I got this recipe from Eatingwell.com.
3 Tablespoons sesame seeds (white, black or a mix)
2 Large egg whites
1/4 Cup Cornstarch
1/4 Teaspoon Salt
1/4 Teaspoon freshly ground pepper
1 Pound peeled and deveined raw shrimp
2 Tablespoons canola oil, divided
3/4 Cup Orange Juice
1/4 Cup Dry Sherry - I just used cooking sherry
2 Tablespoons reduced-sodium soy sauce
1 Teaspoon sugar
1 scallion, thinly sliced
1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
2. Heat 1 Tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 - 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 Tablespoon oil and the rest of the shrimp.
3. Add orange juice, sherry, soy sauce, and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 - 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
We added Bok Choy and quartered mushrooms and served it over angel hair pasta. There are several ways you can serve this dish. We loved it.