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Honey Walnut Shrimp Recipe

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3.8 from 14 reviews

Honey Walnut Shrimp is a delightful Asian-inspired dish featuring crispy pan-fried shrimp coated in a creamy honey yogurt sauce, paired with sweet, caramelized walnuts. This quick and easy recipe offers a perfect balance of textures and flavors, making it an ideal weeknight meal served over steamed rice.

Ingredients

Walnut Glaze

  • 2 tablespoons honey
  • 2 tablespoons water
  • 1/2 cup walnut halves

Sauce

  • 1/3 cup plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon lemon juice or white vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Shrimp

  • 1 pound extra-large (26/30 count) raw shrimp, peeled and deveined, tails off or on
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 2 large egg whites
  • 3 tablespoons canola oil, divided

To Serve

  • Cooked brown rice or white rice
  • Green onions, optional

Instructions

  1. Make the Walnuts: Set a sheet of parchment paper on a cutting board or plate near your stove. In a small skillet, heat the honey and water over medium, whisking to combine. As soon as the mixture starts to boil, add the walnuts. Stir continuously to coat the walnuts in the sizzling liquid until the skillet is nearly dry. Transfer the walnuts immediately to the parchment paper, spreading them in a single layer, and set aside to cool.
  2. Prepare the Sauce: In a medium bowl, whisk together the Greek yogurt, honey, lemon juice or vinegar, kosher salt, and ground black pepper until smooth and well combined. Set aside.
  3. Coat the Shrimp: Pat the shrimp dry with paper towels. In a large bowl, whisk together the egg whites, cornstarch, and kosher salt until the mixture is thick and sticky with no lumps. Add the shrimp and gently stir to coat them evenly with the batter.
  4. Cook the Shrimp: Heat a large non-stick skillet or wok over medium-high heat. Add 1 ½ tablespoons of canola oil. When the oil is hot and shimmering, swirl to coat the pan. Using tongs, add half of the shrimp one at a time, spacing them slightly to prevent sticking. Pan-fry the shrimp for 2 minutes on the first side, then flip and cook for another 1 to 2 minutes until golden and cooked through. Remove cooked shrimp to a plate with the walnut halves. Repeat the process with the remaining oil and shrimp.
  5. Combine and Serve: Add the cooked shrimp and walnuts to the bowl with the sauce. Stir gently to coat everything evenly. Serve immediately over piping hot cooked rice and garnish with green onions if desired.

Notes

  • Be careful when cooking the walnuts in the honey syrup as the mixture becomes very hot.
  • Patting the shrimp dry is crucial to achieve a crispy coating.
  • Use a non-stick skillet or wok for best results when pan-frying the shrimp.
  • You can substitute canola oil with vegetable oil or another neutral oil with a high smoke point.
  • For a less sweet version, reduce the honey in the sauce to 2 tablespoons.
  • Green onions add a fresh, mild onion flavor that complements the richness of the dish.

Find it online: https://recipeplenty.com/honey-walnut-shrimp-recipe/