Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce(Adapted from CL)

For the Sauce

1 cup fresh squeezed orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons mayonnaise
1 1/2 tablespoons chicken broth
1 teaspoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper

For the Couscous

1 cup uncooked whole wheat couscous
1 1/2 cups chicken broth
1/2 cup fresh squeezed orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter

For the Shrimp

20 jumbo shrimp, peeled and deveined
1 large egg white, lightly beaten
1/2 cup panko breadcrumbs
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoons olive oil

Sauce

In a small saucepan over medium-high heat, bring 1 cup orange juice to a boil. Cook until reduced for about 10 minutes, or until reduced to 1/4 cup. Remove from heat and cool completely. Stir in 1 tablespoon cilantro, mayonnaise, 1 1/2 tablespoons chicken broth, 1 teaspoon ginger, lime juice, cumin, 1/4 teaspoon salt and 1/4 teaspoon red pepper.

Couscous

In a large nonstick skillet over medium-high heat add couscous and 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 and remove from heat - cover and let stand 5 minutes. Fluff with a fork. Add onions, almonds, and butter, stirring until butter melts. Cover to keep warm.

Shrimp

In a large bowl, toss together shrimp and egg white. In a shallow dish, mix together the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper. Dredge the shrimp into the panko mixture to coat.

In a large nonstick skillet over medium-high heat, add oil and arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done. Portion out couscous, top with shrimp and drizzle each with the sauce. Serves 4