Best 2 Chili Orange Shrimp With Broccoli Couscous Recipes

Indulge your taste buds with a culinary journey to the Orient with our tantalizing Chili Orange Shrimp with Broccoli Couscous. This delightful dish bursts with vibrant flavors, combining the sweet and tangy notes of citrus with a hint of spice. Succulent shrimp, broccoli florets, and fluffy couscous come together in a symphony of textures, while the zesty chili orange sauce adds a burst of energy to every bite.

Accompanying this main course are two equally enticing recipes. For a refreshing appetizer, our Cucumber Salad with Sesame Dressing offers a crisp and light start to your meal. The vibrant cucumber slices, tossed in a flavorful sesame dressing, provide a refreshing contrast to the richness of the main course. And to complete your culinary adventure, our delectable Flourless Chocolate Torte presents a decadent finale. This rich and indulgent dessert, crafted with dark chocolate and a hint of espresso, promises to satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI-ORANGE SHRIMP WITH BROCCOLI COUSCOUS RECIPE - (4/5)

Chili-Orange Shrimp with Broccoli Couscous Recipe - (4/5) image

Provided by á-4084

Number Of Ingredients 12

Ingredients

6 ounces broccoli crowns, cut into florets
1 cup couscous
Kosher salt to taste
black pepper to taste
1 large navel orange
1 (1-inch) piece ginger, peeled
1 tablespoon olive oil
20 large shrimp about 16 to 20 count in size
2 cloves garlic, thinly sliced
2 teaspoons chili garlic sauce
1/2 cup roasted cashews, plus more for serving
2 scallions, sliced

Steps:

In a food processor, finely chop the broccoli. Transfer to a medium bowl, add the couscous and 1/4 teaspoon each salt and pepper and toss to combine. Pour 1 1/4 cups boiling water over the top, cover and let sit for 10 minutes. Meanwhile, cut away the peel and white pith from the orange. Quarter the orange lengthwise, then slice crosswise. Thinly slice the ginger, stack the slices up, then thinly slice those to create small matchsticks. Heat the oil in a large nonstick skillet over medium heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, place in the skillet and cook for 3 minutes. Turn the shrimp, scatter the garlic and ginger over the top and continue cooking for 1 minute. Add the chili garlic sauce and toss to coat. Add the orange and cashews and cook for 1 more minute. Fluff the broccoli couscous with a fork. Serve the shrimp and cashews over the broccoli couscous and sprinkle with scallions and additional cashews, if desired.

ONE-POT SHRIMP AND CHICKEN COUSCOUS

One-Pot Shrimp and Chicken Couscous image

This is a great, one-pot, easy weeknight meal. Garnish with snipped fresh herbs and Parmesan cheese, if desired.

Provided by missdrea

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon salted butter
1 tablespoon olive oil
2 cups broccoli florets
1 (4 ounce) package sliced fresh mushrooms
¼ onion, chopped
4 cloves garlic, minced
2 teaspoons Italian seasoning
¼ teaspoon crushed red pepper
2 boneless chicken thighs, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup Israeli couscous, uncooked
1 ¼ cups chicken broth
2 teaspoons lemon juice

Steps:

Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 36.4 g, Cholesterol 216.3 mg, Fat 11.7 g, Fiber 4 g, Protein 35.8 g, SaturatedFat 3.7 g, Sodium 631.8 mg, Sugar 2.3 g

Tips:

Prep work is key: Make sure to devein and peel the shrimp, chop the broccoli into florets, and mince the garlic and ginger before you start cooking. This will save you time and hassle later on.
Don't overcrowd the pan: When searing the shrimp and broccoli, make sure to do it in batches so that they cook evenly and don't steam. This will give you perfectly browned shrimp and broccoli.
Use a high-quality orange juice: The orange juice is a key ingredient in this dish, so make sure to use a fresh, high-quality juice. This will give your dish the best flavor.
Adjust the spiciness to your taste: The amount of chili sauce you use in this recipe is up to you. If you like things spicy, add more. If you prefer a milder dish, use less.
Serve immediately: This dish is best served immediately after it is cooked. The shrimp and broccoli will be at their best when they are fresh out of the pan.

Conclusion:

This chili orange shrimp with broccoli and couscous is a quick and easy weeknight meal that is packed with flavor. The shrimp and broccoli are cooked to perfection, and the orange sauce is delicious and tangy. The couscous is a great way to round out the meal and make it more filling. If you are looking for a healthy and flavorful shrimp dish, this is the one for you!