Ingredients Jump to Instructions ↓

  1. 1 large egg white

  2. 1/8 cup cornstarch

  3. 1/8 cup sesame seed

  4. 1/2 teaspoon kosher salt

  5. 1/8 teaspoon pepper

  6. 1 lb medium shrimp , peeled & deveined. (I recommend using Contessa's frozen uncooked tail-off shrimp, thawed)

  7. 2 -3 tablespoons oil

  8. 1 cup orange juice

  9. 1 tablespoon soy sauce

  10. 1 -3 dried red chili peppers (adjust amount acc. to desired level of spice) or 1 -3 fresh red chili pepper , seeds removed (adjust amount acc. to desired level of spice)

  11. 2 teaspoons sugar

  12. 2 -3 green onions , sliced

Instructions Jump to Ingredients ↑

  1. Dry off shrimp (especially if just thawed).

  2. In medium bowl, whisk the egg whites and cornstarch with fork, add sesame seeds, salt, pepper and stir.

  3. Add shrimp and toss (recipe up to this point can be done 1-2 hours ahead of time).

  4. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Once pan is hot and oil is shimmery, lay 1/2 shrimp so that they are not touching eachother in single layer on pan and let cook 2 minutes. Flip the shrimp and cook other side two minutes. Remove onto plate lined with paper towel and repeat this step with leftover oil and shrimp.

  5. Wipe skillet with paper towel if there is oil remaining. Add orange juice and soy sauce and turn up heat to high. Add chili peppers and sugar and boil until reduced by 1/2 (5 minutes).

  6. Add the shrimp to skillet, coat with sauce and re-heat (1 minute).

  7. Add green onions to pan, stir, and serve immediately.


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