Crunchy Shrimp With Toasted Couscous & Ginger-Orange Sauce

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“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.”

Ingredients Nutrition


  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!

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