Serve with brown rice and Sugar Snap Peas with Sesame Oil (click here for recipe)
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 dry sherry
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 scallion, thinly sliced
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. 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, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
Serves 4
Nutrition
232 calories; 10 g fat (1 g sat, 5 g mono); 168 mg cholesterol; 12 g carbohydrates; 21 g protein; 1 g fiber; 488 mg sodium; 327 mg potassium.eatingwell.com
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