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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
- 2 eggs
- 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
- 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.
- 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.
- Drizzle sauce over shrimp, give a quick toss and serve right away.
- This recipe was entered in the contest for Your Best Recipe with Honey