Orange Sesame Shrimp

This low calorie shrimp dish takes maybe twenty minutes to make and is great for seafood lovers. It tastes a bit like a tangy shrimp lo mein (without all the greasy oil.) Enjoy your dinner!

Ingredients:

2 tablespoons black sesame seeds

2 large egg whites

1/4 cup cornstarch

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 pound ready-to-eat shrimp (21-25 per pound)

2 tablespoons canola oil, divided

3/4 cup orange juice

3 tbs vanilla (It seems like a lot, but it works.)

2 tablespoons reduced-sodium soy sauce

1 teaspoon sugar

1 scallion, thinly sliced (garnish)

1/2 box DeBoles Organic Whole Wheat Spaghetti

Note:

I used white sesame seeds, but if you're going for appearance, use black. It contrasts better with the light color of the shrimp. 

What to do:

1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.

2. Heat 2 tablespoon oil in a large nonstick skillet over medium heat. Add the shrimp and cook until the coating is crispy, about 1 minute per side. Transfer to a paper towel-lined plate to drain. They should look like this:

Notes: 

- Make sure that the skillet is not too crowded, otherwise some pieces of the shrimp may not cook all the way through. 

- Don't keep the shrimp on too long. You don't want them to get tough. Chewing tough shrimp makes me feel like I'm gnawing on a bean bag chair.

3. Throw on a pot of boiling water for the pasta. Cook for six minutes.

4. Add orange juice, vanilla, soy sauce and sugar to the same pan after you've removed shrimp. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. 

5. Once the pasta is done, strain it and put it right in the pan with the orange juice mixture. Add the shrimp to the pan and stir to coat with the sauce. Serve immediately, with sliced scallion sprinkled on top.

Dig in! Your hard work has paid off.

Love,

Send me your recipes at sayssio@yahoo.com!