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
- 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
- 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, 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.
- Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.