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| INGREDIENTS |
| Sauce: |
| 1 cup |
orange juice |
| 1 tbsp. |
chopped fresh cilantro |
| 2 tbsp. |
reduced-fat mayonnaise |
| 1½ tbsp. |
fat-free, low-sodium chicken broth |
| 1 tsp. |
grated peeled fresh ginger |
| 1 tsp. |
fresh lime juice |
| ½ tsp. |
ground cumin |
| ¼ tsp. |
salt (optional) |
| ¼ tsp. |
ground red pepper |
| Couscous: |
| 1 cup |
uncooked couscous |
| 1½ cups |
fat-free, low-sodium chicken broth |
| ½ cup |
orange juice |
| ½ tsp. |
salt (optional) |
| ⅓ cup |
chopped green onions |
| 2 tbsp. |
sliced almonds, toasted |
| 1 tbsp. |
unsalted butter |
| Shrimp: |
| 20 |
jumbo shrimp, peeled and deveined (about ¾ lb.) |
| 1 |
large egg white, lightly beaten |
| ½ cup |
Panko (Japanese) breadcrumbs |
| 1 tsp. |
chopped fresh cilantro |
| ½ tsp. |
grated peeled fresh ginger |
| ⅛ tsp. |
freshly ground black pepper |
| 1 tbsp. |
canola oil |
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| RECIPE |
Sauce:
- Bring 1 cup orange juice to a boil in a small saucepan over medium-high heat. Cook until reduced to ¾ cup (about 20 minutes). Remove from heat; cool completely.
- Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
Couscous:
- Place couscous in a large nonstick skillet over medium-high heat. Cook 3 minutes or until toasted, stirring constantly.
- Add 1½ cups broth, ½ cup orange juice, and ½ 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.
Shrimp:
- Combine shrimp and egg white in a large bowl, tossing to coat.
- Combine the Panko breadcrumbs, 1 teaspoon cilantro, ½ teaspoon ginger, and black pepper in a large bowl.
- Drain shrimp and toss in bowl to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Arrange shrimp in a single layer in pan and cook 2 minutes on each side or until done.
- Place 3/4 cup couscous on each of 4 plates. Top each with 5 shrimp. Drizzle each with 1½ tablespoons sauce.
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| SERVING SUGGESTION |
SERVING SIZE:
5 shrimp, ¾ c. couscous, 1½ T. sauce
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
376 |
|
| Total Fat |
11 g |
|
| Sodium |
763 mg |
|
| Total Carbohydrates |
52 g |
|
| Fiber |
4 g |
|
| Protein |
18 g |
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