Go Back
Honey Walnut Shrimp and Rice
Print

Honey Walnut Shrimp and Rice

Tender shrimp are lightly coated and fried to golden perfection, then tossed in a sweet honey sauce with candied almonds. Serve over rice for a perfectly complete, Asian-style dish!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 c. water
  • 1 c. sugar
  • 1 c. walnut halves
  • 2 bags Success® Boil-in-Bag Rice
  • 1 lb large shrimp peeled and deveined (Make sure it is thawed and patted dry.)
  • 4 egg whites
  • 1 c. cornstarch
  • 1/4 c. mayo
  • 2 Tbsp honey
  • 1 Tbsp sweetened condensed milk
  • 1 c. vegetable oil

Instructions

  • Combine water and sugar in a saucepan; add walnuts and bring to a boil. Boil 2-3 minutes to allow walnuts to coat in sugar. Remove from saucepan with slotted spoon and place in a single layer on a plate to dry; set aside.
  • Fill pot with water and begin to cook Success® Boil-in-Bag Rice according to package directions.
  • While rice is cooking, whisk egg whites in a small bowl until foamy. Add cornstarch and combine. If mixture is too thick, add more egg whites till smooth. Heat oil in a saute pan to about 350°. Add shrimp to batter one at a time with a fork to add a thin layer and place in the hot oil. Fry about 5 minutes, turning to evenly brown each side.
  • Combine honey, mayo, and sweetened condensed milk in a medium bowl. Once shrimp is cooked, add it to the sauce bowl and carefully stir to coat.
  • Divide rice into four bowls and divide shrimp over top the rice. Top with candied walnuts and serve.