Sesame-Orange Shrimp

Sesame-Orange Shrimp (Adapted from Eating Well)

1/4 cup cornstarch
1 1/2 tablespoons black sesame seeds
1 1/2 tablespoons white sesame seeds
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large egg whites
16 ounces (1 pound) peeled and deveined raw shrimp
2 tablespoons canola oil, divided
3/4 cup fresh orange juice
1/4 cup dry sherry
2 tablespoons soy sauce
1 teaspoon sugar
1 scallion, thinly sliced
cooked brown basmati rice, if desired for serving

In a medium bowl, whisk together cornstarch, sesame seeds, salt, pepper and egg whites. Add shrimp and toss well to coat.

In a large skillet, heat 1 tablespoon oil over medium. Add half of the shrimp - cook until each side is golden, about 1 to 2 minutes per side. Scoop shrimp out onto a paper towel-lined plate and set aside. Repeat process with remaining 1 tablespoon oil and shrimp, scooping them out onto the plate when done.

Into the skillet, stir in orange juice, sherry, soy sauce and sugar. Bring mixture to a boil - cook, stirring, until slightly thickened and reduced by half, about 3 to 5 minutes. Add shrimp back into the skillet, stirring to coat, then remove from the heat. Sprinkle sliced scallion over the top - serve over brown basmati rice, if desired.

Makes about 4 servings.

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