Honey Walnut Shrimp

Honey Walnut Shrimp is a main course that serves 4. Watching your figure? This gluten free and pescatarian recipe has 544 calories, 29g of protein, and 27g of fat per serving. For $3.29 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of egg whites, shrimp, mochiko, and a handful of other ingredients are all it takes to make this recipe so yummy. Several people made this recipe, and 3662 would say it hit the spot. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Allrecipes. With a spoonacular score of 59%, this dish is solid. Try Honey Walnut Shrimp/walnut Prawn (???), Honey-walnut Shrimp, and Honey- Walnut Shrimp for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

4 egg whites

2 tablespoons honey

1/4 cup mayonnaise

1 pound large shrimp, peeled and deveined

1 tablespoon canned sweetened condensed milk

1 cup vegetable oil for frying

1/2 cup walnuts

1 cup water

2/3 cup white sugar

2/3 cup mochiko (glutinous rice flour)

Equipment:

baking sheet

sauce pan

bowl

frying pan

slotted spoon

paper towels

Cooking instruction summary:

Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

 

Step by step:


1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency.

3. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes.

4. Remove with a slotted spoon and drain on paper towels.

5. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk.

6. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.


Nutrition Information:

Quickview
543k Calories
29g Protein
27g Total Fat
47g Carbs
7% Health Score
Limit These
Calories
543k
27%

Fat
27g
42%

  Saturated Fat
7g
47%

Carbohydrates
47g
16%

  Sugar
45g
51%

Cholesterol
293mg
98%

Sodium
1030mg
45%

Get Enough Of These
Protein
29g
58%

Selenium
61µg
88%

Manganese
0.96mg
48%

Phosphorus
292mg
29%

Copper
0.55mg
28%

Vitamin K
24µg
23%

Calcium
198mg
20%

Zinc
2mg
19%

Magnesium
66mg
17%

Iron
2mg
16%

Vitamin B12
0.9µg
15%

Vitamin E
2mg
14%

Vitamin B2
0.2mg
12%

Folate
27µg
7%

Potassium
231mg
7%

Vitamin C
5mg
6%

Vitamin B6
0.1mg
5%

Vitamin B1
0.06mg
4%

Vitamin B3
0.85mg
4%

Fiber
1g
4%

Vitamin B5
0.37mg
4%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

HONEY WALNUT SHRIMP - Chinese Takeout at Home!

 

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