Chili Orange Shrimp – Yummilicious!

Chili Orange Shrimp

Why is Chili Orange Shrimp with Broccoli Cous Cous so yummilcious? Because it uses key flavor boosters – Sriracha sauce, fresh ginger, oranges and roasted cashews – in a quick and easy saute. There’s also the healthy bonus of a “built in” veggie side dish with the Broccoli Cous Cous. Look good? Then remember to Share, Comment & Like! You can also subscribe to my blog on

Back from the Road

First let me say we had a great time on our road trip to the East coast. A whirlwind of Hard Rock Cafes to round out Mike’s pin collection. Beautiful seaside walks and delicious lobster in Maine. The bustle of our nations capital with all it’s monuments and museums. Ending in the music extravaganza that is Nashville (or as the natives say – Nashvegas – because that’s the vibe these days!)

Alas, it’s great to be home again, and more specifically, it’s great to be back in the kitchen! I did have a handful of recipe posts queued up to publish while we were on the road, so it may have looked like I’ve been busy in the kitchen. Truthfully, I actually haven’t cooked in a few weeks.  With the Spring gardening also on my plate, I only had so much energy left to cook. That led me to this recipe which is flavorful, fast and easy. The fact that it’s also fairly healthy is great as well. I’m counting calories after 2 weeks in the car and all of the great food on the road!

Chili Orange Shrimp with Broccoli Cous Cous

This dish comes together very quickly, with just a little bit of prep. You can also switch things up to suit your preferences. Kick up the heat with a little more Sriracha (or just drizzle some extra on your serving if you dine with others that don’t appreciate more heat.) Use rice instead of cous cous (a small round pasta, used in Morocco and Middle East cuisine.) I used the slightly larger Israeli cous cous for this dish.

The other new technique I used in this dish was to finely chop broccoli in the food processor. This is then added to the cous cous (or rice) while it cooks. If you don’t have a food processor you can chop up the broccoli yourself. Just shoot for the same size as a finely chopped onion.

Chili Orange Shrimp with Broccoli Cous Cous

Serving Size: 4 servings


  • 2 1/2 cups broccoli crowns, cut into florets
  • 1 cup cous cous
  • 1 1/4 cup chicken broth
  • kosher salt
  • pepper
  • 1 large navel orange - or a small can of Mandarin oranges, drained (see cooking note below)
  • 1 inch piece fresh ginger, peeled
  • 1 tablespoon olive oil
  • 20 large, peeled, deveined shrimp, tails removed
  • 2 cloves minced garlic
  • 2 teaspoons (or more) Sriracha sauce
  • 1/2 cup roasted cashews (plus more for serving)
  • 2 thinly sliced green onions, green part only


  • In a food processor, finely chop the broccoli. Set aside.
  • Cut the peel and pith off the orange by cutting around the orange and slightly into the flesh. You should only be able to see fruit when you are done. Then cut between the segments of the orange so that you have just the fruit segments and not the white membrane. Set aside. An "easy button" option would be to use a small can of drained Mandarin oranges. But be very gentle when you toss these into the pan because they break down easily.
  • Thinly slice the ginger, then stack the slices and cut them it into thin matchstick pieces.
  • Bring chicken broth to boil. Reduce heat, add cous cous, broccoli and salt & pepper to taste. Cover and simmer for 10 minutes, or until done. Check and stir every few minutes to make sure it's not simmering too hard or sticking to the bottom of the pan. Note - if you decide to use instant rice, I would recommend putting the broccoli in the pan with the water and then bringing it to a boil. Since instant rice isn't simmered like regular rice or cous cous, this would give the broccoli a little cook time. I haven't tried the rice option. Just making a stab at this variation.
  • In the meanwhile, heat olive olive oil in large nonstick saute pan over medium heat. Season the shrimp with salt & pepper to taste and place in skillet, cooking for 3 minutes.
  • Turn the shrimp, scatter the garlic and ginger over the top, toss and continue cooking for 1 minute. Add the Sriracha sauce and toss to coat. Add the orange and cashews and cook for 1 more minute.
  • Fluff the broccoli cous cous with a fork. Serve the shrimp over the broccoli cous cous and sprinkle with green onions and additional cashews, if desired. You can also add a drizzle of Sriracha for extra heat. Enjoy!


Adapted from Women's Day September 2015 recipe

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