Seseme Orange Shrimp Recipe

Josiah has recently decided he loves shrimp again. For awhile he claimed he didn't like it because a friend of his didn't, but now he's seen the "light" and joined the ranks of this seafood lovin' family. I made this dish last week and he loved it. It's super quick and easy, especially if you already have the rice made ahead of time, (previously frozen, thawed, then reheated). Here's the recipe:

Sesame Orange Shrimp:

Batter:
2 Tbl sesame seeds (white, black or mix)
2 egg whites (save the yolks to make raw mayo or ice cream)
1/4 cup tapioca flour
1/4 tsp salt
1/4 tsp pepper

Whisk all together, 1 lb raw, peeled, deveined shrimp, toss to coat. Heat 2 Tbl coconut or olive oil over medium heat in a skillet (I use cast iron), cook until shrimp is golden on both sides. Remove shrimp to paper towel-lined plate.

Sauce:
3/4 cup orange juice
1/4 cup dry sherry
2 Tbl Braggs Liquid Aminos(or soy sauce)
1 Tbl sucanat (or brown sugar)

In same pan shrimp was cooked in, add all the sauce ingredients. Bring to boil and cook, stirring occasionally until sauce is reduced by 1/2 (about 5 minutes). Return shrimp to pan, stir, coating shrimp with sauce. Sprinkle with green onion for garnish if desired. Serve on bed of brown jasmine rice (I add wild rice to my jasmine rice for an extra nutty flavor and even more nutrition). I like serving this with sauteed green beans and mushrooms, also cooked in coconut oil, with a little salt added. It would be good with an oriental cabbage salad, too.