Honey Walnut Shrimp Chinese Recipe

Chinese HoneyWalnut Shrimp Allrecipes

WEBJun 19, 2020 · Cover and let shrimp marinate in the refrigerator for 30 minutes. Bring water to a boil in a small saucepan. Add sugar; cook until …

Rating: 5/5(2)
1. Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
2. Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
3. Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
4. Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.

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Honey Walnut Shrimp {HEALTHY Version}

WEBMar 31, 2020 · Instructions. In large non-stick skillet over medium heat, add butter, walnuts, sugar and water. Stir until all the sugar melts and the …

1. In large non-stick skillet over medium heat, add butter, walnuts, sugar and water. Stir until all the sugar melts and the walnuts are coated in the sugar mixture, about 5 minutes.
2. Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Set aside to harden; wipe down the skillet.
3. In a large bowl, place the shrimp, arrowroot starch, garlic powder, and salt and stir to combine until all the shrimp is evenly coated with the mixture.
4. In a large skillet over medium high heat, add the olive oil, and cook the shrimp, turning occasionally until they’re fully cooked, about 2-3 minutes per side.

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Panda Express Honey Walnut Shrimp CopyKat Recipes

WEBMar 30, 2023 · Heat the oil to 350ºF. Dip shrimp into the tempura batter, covering the shrimp completely. Drop the dipped shrimp into the hot oil …

1. Place the walnuts in a saucepan with water and sugar. Cook over medium to medium-high heat until the sugar begins to brown. Line a rimmed baking sheet with parchment paper or aluminum foil and pour the walnuts onto the paper or the foil and let dry for 20 to 25 minutes, spreading them out with a fork so they don’t touch each other. When the walnuts are almost dry, begin to prepare the tempura according to the package directions.
2. Add enough oil to a pan to cover the bottom 2 to 3 inches; heat the oil to 350 ºF. Dip the shrimp into the tempura batter, covering the shrimp completely. Drop into the hot oil a few at a time and gently toss to make sure the shrimp cook evenly on all sides and they don’t stick together. Scoop out any batter that floats away from the shrimp to keep the oil from breaking down. Remove the shrimp after about 2 minutes and transfer to a wire rack to drain.
3. To make the sauce, whisk together the honey, sweetened condensed milk, lemon juice, and mayonnaise. When all the shrimp are cooked, place it in a bowl and drizzle on the sauce. Stir to coat the shrimp, but be careful not to break off the crust. Sprinkle the candied walnuts over the shrimp and serve immediately. This recipe should be eaten in one sitting – this recipe does not reheat or freeze well.

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