Sunday, March 08, 2015

Honey Walnut Shrimp

As much as I love to cook, I also appreciate a fast and easy recipe.  This recipe is a little more labor intensive than I would like, so I'll probably end up tweaking this more the next time I make it...

  • 1 c. water
  • 2/3 c. white sugar
  • 1 c. walnuts, coarsely chopped
  • 4 eggs, separated
  • 2/3 c. rice flour
  • 1/2 lb. precooked shrimp, defrosted and cut in half
  • 1/4 c. mayonnaise
  • 1/4 c. honey
  • 1 T. coconut milk
  • coconut oil
  1. Combine water and sugar in medium saucepan and bring to a boil.  Add walnuts and boil for two minutes.  Drain and place walnuts on a lined cookie sheet and toast in a preheated oven for about 15 minutes.  Check every 5 minutes and toss as needed for even toasting.
  2. Whip egg whites in a medium bowl until nice and foamy.  Fold in whisked egg yolks and rice flour, until a thick paste forms.
  3. Melt enough coconut oil to generously coat the bottom of a large skillet (over medium heat).
  4. Dip prepared shrimp into egg-flour batter; working in small batches, fry both sides of battered shrimp until golden brown.  Remove to paper towels to drain.  Add more oil as needed.
  5. Combine mayonnaise, honey and coconut milk in a medium bowl.  Toss fried shrimp to coat in sauce.  Add half of the toasted walnuts and combine well.  Serve with steamed veggies and rice, sprinkling remaining walnuts on top.

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