Recipe: Sesame Coconut Shrimp
This is a healthy, flavorful, and much easier alternative to deep fried coconut shrimp. Serve it as an appetizer or a main dish for an Asian-inspired meal.
- 3 large egg whites
- 1/4 cup arrowroot starch/flour
- 1/4 cup white sesame seeds
- 1/4 cup shredded coconut
- 1 tsp. Salt & Pepper Tableside Seasoning
- 1 1/2 lbs. large shrimp, peeled and deveined
- 1/4 cup vegetable oil, plus more if needed
- 1 cup orange juice
- 2 Tbsp. soy sauce
- 1 Tbsp. sugar
- 1/3 cup freeze-dried scallions
- 1/4 tsp. crushed red pepper flakes (optional)
In a large bowl, whisk egg whites with arrowroot, sesame seeds, coconut and Salt & Pepper Tableside Seasoning until frothy. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp in batches and cook until golden and crisp, 2 to 3 min. per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches. Once shrimp is cooked, use a paper towel to wipe out remaining oil from skillet. Add orange juice, soy sauce and sugar to skillet. Bring to a boil over high heat and simmer until reduced to about 1/3 cup. This should take about 5 min. and resulting mixture should be syrupy. Return shrimp to skillet, add scallions and crushed red pepper flakes, and cook until heated through and coated with sauce, about 1 min. Remove from heat and serve.
Serve on a platter with toothpicks as an appetizer, or serve over rice or noodles as a main meal.