Crunchy Shrimp with Toasted Couscous and Ginger Orange Sauce

Sauce: 1  cup  orange juice 1  tablespoon  chopped fresh cilantro 2  tablespoons  mayonnaise (avocado oil mayo preferred) 1 1/2  tablespoons chicken broth 1  teaspoon  grated peeled fresh ginger 1 ...

Sauce:

  • 1  cup  orange juice
  • 1  tablespoon  chopped fresh cilantro
  • 2  tablespoons  mayonnaise (avocado oil mayo preferred)
  • 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

Couscous:

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

Shrimp:

  • 20  jumbo shrimp, peeled and deveined (about 3/4 pound)
  • 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 coconut oil (canola oil is ok too)
  • 2  cups  trimmed watercress

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, 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 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 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.

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