These shrimp are super-easy
to make — just coat them in a simple batter, cook them in a little oil,
and toss with a tangy sesame-orange sauce. The staff at EatingWell
simply could not get enough of these delicious shrimp while developing
the recipe. Serve with brown basmati rice and steamed snow peas tossed
with a little toasted sesame oil.
Ingredients
-
3
tablespoon(s)
sesame seeds (white, black, or a mix)
-
2
large
egg whites
-
1/4
cup(s)
cornstarch
-
1/4
teaspoon(s)
salt
-
1/4
teaspoon(s)
freshly ground pepper
-
1
pound(s)
(21-25 per pound)
peeled and deveinned raw shrimp
- 2 tablespoon(s) canola oil, divided
-
3/4
cup(s)
orange juice
-
1/4
cup(s)
dry sherry (see Tips & Techniques)
-
2
tablespoon(s)
reduced-sodium soy sauce
-
1
teaspoon(s)
sugar
- 1 scallion, thinly sliced
Directions
- 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.
Serve immediately, with scallion sprinkled on top.
Carb Servings: 1 starch, 2 1/2 lean meat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (43% daily value), Iron (20% dv).
Tips & Techniques
Sherry is a type of fortified wine originally
from southern Spain. Don't use the "cooking sherry" sold in many
supermarkets — it can be surprisingly high in sodium. Instead, get dry
sherry that's sold with other fortified wines at your wine or liquor
store.
Reference:
http://www.delish.com
http://www.eatingwell.com
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