Sesame Coconut Shrimp
Recipe by Adapted from a Martha Stewart recipe
Crispy & Fried Foods
30-Minute Meals
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.
Serves
4 to 6 servings
Prep Time
5 minutes
Cooking Time
10 minutes
Ingredients
3 large egg whites 1/4 cup cornstarch
White Sesame Seeds
1/4 cup White Sesame Seeds
1/4 cup shredded coconut
Salt & Pepper Tableside Seasoning
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. granulated sugar
Freeze Dried Scallions
1/3 cup Freeze Dried Scallions
Crushed Red Pepper Flakes
1/4 tsp. Crushed Red Pepper Flakes (optional)
Directions
In a large bowl, whisk egg whites with cornstarch, White 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 Freeze Dried Scallions and Crushed Red Pepper Flakes, and cook until heated through and coated with sauce, about 1 min. Remove from heat and serve.
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