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Sweet Walnut Shrimp

45-MinutesCrunchyDinnerFriedGastro-PubHeartyHotSavorySeafoodShrimpStove-TopSweet
Time :40 minutes
Yield :4 servings
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Creamy chicken and rice bowls with walnuts and green onions, garnished with fresh herbs. Perfect comfort food recipe for lunch or dinner.

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.
Hack it:
Keep the shrimp dry: Pat the shrimp thoroughly before coating so the cornstarch sticks and fries up crisp.
Don't crowd the pan: Fry in batches to keep the oil hot and the coating golden rather than greasy.
Get the walnuts glossy: Let the candied walnuts cool completely before serving so the sugar coating sets.
Sauce at the end: Toss the shrimp in the creamy sauce just before serving to keep as much crunch as possible.
Leftovers:
Make lettuce cups: Spoon the shrimp, walnuts, and rice into crisp lettuce leaves for an easy handheld meal.
Build a rice bowl: Reheat the shrimp gently and serve over rice with cucumber, shredded carrots, and scallions.
Crunchy salad: Chop the shrimp and toss with greens, cabbage, cucumber, and the candied walnuts.
Turn it into fried rice: Chop the leftover shrimp and walnuts and fold them into fried rice with scallions and vegetables.

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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