Honey Walnut Shrimp

Honey walnut shrimp is my favorite dish to order when going out for Chinese food. Yu’s Mandarin is the BEST – but that’s a 40 minute drive! Of course you have to like shrimp – but if you do, you will love this dish! It is pretty similar every where I have had it. It’s actually pretty simple to make, with just a few ingredients. I served this with some of my fried rice (from a prior post). The shrimp is crispy, sweet, and a bit tangy. It is usually paired with steamed fresh broccoli, and traditionally topped with glazed walnuts. I made the walnuts slightly sweet by boiling them in some sugar water, and toasted them for the best taste and texture. I don’t have honey walnut shrimp often, as it’s not for the calorie-conscious, but the flavor profile is so unique and so delicious! It’s one of those “just have to have it” kind of dishes! I limit my calorie choices early in the day – when I know I’m having this for dinner!

I have found that whether I make this dish or order it in a restaurant – it does not keep very well as “leftovers”. The flavors are still good, but the “crunchy” texture of the fried shrimp does not last. For this reason, I try and make exactly the amount that will be eaten in 1 dinner.

Recipe for Honey Walnut Shrimp – serves 3-4

Ingredients:

1 lb medium raw shrimp (22 – 26 count), peeled and deveined
1 Tbsp egg white
1 Tbsp water
1/2 tsp salt
1 c corn starch
vegetable oil (for frying)

Sauce:

1 Tbsp sweetened condensed milk
1 tbsp honey
2 tsp fresh lemon juice
6 Tbsp mayonnaise

Glazed walnuts:

1 c walnut halves
1/2 c water
1/2 c sugar

In a med. bowl, add egg white, water, and salt. Stir together. Add shrimp, and let sit for 20-30 min.

Preheat oven to 350 degrees. Bring sugar and water to a boil, then add walnuts. Boil gently for 2-3 minutes. Remove walnuts to parchment paper to dry. Place parchment and walnuts onto a cookie sheet, and bake til dry and toasted, for about 10 min. Cool completely.

In a med bowl, add sauce ingredients, and stir to combine. Set aside.

Preheat dutch oven or large pot, with 1-2 inches of veg. oil. Heat to about 350 degrees.

Place corn starch in a med bowl. Add a few shrimp at a time, and toss to coat well. Add shrimp in small batches to hot oil. Fry for 2-3 min per side, til pink, and light brown. Remove to a paper towel and drain. Sprinkle with salt while hot.