Sesame-Orange Shrimp

Sesame-Orange Shrimp

52 Reviews
From: EatingWell Magazine, November/December 2009

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 we were developing this recipe. Serve with: Brown basmati rice and steamed snow peas tossed with a little toasted sesame oil.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons sesame seeds (white, black or a mix)
  • 2 large egg whites
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 pound peeled and deveined raw shrimp (21-25 per pound)
  • 2 tablespoons canola oil, divided
  • ¾ cup orange juice
  • ¼ cup dry sherry (see Note)
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1 scallion, thinly sliced


  • Active

  • Ready In

  1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
  2. 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.
  3. 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.
  • Note: 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 227 calories; 10 g fat(1 g sat); 1 g fiber; 13 g carbohydrates; 18 g protein; 42 mcg folate; 143 mg cholesterol; 5 g sugars; 1 g added sugars; 335 IU vitamin A; 24 mg vitamin C; 110 mg calcium; 1 mg iron; 534 mg sodium; 293 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2½ lean meat

Reviews 52

March 26, 2017
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By: Tj Martin
I used orange concentrate instead of juice. I also dipped the shrimp in cornstarch before dipping it in the egg wash. The concentrate gave it a yummy orange flavor.
January 03, 2016
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By: EatingWell User
Easy, flavorful shrimp recipe I recently made these with my finicky 8 y.o. son. At first, we thought the orange flavor would be a little overpowering, but it was just right. We used large (16-20 size) shrimp, which made the portion size a little small. Otherwise, we both loved it, and this recipe is a definite keeper! Pros: Easy to make, delicious Cons: Smaller portion size
June 16, 2014
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By: EatingWell User
The trick to frying any coated protein, is to get the oil very hot before you put the shrimp in and the batter will stay on.
November 27, 2013
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By: EatingWell User
These sesame shrimps was superb!!deliciouso... I dont know why this person says a bad comment? maybe she/he doesnt know how to cook?or tryin hard but there's no passion for cookin, thats why whatever she/he cook it will be bad and not eatable... Pros: Try using when coating the shrimps with 50%flour and 50% cornflour Cons: dont fry the shrimps if your cooking oil still not in a proper temp.
August 19, 2013
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By: EatingWell User
Excellent dinner! Please read! I just had this for dinner tonight and I'm soooooo glad I didn't believe the review printed above the recipe!!! Why would you print that?! Obviously that person has never been inside a kitchen except to eat the food someone else had cooked!! This was so easy to make and the flavors blended together so well. The fresh, not cooked, scallions added the perfect finish. There wasn't any problem with the shrimp being crispy but they must be dry and make sure each shrimp is in a little oil so they can fry. I enjoyed this so much, I had two servings and I'm on a diet! This was so worth blowing it off for one dinner! Went very well with Ferrari-Carano Fume Blanc. It was sooooooo worth it! Pros: Easy, fresh, flavorful, delicious and appetizing presentation.
July 02, 2013
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By: EatingWell User
The entire group loved it! I am NOT a foodie, and feel some apprehension hosting dinner parties, but it was my turn. The group I served this dish to included women watching their weight & women who love cooking (you know the type, they pin 100's of recipes!) The group included 6 women & 4 men, and hands down every single person loved it. I was asked for the recipe by every couple, and was told it was the best home prepared shrimp dish they had ever had. :-) Pros: It must be easy, even I could do it!
June 15, 2013
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By: EatingWell User
Crispy, light and flavourful shrimp recipe We have enjoyed this recipe a few time. Each time the shrimp come out crispy and flavourful. Serve with an asian slaw. The crispness of the slaw complement the shrimp nicely. Pros: Easy and quick to make, we have had these a few times and each time they come out consistently crisp Cons: Only wish they kept well, although not often there are many left over
January 08, 2013
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By: EatingWell User
Delicious Simple Dish! After cooking the rice and thawing the shrimp, the coating and sauce took me 15 minutes tops. Very simple and beginner friendly. Worth trying, inexpensive! Don't leave out the green onions! Overall delicious, I don't think the breading is meant to be crunchy so much as spongy to soak up the sauce and give it more flavor. very yummy, will make again! Pros: ingredients on hand, easy to find ingredients, quick, healthy
September 06, 2012
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By: EatingWell User
Amazingly Tasty,...and Healthy Too! This was a super easy recipe and it was amazing!!! I followed the recipe exactly with the exception of substituting plain sesame seeds with toasted ones and I replaced sherry with red wine vinegar. I served it with the suggested bismatti rice and snap peas! It really was good tasted like authentic Asian food without all the work. And to think I almost did not make this because of the negative review that popped up with the recipe saying it was my opinion that was definitely an erroneous review.
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