Normally I don’t repeat recipes here on the blog – I’m not certain I ever have. However, this recipe bears a reprise, it’s just so absolutely fabulous. My friend Joan told me recently that she was searching around on my blog one day and came upon this recipe, which she made for her husband. Tom, who usually doesn’t comment much about anything she cooks, raved about this one. It got me to thinking about it, and so I decided I needed to make it again.
The original recipe comes from Cooking Light – the result of a reader’s recipe contest – and this was the winner. Hands down winner. I’ve only made it once, and I blogged about it immediately thereafter. You can read my original blog post, or you can read it here, with last night’s modifications. The winning cook/chef, Karen Tedesco from Webster Grove, Missouri, contacted me after I posted the write-up about it last February– she thanked me. Well, I thank HER for inventing this wonderful combination of shrimp, couscous and orangy dressing/sauce. But I’ll have to apologize to her – I improvised a little bit – I hope she won’t mind. It’s still her recipe! I ended up not making more sauce as I’d suggested in the previous recipe. It actually seemed sufficient this time – maybe because the orange juice concentrate gave it more punch.
How I changed it started with me not finding watercress at the grocery store. As I stood in the produce section scanning the rows, I spotted mint. I thought “Why not?” And since I don’t normally stock orange juice at home, I thought “how about concentrate instead?” That step cut down on the cooking time by about 10 minutes. So here are my improvised steps:
- I used a boxed mix of Near East brand couscous (which contained pine nuts, so I eliminated the almonds)
- In the sauce I substituted ¼ cup of defrosted orange juice concentrate for the reduced fresh orange juice
- I didn’t do the toasting of the couscous, but did add orange juice concentrate to the water
- I substituted fresh mint for the watercress
The revised recipe is below – almost as good as Karen Tedesco’s original – perhaps just a little shorter and easier to make. I guarantee you’ll be amazed at the flavors rolling around in your mouth with each bite – it’s the orange/ginger sauce that makes it, so don’t skimp on that part if you’re tempted. Joan said she used low-fat mayo – which would be fine – it’s the orange flavor you taste. And even though there are four elements to this dish (shrimp, sauce, mint and couscous) it’s very easy to make. It took me about 25 minutes start to finish. So please, do yourselves a favor and MAKE THIS SOON! I don’t rave this much about all the recipes you’ll find here on my blog, but this one deserved the blue ribbon!
Also, in case you’re interested in such things . . . here’s a photo of the leftovers (I made it to serve 4, so now I have enough for another dinner). Anyway, this is a Tupperware combination – it’s a stack of 3 low, flat containers that hook to themselves and there’s one lid (that works on any of the 3 sections). Bottom: couscous; middle: mint; top: shrimp; cup on top: orange/ginger sauce. I don’t use this container very often, but when it’s right, it’s RIGHT. This was one of those times.
printer-friendly PDF and MasterCook file (click link to open recipe)
Revised Crunchy Shrimp with Couscous and Ginger-Orange Sauce
Recipe: Adapted from a recipe from Karen Tedesco, Webster Groves, MO
Servings: 4
SAUCE:
1/4 cup orange juice, frozen concentrate — defrosted
1 tablespoon chopped fresh cilantro
2 tablespoons mayonnaise
1 1/2 tablespoons low-sodium chicken broth
1 teaspoon fresh ginger — grated
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
COUSCOUS:
1 1/3 cups couscous — Near East brand box mix, with toasted pine nuts, including spice packet
1 1/8 cups water
1 1/2 tablespoons orange juice, frozen concentrate — defrosted
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
3 tablespoons chopped fresh cilantro
1/2 teaspoon fresh ginger — grated
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 bunch fresh mint — washed, trimmed, coarsely chopped
1. To prepare sauce, in a small bowl combine the orange juice concentrate and stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
2. Prepare couscous per package instructions, substituting 3 T. orange juice concentrate for 3 T. of water called for and including butter. Fluff with a fork just before serving.
3. To prepare shrimp, combine shrimp and egg white in a bowl, tossing to coat. Combine panko, 3 tablespoons cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Do this JUST before you start to cook the shrimp.
4. 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. Don’t overcook.
5. Divide hot couscous evenly among 4 plates; top evenly with chopped mint and shrimp; drizzle sauce over shrimp. Dig in!
Per Serving: 434 Calories; 14g Fat (28.1% calories from fat); 18g Protein; 60g Carbohydrate; 4g Dietary Fiber; 63mg Cholesterol; 277mg Sodium.

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