This looked so good . . . but messy and sticky. Didn't really pack the punch I was hoping it would. Wouldn't try it 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
I made this last night and substituted chicken instead of shrimp. It was fantastic. I also added crushed red pepper to the sauce to give it a little kick- otherwise followed the recipe. I will make this again and next time I will double the sauce it was delish!
Liked it, but didn't love it. I think next time I would definitely skip the breading and frying of the shrimp. . .just added extra calories in my opinion. Also, I added the zest of 1 orange to my sauce which brightened it up a bit. Served mine atop just a little white rice with a side of steamed broccoli and a cucumber salad.
This was a great dish! Easy and quick too!
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!
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