Crunchy Shrimp with Ginger-Orange Sauce Recipe

Looking for an easy Crunchy Shrimp with Ginger-Orange Sauce recipe? Learn how to make Crunchy Shrimp with Ginger-Orange Sauce using healthy ingredients.


Submitted by marvelousmaxie

Makes 3 servings



Grand Prize Winner/Category Winner--Entrées. "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."

Recipe Ingredients for Crunchy Shrimp with Ginger-Orange Sauce


Sauce:
1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons chicken broth
1 teaspoon fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Couscous:
1/2 cup uncooked couscous
1 cup fat-free, less-sodium chicken
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
1 tablespoon sliced almonds, toasted
1 tablespoon unsalted butter

Shrimp:
1/2 pound shrimp
1/4 cup egg beaters
1/2 cup panko (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil

Recipe Directions for Crunchy Shrimp with Ginger-Orange Sauce

  1. To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.

  2. 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.

  3. 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.

  4. Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.

  5. Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.

Categories

Seafood, Main Dish

Nutrition Facts
Serving Size 391.9g
Amount Per Serving
Calories
472
Calories from Fat
154
% Daily Value*
Total Fat
17.1g
26%
Saturated Fat
4.2g
21%
Trans Fat
0.0g
Cholesterol
158mg
53%
Sodium
1161mg
48%
Potassium
618mg
18%
Total Carbohydrates
52.2g
17%
Dietary Fiber
3.3g
13%
Sugars
12.7g
Protein
26.6g
Vitamin A 16% Vitamin C 111%
Calcium 11% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in selenium
  • Very high in vitamin C
  •   Bad points
  • High in cholesterol
  • High in sodium
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