Sesame-Orange Shrimp

posted by 3 years ago


3 Tbs. sesame seeds (white, black or a mix)

2 large egg whites

¼ cup cornstarch

¼ tsp. salt

¼ tsp. freshly ground pepper

1 pound peeled and deveined raw shrimp (21-25 per pound)

2 Tbs. canola oil, divided

¾ cup orange juice

¼ cup dry sherry or chicken stock

2 Tbs. gluten free soy sauce

1 tsp. sugar

1 scallion, thinly sliced

MINUTE® Thai Jasmine Rice


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, about 4-6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately over prepared rice, with scallion sprinkled on top. (Yield: 4 servings)

tags:  sesame-orange shrimp, rice, riviana, shrimp, seafood
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