Sesame Orange Shrimp
(Adapted from Martha Stewart’s Every Day Food, #13 page 76)
2 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 (gluten free)
1 tablespoon sugar
4 scallions, trimmed and thinly sliced
Steamed white rice
~In a large blow, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Add shrimp and toss to coat.
~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, 2-3 minutes per side; transfer to a paper-towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
~Wipe skillet with a paper towel. Add orange juice, soy sauce and sugar; boil over high heat until syrupy and reduced to about 1/3 cup, 4-5 minutes. Return shrimp to skillet; add scallions and cook until heated through and coated with sauce, about 1 minute.
~Serve over steamed white rice.