Honey Walnut Coconut Shrimp
Servings 4
Ingredients
Sesame walnuts
- ½ cup walnut halves toasted
- 2 tablespoons honey
- 2 tablespoons water
- 1 teaspoon sesame seeds toasted
Honey walnut coconut shrimp
- ¼ cup coconut cream
- ¼ cup mayonnaise
- 1 tablespoon honey
- 1 pound large shrimp deveined, peeled
- ⅓ cup cornstarch
- ¼ teaspoon salt
- ¼ cup oil divided
- chopped scallions for garnish
Instructions
- Make sesame walnuts. Heat water and sugar in a medium sauce pot over medium-low heat. Bring to a simmer and continue to cook for 3 minutes or slightly reduced, stirring occasionally. Add walnuts and continue to cook until all of the liquid has evaporated about 4-5 minutes, stirring frequently. Remove from heat and add sesame seeds, tossing to combine. Spread nuts on parchment paper making sure they're not touching each other. Let cool completely.
- Make coconut sauce. Whisk together coconut cream with mayonnaise and honey. Set aside.
- Prepare shrimp. Combine cornstarch and salt in a large ziploc bag. Add shrimp and toss to coat shrimp.
- Heat 2 tablespoons oil in a saute pan over high heat. Add half of the shrimp and cook until golden brown, about 2 minutes. Flip shrimp and continue to cook until done. Remove from heat and cook remaining shrimp.
- Immediately toss shrimp with coconut sauce and top with candied sesame walnuts and chopped scallions. Serve immediately.
Notes
The candied walnuts can be prepared the day before.