Mango Orange Walnut Shrimp
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Mango & Orange, Honey Walnut Shrimp

This honey walnut shrimp is nothing short of a dream!
Course Main Course, Side Dish
Cuisine Chinese
Keyword Walnut Shrimp
Prep Time 15 minutes
Cook Time 25 minutes
Total time includes time to cool the walnuts: 15 minutes
Total Time 55 minutes
Servings 2
Author [email protected]

Ingredients

For the Candied Walnuts:

  • ½ cup water
  • ½ cup walnuts (halves or in large pieces) shelled
  • 1/3 cup granulated sugar

For the Mango and Orange, Honey Shrimp 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

Instructions

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.