Honey Shrimp and Walnuts

OMG. I’m obsessed with this dish. It is so decadent and tastes even better than take-out. I’m still so excited that it is gluten free too!

1 lb bag of large deveined, peeled shrimp

6 TB sweetened condensed canned milk

3 TB honey

1 TB lemon juice

cornstarch for coating shrimp, maybe 1/2 – 1 cup

1 1/2 cups walnuts

1 tsp cinnamon

1/4 cup sugar

1/2 cup water

2 egg whites

vegetable oil for some light frying

20160121_175243

Butterfly the shrimp and set in bowl with egg whites that have been whisked. Let shrimp sit for 15-20 minutes while you make the nuts and sauce.

20160121_180223

Bring water to boil and add sugar. Simmer sugar water until it becomes thicker like a syrup like sauce. Add cinnamon and nuts and coat nuts well with sauce.  Take nuts out of saucer and let dry and harden on a cooling rack. Separate nuts if necessary. You don’t want to end up with a clump of nuts.

In a bowl add lemon juice, condensed milk, and honey and whisk. Set aside.

20160121_185833

Take pieces of shrimp and coat in corn starch, letting excess egg white drip off beforehand.  Get that cornstarch into all the cracks and crevices so it will crisp up real nice. Heat oil in a large skillet and fry shrimp on all sides.

20160121_185840

When shrimp is done cooking set individually on cooling rack so it keeps it’s crispiness.

20160121_185846

When all the shrimp is done cooking toss in the sauce with the nuts and serve immediately.

20160121_191345

We had fried rice with ours and it was tasty.

20160121_191331

Advertisements

One thought on “Honey Shrimp and Walnuts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s