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
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.
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.
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.
When shrimp is done cooking set individually on cooling rack so it keeps it’s crispiness.
When all the shrimp is done cooking toss in the sauce with the nuts and serve immediately.
We had fried rice with ours and it was tasty.