In order to spice things up a bit for my family at dinner time, I often make themed dinner nights. So last night I took out my electric wok and we had Asian Dinner Night! I made my version of fried rice, edamame with fleur de sel and this recipe of Asian Orange Shrimp. It was so good, everyone was licking their fingers!!!!
I love shrimps and I’m always looking for new ways to prepare them (this recipe was inspired by a recipe I found in Everyday Food). Make sure you make the shrimp in a non-stick skillet. Even though it might look difficult it is very easy to make. In addition, many of you are looking for meatless meal alternatives due the celebration of Holy Week and the end of Lent, so here is a delicious and easy option. When will you have your Asian Dinner Night?
Asian Orange Shrimp
2 egg whites
1/4 cup cornstarch or tapioca
2 tbsp sesame seeds
1 teaspoon coarse salt or kosher salt
1 1/2 pounds of large raw shrimp peeled and deveined (11-15 per pound)
1/4 cup of canola or vegetable oil (more if needed several batches)
1 cup of fresh orange juice (about 2 oranges)
2 tbsp of soy sauce
1 tbsp sugar
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon freshly grated ginger root
2 scallions, thinly sliced
1. In a bowl, whisk together egg whites, cornstarch, sesame seeds, and salt until frothy.
2. Add shrimp and toss to coat evenly.
3. In a large non-stick skillet heat 1/4 cup of oil over med-hi heat.
4. Cook shrimp in small batches until golden brown (about 2-3 minutes each side). Then, transfer to a plate lined with paper towel to drain. Wipe skillet with a paper towel.
5. Mix orange juice, soy sauce, pepper flakes, sugar and ginger in a small bowl and add to same skillet. Boil over med-high heat until reduced to about 1/3 cup and you have a syrup-like liquid.
6. Return shrimp to skillet, add scallions and stir to coat all shrimps with sauce for about 1 minute. Serve with fried rice and edamame. Great with salads or to make a wrap.