Shrimp with Couscous & Ginger-Lime Carrot Juice Reduction

Roasted Shrimp with Carrot Couscous & Ginger-Lime Carrot Reduction

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carrot juice recipe

When I was just a wee two years old, I was admitted to the hospital for eye surgery. I had “amblyopia” and needed surgery to correct it. The only memory I have of that time is a vague snapshot of riding on a “worm” (remember those?) in what I assume was a children’s play area. {That, and the fact that although my mom spent the night with me in the hospital, she spent her night holding a girl in the hospital bed next to mine because the girl was alone and afraid. I was proud of my mom even then.}

I’ve needed glasses (or contacts) my entire life. No Lasik surgery for me; I’m “not a candidate” is what I hear every time I ask a new doctor. I’m constantly lectured by my doctor that “if anything happens to that right eye…” And so I’m very careful and protective of my “good” eye. Always have been. To the point that, when I was a kid, I would eat as many carrots as I could get my hands on. My theory was that if carrots are good for your eyes, then if I ate enough of them maybe I could make my left eye better.

Unfortunately for me, it didn’t work. But hey, at least I ate my vegetables! And I still have a love for carrots today – raw, cooked, roasted or sauteed – I’ll take them every which way. Even fresh carrot juice was a pleasant surprise the first time I had it; add a little fresh lemon juice and ginger and I could drink it all day. And once I started cooking with it? Fuhgeddaboudit!

I’ve been making this dish for a very long time and it never fails me. It’s super quick – 15 minutes, tops, from start to finish – it tastes amazing and looks spectacular on the plate (I used my food rings to achieve this look; tips on using them can be found here). It uses carrot juice which, as I’m sure you know, is very good for you – you won’t have to worry about getting in your Vitamin A for the day if this recipe is on your menu. But the flavor is so wonderful that you’ll forget all about how healthy it is.

There are three main parts to it: roast the shrimp, make the couscous and throw the sauce together. But all three can be done at the same time so it comes together really quickly. Perfect for a weeknight! And who knows? It might just improve your eyesight ;-)

Roasted Shrimp with Carrot Couscous & Ginger-Lime Reduction

2 lbs. peeled and deveined shrimp
1 t kosher salt, divided
4 cups carrot juice, divided
1 1/2 cups couscous
1/2 cup fresh lime juice
2 -3 teaspoons minced seeded jalapeno peppers
4 t grated peeled fresh ginger
1/2 cup sliced green onion

Preheat the oven to 400F. Toss shrimp with 1/2 t salt and a drizzle of olive oil. Roast in hot oven for 5-7 minutes or until just cooked through. Check often so you don’t overcook!
Combine 2 cups carrot juice in a medium saucepan; bring to a boil. Add couscous and gently stir to combine. Remove from heat. Cover and let stand 5 minutes.
Meanwhile, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 3/4 cup (approximately 5-6 minutes). Remove from heat; stir in lime juice, jalapeño, ginger, and remaining salt.
Fluff couscous with a fork. Serve with couscous in shallow dish with shrimp on top and a heavy drizzle of carrot reduction. Garnish with green onion.
{If using food rings, place food ring on plate. Spoon couscous into ring to a depth of about two inches. Press down lightly with tamper to compact couscous. Top couscous with three shrimp (and spoon some of the jalapeno/ginger from sauce onto top of shrimp as in photo above, if desired). Leaving ring around couscous, gently pour some of the carrot reduction around ring into bowl. Lift food ring straight up and voila! A gorgeous dish you’ll be proud to serve!} Garnish with green onion.
Serve with extra sauce and shrimp at the table.