Usually I grill shrimp or add them to a stir fry, but I was in the mood for something new. After some thoughtful Googling, I came across a few recipes (one from Martha, another from Eating Well) that used similar ingredients and techniques. And it's surprisingly light for how fried the shrimp taste!
Serve this shrimp over brown or white rice with a nice side of something green to get a little veg in. Brad and I both loved this dish — B said that it tasted like really high-quality Chinese food (i.e., from a good restaurant). And you don't have to worry about consuming any excess oil a la deep-fry, breading the shrimp, or any of that mess. Eat up, people!
Sesame Orange Shrimp (serves 3-4)
1 1/2 lbs. shrimp, peeled and deveined
2 egg whites (large or x-large)
1/4 cup cornstarch
1/4 cup sesame seeds
1 tsp. kosher salt
1/2 tsp. fresh black ground pepper
1/4 cup canola (or vegetable) oil
1 cup fresh orange juice
2 tbsp. low-sodium soy sauce
1 tbsp. sugar
4 scallions, trimmed and thinly sliced
- In a bowl or baking dish large enough to fit all of the shrimp, whisk together the egg whites, cornstarch, sesame seeds, salt, and pepper until thoroughly combined. Add shrimp and toss to coat.
- Heat about half of the oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, about 1-2 minutes per side. Try to separate the shrimp as you drop them into the skillet or else they will stick together as they cook. Also, be sure not to overcook the shrimp — they are cooked once they are opaque and turn pink! Use a skimmer or slotted spoon to transfer to a paper towel-lined plate. Add the rest of the oil to skillet if necessary for remaining batches.
- Wipe the skillet with a paper towel and add the orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced, about 4 to 5 minutes. Return shrimp to the skillet, add the scallions, and toss until coated with sauce, about 1 minute.
Click here for the printable recipe!