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Sesame-Orange Shrimp

November/December 2009

Your rating: None Average: 3.9 (295 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

49 Reviews for Sesame-Orange Shrimp

12/27/2009
Anonymous

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.

Comments
12/24/2009
Anonymous

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!!

Comments
12/19/2009
Anonymous

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...

Comments
12/18/2009
Anonymous

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.

Comments
12/15/2009

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.

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