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Sesame-Orange Shrimp

November/December 2009

Your rating: None Average: 3.9 (314 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

50 Reviews for Sesame-Orange Shrimp

11/15/2010
Anonymous

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. EEEEEEEEEEEEEEEEWWWWWWWWWWWWW!

Comments (1)

30 comments

Anonymous wrote 2 years 45 weeks ago

So why'd ya rate it 5 stars?

So why'd ya rate it 5 stars? Just to get your comment at the top? Plenty of people got the recipe to work.

08/02/2010

Tasty recipe - I added the zest of one orange which helped brighten the flavor. Served with brown rice and steam green beans.

Comments
07/01/2010
Anonymous

This tasted really good. I also used pre-cooked frozen shrimp because that's what I had on hand. I made half a batch of shrimp and the batter, but a full batch of the sauce. I used some of the leftover sauce on some sauteed sesame green beans. Yum.

Comments
06/26/2010
Anonymous

super tasty recipe

Comments
06/10/2010
Anonymous

I just made this and it came out great. There was half a bag of the tail on precooked shrimp sitting in my freezer, so that's what I used (although the recipe says to use raw shrimp) and it was fine. I thawed them first and then before dipping each shrimp (I didn't toss them I dipped each one) I dried the shrimp with a paper towel. I think this helped the batter to stick and probably cut down on the splattering. I doubled the sauce so there would be some to go on the rice. I'm definitely making this recipe again. I used a well seasoned cast iron skillet and turned the shrimp with a thin metal spatula and there was absolutely no sticking to the pan and no loss of coating. I love cooking in cast iron pans, they really are great anytime oil is involved. The cornstarch batter was neat and I think it would make a great base for sticking panko or coconut as well. I'm going to try that sometime. This sauce recipe was the same one I had for another recipe that went over browned chicken pieces and caramelized onions in a bread bowl. Two of the four who ate it thought the orange flavor was a hint too strong but two of us thought it was just right. I cheated and added in a little cornstarch to thicken it faster. Quick, easy, semi-healthy and delish!

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