Ginger Shrimp With Carrot Couscous Recipes

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GINGER SHRIMP WITH CARROT COUSCOUS



Ginger Shrimp With Carrot Couscous image

Carrot juice, rich in beta-carotene, gives the couscous vibrant color and packs this dish with more than 100 percent of the daily recommended amount of Vitamin A. The juice is reduced to concentrate the flavor. From Cooking Light.

Provided by LMillerRN

Categories     Spicy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil, divided
1 (12 ounce) can carrot juice, divided
3/4 cup uncooked couscous
1/4 cup fresh lime juice
2 -3 teaspoons minced seeded jalapeno peppers
2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 cup sliced green onion
4 cups gourmet salad greens
1 1/2 lbs cooked peeled and deveined medium shrimp

Steps:

  • Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes.
  • While couscous stands, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; stir in 2 teaspoons oil, lime juice, jalapeño, ginger, and salt.
  • Fluff couscous with a fork; stir in 1/4 cup reduced carrot juice mixture and onions. Combine remaining carrot juice mixture, greens, and shrimp in a bowl, tossing gently to coat.

Nutrition Facts : Calories 374, Fat 6.7, SaturatedFat 1.1, Cholesterol 259.2, Sodium 427.3, Carbohydrate 36.6, Fiber 2.6, Sugar 3.8, Protein 39.8

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