Golden Honey Shrimp
I have been on a shrimp kick lately and I love most to try anything new. To my surprise not only was this easy but it was FANTASTIC. The Shrimp was cooked to perfection and the light sauce gave it that perfect texture. I made this over bow tie pasta noodles and even though we loved it. My husband has requested this over rice for the next round.
My mom watches our daughters and I love to send her leftovers of anything new that I make. I honestly had to stop myself from polishing this off and put some aside for my mom. My husband joked that she would be lucky if this made it to her house the next day. Here is the recipe, please Enjoy!
1 cup of vegetable oil
1/2 cup sugar
1/2 cup of walnuts
3 tablespoons of mayo
2 teaspoons honey
2 teaspoons of condensed milk
1 pound of shrimp (peeled and de-veined)
1 large egg (beaten)
1 cup or more of cornstarch ( I used more)
1 green onion for garnish
In a small bowl whisk together mayo, condensed milk and honey.
Heat your oil in a large skillet
Heat 1/2 cup of water in a small saucepan over medium heat and bring to a boil. Add sugar and stir constantly. This will start to turn color and thicken. Add walnuts and gently toss to combine. Transfer to a parchment lined plate.
Season the shrimp with salt and pepper to taste ( I use very light salt)
In two separate bowls, one with the egg (beaten) and one with the cornstarch.
Dredge the pieces of shrimp in the egg and then the cornstarch - make sure shrimp is well coated.
Add the shrimp to the skillet (do not overcrowd) and fry until evenly coated. This will only take about 1-2 minutes. You may have to do a couple of batches. Transfer to a paper towel lined plate.
In a large bowl combine the shrimp and the sauce mixture and walnuts- Toss to combine. Garnish with green onions and serve immediately.
You can serve over noodles, rice or on the side with something else. This is so good that it won't matter what you serve it with!
NOTE: I over cooked my walnuts, they were still delicious but I did them about 20 seconds too long. this process is quick so keep an eye on them!
Adapted from Damn delicious