Wednesday, February 27, 2013

Sesame Orange Sriracha Shrimp

For dinner tonight I re-vamped and spiced up a recipe originally from Martha Stewart and boy was it fantastic! The shrimp is light and crispy and the additions to the orange sesame sauce give the dish a nice kick of heat. We all agreed that this will definitely be made again -- maybe with some yummy chicken lettuce wraps, or skewered and served party style!


3 large egg whites
1/4 cup cornstarch
1/4 cup sesame seeds
Coarse salt and ground pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
1-2 tablespoons Sriracha sauce
3 garlic cloves, minced
1 tablespoon, sesame oil
1/4 teaspoon ground ginger
4 green onions, trimmed and thinly sliced


1.  In a large bowl, whisk together egg whites, cornstarch, sesame seeds, salt, and pepper until frothy. Add shrimp, and toss to coat.

2.  Heat 1/4 cup 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.

3.  Wipe skillet with a paper towel. Add orange juice, soy sauce, sugar, Sriracha, garlic, sesame oil, and ginger. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

We served this dish over long grain cilantro and lime rice with a side of steamed summer squash and zucchini. I can't wait for left-overs at work tomorrow!

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