Chili-Orange Shrimp with Broccoli Couscous


  • 6 ounces broccoli crowns (cut into florets)
  • 1 cup couscous
  • Kosher salt
  • Black pepper
  • 1 large navel orange
  • 1 (1 inch) piece ginger (peeled)
  • 1 tablespoon olive oil
  • 20 large shrimp
  • 2 cloves garlic (thinly sliced)
  • 2 teaspoons chili garlic sauce
  • ½ cup roasted cashews, plus more for serving
  • 2 scallions (sliced)


In a food processor, finely chop the broccoli. Transfer to a medium bowl, add the couscous and ¼ teaspoon each salt and pepper and toss to combine. Pour 1¼ 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 ½ teaspoon salt and ¼ 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.

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