The Scoop
Crispy shrimp, sticky-sweet walnuts, and a creamy honey sauce.
This is takeout-style comfort with a seriously satisfying crunch. The shrimp are coated in a light cornstarch crust and fried until golden, then tossed in a silky mayonnaise-honey sauce that hits that irresistible sweet-savory balance.
Serve it over hot rice with plenty of candied walnuts and green onions, and suddenly homemade dinner feels like the best thing on the menu.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 cup walnuts
- 1 pound shrimp, peeled and deveined
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 large eggs, beaten
- 1 cup cornstarch
- vegetable oil, for frying
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons heavy cream
- white rice, cooked and hot, for serving
- green onions, thinly sliced, for garnish
Directions
- In a small saucepan over medium heat, combine the water and sugar.
- Bring the mixture to a boil.
- Add the walnuts and boil for 2 minutes.
- Using a slotted spoon, transfer the walnuts to a small baking sheet to cool.
- Pat the shrimp dry with paper towels.
- Season the shrimp with salt and pepper.
- Place the eggs and the cornstarch in two separate shallow bowls.
- Dip the shrimp in the eggs and then in the cornstarch, making sure each shrimp is well coated.
- In a large skillet over medium heat, heat 1 inch of the oil.
- In batches, add the shrimp and fry until golden and cooked through at 145 degrees F internally, about 3-4 minutes.
- Transfer the shrimp with a slotted spoon to a paper-towel-lined plate.
- In a medium bowl, whisk together the mayonnaise, honey, and heavy cream.
- Toss the shrimp in the sauce mixture.
- Serve the shrimp over the rice with the candied walnuts and garnished with green onions.
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