photo from myrecipes.comBriefly, I give the following as explanation:
1. My camera got lost.
2. I’ve been up to my eyeballs with work stuff, everyday stuff, and other stuff. Sometimes I feel that being a “good” blogger can be soooo very challenging.
3. My camera got lost.
4. We’re piling everyone into the car for a road trip to Florida tomorrow.
5. Woo-hoo!
I know it’s lame, and I apologize, but without a juicy photo to share (have you seen my camera, by the way?) I’m posting one of my contest winners from a few years ago and borrowing a picture from myrecipes.com. I won the $10,000 grand prize in Cooking Light’s Ultimate Reader Recipe Contest for creating this recipe and it continues to be a favorite with friends and family.
Enjoy, and I’ll check in again soon.
Crunchy Shrimp with Toasted Couscous
and Ginger Orange Sauce
1 cup orange juice
1 teaspoon ground cumin
2 tablespoons reduced fat mayonnaise
1 1/2 tablespoons chicken broth
2 teaspoons grated fresh ginger
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, or to taste
For Couscous:
1 cup uncooked couscous
1 1/2 cups low-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
1/3 cup sliced scallions
2 tablespoons sliced almonds, toasted
For Shrimp:
20 jumbo shrimp (about 1 pound), peeled and deveined
2 egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/2 teaspoon grated fresh ginger
2 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste
1 – 2 tablespoons canola oil
2 cups trimmed watercress
2. Place couscous in a 10-inch non-stick skillet over medium heat and cook 3 minutes or until toasted, stirring constantly. Add the broth, orange juice and salt to pan and bring to a boil. Cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in butter, scallions and almonds. Cover to keep warm.
3. Place shrimp in a large bowl; add egg whites and toss to coat. Combine panko, ginger, cilantro, salt and pepper in a large zip-top plastic bag. Add shrimp; seal bag and shake to coat evenly with panko mixture. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add coated shrimp in one layer. Cook until golden brown, 2-3 minutes; turn shrimp and cook until second side is golden brown.
4. To serve, spoon couscous onto a large platter. Arrange watercress over and around couscous; top with shrimp. Drizzle sauce over shrimp.
Serves 4. (serving size: 1 cup couscous, 5 shrimp and 1 1/2 tablespoons sauce)
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
As the recipe developer, photographer and publisher of Familystyle Food, I share recipes and tips for making easy seasonal meals that are healthy and flavorful. Learn more about me here.
Check out the full recipe index.
Have a question or feedback on a recipe?
Join the conversation and leave a comment below, or send me an email — I love hearing from you!
Happy cook says
Love the crunchy shrips
Katie B. says
Looks delicious! No wonder you won! 🙂
Proud Italian Cook says
Welcome back! Sorry to hear about your camera. Good excuse to buy a nice new one though!
Deborah says
This does sound delicious! Hope you find your camera soon!
Patsyk says
Bummer about your camera!
Just found your blog, and this recipe sounds like something my family would enjoy. I love cooking with Panko bread crumbs… everything turns out so nice and crunchy!
Jerry says
Looks yummy!
RecipeGirl says
You created this one??? This remains one of my favorite all time CL recipes. Our whole family loves it. Brilliant job 🙂
Kevin says
The shrimp looks great and the orange ginger sauce sounds tasty!
Jenny says
Karen,
I would be crazy without my camera, I hope you find it soon. If not, maybe it’s a great excuse to buy a cool new one!
This recipe looks fantastic. Thanks for reminding me about the cooking light contest, I think the deadline is coming up quickly!
Have fun in FL!
Susan from Food Blogga says
Orange-ginger sauce is a staple in our house. Jeff loves it with shrimp, I love it with tofu.
Lori says
Wow that looks great. New camera, new camera, new camera. looking forward to your next post.
Deborah Dowd says
OMG Karen, congrats! You are a cooking contest leviathan! I am not worthy! Have a great trip!
Kristen says
Congrats!!!
This looks soooooo good. I’m bookmarking it to try very soon!
Anonymous says
No way you created this – it was originally in Cooking Light 4 years ago.
J. Davis says
That looks really good to eat. Great picture… I hope you found your camera!
Karen says
I did find it…there was the tiny hope that it might be lost and I’d have to get a new one, but. Oh, well!
Brenda Tessman says
made this last night and it was wonderful !
I did have trouble getting the panko to stick and ended up dipping into whole egg then rollling prawns into panko I had on plate. Other than that it was GREAT
Thanks
Brenda Tessman says
“Anonymous
May 31, 2008
8:22 am No way you created this – it was originally in Cooking Light 4 years ago.”
DUH ! she said she won 10,000.00 for the recipe from Cooking Light!