During Lent I ate a lot of shrimp. I’ve never been a big fan of seafood but shrimp has always been something I could tolerate. During the past month and a half, honey walnut shrimp has become a new favorite of mine.
I decided it was about time to try an at home version but I wanted to change it up a bit since Joel doesn’t like nuts. So I took out the candied walnuts and added some orange zest to make it our own.
Not only is this a tasty recipe, but it’s really quick and simple too. The shrimp are dredged lightly in cornstarch then cooked in a small amount of olive oil. While the shrimp were cooking I whipped up the sauce, lightly steamed broccoli and warmed up some brown rice. Less than 30 minutes FTW.
- 2 lbs. large shrimp, peeled, deveined, and tails removed
- 1/2 cup cornstarch
- 4 Tbsp. olive oil
- 2/3 cup mayo
- 1/2 tsp. crushed red chili flakes
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 4 Tbsp. honey
- 1 Tbsp. sweetened condensed milk
- 1 orange, zested
- Heat the oil in a large skillet over medium heat. Dredge the shrimp in the cornstarch. Place shrimp in a single layer in the skillet and cook about 2 minutes per side or until lightly browned and cooked through. Remove to paper towel lined plate.
- Meanwhile, mix sauce ingredients together. Toss sauce and shrimp together and enjoy.