1 tablespoon of olive oil
"1/2 cup of orange juice
3 tablespoons of lemon juice
1 1/2 tablespoons of soy sauce
1 1/2 tablespoons of Dijon mustard
2 cloves of garlic, minced
20 large shrimp, with shells and heads removed
Salt to taste
For the sauce
500 grams of yogurt
"1/4 cup of cucumber, diced
2 small onions, chopped
2 tablespoons of chopped parsley
Salt to taste
For the couscous
1 cup of water
500 grams of couscous
2 tablespoons of butter
1 tablespoon of olive oil
"1/2 cup of orange juice
3 tablespoons of lemon juice
1 1/2 tablespoons of soy sauce
1 1/2 tablespoons of Dijon mustard
2 cloves of garlic, minced
20 large shrimp, with shells and heads removed
Salt to taste
For the sauce
500 grams of yogurt
"1/4 cup of cucumber, diced
2 small onions, chopped
2 tablespoons of chopped parsley
Salt to taste
For the couscous
1 cup of water
500 grams of couscous
2 tablespoons of butter
In a bowl, combine the olive oil, orange juice, lemon juice, soy sauce, mustard, and garlic
Add the shrimp, season with salt, and mix well
Prepare the sauce: mix all ingredients, cover, and refrigerate until chilled
Remove the shrimp from the marinade and reserve
Sear them in a greased skillet
Flip and cook the other side until cooked through. Reserve
Prepare the couscous: in a pot, combine the shrimp tempura and water
Bring to a boil and add the couscous all at once
Cook for 10 minutes, stirring until it's tender
Add butter and stir
Remove from heat
Serve the couscous in a large platter, place the shrimp around it, and the sauce in the center.
