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Sesame-Orange Shrimp

:  November/December 2009

Your rating: None Average: 4 (183 votes)

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.


READER'S COMMENT:
"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....
Sesame-Orange Shrimp Recipe

4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Healthy weight | Heart healthy | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 249 calories; 10 g fat ( 1 g sat , 5 g mono ); 182 mg cholesterol; 13 g carbohydrates; 22 g protein; 1 g fiber; 1183 mg sodium; 311 mg potassium.

Nutrition Bonus: Vitamin C (43% daily value), Iron (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 2 1/2 lean meat


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Recipe Categories

Health & Diet Considerations
Heart healthy
Healthy weight
Low saturated fat
Low carbohydrate
Low calorie
Diabetes appropriate
Gluten free
Preparation/ Technique
Saute
Style/Theme
Kid-friendly
Quick (total 30 min. or less)
Everyday favorites
Entertaining, casual
Birthday
Budget
Ethnic/Regional
Asian
Meal/Course
Dinner

Season
Winter
Fall
Summer
Spring
Ease of Preparation
Easy
Main Ingredient
Shellfish
Holiday
New Year's Eve
Type of Dish
Main dish, fish/seafood
Publication
November/December 2009
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