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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 deveined 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.
www.delish
yummy...hmmm
