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Honey Walnut Shrimp

Walnut shrimp in a black bowl on a dark blue napkin with fresh herbs.
Sweet, creamy and a little spicy with crunchy honey-coated pecans in every bite.

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
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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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