Tweet
Orange-Sesame Shrimp
Total Time: 30 Minutes
Serves: 4
Ingredients
3 tablespoons sesame seeds (white, black or a mix)
2 large egg whites
1/4 cup cornstarch
1/2 teaspoon salt substitute
1/4 teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons canola oil, divided
3/4 cup orange juice
1/4 cup dry sherry
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 scallion, thinly sliced
Preparation
Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
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.
Serve with: Brown basmati rice and steamed snow peas tossed with a little toasted sesame oil.
Nutrition
Per serving:
194 calories;
6 g fat ( 1 g sat , 5 g mono );
182 mg cholesterol;
13 g carbohydrates;
22 g protein;
1 g fiber;
783 mg sodium;
311 mg potassium.
Total Time: 30 Minutes
Serves: 4
Ingredients
3 tablespoons sesame seeds (white, black or a mix)
2 large egg whites
1/4 cup cornstarch
1/2 teaspoon salt substitute
1/4 teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons canola oil, divided
3/4 cup orange juice
1/4 cup dry sherry
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 scallion, thinly sliced
Preparation
Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
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.
Serve with: Brown basmati rice and steamed snow peas tossed with a little toasted sesame oil.
Nutrition
Per serving:
194 calories;
6 g fat ( 1 g sat , 5 g mono );
182 mg cholesterol;
13 g carbohydrates;
22 g protein;
1 g fiber;
783 mg sodium;
311 mg potassium.