Honey Cashew Shrimp is a seafood recipe that comes together quickly for an easy dinner. Pan-fried shrimp covered in a honey glaze, with candied cashews.
Course Main Course
Cuisine Asian
Keyword Cashew Shrimp
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 4servings
Calories 653kcal
Author Catalina Castravet
Ingredients
Candied Nuts:
1/4cupwater
1/4cupwhite sugar
1/4cupbrown sugar
1cupcashewswalnuts or pecans will work too
Creamy Honey Sauce:
3tablespoonsmayonnaise
2tablespoonshoney
2tablespoonscondensed milk
2tablespoonslemon juice
For the Shrimp:
1cupvegetable oil
1poundmedium shrimppeeled and deveined
Kosher salt and freshly ground black pepperto taste
Heat 1/4 cup water in a small saucepan over medium heat and bring to a boil. Add sugars and stir, constantly, until golden and thickened. Add nuts and gently toss to combine. Transfer to a parchment paper-lined plate. Set aside to cool.
Creamy Honey Sauce:
In a small bowl, whisk together mayonnaise, lemon juice, honey and condensed milk; set aside.
Cook Shrimp:
Pat dry shrimp with paper towels.
Season shrimp with salt and pepper, to taste.
Working one at a time, dip the shrimp into the beaten egg, then dredge in the cornstarch, pressing to coat. Set aside on a paper towel lined plate.
Heat vegetable oil in a large skillet over medium high heat.
Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden-brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
In a large bowl, combine shrimp, candied cashews and creamy honey sauce.