Pan-Fried Shrimp With Vanilla And Orange Sauce And Couscous – a delicious recipe with shrimp, tomato, carrots, butter, salt, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Peel the shrimp.
2
Wash and dice the tomato.
3
Wash and cut the carrots into sticks.
4
Saute the diced tomato and carrot sticks in a skillet on very high heat with 20 grams of butter, salt, and pepper.
5
Add a little water. Let the mixture reduce until the liquid is absorbed. Keep warm.
6
Juice the orange, then heat the juice with 2 pinches of ginger, honey, and vanilla pod. Season with salt and pepper. Let the sauce reduce by half and set aside.
7
When ready to serve, cook the shrimp in oil for 5 minutes in a skillet. Halfway through the cooking, turn the shrimp over.
8
Prepare the couscous according to package directions.
9
Meanwhile, finish the sauce by adding 40 grams of sliced butter to the orange juice mixture and whisking until the sauce thickens.
689
kcal
Calories
20
g
Fat
15
g
Carbs
97
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 16 shrimp, 1 tomato, 2 carrots, 4 1/4 tablespoons butter, and more.
Yes, Pan-Fried Shrimp With Vanilla And Orange Sauce And Couscous falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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