Orange Peel Shrimp

This is another item from Sarah's birthday dinner.  It was really good and super fast.  I really think you could make this recipe with lemon or lime and also have great results. 

I found it on food.com. Be really careful to not overcook the shrimp.  As soon as they turn pink on both sides they are done, especially because you are going to cook them a bit more in the sauce.

2 large egg whites
1/4 cup cornstarch
1/4 cup sesame seed - I skipped this
coarse salt and pepper
1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 tablespoon orange zest
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced

In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
  

Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches. 

Wipe skillet with a paper towel. Add orange juice, zest, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.