Ingredients
2
2 servings
- •1 tablespoon egg white
- •¼ teaspoon salt
- •8 ounces uncooked medium shrimp, peeled and deveined
- •¼ cup water
- •¼ cup white sugar
- •½ cup walnut halves
- •3 tablespoons mayonnaise
- •½ tablespoon honey
- •½ tablespoon sweetened condensed milk
- •1 teaspoon lemon juice
- •⅓ cup cornstarch
- •vegetable oil for frying
Instructions
- Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
- Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
- Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
- Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
- Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
- Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
- Serve shrimp with the walnuts and honey dressing.
Nutritional Facts
Per 2 servings
- Calories: 709
- Carbohydrate: 56g
- Fat: 45g
- Fiber: 2g
- Protein: 24g
- Sugar: 33g
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