LibreRecipes

Crispy Shrimp with Citrus Glaze

Rating

Calories

160.0

Protein

3.0

Sodium

143.0

Fat

10.0

1 cup fresh tangerine juice or orange juice

1/2 cup fresh grapefruit juice

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

1/4 cup canned low-salt chicken broth

3 garlic cloves, minced

3 tablespoons light corn syrup

2 tablespoons sugar

1/2 teaspoon hot pepper sauce

2 large egg whites

2 tablespoons cornstarch

2 tablespoons fresh lemon juice

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon ground black pepper

30 uncooked large shrimp, peeled, deveined, tails left intact

3/4 cup sesame seeds (about 3 3/4 ounces)

1/4 cup vegetable oil

5 cups shredded iceberg lettuce

Fresh mint leaves

Bring all ingredients to boil in medium saucepan. Boil until slightly syrupy and reduced to 1 cup, about 12 minutes. Season with salt and pepper. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
Place large rack on baking sheet. Whisk first 6 ingredients in medium bowl until well blended. Add shrimp; toss. Spread sesame seeds in pie dish. Dip shrimp into seeds, coating both sides. Place coated shrimp on rack.
Heat oil in large nonstick skillet over medium-high heat. Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.
Divide lettuce among 10 plates. Top with shrimp. Drizzle glaze over shrimp. Garnish with mint.