Rating: 4.51 stars
53 Ratings
  • 5 star values: 39
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009

Gallery

Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.

  • Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.

Tips

Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

227 calories; protein 18g; carbohydrates 13.2g; dietary fiber 0.8g; sugars 5.1g; fat 10.1g; saturated fat 0.9g; cholesterol 142.9mg; vitamin a iu 335.3IU; vitamin c 24mg; folate 42.1mcg; calcium 109.6mg; iron 1.2mg; magnesium 49.5mg; potassium 292.9mg; sodium 534.3mg; thiamin 0.1mg; added sugar 1g.
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Reviews (12)

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53 Ratings
  • 5 star values: 39
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
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. Pros: Quick Delicious Cons: Can be difficult if not experienced with frying Read More
Rating: 5 stars
07/02/2013
The entire group loved it! I am NOT a foodie and feel some apprehension hosting dinner parties but it was my turn. The group I served this dish to included women watching their weight & women who love cooking (you know the type they pin 100's of recipes!) The group included 6 women & 4 men and hands down every single person loved it. I was asked for the recipe by every couple and was told it was the best home prepared shrimp dish they had ever had.:-) Pros: It must be easy even I could do it! Read More
Rating: 1 stars
08/13/2012
Lacking flavor I was disapointed in this dish. The shrimp didn't have much flavor. Pros: easy to make. ingredients on hand Cons: didn't have enough flavor Read More
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Rating: 5 stars
10/30/2011
I made these last night and I was not impressed. The batter didn't stick to the shrimp and it overall wasn't tasty at all. I thought the picture looked fantastic but I thought my try of this recipe worth eating so we gave it to the dog. Read More
Rating: 5 stars
10/30/2011
Fantastic. Simple to make. Tastes yummy. Reheats beautifully. What else is there to say? Read More
Rating: 5 stars
10/30/2011
This was simple delicious and elegant. Also fast! I am going to print this and put it in my "for company" book as well as for a fast great meal. I served it with mashed potato and oven roasted broccoli; which was great but next time would take the suggestion of rice. Yummo! Read More
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Rating: 5 stars
10/30/2011
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! Read More
Rating: 4 stars
06/15/2013
Crispy light and flavourful shrimp recipe We have enjoyed this recipe a few time. Each time the shrimp come out crispy and flavourful. Serve with an asian slaw. The crispness of the slaw complement the shrimp nicely. Pros: Easy and quick to make we have had these a few times and each time they come out consistently crisp Cons: Only wish they kept well although not often there are many left over Read More
Rating: 5 stars
10/30/2011
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! Read More