Yield 4 Servings
Prep Time 10 Minutes
Total Time 10 Minutes
- 1 cup coconut oil
- ⅓ cup + 2 Tbsp Nate’s 100% Pure Honey
- ½ cup walnuts
- 5 Tbsp sriracha mayonnaise
- 1½ tsp Nate’s 100% Pure Honey
- 1½ tsp condensed milk
- 1 lb large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- 2 large eggs, beaten
- 1 cup cornstarch
Directions
On a second burner, bring ⅓ cup honey to a boil in a small saucepan. Add walnuts, stir to coat with honey, cooking until the honey begins to caramelize (about 2-3 minutes).
Transfer to a parchment-lined cooling rack, separating walnuts from each other so they can dry. In a small bowl, whisk together mayonnaise and 2 tablespoons honey. Set aside.
Season shrimp with salt and pepper.
Place shrimp in a large bowl with the egg, stir gently to coat. Cover each shrimp in cornstarch.
Heat oil in saucepan to simmer. Fry 5-6 shrimp at a time in the hot oil. Cook until crispy and golden, about 1-2 minutes per side.
Transfer to a serving plate, lined with with a paper towel.
To serve, place shrimp and walnuts in a large bowl.
Gently toss together in honey mayonnaise mixture.
Serve immediately and enjoy.
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