Stir-fried Orange & Sesame Shrimp
This recipe is so quick and easy to make, and it is loaded with flavor.
Yield
4 servingsPrep
15 minCook
12 minReady
31 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | tablespoons |
sesame seeds
white or/and black |
|
| 2 | large |
egg whites
|
|
| 4 | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
salt
or more to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | pound |
shrimp
raw, peeled and deveined, about 23 shrimps per pound |
|
| 1 ½ | tablespoons |
canola oil
divided |
|
| ¾ | cup |
orange juice
|
|
| 4 ½ | tablespoons |
sherry wine
dry |
* |
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
honey
or sugar |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 53 | ml |
sesame seeds
white or/and black |
|
| 2 | large |
egg whites
|
|
| 6E+1 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
or more to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 453.6 | g |
shrimp
raw, peeled and deveined, about 23 shrimps per pound |
|
| 23 | ml |
canola oil
divided |
|
| 177 | ml |
orange juice
|
|
| 68 | ml |
sherry wine
dry |
* |
| 23 | ml |
soy sauce, tamari
|
|
| 5 | ml |
honey
or sugar |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
Directions
Mix together sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl and whisk until well combined.
Gently toss in shrimp until evenly coated.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Stir in half the shrimp and cook until golden, about 2 minutes per side.
Transfer to a paper towel-lined plate to drain.
Repeat with the remaining ½ tablespoon oil and the rest of the shrimp.
Stir in orange juice, sherry, soy sauce and sugar to the pan.
Bring to a boil and cook, stirring often, until slightly thickened and the volume has been reduced into half, about 5 minutes.
Bring the shrimp back to the pan and stir to evenly coat with the sauce.
Top with sliced scallion.
Serve warm with steamed or stir-fried rice.
