Ingredients Jump to Instructions ↓

  1. 1 pound 31/40 count shrimp; peeled, tails removed, and deveined

  2. 1/2 cup water

  3. 1/2 cup light brown sugar

  4. 1 cup walnut halves, divided use

  5. 1/4 teaspoon coarse Kosher or sea salt, divided use

  6. 1 egg white, very lightly beaten

  7. 1/2 cup mayonnaise

  8. 1 1/2 tablespoons honey

  9. 1 1/2 tablespoons condensed milk

  10. 3 teaspoons lemon juice

  11. 1/2 cup corn starch vegetable oil for frying Leaf lettuce for garnish

Instructions Jump to Ingredients ↑

  1. prepare the candied walnuts: 1. In a small sauce pan over medium-high heat bring the water and brown sugar to a boil, stirring frequently, until sugar is dissolved and mixture turns a golden brown and thickens. Add the walnuts and a pinch of kosher salt and stir until the nuts are coated in the caramel glaze, about 1 to 2 minutes. Transfer the glazed walnut halves, using a slotted spoon, to a parchment lined baking sheet until they are cool enough to handle. prepare the Shrimp: Pat the shrimp dry with paper towels and place them in a medium bowl along with the beaten egg white and mix them gently with the egg whites until the shrimp are well coated. prepare the sauce: Combine the mayonnaise, honey, condensed milk, lemon juice, and another pinch of kosher salt in a small bowl and whisk until the ingredients are thoroughly incorporated. Set aside. fry the shrimp: 1. In a heavy-bottomed pot heat the oil over medium-high heat until it reaches a temperature of 350° F (the oil should have a depth of 1 1/2-inches in the pot); alternatively, heat the oil (amount per manufacture's direction) to 350° F in a deep fryer.

  2. Meanwhile, place the corn starch in a 1 gallon re-sealable plastic bag, add the shrimp and gently toss until each shrimp is thoroughly coated.

  3. Remove the coated shrimp from the bag shaking off any excess corn starch, place in the heated oil (or the basket of the deep fryer) and fry the shrimp (in batches if necessary) until crispy and just golden, about 2-3 minutes. Using a wire skimmer (if you are using the pot method), transfer the shrimp to a paper towel lined plate and allow excess oil to drain off.

  4. Add the shrimp, 1/2 cup of the glazed walnuts, and 1/2 of the mayo/honey/condensed milk sauce into a 1 gallon re-sealable plastic bag or a large bowl, and toss gently until the shrimp are well-coated with the sauce. Transfer the shrimp to a lettuce lined serving bowl or plate and garnish with the remaining glazed walnuts, and drizzle with the remaining mayo/honey/condensed milk sauce. Serve immediately.


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