1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
2, Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1-2 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.
3. Add orange juice, sherry, soy sauce and sugar to pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half. 4-6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately with scallions sprinkled on top.
Per serving: 249 Calories; 10 g Fat; 13 Carbohydrates; 22 g Protein; 1 g Fiber;
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