Ginger Shrimp With Carrot Couscous
- Reviews 2
Ready In: 45 mins
Serves: 4
Ingredients
- 1 tablespoon vegetable oil, divided
- 1 (12 ounce) can carrot juice, divided
- 3⁄4 cup uncooked couscous
- 1⁄4 cup fresh lime juice
- 2 -3 teaspoons minced seeded jalapeno peppers
- 2 teaspoons grated peeled fresh ginger
- 1⁄4 teaspoon salt
- 1⁄4 cup sliced green onion
- 4 cups gourmet salad greens
- 1 1⁄2 lbs cooked peeled and deveined medium shrimp
Directions
- 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.
- 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.
- 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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