This recipe for Orange Sesame Shrimp is very quick and tasty. Note that is not a low sodium dish. However, it is much lower in sodium than typical shrimp dishes. It would be appropriate for a main dish in a low sodium diet if it was served with side dishes that are very low sodium or no sodium (for example, rice or pasta cooked without salt and/or vegetable dishes cooked without salt.)
- 1 large egg
- ¼ cup cornstarch
- 1 lb. medium shrimp peeled and deveined
- 1 Tbsp vegetable oil
- 1 cup fresh orange juice
- 2 Tbsp no sodium soy sauce substitute (see recipe)
- 1 Tbsp sugar or honey
- ¼ cup onion, thinly sliced
- 2 Tbsp sesame seeds
- Beat egg in a small bowl. Put cornstarch in another bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Working in two or three batches, dredge the shrimp in the egg and then in the corn starch. Cook each batch shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Then do the next batch, adding a small amount of oil to skillet if necessary for remaining batches.
- After the shrimp have all been cooked and transferred to a plate, add the onion slices to the pan and cook until just tender. Transfer the onions to the shrimp plate.
- Add the orange juice, soy sauce substitute, and sugar (or honey) to the skillet. Bring to boil. Then cook and stir, boiling rapidly, until the mixture is syrupy and reduced to about ⅓ cup (about 4 - 5 minutes).
- Return the shrimp and onion slices to the skillet. Stir to thorough coat the shrimp with the sauce. Cook for about 1 minute, until the shrimp is heated through. Sprinkle with sesame seeds and serve over rice or noodles.
Nutrition information:
Note that sodium percentages depend on which daily reference you use. The estimated 163 mg of sodium per 2 oz serving of shrimp implies that one serving of this Orange Sesame Shrimp recipe provides:
– 7% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 11% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 16% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
