sweetness. [honey walnut shrimp]

July 20th, 2012 by | comments


I’ve had this honey walnut shrimp recipe filed away ever since Joanne from Fifteen Spatulas posted it a while back. So, I apologize for the non-seasonal post, but I felt it was time to finally make the dish. I’m so glad that I did. Seriously, go make it right now, it’s incredible! Sure, your kitchen might stink of oil for a few days (or maybe that’s just me because I don’t have a deep fryer/backyard), but it’s nothing a little Febreze and open windows can’t fix. :)

My thoughts and prayers go out to those in Colorado. x


1 cup water

2/3 cup sugar

1 tbsp. honey

1 cup walnuts

1 tbsp. mayonnaise

2 tbsp. heavy cream

2 tsp. lemon juice

Pinch of salt and pepper

1 lb. shrimp, shelled and deveined

4 egg whites, whipped until foamy

1/2 cup rice flour

Steamed rice, for serving

Chopped scallions, for garnish

Zest of 1/2 lemon, for garnish


Combine water, sugar, honey, and walnuts in a heavy bottomed saucepan. Bring to a boil, and watch very carefully as the mixture first dissolves the sugar, and then starts to caramelize. This will go from perfect to burned very quickly, so keep an eye on it, and also keep in mind that you want to pull it a few moments before it’s actually done, since it continues to cook after you take the pan off the heat.

Remove the walnuts from the pan with a slotted spoon, and place on parchment paper to harden.

Whisk to combine the mayonnaise, heavy cream, lemon juice, and salt and pepper. Set aside.

Preheat a deep fryer to 350 degrees F, or heat a large pot 1/4 full of canola oil over medium-high heat.

Combine the whipped egg whites and rice flour, and whisk until it forms a smooth paste.

Season all the shrimp on both sides with salt and pepper, then dip it into the batter. Deep fry in batches for 2-3 minutes, until golden brown.

Drain on a paper towel, then toss in the cream sauce. Add the caramelized walnuts to the mix, and serve the dish with some steamed rice. Garnish with scallions and lemon zest, if desired.

Recipe adapted from Fifteen Spatulas.

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