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!
From EatingWell: 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.
51 Reviews for Sesame-Orange Shrimp
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.
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.
These were so delicious! We did 1/2 shrimp and 1/2 scallops and they both turned out great!