Sesame Orange Shrimp Over Rice



The newest edition of Eating Well has a shrimp section, which is good for us because we have three 2-lb bags of frozen shrimp to eat so we can sell our freezer. You'll likely be seeing a lot of shrimp recipes in the next few posts :) This recipe turned out well, but I made the mistake of constantly stirring the shrimp, which caused the batter to slide off. Michael informed me that I should have just set them in the pan, let them cook for 2-3 minutes, then flip - once. Oops! I've not quite perfected my seafood cooking skills - that's where Michael usually comes in. It still tasted good, but the batter was just kind of in clumps. If you don't make my mistake, it will probably look and taste more delicious :) We served it over some brown rice to make it a complete meal - oh and also with some sriracha b/c we like everything spicy! Feel free to omit or use your favorite hot sauce. Serves 4

Ingredients

  • 3 tablespoons sesame seeds (white, black or a mix)
  • 2 large egg whites
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound peeled and deveined raw shrimp (21-25 per pound)
  • 2 tablespoons canola oil, divided
  • 3/4 cup orange juice
  • 1/4 cup vermouth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon 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 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.
  3. Add orange juice, vermouth, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes.
  4. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.

20 comments:

A Year on the Grill said...

All these flavors sound terrific, great recipe and terrific mouth watering photo

Steph said...

It looks delicious! I'm obsessed with shrimp. I like the addition of the sesame seeds.

Chef E said...

I need to get my shrimp on too! You are too cute, but I do get my photo on way too much! Ha, but I cannot help it, they help tell the story :)

Jhonny walker said...

flip or no flip....these look exotic!

Esi said...

Bring on the shrimp recipes! This sounds great!

Sophia said...

Wow...you've inspired me to try cooking shrimp. I don't think I've had much experience with them! This dish looks absolutely delightful!

♥peachkins♥ said...

We have some shrimp here from the province and this is the perfect recipe for 'em..

Barbara said...

Great shrimp recipe- love the combination of flavors! (pretty plate you served it on too!)

Grace said...

yes, a splash (or dousing) of sriracha is always a welcome addition. lovely, refreshing dish, even though it’s shrimpy. :)

Heavenly Housewife said...

Another beautiful dish. Looks delish!

Ivy said...

I love shrimps and this sounds like a great way of cooking them.

Mary said...

I love this shrimp recipe and your photo is so gorgeous that no one could take a pass. Keep on cookin'.

Kerstin said...

What fantastic shrimp, can't wait to see what else you make with your stockpile :)

Summer said...

Nice recipes. Your photos are great.

Gloria said...

love shrimps! and this look heavenly and nice!!! hugss! gloria

Sara said...

Looks great. I always love simple shrimp dishes like this.

Hornsfan said...

Looks great - who doesn't love some shrimp?!?!

Sophie said...

With the weather as cold as it's been, it's nice to see a fresh sea food recipe with warm flavors. Yum! Delectable photo :).

The Cooking Photographer said...

Your shot is beautiful. I loveeeeeee it. And I think I have that plate somewhere... I got it at Ross. I need to use it evidently.

Laura

Peter M said...

This is a colourful, likely tasty and well-rounded shrimp dish. You get everything here!

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