Sesame-Orange Shrimp

I found this recipe in Eating Well magazine.  It seems like whenever you want to eat "healthier" you have to give up foods that use words like crispy or batter.  These shrimp are coated in a batter and are cooked quickly in a skillet.  They get a nice, crispy coating and are tossed with a sweet and tangy sauce.  It definately feels like I'm "cheating" when I have these shrimp.  I like to serve it over brown basmati rice.

Sesame-Orange Shrimp

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

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.

5 Weight Watchers points (doesn't include rice)
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

http://www.eatingwell.com/recipes/sesame_orange_shrimp.html

Print Recipe