19 February 2016

(Servings 4)

I can’t believe I’ve had this food blog for over a year now. Thanks to everyone who have supported me in this endeavor! To celebrate, I have a very festive dish for this week’s post. Honey Walnut Shrimp has always been a favorite for the men in my life. First my brothers and now my husband. To be honest, I never really wanted to make this dish at home since I figured it would be too time consuming. Now that I have attempted this dish a few times, it was not as bad as I had original assumed. The walnut, shrimp and sauce can be prepped ahead of time allowing the cooking process to be much quicker for when you are ready to eat.

The best part about making this dish at home for me is being able to control the amount of sauce used and it’s flavoring. Sometimes when we eat out, the restaurant is either way to liberal with the sauce or is skimpy with it. As a personal preference, I enjoy the sauce a little more on the tangy end of the spectrum but it tends to be served more sweet. All is well if I just make my own right?

Some disadvantages with making Tangy Honey Walnut Shrimp is that it needs to be served piping hot and does not reheat well. To combat these issues, I usually place the fried shrimp in a warmed oven when I make larger batched to retain its crispy texture as well as keep it warm or scale down the recipe to make just enough for one sitting. Also, prepping everything ahead of time is a great way to get this dish to the table quickly so you and your loved ones can enjoy a wonderful meal together!

1/4 cup water

1. Bring water and sugar to a boil.

2. On medium-high heat, stir the glaze for about 5 minutes until slightly thickens.

1/4 cup sugar

1/2 cup walnut halves

3. Rinse the walnut with cold water and stir into the glaze.

4. Lower to medium-low heat and stir until golden brown.

5. Spread the glazed walnut onto wax paper ensuring none of the pieces or touching or sitting in a pool of glaze.

6. Let cool completely.

3 tbsps honey

7. Whisk all ingredients together in a separate bowl.

8. Adjust to taste.

1/3 cup mayo

1/2 cup condensed milk

2 tbsps lemon juice, fresh

1/2 tsp salt

9. Beat together well.

1 egg

1 lb shrimp, peeled and deveined

10. Mix the shrimp into the egg mix and let marinate for at least 20 minutes.

11. Strain the shrimp from the remaining liquid.

~1 cup cornstarch

12. Evenly coat the shrimp in cornstarch.


(NOTE: Be sure to shake off excess cornstarch.)

Vegetable oil

13. On medium-high heat, deep-fry the shrimp in batches and drain on paper towels or cooling rack.


(NOTE: I find the cooling rack keeps the shrimp crisper.)


14. Toss the cooked shrimp in the mayo mix and plate.

15. Sprinkle with the glazed walnuts and serve hot.

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