1 scallion, thinly sliced
PreparationWhisk 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.
Nutrition232 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.
