Honey Cashew Shrimp

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 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings servings

Calories 653kcal

Author Catalina Castravet

Ingredients

Candied Nuts:

1/4 cup water
1/4 cup white sugar
1/4 cup brown sugar
1 cup cashews walnuts or pecans will work too

Creamy Honey Sauce:

3 tablespoons mayonnaise
2 tablespoons honey
2 tablespoons condensed milk
2 tablespoons lemon juice

For the Shrimp:

1 cup vegetable oil
1 pound medium shrimp peeled and deveined
Kosher salt and freshly ground black pepper to taste
1 large egg beaten
1/2 cup cornstarch

US Customary - Metric

Instructions

Candied Nuts:

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.
Serve immediately.

Nutrition