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.


YIELD
4 servings

TIME
Prep: 5 min.
Cook: 10 min.

INGREDIENTS


DIRECTIONS

In a large bowl, whisk egg whites with cornstarch, 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.

THANKS TO
Adapted from a Martha Stewart recipe

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



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