Honey Walnut Shrimp

March  9, 2015
0 Ratings
  • Makes 18
Author Notes

This is not the sticky, mayo-y dish from the chinese take out menu. While I had eaten and even liked a bite or two of that dish years ago, an article in Lucky Peach swore me off it forever. This version is fried with a light coating of walnuts and panko, then tossed in a tangerine, honey glaze. It can be eaten alone as an hors d'oeuvre or served on top of a hearty salad with avocado (pictured). But however it is served, it should be fried, glazed, and then served immediately to enjoy the crunchy nutty coating slicked with honey goodness. —savorthis

  • Walnut Crusted Shrimp
  • 1 pound shrimp, peeled, deveined (about 18)
  • 1 cup walnuts
  • 1 cup panko
  • 1/2 teaspoon salt
  • pepper
  • 2 eggs
  • oil
  • 1 teaspoon sesame oil
  • Honey Tangerine Glaze
  • 1/2 cup honey
  • 1 teaspoon tangerine zest
  • 1/4 cup tangerine juice
  • 2 tablespoons lime juice
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon sriracha
  • 1 tablespoon soy sauce
In This Recipe
  1. Pulse walnuts in a food processor until fairly fine. Add panko, salt and pepper and mix to combine. Place in a bowl. Beat eggs in another bowl, dip shrimp in egg, then coat in crumbs. Can be made ahead and refrigerated for several hours before cooking. Heat 1/4" oil in a pan over medium heat and fry shrimp until golden on both sides. Remove to a paper towel.
  2. Heat all glaze ingredients except soy in a small saucepan until foamy and thickened. Remove from heat and stir in soy sauce. Taste carefully (it will be hot!) and adjust as needed for salt/sour as tangerines will vary in flavor.
  3. Drizzle sauce over shrimp, give a quick toss and serve right away.
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