Description
Enjoy a delightful dish of Honey Walnut Shrimp featuring crispy, golden-fried shrimp coated in a sweet and creamy honey-mayo sauce, accented by toasted walnuts for a satisfying crunch. This recipe combines savory, sweet, and tangy flavors in a quick 30-minute meal perfect for weeknights or special dinners.
Ingredients
Scale
Shrimp and Walnuts
- 1 lb large shrimp, peeled and deveined
- 1 cup walnuts, toasted
Sauce
- ½ cup pure honey
- ¼ cup mayonnaise (preferably Japanese mayo)
- 2 tbsp fresh lemon juice
- ¼ cup low-sodium soy sauce
Seasoning
- Salt and pepper to taste
- Oil for frying (about 2-3 tbsp, not quantified in recipe)
Instructions
- Toast the walnuts: Place the walnuts in a dry skillet over medium heat. Toast them for 3-5 minutes, stirring frequently, until they become golden brown and release a fragrant aroma. Remove from heat and set aside to cool.
- Prepare the sauce: In a mixing bowl, whisk together the honey, mayonnaise, low-sodium soy sauce, and fresh lemon juice until the mixture is smooth, creamy, and well combined. Set the sauce aside.
- Cook the shrimp: Heat oil in a large skillet over medium-high heat. Season the peeled and deveined shrimp with salt and pepper. Add shrimp to the skillet and fry for 2-3 minutes on each side until they turn pink, opaque, and are cooked through. Avoid overcrowding to ensure even cooking.
- Combine shrimp and sauce: Lower the heat to medium-low, pour the prepared sauce over the cooked shrimp in the skillet, and toss gently to coat all the shrimp evenly with the sauce.
- Add toasted walnuts: Add the toasted walnuts to the skillet and toss gently again, mixing them with the shrimp and sauce for an even distribution.
- Serve: Remove from heat and serve the honey walnut shrimp warm over cooked rice or steamed vegetables. Drizzle any remaining sauce over the top for enhanced flavor.
Notes
- For extra crispiness, you can lightly dust the shrimp with cornstarch before frying.
- Japanese mayonnaise adds a creamier texture and subtle sweetness but regular mayonnaise can be used as a substitute.
- Adjust the amount of honey depending on your preferred level of sweetness.
- Use low-sodium soy sauce to control salt levels and avoid overpowering the dish.
- Serve immediately for best texture, as the shrimp can become soggy if left too long.
