Sesame Orange Shrimp

224 Ratings
  • 5 47
  • 4 72
  • 3 71
  • 2 30
  • 1 4

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.

Everyday Food, June 2004

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Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (25)

224 Ratings
  • 5 47
  • 4 72
  • 3 71
  • 2 30
  • 1 4
Martha Stewart Member
08/31/2018
Nope. I followed instructions pretty closely - and am handy with these things. But the batter immediately totally left the shrimp and stuck really well to the pan... and the shrimp ended up bitter, which wouldn't have been the case if I'd simply sauteed them with olive oil or butter.
Martha Stewart Member
08/28/2018
Gonna try it out tonight!
Martha Stewart Member
06/03/2018
Added cumin and smoked paprika , enough to just flavour.delishus'
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Martha Stewart Member
04/29/2016
Oh my, what can I say that is complimentary enough? This is just one of those special dishes which you could easily serve to guests! I made this last night and my family loved it; even hubbs who is not a sauce lover like my daughter and me. The shrimp was delightful, and I served it with plain while rice, also asparagus and bacon, (another recipe from dear Martha) I will rotate this recipe with chicken, as shown in the video. This is a keeper!
Martha Stewart Member
04/29/2016
Oh my, what can I say that is complimentary enough? This is just one of those special dishes which you could easily serve to guests! I made this last night and my family loved it; even hubbs who is not a sauce lover like my daughter and me. The shrimp was delightful, and I served it with plain while rice, also asparagus and bacon, (another recipe from dear Martha) I will rotate this recipe with chicken, as shown in the video. This is a keeper!
Martha Stewart Member
04/29/2016
Oh my, what can I say that is complimentary enough? This is just one of those special dishes which you could easily serve to guests! I made this last night and my family loved it; even hubbs who is not a sauce lover like my daughter and me. The shrimp was delightful, and I served it with plain while rice, also asparagus and bacon, (another recipe from dear Martha) I will rotate this recipe with chicken, as shown in the video. This is a keeper!
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Martha Stewart Member
11/24/2015
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.
Martha Stewart Member
10/04/2013
Done it for 7 people and everybody loved it. Totally saving this one. I will be doing it again!
Martha Stewart Member
08/06/2012
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.
Martha Stewart Member
09/28/2011
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.
Martha Stewart Member
02/07/2011
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..
Martha Stewart Member
01/26/2011
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!
Martha Stewart Member
01/13/2011
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.
Martha Stewart Member
12/16/2010
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....
Martha Stewart Member
10/28/2010
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.
Martha Stewart Member
07/05/2010
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!
Martha Stewart Member
03/25/2010
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.
Martha Stewart Member
03/25/2010
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!
Martha Stewart Member
03/25/2010
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. gn
Martha Stewart Member
03/25/2010
Best MS recipe ever! Have made this many times and always to rave reviews. Way better than take out.
Martha Stewart Member
01/19/2010
Turned out Great! Added red pepper flakes and ginger to the sauce.
Martha Stewart Member
03/08/2009
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.
Martha Stewart Member
11/16/2008
YUMMY!! It's worth to cook!
Martha Stewart Member
06/07/2008
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!
Martha Stewart Member
03/29/2008
Really delicious! I served this shrimp on a healthy bed of organic couscous and went to heaven for awhile. Yum!
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