Sesame Orange Shrimp


2 large egg whites

1/4 cup cornstarch

1 tablespoon sesame seeds

salt and pepper

1 1/2 pounds medium shrimp, peeled and deveined

1/4 cup vegetable oil

1 cup fresh orange juice

2 tablespoons soy sauce

1 tablespoon sriracha (more or less, if desired)

1 tablespoon sugar

2 teaspoons sesame oil

2 green onions, trimmed and thinly sliced



In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1/2 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.  Heat oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary to finish all of the shrimp. Remove oil from the pan and wipe skillet with a paper towel. Add orange juice, soy sauce, sriracha and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Add sesame oil. Return shrimp to skillet; add green onions, and cook until heated through and coated with sauce, about 1 minute.





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