Honey Walnut Shrimp

  • 6 tablespoons mayonnaise, divided
  • 1 pound large raw shrimp, peeled and deveined
  • 2 teaspoons Bangkok Blend or other seasoning blend
  • ½ cup cornstarch
  • ⅓ cup cooking fat of your choice
  • 2 teaspoons honey
  • 1 teaspoon soy sauce
  • Hot cooked rice
  • ¼ cup chopped walnuts
  • ¼ cup sliced green onions

In a bowl, toss 3 tablespoons of the mayonnaise and the shrimp together to coat evenly.

Mix the Bangkok Blend and cornstarch together in a shallow bowl.

Working one at a time, dredge the shrimp in the cornstarch mixture, pressing to coat. Heat the cooking fat of your choice in a skillet over medium-high heat.

Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.

In a large bowl, whisk together the remaining 3 tablespoons of mayonnaise, the honey, and the soy sauce. Add the hot shrimp and toss well to evenly coat. Serve immediately, over hot rice and topped with chopped walnuts and sliced green onions.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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