Honey Walnut Shrimp

Instructions

For the Walnuts:

Line a baking sheet or large plate with parchment paper. Add the walnuts, sugar, and water to a medium nonstick skillet over medium heat.

Cook, stirring often, until the water evaporates and the syrup thickens to coat the nuts, about 8 to 9 minutes. The sugar will turn amber. Spread out the nuts on the parchment paper to cool.

For the Sauce:

For the sauce, combine mayonnaise, sweetened condensed milk, lemon juice, and honey in a medium bowl. Set aside.

For the Shrimp:

Pour the oil into a shallow pan or skillet, you should have about ¼-inch of oil. Heat over medium-high heat.

For the shrimp, whisk the egg whites in a medium bowl until foamy. Whisk in the cornstarch and salt. The mixture will be thick and sticky. Add the shrimp (patted dry first) and gently fold to coat.

Remove the shrimp from the batter, letting any excess batter drip off, and add it to the oil in small batches. Cook 2 minutes per side.

Once golden, transfer the shrimp to a paper towel-lined plate. Once all of the shrimp is cooked, add it to the sauce and toss to coat.

Sprinkle with the walnuts and garnish with green onion if desired.

Main Course