Stay at home tonight, and have takeout. Fake-out takeout, that is. Walnut shrimp drenched in sweet honey, mango and garlic sauce is paradise with every bite.
The delicate flavors of the mango and garlic taste perfect with this honey-walnut shrimp. My favorite part about this shrimp is the light and crispy outside that is coated with sweet honey sauce.
And then there are the candied walnuts that add even more crunch to an already wonderful dish.
Honey-mango and garlic-walnut shrimp recipe
Fake-out takeout honey-walnut shrimp made with mango and garlic and served over rice is a family favorite made in your very own kitchen.
Serves 2
Prep time: 15 minutes | Cook time: 25 minutes | Inactive time: 15 minutes | Total time: 55 minutes
Ingredients:
For the candied walnuts
- 3/4 cup water
- 3/4 cup walnuts
- 1/2 cup granulated sugar
For the sauce
- 1/4 cup honey
- 1/3 cup diced fresh mango, skin removed
- 1 garlic clove, diced
- 1/3 cup mayonnaise
For the shrimp
- 12 large cooked shrimp, peeled and tails off
- 1/4 cup ice water
- 3 tablespoons flour
- 1 egg, beaten
- 2 teaspoons cornstarch
- 3/4 cup canola oil
- 2 servings white rice
- 2 tablespoons chopped mango, skin removed (for the rice)
- 2 tablespoons chopped chives (or the green part of 2 green onions)
Directions:
For the candied walnuts
- Heat a medium-size pan on medium heat, and add the water and sugar.
- Stir together until the sugar dissolves.
- When the water starts to boil, add the walnuts, and stir.
- Let cook while stirring, until the water starts to reduce (about 8 minutes).
- Using a slotted spoon, strain the liquid from the nuts, and transfer the walnuts to a piece of waxed or parchment paper. Let cool for about 15 minutes.
For the sauce
- To a medium-size bowl, add all the ingredients, and whisk together. Set aside.
For the shrimp
- Lay the shrimp on a plate, and lightly sprinkle cornstarch on both sides.
- To a medium-size bowl, add the water, flour and egg. Whisk together. Set aside for a moment.
- Heat a small pan on low to medium heat, and add the canola oil.
- Drop a tiny bit of flour into the pan, and when it bubbles, dip the shrimp into the batter, and carefully set about 4 of the shrimp in the pan. Cook in small batches to avoid overcrowding.
- When the bottoms of the shrimp start to turn a golden color, turn them over to the other side.
- When both sides of the shrimp are a golden color, remove them from the pan and onto a plate lined with a paper towel. Repeat this process with the remaining shrimp.
- Dip the shrimp and walnuts into the sauce, and coat all sides.
- Serve the shrimp and walnuts over warm cooked rice and chopped mango. Top with any remaining sauce and with the chopped chives (or the green part of green onions).
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