If you are looking for an easy shrimp recipe that you can quickly make for your kids, you must try Sulhee Jessica Woo’s Crispy Honey Walnut Shrimp that comes together in about half an hour. The author of the cookbook, “Let’s Make Some Lunch,” told PEOPLE that her recipe is “the perfect blend of sweet and savory flavors,” which your little ones will surely love. Moreover, this dish is perfect to whip up on those busy weekday mornings.
The reason the chef is so confident about the taste of her Crispy Honey Walnut Shrimp recipe is that children will “enjoy the crispy texture of the shrimp, creamy sauce, and crunch of candied walnuts.” In addition, all you need is a simple trick to make it super crispy. You only need to “pat the shrimp dry with a paper towel before coating them in cornstarch,” as it helps the coating stick better, promising a crispier texture.
Ingredients
- ½ cup granulated sugar
- ½ cup water
- 1 cup walnuts
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon sweetened condensed milk
- 1 teaspoon kosher salt
- Vegetable oil
- ⅓ cup cornstarch
- 453 grams large raw shrimp, peeled and deveined
- Cooked white or brown rice, for serving
- Sliced scallions, for serving (optional)
Preparation for Sulhee Jessica Woo’s Crispy Honey Walnut Shrimp recipe
- To make Sulhee Jessica Woo’s Crispy Honey Walnut Shrimp recipe, take a large rimmed baking sheet and line it with parchment paper.
- Then, stir the sugar and water in a small saucepan and simmer the mixture over medium heat. Make sure to stir it occasionally until the sugar completely dissolves and the mixture is syrupy (should take about 3 to 5 minutes). Remove it from the heat, and let it cool for about 5 minutes.
- Now, take a large non-stick skillet and place it over medium heat. Add walnuts, stirring occasionally until lightly browned and fragrant (should take about 5 minutes).
- Transfer the walnuts to the saucepan with your sugar syrup. Stir well to evenly coat them. Then pour the walnuts onto a baking sheet in an even layer and let them cool until ready to use.
- Now, take a bowl and whisk together honey, mayonnaise, lemon juice, condensed milk, and salt in a large bowl until smooth. Set aside.
- Then, pour oil to a depth of 1 to 2 inches into a large high-sided skillet or Dutch oven. Heat the same to about 350 degrees Fahrenheit.
- Now, toss the cornstarch and shrimp in a medium-sized bowl until all the shrimp are well-coated, shaking off any excess.
- Add shrimp to the hot oil in the skillet (in batches of 6 to 8 at a time). Cook, flipping occasionally, until lightly golden and crispy (should take about 3 to 4 minutes per batch). Transfer the shrimp to the paper towel-lined plate, which will help drain the excess oil.
- Lastly, add shrimp to the honey mixture and toss to coat. Gently stir in reserved walnuts. Serve the Crispy Honey Walnut Shrimp recipe over rice, and sprinkle with scallions for the finishing touch.
Voila, the shrimp recipe is ready in about 30 minutes. You can also have this as an appetizer if you remove the rice from the mix. Double the ingredients if you are serving a large crowd. They will love this recipe for sure. If your little one has a nut allergy, skip the walnuts; we can guarantee the delectable sauce will carry the dish.
So, go get the ingredients and try Sulhee Jessica Woo’s Crispy Honey Walnut Shrimp recipe for your kids, and let us know their reaction in the comment section below!
