A vibrant and flavorful shrimp dish with a zesty orange and chili glaze, perfect for a quick and delicious meal.
Dry the shrimp thoroughly using paper towels.
Drying the shrimp ensures they cook evenly and develop a nice texture.
In a mixing bowl, combine the cornstarch, sesame seeds, salt, and pepper.
Mixing the dry ingredients well ensures an even coating on the shrimp.
Toss the shrimp in the cornstarch mixture until evenly coated.
Shake off any excess coating to avoid clumping during cooking.
Heat a nonstick skillet over medium heat and add a tablespoon of oil. Cook the shrimp in batches until pink and cooked through, about 2 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the shrimp from the skillet and set aside. In the same skillet, combine the orange juice, soy sauce, chili sauce, and sugar. Cook over medium-high heat until the sauce reduces by half, about 5 minutes.
Stir the sauce frequently to prevent sticking and ensure even reduction.
Return the shrimp to the skillet and toss to coat in the sauce. Cook for an additional minute to heat through.
Ensure the shrimp are well-coated for maximum flavor.
Garnish with chopped green onions and serve immediately.
Serve with rice or noodles for a complete meal.
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