Crunchy Shrimp with Toasted Couscous Ginger Orange Sauce
Elevate your dinner table with this irresistible Crunchy Shrimp with Toasted Couscous and Ginger Orange Sauce—a recipe that combines bold, fresh flavors with a satisfying crunch. Succulent shrimp are perfectly breaded with panko breadcrumbs, fried until golden, and paired with nutty, toasted pearl couscous simmered in savory broth. The finishing touch is a vibrant ginger orange sauce, featuring zesty citrus, a touch of honey, and soy sauce for an umami-rich glaze, thickened to perfection. Served with a garnish of fresh green onions, this dish is as visually stunning as it is flavorful. Ready in under an hour, this shrimp recipe is perfect for weeknight dinners or a special occasion, offering a delightful balance of textures and a flavor-packed experience your guests will rave about. Keywords: crunchy shrimp, toasted couscous, ginger orange sauce recipe, easy seafood dinner, shrimp with citrus glaze.
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Recipe Information
Ingredients
- 16 pieces Large shrimp (peeled and deveined)
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 1 cup Pearl couscous (Israeli couscous)
- 1.5 cups Chicken or vegetable broth
- 1 teaspoon Grated fresh ginger
- 0.25 cup Orange juice (freshly squeezed)
- 1 teaspoon Orange zest
- 1 tablespoon Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 2 teaspoons Water (for cornstarch slurry)
- 2 stalks Green onions (for garnish, chopped)
Instructions
Preheat your oven to 375°F (190°C) to keep shrimp warm later, if necessary.
Prepare three bowls for the shrimp breading: one with all-purpose flour mixed with salt and black pepper, one with beaten eggs, and one with panko breadcrumbs.
Dip each shrimp into the flour, then the egg, and finally coat in the panko breadcrumbs. Set breaded shrimp aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry shrimp in batches, about 2-3 minutes per side, until golden and crispy. Transfer to a baking sheet and place in the oven to stay warm.
In the same skillet, add another tablespoon of olive oil. Toast the pearl couscous for 2-3 minutes until golden brown, stirring constantly.
Pour the chicken or vegetable broth into the skillet with the couscous and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until the liquid is absorbed and the couscous is tender. Set aside.
For the sauce, combine grated ginger, orange juice, orange zest, soy sauce, and honey in a small saucepan. Heat over medium heat until it begins to simmer.
In a small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry. Add the slurry to the saucepan and stir well. Cook for 1-2 minutes, until the sauce thickens. Remove from heat.
To serve, place a portion of couscous on each plate, top with crunchy shrimp, and drizzle with the ginger orange sauce. Garnish with chopped green onions and serve immediately.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.6 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
