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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
4. Per serving: 249 Calories; 10 g Fat; 13 Carbohydrates; 22 g Protein; 1 g Fiber;
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