I know I know, you guys are like, “Where the fuck have YOU been?” I have a rather simple explanation, life happened. As much as we do not like to admit it, we all go through our ups and downs. The last few month have been a huge transitional period for me, between starting a new job and moving into a new place, my priorities have shifted drastically. People also forget that cooking for me personally is vehemently therapeutic. It is my art. If you know me, I feel like I am compromising myself when I feel pressure to create whether its cooking, painting, etc.

During this hiatus, I cooked some new things while also making some of my staple dishes. The orange sesame shrimp recipe is one of my newest creations and definitely a crowd pleaser.

1 pound fresh water shrimp, peeled & deveined
 1 cup orange juice, freshly squeezed
2-3 eggs, egg whites only
¼ cup cornstarch
1 ½ tablespoon sesame seeds
1 teaspoon roasted sesame oil
⅓ cup low sodium soy sauce
½ cup granulated sugar
Vegetable oil, for frying
Sea salt
Pepper, freshly ground
Scallions, for garnish

Cast iron skillet or Wok


In a medium bowl, combine egg whites, cornstarch, sesame seeds, salt and pepper. Whisk until the mixture becomes frothy. Add in shrimp and toss to evenly coat. In a skillet over medium-high heat, add shrimp to fry. Cook shrimp in small batches, approximately 2 to 3 minutes per side until crispy and golden brown. Transfer to a dry rack lined with paper towels to drain excess oil. 

Once the shrimp is cooked, wipe the skillet of excess oil. Add orange juice, soy sauce, sesame oil and sugar to skillet over high heat. Bring to a boil until the mixture becomes syrupy and has reduced in size. Add cooked shrimp back to the orange juice mixture and cook until heated thoroughly. Garnish with scallions or sesame seeds and serve over garlic chili fried rice.