Community Recipe
from [Teahead]
Sesame Orange Shrimp

Sesame Orange Shrimp

Serve with brown basmati rice and steamed snow peas tossed with a little toasted sesame oil.

  • Yield: 4 servings


  • 3 tablespoon(s) sesame seeds, white, black or mixed
  • 2 large egg whites
  • 1/4 cup(s) cornstarch
  • 1/4 teaspoon(s) freshly ground pepper
  • 1 pound(s) shrimp (21-25 per pound) peeled & deveined
  • 2 tablespoon(s) canola oil divided
  • 3/4 cup(s) orange juice
  • 1/4 cup(s) dry sherry
  • 2 tablespoon(s) soy sauce reduced sodium
  • 1 teaspoon(s) sugar
  • 1 scallion thinly sliced


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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Sesame Orange Shrimp recipe