Honey Walnut Shrimp

Skip delivery, and make this favorite take-out inspired dish at home. Shrimp are dredged in a tempura batter and then tossed in a sweet soy and honey sauce. Serve it over hot cooked rice with your favorite steamed veggies and dinner is done!

Honey Walnut Shrimp
(tempura fried shrimp + creamy soy-honey sauce)
Serves 4

What you need:
For the glazed walnuts:
¾ cup granulated sugar
¾ cup water
1 cup walnuts

For the honey sauce:
2/3 cup mayonnaise
3 tablespoons Savannah Bee Company Honey (we used Sourwood Honey)
2 tablespoons sweetened condensed milk
1 tablespoon soy sauce
1 teaspoon rice vinegar

Remaining ingredients:
Vegetable oil for frying
4 large egg whites
2/3 cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon kosher salt, divided
1 teaspoon freshly ground pepper
1½ pounds large shrimp, peeled and deveined
Hot cooked rice
Chopped green onions

What to do:

1. Wash Up!

2. Make the glazed walnuts: Bring the sugar and water to a boil in a small saucepan. Add the walnuts and return to a simmer. Cook for 3 minutes. Remove the walnuts with a slotted spoon from the syrup to a plate to cool.

3. Make the sauce: Stir together the mayonnaise, honey, sweetened condensed milk, soy sauce, and vinegar in a small bowl.

4. Cook the shrimp: Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat the oil to 350°F. Whisk the egg whites in a medium bowl until foamy. Whisk in the cornstarch, baking powder, baking soda, garlic powder, and ½ teaspoon each salt and pepper. Season the shrimp with the remaining salt and pepper. Working one at a time, dip the shrimp in the tempura batter and drop into the hot oil. Fry the shrimp, in batches, until golden brown and cooked through. Drain the shrimp on a wire rack.

5. Finish the shrimp: Transfer the shrimp to a large bowl. Add the walnuts and sauce and toss gently to coat.

To Serve: Spoon the shrimp and walnuts over rice and sprinkle with green onions. Serve immediately.

Pro Tip: To save on prep time, by already peeled and deveined shrimp.

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