Honey Walnut Shrimp
Recipe GLPR11011fccb9136d
A quick and elegant pan-seared shrimp dish with candied walnuts and a light honey-lemon sauce. Tender shrimp are paired with crunchy walnuts and fresh scallions for a dish that's ready in just 15 minutes. Serve over rice for a complete meal.
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Ingredients
½ cup walnuts, coarsely chopped
2 tablespoons water
2 tablespoons light brown sugar
1 tablespoon extra-virgin olive oil
1 pound jumbo peeled, deveined raw shrimp
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 ½ tablespoons mayonnaise
1 tablespoon lemon juice
½ teaspoon ground pepper
¼ teaspoon salt
½ cup sliced scallions
Directions
In a small bowl, combine water and light brown sugar. Stir until the sugar dissolves completely.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped walnuts and cook for 2 minutes, stirring frequently, until fragrant.
Pour the sugar-water mixture into the skillet with the walnuts and stir continuously for 1–2 minutes, coating the nuts evenly. They should become sticky and slightly caramelized. Transfer to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet in a single layer.
Cook the shrimp for 2–3 minutes on the first side without moving them. Flip and cook for another 1–2 minutes until they are opaque and reach an internal temperature of 145°F.
In a small bowl, whisk together mayonnaise, honey, and lemon juice until smooth and well combined.
Add the candied walnuts to the cooked shrimp and toss gently to combine. Drizzle the honey-lemon sauce over the shrimp and walnuts, then gently fold to coat.
Garnish with sliced scallions and serve immediately, optionally over hot cooked rice.
