As promised when I made this recipe the first time, I now have a better picture that does better justice to the dish. The sweet sauce is so delicious that I was sad to see that there was no extra in the pan this time to pour over my rice It really is that good, but there was enough on the shrimp to have the savory taste with each bite.
**Note to self for next time** double amount of sauce!
Sesame-Orange Shrimp
Source: Eating Well
Ingredients
- 3 tablespoons sesame seeds (white, black or a mix)
- 2 large egg whites
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound peeled and deveined raw shrimp
- 2 tablespoons canola oil, divided
- 3/4 cup orange juice
- 1/4 cup dry sherry
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sugar
Preparation
- Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
- Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce.
Nicole, RD
This looks really good – I'm making it next week