After all the food gorging that took place from October through the end of the year...at least in my house...January brings on the desire for simple, light recipes. There have been times in my kitchen when a lighter recipe really didn't taste all that good. You know those times when you substitute a more healthful ingredient and you are like...hmmmm...the recipe doesn't taste so good anymore. Then the whole idea of eating better kind of backfires. So for me, my motto has always been to eat in moderation and eat fresh ingredients whenever possible. That way, I can still get in a cupcake or two or three because I have a very needy sweet tooth. But, I digress. So, in my quest (at least for January...I am a realist after all) for a delicious yet healthy recipe, I ran across a recipe that fit the ticket!
Sesame Orange Shrimp
Sesame Orange Shrimp is light and so flavorful!
Toss a few over a bed of greens and your meal is complete.
You will love the tangy orange sesame sauce!
Check out how to make this recipe
adapted from eatingwell.com
Ingredients:
3 Tbs sesame seeds (white)
2 egg whites
1/4 cup cornstarch
1/4 tsp salt
1/4 tsp ground pepper
1 1/2 lbs shrimp, raw, deveined and shelled (tail removed)
4 Tbsp vegetable oil
2/3 cup orange juice
1/3 cup white wine
1 tsp sugar
Directions:
In a large bowl, mix together sesame seeds, egg whites, cornstarch, salt and pepper. Dry shrimp well with a paper towel or they will stick in the pan. Add shrimp to the egg white mixture. Toss to coat.
Heat oil in large non stick pan. Place coated shrimp into the oil and cook for 1-2 minutes per side or until completely pink. Remove and drain on a paper towel.
Add the orange juice, white wine and sugar to the pan. Scrape and stir until thickened. Return the shrimp to the orange sauce to coat. Serve immediately on a bed of rice or a bed of lettuce. Pour remaining orange sauce over top.
Each shrimp has a light, crisp coating with a tangy orange flavor. Sesame Orange Shrimp would make a yummy lunch or dinner!
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Celebrate the little things that make life sweet,
Christine
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