No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Sesame Orange Shrimp

Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating; cooking the shrimp in batches (so as not to crowd the pan) also helps. This versatile recipe is equally delicious when prepared with sliced chicken breast, pork loin, or steak.

  • Prep:
  • Total Time:
  • Servings: 4
Sesame Orange Shrimp

Source: Everyday Food, 2004


  • 2 large egg whites
  • 1/4 cup cornstarch
  • 1/4 cup sesame seeds
  • Coarse salt and ground pepper
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1/4 cup vegetable oil, plus more if needed
  • 1 cup fresh orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 4 scallions, trimmed and thinly sliced


  1. In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.

  2. Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.

  3. Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

Reviews (19)

  • sberney2236 24 Nov, 2015

    I loved it. The chicken turned out perfect. I only made a few changes to the sauce. Instead of sugar I replaced it with a tablespoon of honey. I added 1/4 cup of triple sec and some grated orange zest. Don't leave off the chopped green onions at the end. They seem to cut the sweetness off the sauce. I can't wait to do the shrimp. It was truly better then I have ever purchased in a restaurant.

  • ritakml 4 Oct, 2013

    Done it for 7 people and everybody loved it. Totally saving this one. I will be doing it again!

  • john kurokawa 6 Aug, 2012

    I thought this recipe was quite good! I added an additional tbsp of soy sauce and some red pepper flakes and the sauce really came alive.

  • irleshay 28 Sep, 2011

    I have to go along with the consensus that this recipe was OK, but had nothing to wow me. Not sure I would make it again. Shrimp were slightly crispy, but they and the sauce were bland. I have better shrimp recipes.

  • ljo84 7 Feb, 2011

    This dish is OK. Nothing out of this world, however with some tweeking perhaps it could be? I agree that the sauce is a little lack lustre, and when I had to reheat the prawns up in the second step of the recipe, they went a little soggy..

  • ayeshamusic 26 Jan, 2011

    I fully intend to add garlic n' chilli's to my sauce- nothin' like a sweet and sticky chilli sauce :) And l.ittle dash more soy than it says is always good- naughty but good!

  • jennydunagan 13 Jan, 2011

    HMM? I wasn't really happy with the flavor of the sauce. It was missing something. The way the shrimp was prepared turned out nice and crispy. Next time I will maybe add more soy sauce and maybe garlic and sesame oil.

  • CitrusJockey 16 Dec, 2010

    This dish blew my mind when my mom made it back in 1982, but I had it last week and it was like eating couch dust. I don't know, maybe something has changed....

  • alabranche 28 Oct, 2010

    this was good but not very exciting. stir-fried broccoli to go with it. for me, it lacked depth of flavor - maybe some garlic? i don't think this one will go on to have a spot in my recipe stash.

  • em mccabe 5 Jul, 2010

    This is a great fast easy recipe! I didn't have sesame seeds, so I omitted them and to the sauce I added some red pepper flakes for some heat. Made some rice noodles and mixed them in with the sauce and shrimp. Delicious!

  • phanda 25 Mar, 2010

    One of my favorites! I made this when it first appeared in Everyday Food a while back....absolutely love it, and it's always a family favorite. Even my picky "I'll never eat fish" daughter gobbles it up.

  • heidimatcham 25 Mar, 2010

    This was so delicious. My son gobbled it up. I served it with steamed broccoli and soy sauce for dipping. I decided against the orange/sugary sauce and it was still soooo yummy. We'll definitely be having this again!

  • BerthelG 25 Mar, 2010

    jmhnath.... Don't spare the oil and make sure it is hot , 175 to 185 C. otherwise batter just absorbs the oil. Also, probably best to add shallots only to sauce and heat, then place shrimp on plate and pour sauce over so shrimp stay crispy.

  • PinkLibrarian 25 Mar, 2010

    Best MS recipe ever! Have made this many times and always to rave reviews. Way better than take out.

  • sepalan 19 Jan, 2010

    Turned out Great! Added red pepper flakes and ginger to the sauce.

  • jmhnath 8 Mar, 2009

    Grrr mine did not look like that after I cooked them, I'm not sure what I did wrong. The sesame seeds didn't really stick once I put the shrimp in the pan, maybe not enough oil? So a lot of the coating for the shrimp didn't stay on the shrimp. It still tasted okay but not as good as it was probably meant to.

  • kuni 16 Nov, 2008

    YUMMY!! It's worth to cook!

  • kittyb217 7 Jun, 2008

    Loved it! I served it with a mixture of leftover rice, carrots and fava beans. So easy, it's definitely going into my recipe file!

  • Arieldawn360 29 Mar, 2008

    Really delicious! I served this shrimp on a healthy bed of organic couscous and went to heaven for awhile. Yum!

Related Topics