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Crispy Honey Walnut Shrimp Recipe with Easy Creamy Coconut Rice

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A delightful dish featuring golden, crunchy shrimp coated in a sticky-sweet honey walnut glaze, paired with creamy coconut-infused jasmine rice. This recipe is quick, easy, and perfect for busy weeknights or entertaining.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • ½ cup cornstarch
  • 2 large eggs, beaten
  • ¼ teaspoon salt
  • Vegetable oil, for frying
  • ⅓ cup honey
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweetened condensed milk (optional)
  • 1 teaspoon lemon juice
  • ½ cup walnut halves
  • 2 tablespoons sugar
  • 1 tablespoon water
  • 1 cup jasmine rice
  • 1 cup coconut milk (full fat)
  • 1 cup water
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon lime zest (optional)

Instructions

  1. Rinse the shrimp and pat dry thoroughly with paper towels. Season lightly with salt.
  2. Place cornstarch in a large bowl. In another bowl, beat the eggs. Dip each shrimp first into the egg wash, then dredge thoroughly in cornstarch, shaking off any excess.
  3. In a small saucepan over medium heat, combine sugar and water. Stir until sugar dissolves, then add walnuts. Stir gently as the syrup thickens and coats the walnuts. Remove onto parchment paper to cool.
  4. Heat about 2 inches of vegetable oil in a heavy skillet or wok to 350°F (175°C). Fry shrimp in batches for 2-3 minutes or until golden brown and crispy. Drain on a wire rack or paper towels.
  5. In a small bowl, whisk together honey, mayonnaise, sweetened condensed milk, and lemon juice until smooth.
  6. Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, salt, and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let rest, covered, for 10 minutes. Fluff with a fork and stir in lime zest if desired.
  7. Toss the warm fried shrimp gently with the honey walnut glaze to coat evenly. Sprinkle the candied walnuts on top and serve immediately alongside the creamy coconut rice.

Notes

Pat shrimp dry thoroughly to ensure crispiness. Maintain oil temperature around 350°F for best frying results. Toss shrimp with glaze immediately after frying while still warm. For dairy-free glaze, substitute mayo and condensed milk with coconut yogurt and extra honey. Leftovers keep well refrigerated for up to 2 days; reheat shrimp in skillet to restore crispness.

Nutrition

Keywords: honey walnut shrimp, crispy shrimp, creamy coconut rice, easy dinner, quick shrimp recipe, fried shrimp, candied walnuts, coconut rice, weeknight meal

Find it online: https://tempotaste.com/crispy-honey-walnut-shrimp-recipe-with-easy-creamy-coconut-rice/