Sesame Orange Shrimp and Warm Greens Salad

This recipe is fusion at its best - Florida citrus, Atlantic shrimp and greens from the southern U.S., with a healthy dressing that make it a perfect made-for-bikini-wearing-weather that is all Miami!


2 tbsp sesame seeds, toasted 30 mL
1 egg white, lightly beaten 1
2 tbsp cornstarch 30 mL
1/2 tsp each, salt and cayenne pepper 2 mL
1 lb large Southern U.S. shrimp, shelled and deveined 500 g
2 tbsp vegetable oil 30 mL
1/2 cup orange juice 125 mL
1 tbsp soy sauce 15 mL
2 tsp brown sugar 10 mL
6 cups Southern U.S. greens, dandelion trimmed 1.5 L


Toast sesame seeds in a dry skillet over medium heat until golden (2-3 minutes).

In bowl, whisk together egg white, toasted sesame seeds, cornstarch, salt and cayenne. Toss with shrimp. Set aside.

In skillet, heat oil over medium-high heat, cook shrimp in 3 batches until golden; transfer to plate and set aside. Whisk orange juice, soy sauce and brown sugar in pan until well blended. Return shrimp to pan and heat through.

Arrange dandelion greens on platter or on 4 plates; arrange shrimp over dandelion leaves and drizzle with dressing.

Makes 4 servings.

Chef’s Tip: For a milder flavour, substitute dandelion with equal amount of spinach and 1 cup (250 mL) thinly sliced cucumber.


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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