  tablespoon  chopped fresh cilantro
• 2  tablespoons  reduced-fat mayonnaise
• 1 1⁄2 tablespoons  reduced-sodium fat-free chicken broth
• 1  tablespoon  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  reduced-sodium fat-free chicken broth
• 1⁄2 cup  orange juice
• 1⁄2 teaspoon salt
• 1⁄3 cup  chopped green onion
• 2  tablespoons  sliced almonds, toasted
• 1  tablespoon unsalted butter

• SHRIMP

• 20  large shrimp, peeled and deveined (3/4 lb)
• 1  large  egg white, lightly beaten
• 1⁄2 cup panko breadcrumbs (Japanese breadcrumbs)
• 1  teaspoon  chopped fresh cilantro
• 1⁄2 teaspoon  grated peeled fresh ginger
• 1⁄8 teaspoon fresh ground pepper
• 1  tablespoon canola oil
• 2  cups  trimmed watercress

Directions

1. To prepare sauce:
2. Bring 1 cup orange juice to a boil in a small saucepan over medium-hig heat; cook until reduced to 1/4 cup(about 10 minutes).
3. Remove from heat; cool completely.
4. Stir in 1 tablespoon cilantro and the next seven ingredients(through red pepper), set aside.
5. To prepare couscous:
6. Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly.
7. Add 1-1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil.
8. Remove from heat, cover and let stand 5 minutes.
9. Fluff with a fork, add onions, almonds and butter, stirring until butter melts.
10. Keep warm.
11. To prepare shrimp:
12. Combine shrimp and egg white in a large bowl, tossing to coat.
13. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger and black pepper in a large zip-top plastic bag.
14. Add shrimp to the bag, and seal and shake to coat.
15. Heat oil in a large nonyick skillet over medium-high heat; arrange shrimp in a single layer in pan.
16. Cook for 2 minutes on each side or until done.
17. Place 3/4 cup of couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1-1/2 tablespoons sauce.
18. Enjoy!