½cupegg whites, whisked(about 4 egg whites or from carton)
1lb.medium raw shrimp, peeled, tails off and deveined
For sauce:
2tablespoonsrice wine vinegar
2tablespoonslow-sodium soy saucegluten free, if needed
1tablespoonhoney
1tablespoondark sesame oil
1teaspoonminced peeled fresh ginger
1/2teaspooncrushed red pepper
1garlic cloveminced
other ingredients:
1approx. 12-ounce package fresh stir fry vegetables (or 4 -cup chopped assortment of your favorites)
8warm corn-flour blend tortillas (or gluten free tortilla of choice)
Instructions
Preheat oven to 400° and line a large baking sheet with parchment paper.
In bowl, stir together potato starch, garlic powder, salt and pepper. In another shallow bowl, whisk eggs. Divide this mixture among two shallow bowl. Place whisked eggs in third shallow bowl.
Dip shrimp, a couple at a time, in potato starch mixture, then in egg mixture, then in second bowl of potato starch mixture.
Transfer coated shrimp to baking sheet.
Bake until shrimp are crispy and golden, about 10 minutes.
While shrimp are baking, prepare sauce by whisking all sauce ingredients in small bowl. Set aside.
Stir fry vegetables in large skillet, over medium-high heat for 4 to 5 minutes or until softened but still a bit crisp.
Toss hot baked shrimp in ½ of sauce. Add remaining sauce to stir fry vegetables.
Add a portion of dressed shrimp and stir fry into warm tortillas.