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!
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.
50 Reviews for Sesame-Orange Shrimp
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.
I was disapointed in this dish. The shrimp didn't have much flavor.
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!!
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.