Ginger Shrimp With Carrot Couscous
- Course: Main Course
- Features: Fast, Healthy, Kid-Friendly
Are school meetings and sports practice already threatening the dinner hour? This recipe won’t get in the way — and it earns a top grade for its daily serving of vitamin A, delivered by the carrot juice.
If you don’t have shrimp on hand, you could substitute quickly sauteed portobello mushrooms, oven-roasted tomatoes or leftover roast chicken. Serve with a green salad.
- 1 tablespoon canola oil
- 1 1/4 cups fresh carrot juice, such as Odwalla brand
- 1 package (8.8 ounces) uncooked Israeli couscous, such as Osem brand
- 1 teaspoon honey (optional)
- Juice of 4 medium limes (at least 1/4 cup)
- 1/2 to 1 medium jalapeÃ±o pepper, stemmed, seeded and minced (2 to 3 teaspoons)
- 2 teaspoons freshly grated ginger root
- 1 1/2 pounds cooked, peeled and deveined shrimp, patted dry (if using frozen shrimp, thaw before using)
- 1 cup sugar snap peas, trimmed and cut on the diagonal
- 1 scallion, white and light-green parts, thinly sliced crosswise (about 1/4 cup)
Combine 1 teaspoon of the oil and 1 cup of the carrot juice in a medium saucepan; bring to a boil over medium-high heat. Slowly add the couscous, stirring to mix well. Reduce the heat to low; cover and cook for 6 to 8 minutes, stirring once or twice, until the liquid has been absorbed. Remove from the heat; place a folded cloth napkin over the mouth of the saucepan and place the lid on top.
Meanwhile, bring the remaining 1/4 cup of carrot juice to a boil over medium-high heat in a large nonstick skillet; cook for 1 to 2 minutes or until it has reduced by half. Remove from the heat and add the remaining 2 teaspoons of oil, then the honey, if using, the lime juice, jalapeÃ±o pepper to taste, ginger, salt to taste, shrimp and sugar snap peas, stirring to combine.
Transfer the couscous to a serving bowl and fluff with a fork, then add the reduced carrot juice-shrimp mixture and the sliced scallions, tossing to mix well. Divide among individual plates and serve immediately.
Based on a recipe from Cooking Light magazine.
Tested by Bonnie S. Benwick for The Washington Post.
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