But, if you've ever ordered Chinese take out and gotten the honey shrimp, you know how addictive this dish can be. We opted to use raw walnuts rather than candied ones to let the taste of the honey come through.
Honey Walnut Shrimp
2 generous servings or 4 small-plate servings
1 pound large shrimp (21/25 count), peeled and deveined
1/3 cup cornstarch
1 Tbs honey
2 Tbs mayonnaise
1 tsp rice vinegar
1/4 tsp red pepper flakes
1 scallion, sliced
1/4 cup chopped walnuts
In a medium saucepan, heat about 2 inches of oil over medium high heat until oil reaches 350 F.
Pat shrimp dry and then toss with cornstarch until coated thoroughly. Working in batches, fry the shrimp until golden brown and curled, about 2-3 minutes for each batch. Remove each batch and drain on paper towels. Allow the oil to return to 350 F between batches.
Meanwhile, combine the honey, mayonnaise, rice vinegar, and red pepper flakes in a small bowl. Whisk to combine and set aside.
When the shrimp are all cooked, drizzle with the honey sauce and toss to combine. Garnish with the scallion and walnuts and then serve with steamed vegetable and jasmine rice.