How is everyone doing? Buried under snow? Experiencing a deep-freeze? How about some sunny citrus to brighten things up?
I love shrimp because they're super quick to cook on a weeknight, they're lean, they offer a wonderful sweet brininess, and they take well to a myriad of flavours. They are a staple in my freezer for easy, last-minute dinners.
In this recipe, shrimp are dunked in egg white, dredged in cornstarch, and quickly pan-fried until golden. Then they're tossed in a super-flavourful syrupy sauce of orange juice, honey, ginger and chile.
The whole thing takes about 15 minutes, and you'll be rewarded with plump, crispy fried shrimp and a highly addictive sticky sauce that plays with sweet, spicy and sour.
I wish I had more stories for you today, but I'm staring out my window drawing a blank. So I'm just going to send you all warm, sunny thoughts, and I'm not going to tell you how mild and beautiful it has been in Vancouver... you don't want to know that we've been building sandcastles at the beach and drawing with sidewalk chalk... that'd just be mean. :)
- Cook Time
- Prep Time
- 4 servingsServings
- ¾ cup orange juice
- 3 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp finely grated ginger
- 1 tsp crushed red chile
- 1 lb medium shrimp, peeled and deveined
- 2 egg whites
- ¾ tsp kosher salt
- 3 tbsp cornstarch
- 1/4 cup vegetable or peanut oil
Combine orange juice, honey, soy sauce, ginger and crushed chile in a medium saucepan. Bring to a boil, then reduce to a simmer and cook a few minutes until syrupy. Remove from heat.
Heat oil in a cast iron skillet or frying pan over medium-high heat until shimmering.
Meanwhile, whisk egg whites in a medium bowl until frothy. In a separate bowl, combine cornstarch and salt. Working in batches, dip shrimp first in the egg whites and then in the cornstarch. Fry shrimp until golden and opaque, flipping once, about 2 minutes per side. Transfer to saucepan with orange sauce and toss to coat (rewarm the sauce first if needed).