Best Crunchy Shrimp With Toasted Couscous Ginger Orange Sauce Recipes

Sticky Crispy Orange Shrimp image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1/2 cup orange juice
1 tablespoon grated ginger
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper
Splash of rice vinegar
Splash of sesame oil
Pinch kosher salt
1 clove garlic, grated
Vegetable oil, for frying
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 1/2 cups panko breadcrumbs
1 pound peeled and deveined jumbo shrimp, butterflied and tails removed
Rice, for serving
2 scallions, sliced thin, for garnish

Steps:

For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

Crunchy Shrimp With Toasted Couscous & Ginger-Orange Sauce image

Provided by Manami

Categories Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 24

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!