Mango and Orange, Honey Walnut Shrimp

Sometimes it can be hard to try something new at a restaurant when they have a particular dish on the menu that I really really love.

For me, when at a Mexican restaurant, it’s enchiladas.  I just have to order them every time.

And when I’m at a restaurant that has honey walnut shrimp on the menu, that’s it.

My menu closes and I’m ready to order.  I’ll have the honey walnut shrimp please.

Here’s a recipe for honey walnut shrimp that has a little twist to it with mango and orange added to the mix.

I have to admit that instead of taking pictures of these delicious shrimp, I wanted to gobble them up.

The light and crispy battered shrimp is so good when topped with the mango and orange honey sauce.

Before we check out this recipe, a huge thank you for stopping by.

Let’s check out the ingredients.

For the candied walnuts – shelled walnut halves or large pieces, water, granulated sugar
For the sauce – honey, mango, fresh orange juice, mayonnaise
For the shrimp – large shrimp (peeled, deveined, tails off), salt, pepper, ice water, flour, egg, cornstarch, canola oil, mango
For garnish – diced green onion and small strips of orange peel

Here’s how to make it.

For the Candied Walnuts:

Heat a medium size non-stick pan on medium heat and add water.

Add sugar…

…and stir.

Continue to stir until the sugar dissolves.

When the water starts to boil, add the walnuts and…

…stir.

Let cook while stirring until the liquid starts to reduce (about 6 minutes).

Then, using a slotted spoon, strain the liquid from the nuts, and transfer the walnuts to a parchment paper-lined sheet pan or plate.

Let cool for 15 minutes.

For the Mango and Orange, Honey Shrimp Sauce:

Dice the mango.

In a medium size bowl,

add the mango,

fresh orange juice,

honey,

and mayonnaise.

Next,

whisk together, cover with plastic wrap and set aside in the refrigerator.

For the Shrimp:

In a medium size bowl, add ice water, flour and a beaten egg.

Whisk together.

Add the diced mango…

…and mix together.  Set aside.

Salt and pepper both sides of the shrimp.

Lightly sprinkle cornstarch on both sides of the shrimp.  Set aside for a moment.

Heat a large skillet on medium heat and add canola oil.

Drop a tiny bit of flour in the oil and when it bubbles…

…dip the shrimp in the batter and,

carefully add the shrimp to the pan (about 4 or 5 shrimp).

Cook in small batches so not to overcrowd the pan.

When the bottom sides of the shrimp turn a golden color, using tongs carefully turn them over to the other side.

If the oil starts to get too hot, turn the heat down right away.

When both sides of the shrimp are a golden color and the shrimp is thoroughly cooked…

…transfer them to a paper towel-lined plate.

Repeat the process with the remaining shrimp.

Stir the mango and orange honey sauce and then dip the shrimp and candied walnuts into the sauce.

Coat all sides of the shrimp and walnuts.

Serve the shrimp and walnuts over warm rice…

…and garnish with small strips of orange peel and diced green onions.

Next,

dig in and…

…enjoy.

More shrimp recipes:

Tempura Shrimp with Honey Mustard Dipping Sauce

Shrimp and Fried Rice

Shrimp Tacos with Adobo Sauce

Mini Shrimp Tostadas

Shrimp Spring Rolls

Basil Ginger Shrimp Cocktail Sauce

Spicy and Sweet Shrimp Salad

Grilled Shrimp with Brown Butter and Rice

Mango and Avocado Shrimp Salad with Toasted Almonds

Citrus Surf and Turf

9 Quick and Easy Shrimp Recipes

Mango & Orange, Honey Walnut Shrimp

Yield: Serves 2

Prep Time: 15 minutes plus 15 minutes inactive time

Cook Time: 25 minutes

Total Time: 55 minutes

Ingredients:

For the Candied Walnuts:
½ cup water
½ cup walnuts (shelled, halves or large pieces)
1/3 cup granulated sugar

For the Sauce:
¼ cup honey
3 tablespoons fresh orange juice
1/3 cup mayonnaise (heaping)
1/3 cup diced mango (skin removed, dice flesh of mango)

For the Shrimp:
12 large raw shrimp, peeled, deveined and tails off
2 dashes salt
2 dashes ground black pepper
2 teaspoons cornstarch
¼ cup ice water
3 tablespoons flour
1 egg, beaten
¼ cup diced mango (skin removed, dice flesh of mango)
¾ cup canola oil (amount may vary depending on the size of pan used)
3 tablespoons diced green onion (including the green part) (for garnish)
1 tablespoon small strips of orange peel (for garnish)

Directions:

For the Candied Walnuts:
Heat a medium size non-stick pan on medium heat and add water. Add sugar and stir. Continue to stir until the sugar dissolves. When the water starts to boil, add the walnuts and stir. Let cook while stirring until the liquid starts to reduce (about 6 minutes). Using a slotted spoon, strain the liquid from the nuts, and transfer the walnuts to a parchment paper-lined sheet pan or plate. Let cool for 15 minutes.

For the Mango and Orange, Honey Shrimp Sauce:
In a small bowl, add the mango, orange juice, honey and mayonnaise. Whisk together. Cover with plastic wrap and set aside in the refrigerator.

For the Shrimp:
In a medium size bowl, add ice water, flour and egg. Whisk together. Add the mango and mix together. Set aside for a moment. To both sides of the shrimp, add salt and pepper. Lightly sprinkle cornstarch on both sides of the shrimp. Heat a large skillet on medium heat and add canola oil. Drop a tiny bit of flour in the oil and when it bubbles, dip the shrimp in the batter and carefully add the shrimp to the pan (about 4 or 5 shrimp). Cook in small batches so not to overcrowd the pan.

When the bottom sides of the shrimp turn a golden color, using tongs carefully turn them over to the other side. If the oil starts to get too hot, turn the heat down right away. When both sides of the shrimp are a golden color and the shrimp are thoroughly cooked, transfer them to a paper towel-lined plate. Repeat the process with the remaining shrimp.

Stir the mango and orange honey sauce. Dip the shrimp and candied walnuts into the sauce. Coat all sides of the shrimp and walnuts. Serve the shrimp and walnuts right away over warm rice and garnish with small strips of orange peel and diced green onions.

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