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Sesame-Orange Shrimp

November/December 2009

Your rating: None Average: 3.9 (298 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

50 Reviews for Sesame-Orange Shrimp

02/17/2012
Anonymous
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!!!

Comments (1)

30 comments

Anonymous wrote 2 years 12 weeks ago

The problem with your chicken

The problem with your chicken wasn't the recipe, it was bc shrimp cooks completely in 4 mins tops, chicken needs at least 15 mins for small chunks as you described...it was your own fault, u f'd up

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.

Quick, Delicious
Comments
02/02/2012
Anonymous
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.

Comments (1)

30 comments

Anonymous wrote 26 weeks 1 day ago

Why try a seafood recipe and

Why try a seafood recipe and not use seafood? Chicken and Shrimp are NOT interchangeable!

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.

Flavorful and light.
Comments
01/20/2012
Anonymous
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!

Comments (2)

30 comments

 
Gabriella_7 wrote 1 year 26 weeks ago

My batter didn't stick at all

My batter didn't stick at all but we didn't care, it soaked up the sauce and it still tasted awesome. I don't even understand how you got scrambled eggs. Probably too much heat like the person below said, but this recipe is awesome.

Anonymous wrote 1 year 43 weeks ago

To much heat is why you ended

To much heat is why you ended up with scambled eggs.

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