Crunchy Shrimp with Ginger-Orange Sauce

Adapted from CookingLight Magazine

Yield: 2 servings
I halved the shrimp but not the couscous or sauce. I will use them both later in the week. I will eat 3 shrimp, hubby gets 5.







Ingredients:

Sauce
* 1 cup orange juice
* 1 tablespoon chopped fresh cilantro
* 2 tablespoons reduced-fat mayonnaise
* 1 1/2 tablespoons fat-free, less-sodium 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

Couscous
* 1 cup uncooked couscous
* 1 1/2 cups fat-free, less-sodium chicken broth
* 1/2 cup orange juice
* 1/2 teaspoon salt
* 1/3 cup chopped green onions
* 2 tablespoons sliced almonds, toasted

Shrimp:
* 8 jumbo shrimp, peeled and deveined
* 1 large egg white, lightly beaten
* 1/2 cup panko (Japanese breadcrumbs)
* 1 teaspoon chopped fresh cilantro
* 1/2 teaspoon grated peeled fresh ginger
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon canola oil
* 1 cup petite peas, steamed

Preparation:

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.

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

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

Nutritional Information

Calories: 376 (25% from fat)
Fat: 10.6g (sat 2.7g,mono 4.1g,poly 2g)
Protein: 17.6g
Carbohydrate: 51.9g
Fiber: 3.9g
Cholesterol: 61mg
Iron: 2.1mg
Sodium: 763mg
Calcium: 84mg