Skip to main content
Epicurious
Bon Appétit

Crispy Shrimp with Citrus Glaze

3.4

(20)

Image may contain Food Lunch Meal Dish Seasoning Sesame Culinary Platter Confectionery and Sweets
Crispy Shrimp with Citrus GlazeNoel Barnhurst

Recipe information

  • Yield

    Makes 10 (first-course) servings

Ingredients

Glaze

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

Shrimp

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

Preparation

  1. For glaze:

    Step 1

    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.)

  2. For shrimp:

    Step 2

    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.

    Step 3

    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.

  3. Step 4

    Divide lettuce among 10 plates. Top with shrimp. Drizzle glaze over shrimp. Garnish with mint.

TagsTangerineCitrusFruitOrangeGrapefruitLemonLimeGarlicRoot VegetableVegetablePaprikaHerbs & SpicesShrimpShellfishSeafoodIceberg LettuceLettuceLeafy GreensMainDinnerNut FreeGluten FreeDairy FreeSauteBon Appétit
Read More
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Fudgy Cocoa Brownies
You don’t need melted chocolate to make a good brownie
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.