Crunchy Shrimp With Toasted Couscous & Ginger-Orange Sauce

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare sauce:
  • 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).
  • Remove from heat; cool completely.
  • Stir in 1 tablespoon cilantro and the next seven ingredients(through red pepper), set aside.
  • 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 nonyick skillet over medium-high heat; arrange shrimp in a single layer in pan.
  • Cook for 2 minutes on each side or until done.
  • 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.
  • Enjoy!
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