Categories: Fish

Ingredients

• 1 1/2 tablespoons sesame seeds (white, black or a mix)
• 1 large egg whites
• 1/8 cup cornstarch
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 pound peeled and deveined raw shrimp (21-25 per pound)
• 1 tablespoons canola oil, divided
• 1/3 cup orange juice
• 1/8 cup dry sherry (see Note)
• 1 tablespoons reduced-sodium soy sauce
• 1/2 teaspoon sugar

Directions

1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.

2. 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.

3. 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. Serve immediately, with scallion sprinkled on top.

Email to a friend | Print this recipe | Back