Best 2 Chili Orange Shrimp With Broccoli Couscous Recipes

Are you looking for a tantalizing dish that blends the vibrant flavors of chili and orange with the delectable taste of shrimp and the wholesome goodness of broccoli and couscous? If so, then you're in for a treat! In this article, we'll guide you through an exceptional recipe that combines these ingredients to create a culinary masterpiece that will surely impress your taste buds. Get ready to embark on a journey of flavors as we explore the delightful combination of spicy, citrusy, and savory elements that come together in this mouthwatering dish.

Here are our top 2 tried and tested recipes!

CRUNCHY SHRIMP WITH TOASTED COUSCOUS & GINGER-ORANGE SAUCE

Crunchy Shrimp With Toasted Couscous & Ginger-Orange Sauce image

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.

Provided by Manami

Categories Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons reduced-sodium fat-free chicken broth
1 tablespoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 cup uncooked couscous
1 1/2 cups reduced-sodium fat-free chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onion
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter
20 large shrimp, peeled and deveined (3/4 lb)
1 large egg white, lightly beaten
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon fresh ground pepper
1 tablespoon canola oil
2 cups trimmed watercress

Steps:

To prepare sauce:.
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).
Remove from heat; cool completely.
Stir in 1 tablespoon cilantro and the next seven 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, almonds and butter, stirring until butter melts.
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 nonyick skillet over medium-high heat; arrange shrimp in a single layer in pan.
Cook for 2 minutes on each side or until done.
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.
Enjoy!

CHILI-ORANGE SHRIMP WITH BROCCOLI COUSCOUS RECIPE - (4/5)

Chili-Orange Shrimp with Broccoli Couscous Recipe - (4/5) image

Provided by á-4084

Number Of Ingredients 12

Ingredients

6 ounces broccoli crowns, cut into florets
1 cup couscous
Kosher salt to taste
black pepper to taste
1 large navel orange
1 (1-inch) piece ginger, peeled
1 tablespoon olive oil
20 large shrimp about 16 to 20 count in size
2 cloves garlic, thinly sliced
2 teaspoons chili garlic sauce
1/2 cup roasted cashews, plus more for serving
2 scallions, sliced

Steps:

In a food processor, finely chop the broccoli. Transfer to a medium bowl, add the couscous and 1/4 teaspoon each salt and pepper and toss to combine. Pour 1 1/4 cups boiling water over the top, cover and let sit for 10 minutes. Meanwhile, cut away the peel and white pith from the orange. Quarter the orange lengthwise, then slice crosswise. Thinly slice the ginger, stack the slices up, then thinly slice those to create small matchsticks. Heat the oil in a large nonstick skillet over medium heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, place in the skillet and cook for 3 minutes. Turn the shrimp, scatter the garlic and ginger over the top and continue cooking for 1 minute. Add the chili garlic sauce and toss to coat. Add the orange and cashews and cook for 1 more minute. Fluff the broccoli couscous with a fork. Serve the shrimp and cashews over the broccoli couscous and sprinkle with scallions and additional cashews, if desired.

Tips:

Prep your ingredients in advance: This will save you time and ensure that everything is ready when you start cooking.
Use a large skillet or wok: This will give you plenty of space to cook the shrimp and vegetables without overcrowding them.
Cook the shrimp in batches if necessary: Don't overcrowd the pan, or the shrimp will steam instead of sear.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it, or it will become tough and rubbery.
Use fresh vegetables: Fresh vegetables will give your dish the best flavor and texture.
Add the sauce at the end: This will help to prevent the sauce from burning.
Serve immediately: This dish is best served hot and fresh, so don't let it sit around for too long before serving.

Conclusion:

This chili orange shrimp with broccoli and couscous is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The shrimp is flavorful and tender, the vegetables are crisp and colorful, and the sauce is sweet, tangy, and slightly spicy. Serve this dish over couscous or rice, and you have a complete meal that is sure to please everyone at the table.