Pairing up walnuts and shrimp may not seem to make sense... unless you've already tried Sweet Walnut Shrimp. Because if you've tried it, you’ll know the seafood sweetness and crispness of the fried shrimp are only further highlighted by the crunchy candied walnuts. And no one who's tried Sweet Walnut Shrimp will deny that the creamy honey mayo sauce isn't unbelievable. Sweet Walnut Shrimp must be tasted to be believed, but once you do, you'll be sharing it with everyone!
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
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.