3 tablespoons sesame seeds (white, black or a mix)
2 large egg whites
¼ cup cornstarch
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons canola oil, divided
¾ cup orange juice
¼ cup dry sherry (see Note)
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, 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.
Note: Sherry is a type of fortified wine originally from southern Spain.
Don’t use the “cooking sherry” sold in many supermarkets-it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.