Ingredients


2 large egg whites


¼ c. cornstarch


¼ c. sesame seeds



Coarse salt and ground pepper



1 ½ pounds medium shrimp, peeled and deveined



¼ c. vegetable oil, plus more if needed



1 c. fresh orange juice



2 Tbs. gluten free soy sauce



1 Tbs. sugar



4 scallions, trimmed and thinly sliced


Directions


In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 tsp. salt, and ½ tsp. pepper until frothy. Add shrimp, and toss to coat. Heat ¼ c. oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches. Wipe skillet with a paper towel. Add orange juice, gluten free soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 c., 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.