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.



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.

Serving Suggestions

Serve on a platter with toothpicks as an appetizer, or serve over rice or noodles as a main meal.


4 servings

Thanks To

Adapted from a Martha Stewart recipe

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Savory Spice Shop Ingredients
Arrowroot Starch/Flour, Organic 12 floz bottle $9.65
Sesame Seeds, White, Hulled 2 oz bag $3.70
Salt & Pepper Tableside Seasoning 2 floz bottle $4.00
Scallions, Freeze-Dried 2 oz bag $9.35 x 2
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.95
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