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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.

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  • 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.

Tips

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 Facts

227 calories; protein 18g 36% DV; carbohydrates 13.2g 4% DV; exchange other carbs 1; dietary fiber 0.8g 3% DV; sugars 5.1g; fat 10.1g 16% DV; saturated fat 0.9g 5% DV; cholesterol 142.9mg 48% DV; vitamin a iu 335.3IU 7% DV; vitamin c 24mg 40% DV; folate 42.1mcg 11% DV; calcium 109.6mg 11% DV; iron 1.2mg 7% DV; magnesium 49.5mg 18% DV; potassium 292.9mg 8% DV; sodium 534.3mg 21% DV; thiamin 0.1mg 10% DV; added sugar 1g.

Reviews (52)

Read More Reviews
53 Ratings
  • 5 star values: 39
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
03/26/2017
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. Read More
Rating: 5 stars
01/03/2016
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 Read More
Rating: 4 stars
06/16/2014
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. Read More
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Rating: 5 stars
11/27/2013
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. Read More
Rating: 4 stars
08/20/2013
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. Read More
Rating: 5 stars
07/02/2013
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! Read More
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Rating: 4 stars
06/15/2013
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 Read More
Rating: 5 stars
01/09/2013
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 Read More
Rating: 5 stars
09/07/2012
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 disgusting.....in my opinion that was definitely an erroneous review. Read More
Rating: 1 stars
08/13/2012
Lacking flavor I was disapointed in this dish. The shrimp didn't have much flavor. Pros: easy to make. ingredients on hand Cons: didn't have enough flavor Read More
Rating: 5 stars
06/30/2012
best shrimp recipee This is the best shrimp recipee I have ever made. Everyone has loved these shrimp even people who don't usually like shrimp. I have made it for several parties and have received many compliments - and no leftovers!! Pros: easy to make can subtitute red wine for sherry Cons: best made just befor serving Read More
Rating: 5 stars
06/09/2012
Easy & Delicious Easy to prepare. No problem coating the shrimp as others described. Perhaps they didn't fully integrate the egg white and corn starch mixture before adding the shrimp? Anyway it was devine. I used pre-cooked shrimp and there was no difficulty. The sauce was delicious on broccoli as well as the shrimp. Easy and delightful to make. Pros: few ingredients most on hand Cons:....may want more? Read More
Rating: 4 stars
02/18/2012
Delicious Easy to Alter Recipe My roommate dies and goes to heaven every time I make this recipe. It's so light and such a refreshing taste! I tend to never have dry sherry in the house but always have some pinot grigio so I use that instead. I pour in just a dash of toasted sesame oil when making the reduction it seems to work well. I also use less salt than the recipe calls for. Definitely follow the tip about patting the shrimp dry before dipping them in batter! It worked so well! I've served them with brown rice with pasta and with spinach & arugula salad. All were solid choices. I drizzled the left over sauce on top as a dressing. So delicious!!! Read More
Rating: 4 stars
02/17/2012
Advice on How to Make This Work For those of you who rated this poorly I have a tip. Peel the shrimp pat dry roll in mixture (or leave seeds out of mixture roll in batter then roll in dish of seeds) then very important let rest on rack for 15 minutes before frying. This tip shown to my by my mother in law allows the batter to adhere to the shrimp. Then another tip do not overfill the frying pan. Give them plenty of room or you will have a mess. Done this way this recipe is delicious and easy. I have prepared it twice now both times served it to company who went nuts over it. Another tip always double the sauce. The sauce when done with fresh-squeezed OJ is astounding. Pros: Quick Delicious Cons: Can be difficult if not experienced with frying Read More
Rating: 2 stars
02/02/2012
Um... it made a good meal but I wouldn't make it again... I should start by saying I hate seafood. So I substituted chicken which I cut into bite-sized pieces and flattened with a mallet. Then I followed the recipe to a T. My main problem was the coating. It fried as soon as it hit the oil and hardened immediately so the chicken pieces ended up in one big clump instead of separate pieces so I had to spend a lot of effort getting it all separated again... and THEN the coating kept coming off the chicken. I had seen this on other reviews so I was kind of expecting it though. If I DO make this again (unlikely) I'll use flour sesame seeds salt and pepper to coat and dispense with the egg whites and corn starch. Made for an odd texture. The flavor wasn't too bad... I served it over whole wheat egg noodles. Read More
Rating: 4 stars
01/27/2012
This was GREAT! While cooking the shrimp make sure the oil is hot and when you place the shrimp in the pan do not move them around. The coating came out crisp. I added garlic and red pepper paste and it was excellent. Pros: Flavorful and light. Read More
Rating: 1 stars
01/20/2012
horrid This recipe got thrown out right after i made it....in the end I had egg and shrimp with orange juice. The egg batter didn't stick to the shrimp but instead made SCRAMBLED EGGS! UGG! Read More
Rating: 4 stars
01/09/2012
Ginger and Garlic make it better! I made this for my husband and myself this evening. I halved the shrimp and the batter but made all of the sauce substituting red wine vinegar for the sherry and adding some fresh grated garlic and fresh grated ginger. It was delicious! Pros: Easy inexpensive yummy Read More
Rating: 5 stars
10/30/2011
Fantastic. Simple to make. Tastes yummy. Reheats beautifully. What else is there to say? Read More
Rating: 5 stars
10/30/2011
So delicious and EASY. I made it with the recommended basmati rice and snow peas drizzled with sesame oil. It was one of the best dishes I've made from Eating Well and it was on the table in 15 minutes. Read More
Rating: 5 stars
10/30/2011
This was simple delicious and elegant. Also fast! I am going to print this and put it in my "for company" book as well as for a fast great meal. I served it with mashed potato and oven roasted broccoli; which was great but next time would take the suggestion of rice. Yummo! Read More
Rating: 5 stars
10/30/2011
Yum Yum and Yum! This was a huge hit with both me and my husband and I will do it again often. I served it with stir fried sugar snap peas and mushrooms and cold asian tasting whole wheat noodles. Only issue I had was the sauce took a little longer to thicken....What I did notice was that the left over sauce I had tasted fantastic when it cooled so I will be using that for something else! Read More
Rating: 5 stars
10/30/2011
I must have done something wrong because my dish looked nothing like the picture. The batter stuck more to the pan than the shrimp no matter how much oil I added. The sauce was extremely salty - I would not use as much soy sauce as the recipe calls for. Lastly the crispy coating just soaked up all the sauce and turned into a sobby mess when I finished. I would say that this recipe has potential but I was not skilled enough to pull it off. Read More
Rating: 5 stars
10/30/2011
This recipe is awesome. I accidentally bought precooked shrimp and it was still good even though it would be better with raw. Definitely take off their tails before you cook em. My husband is not a shrimp eater so I adapted this recipe with sliced chicken breast pieces and it worked well though I do think the shrimp was better. This recipe is a definite keeper. Read More
Rating: 5 stars
10/30/2011
Okay what did I do wrong with this one? The sauce turned out fine (I reduced the soy sauce) but the batter was more rubbery than crispy. I so-oooo wanted to love this and I agree with the reviewer that says it has potential... Read More
Rating: 5 stars
10/30/2011
I have made this several times and it is always super!! Once I even sliced some scallops and used them instead of the shrimp. Still super!! Read More
Rating: 5 stars
10/30/2011
This was absolutely delicious. I had some leftover frozen shrimp from Christmas and used that. My fussy husband loved it and didn't know that it was a healthy dinner. Read More
Rating: 5 stars
10/30/2011
Ok I loved it and I thought it easy to do. My family are meat and potatoes it was ok to them I don't think there was enough fat in it for them.I will keep working on them. Read More
Rating: 5 stars
10/30/2011
The flavor was there but it looked nothing like the picture at all. The batter stuck to the pan and made more of a mess than anything. Sorry not so sure about this one. Read More
Rating: 5 stars
10/30/2011
We all enjoyed this meal. I did change things up a bit by using a bit less oil to cook the shrimp in doubling the sauce and adding a few drops of sesame oil at the end. Great meal. Read More
Rating: 5 stars
10/30/2011
These were so delicious! We did 1/2 shrimp and 1/2 scallops and they both turned out great! Read More
Rating: 5 stars
10/30/2011
I made these last night and I was not impressed. The batter didn't stick to the shrimp and it overall wasn't tasty at all. I thought the picture looked fantastic but I thought my try of this recipe worth eating so we gave it to the dog. Read More
Rating: 5 stars
10/30/2011
Our shrimp looked exactly like the photo because we did not coat them in sauce. We found the orange/shery/soy sauce to be overpowering all we tasted was orange. We may make this again but add orange to taste and ONLY USE THE SAUCE FOR DIPPING is key. Read More
Rating: 5 stars
10/30/2011
I'm a Personal Chef and have made this recipe for a family I cook for. The batter can be tricky and can stick to the pan which is why its important to use a good non-stick skillet AND I always use a good quality cooking spray even with non-stick. If you don't touch the shrimp too much in the pan the batter will get nice and golden and stay on the shrimp. I loved it! Great suggestion to try it with scallops! Read More
Rating: 5 stars
10/30/2011
This was a great dish! Easy and quick too! Read More
Rating: 5 stars
10/30/2011
Liked it but didn't love it. I think next time I would definitely skip the breading and frying of the shrimp...just added extra calories in my opinion. Also I added the zest of 1 orange to my sauce which brightened it up a bit. Served mine atop just a little white rice with a side of steamed broccoli and a cucumber salad. Read More
Rating: 5 stars
10/30/2011
I made this last night and substituted chicken instead of shrimp. It was fantastic. I also added crushed red pepper to the sauce to give it a little kick- otherwise followed the recipe. I will make this again and next time I will double the sauce it was delish! Read More
Rating: 5 stars
10/30/2011
Tried it with chicken because someones comment said that worked well they were right. Will make again. Not too hard either. Read More
Rating: 5 stars
10/30/2011
This looked so good... but messy and sticky. Didn't really pack the punch I was hoping it would. Wouldn't try it again. Read More
Rating: 5 stars
10/30/2011
I tried it today and my husband love it...I didn't put sesame seeds and salt but it turns out perfect..thanx.... Read More
Rating: 5 stars
10/30/2011
Delicious!! I made a double batch so obviously it took more time but it was so worth it! I thought the sauce was missing something so I added some powdered ginger and 1/4 cup of chicken broth. My picky husband's exact words "This is awesome..." Read More
Rating: 5 stars
10/30/2011
Delicious!! I made a double batch so obviously it took more time but it was so worth it! I thought the sauce was missing something so I added some powdered ginger and 1/4 cup of chicken broth. My picky husband's exact words "This is awesome..." Read More
Rating: 5 stars
10/30/2011
This recipe and meal was wonderful and very easy to make. I am by no means a cooking whiz (yet).. and I was able to manage this one. I think it takes at least 2 tries to get it right. The first time I dumped the shrimp and batter into the pan and it was a sticky mess (still tasted great). The 2nd time I used tongs to place each individual shrimp into the pan and used tongs to turn throughout. That worked like a charm. It looks different than the picture because it created a sort of breaded coating like a monte cristo sandwich. Not sure if that's the right way but that's how I prefer. Tossed with the sauce and served over steamed rice it was perfect. The plain rice toned down the rich taste of the sauce. Really impressed the hubby with this one. Read More
Rating: 5 stars
10/30/2011
I just made this and it came out great. There was half a bag of the tail on precooked shrimp sitting in my freezer so that's what I used (although the recipe says to use raw shrimp) and it was fine. I thawed them first and then before dipping each shrimp (I didn't toss them I dipped each one) I dried the shrimp with a paper towel. I think this helped the batter to stick and probably cut down on the splattering. I doubled the sauce so there would be some to go on the rice. I'm definitely making this recipe again. I used a well seasoned cast iron skillet and turned the shrimp with a thin metal spatula and there was absolutely no sticking to the pan and no loss of coating. I love cooking in cast iron pans they really are great anytime oil is involved. The cornstarch batter was neat and I think it would make a great base for sticking panko or coconut as well. I'm going to try that sometime. This sauce recipe was the same one I had for another recipe that went over browned chicken pieces and caramelized onions in a bread bowl. Two of the four who ate it thought the orange flavor was a hint too strong but two of us thought it was just right. I cheated and added in a little cornstarch to thicken it faster. Quick easy semi-healthy and delish! Read More
Rating: 5 stars
10/30/2011
super tasty recipe Read More
Rating: 5 stars
10/30/2011
This tasted really good. I also used pre-cooked frozen shrimp because that's what I had on hand. I made half a batch of shrimp and the batter but a full batch of the sauce. I used some of the leftover sauce on some sauteed sesame green beans. Yum. Read More
Rating: 5 stars
10/30/2011
Tasty recipe - I added the zest of one orange which helped brighten the flavor. Served with brown rice and steam green beans. Read More
Rating: 5 stars
10/29/2011
This recipe was absolutely disgusting! I will never make it again and wasted alot of money on food that no one would eat. The coating would not stay on the shrimp did not get crispy and made a horrid shrimp pancake. EEEEEEEEEEEEEEEEWWWWWWWWWWWWW! Read More
Rating: 4 stars
10/29/2011
Easy and delicious Had most of these ingredients on hand it was very easy to toss together and my family loved it. I too doubled the sauce so there'd be plenty for the rice. I'll make this often. Read More
Rating: 1 stars
10/29/2011
fail. The batter simply does not stick to the shrimp. I've made plenty of shrimp in my day and this technique did not work. I should have stuck to what I know.The sauce is also too sweet for my taste. I will not be making this again. Read More
Rating: 3 stars
10/29/2011
ok I will make again but add a little fresh grated ginger to sauce. Pros: easy Cons: a little bland Read More
Rating: 4 stars
10/29/2011
Good with Modifications and Tips I too doubled the sauce because well I just love extra sauce. I served the whole thing over whole wheat egg style noodles and the veggies I had in my fridge mushrooms and sugar snap peas. First off coat the shrimp really well in the batter. Then do like the recipe says - only cook about half of the shrimp at a time. Lay them down gently and don't let them touch each other. Let each side cook for about 2-3 minutes. DO NOT MOVE THEM AROUND. Just let the little buggers be. Then after a few minutes turn them over with a pair of tongs and let the other side cook for about 2 minutes. You'll see them brown nicely and they will be crispy for sure. Like others I added some ginger and hot red pepper flakes to the sauce mixture and I let it reduce a great deal. Once it was nice and saucy I poured it into a small bowl and I quickly sauteed my mushrooms and sugar snap peas (ok and a clove of chopped garlic and lots of fresh cracked pepper) in the same pan. There wasn't much sauce in the pan but the little bit left was the perfect amount to slightly coat the veggies. To serve I put some pasta in the bowl then lightly drizzled the sauce on top. Lightly! Because it can be a little strong so a little goes a long way. Then I put shrimp on top and did another quick drizzle. I wasn't trying to drown them and I wanted to make sure they stayed crispy. I put the veggies on the side. Everything came out perfect! Watch how you cook the sh Read More