Honey Walnut Shrimp - Glendas Farmhouse
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Honey Walnut Shrimp

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Honey Walnut Shrimp
Honey Walnut Shrimp

Honey Walnut Shrimp

Prep Time 20 min Cook Time 30 min Total Time 50 mins Servings: 4

Description

Cooking with walnuts promotes healthy and convenient food preparation, and Glenda’s Farmhouse is an affordable and straightforward walnut source for kitchens all over the country. Try our Honey Walnut Shrimp recipe to get started.

The walnut is more than a convenient snack. Walnuts offer the health benefits of a superfood, the diversity of use and application, and the simplicity of use that makes them worthy of a prime position in your pantry.

Store walnuts that you plan to use in the short term in the refrigerator, and store those nuts that you need to last longer in the freezer. Storing walnuts appropriately will keep them fresh and usable for longer. Protect them from warmth and air exposure by choosing airtight containers and cool storage.

Incorporate walnuts into your family’s menus in exciting ways (such as Honey Walnut Shrimp)  to amp up the health factor. The protein, Omega 3 fats, and ample fiber content of walnuts make them a wise choice. Glenda’s Farmhouse offers an affordable and convenient avenue to keep these essentials stocked in your pantry.

Ingredients

Sweet Walnuts

Honey Sauce

Creamy Shrimp

Instructions

Sweet Walnuts

    1. In a small-sized skillet, combine all ingredients for the walnut portion of the dish.
    2. Bring to a boil.
    3. Cook for 5 minutes or until the walnuts are well-glazed.
    4. Stir occasionally to prevent scorching.
    5. Cool on a baking sheet lined with parchment paper.
    6.  

Honey Sauce

    1. Combine all of the listed ingredients in a bowl.
    2. Stir well.
    3.  

Creamy Shrimp

    1. In a bowl, combine ¾ cup of Mochiko, cornstarch, salt, and garlic powder. Whisk.
    2. Add club soda and egg. Whisk.
    3. Work your batter to a quite thick consistency by adding liquid or flour as required.
    4. Heat oil in a fryer or heavy-duty skillet until 350℉.
    5. Spread shrimp into a single layer and pat dry.
    6. Batter shrimp by dipping first into the rest of the Mochiko and then dipping the shrimp into the batter. Allow to drip free from excess batter.
    7. Place the shrimp carefully in the oil, turning once halfway through, cooking for about three minutes.
    8. Place on a plate lined with paper towels to drain grease.
    9.  

Dish Plating and Service

    1. Serve the dish while warm. Plate with bed of rice topped with 3 creamy shrimp, drizzled with 1 TBSP of honey sauce with ¼ cup of walnuts on top.
    2. If shrimp needs to be heated, do so on a baking sheet at 400℉ for five minutes.
    3.