Honey Walnut Shrimp for the week
- Yield 6 servings
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Honey Walnut Shrimp for the week sits in the Seafood section of Regbie. The card serves 6 servings. Plan on 50 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1⅓ cups raw walnuts
- 1½ tablespoons maple syrup
- ¼ teaspoon cayenne pepper
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1 pound approximately 20 to 25 uncooked large fresh shrimp, peeled and deveined
- 1 egg white
- 2 tablespoons tapioca starch
- 1 tablespoon sesame seeds, toasted
Method
First, make the Maple-Spiced Walnuts. Warm the oven to 350°F with the rack in the middle position. Tip in the walnuts, maple syrup, melted ghee, salt, and cayenne to a medium bowl, and stir to combine, making sure the nuts are well coated. Spread the walnuts in a single layer on a parchment-lined baking sheet.
Roast for 15 minutes or until fragrant, stirring often to ensure even cooking. Keep a close eye on the walnuts—particularly in the last few minutes—to prevent scorching. Take the walnuts out of the oven, and give them one final toss. They’ll still be sticky, but the coating will harden once the nuts cool down.
Next, make the sauce. In a medium bowl, combine the mayonnaise, honey, and lemon juice, and whisk to combine into a sweet, creamy dressing.
In another medium bowl, toss the shrimp with the salt.
In a large bowl, whisk the egg white until frothy, and add the tapioca starch. Stir to form a smooth batter.
Tip in the shrimp to the batter and mix well, making sure they’re completely coated.
Warm a large cast-iron skillet over a medium burner. Tip in the ghee. Then, once it’s shimmering, fry the shrimp in three separate batches. Leave the shrimp for 1 to 2 minutes on each side or until they’re golden on the outside and no longer translucent on the inside. Move the cooked shrimp to a wire rack.
When all the batches are done, plop the shrimp into the bowl with the honey-mayo sauce, and gently toss to coat the prawns before plating. Scatter the candied walnuts and toasted sesame seeds on the shrimp, and serve while it is hot!
