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
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Ingredients
- Walnut Crusted Shrimp
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1 pound
shrimp, peeled, deveined (about 18)
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1 cup
walnuts
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1 cup
panko
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1/2 teaspoon
salt
-
pepper
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2
eggs
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oil
-
1 teaspoon
sesame oil
- Honey Tangerine Glaze
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1/2 cup
honey
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1 teaspoon
tangerine zest
-
1/4 cup
tangerine juice
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2 tablespoons
lime juice
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2 tablespoons
unsalted butter
-
1/2 teaspoon
sriracha
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1 tablespoon
soy sauce
Directions
-
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.
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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.
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Drizzle sauce over shrimp, give a quick toss and serve right away.
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