Crispy Honey Walnut Shrimp

Honey Walnut Shrimp
Total Time
50 Mins
Serves
4
Serving Size
About 3 shrimp with 1 tablespoon sauce and 1/4 cup walnuts
Course

DESCRIPTION

Enjoy a favorite Chinese takeout dish from home. Crispy savory bites of shrimp are drizzled with a sticky sweet honey sauce and sprinkled with sweet walnuts. Serve over steamed rice

Total Time

Prep Time
20 Mins
Cook Time
30 Mins
Total Time
50 Mins

Nutrition

Calories
800 cal
Total Fat
35 g
Saturated Fat
4.5 g
Polyunsaturated Fat
16.5 g
Monounsaturated Fat
12.4 g
Cholesterol
170 mg
Sodium
680 mg
Carbohydrates
97 g
Dietary Fiber
4 g
Total Sugars
24 g
Protein
26 g
Vitamin D
0 mcg
Calcium
150 mg
Iron
1 mg
Potassium
380 mg

Ingredients

Sweet Walnuts

  • 1/2 cup sugar

  • 1/2 cup water

  • Pinch of kosher salt

  • 1 cup California walnuts

Honey Sauce

  • 1/4 cup sweetened condensed milk or sweetened condensed coconut milk

  • 3 tablespoons honey

  • Pinch kosher salt

Crispy Shrimp

  • 1 pound large (16/20 count) shrimp, peeled and deveined

  • 2 cups Mochiko (sweet rice flour), divided

  • 3 tablespoons cornstarch

  • 1 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 3/4 cup very cold club soda

  • 2 tablespoons beaten egg

  • Vegetable oil for frying

  • Steamed white rice

Preparation

  1. To prepare walnuts, place all ingredients in a small skillet and bring to a boil. Cook for 5 to 6 minutes or until nicely glazed, stirring occasionally and watching carefully to make sure they don’t scorch. Transfer to a parchment-lined baking sheet and let cool.

  2. Stir together Honey Sauce ingredients in a small bowl.

  3. Whisk together 3/4 cup Mochiko, cornstarch, salt and garlic powder in a medium bowl. Whisk in club soda and egg. (Add a little more liquid or a little more flour as needed to make a very thick batter.)

  4. Place several inches of oil in a large heavy saucepan or fryer and heat until very hot, 350°F on a deep fry thermometer.

  5. Place shrimp on a baking sheet and pat dry with paper towels.

  6. Working in batches, dip each shrimp into the remaining Mochiko, then dip into the batter, letting the excess drip off. Gently place in the oil and cook for 3 minutes or until shrimp are cooked through, turning once. Remove from oil and drain on a paper-towel lined baking sheet.

  7. Serve immediately over rice with honey sauce and walnuts. If you need to re-crisp the shrimp, place on a baking sheet and cook at 400°F for 5 minutes or until crisp.