Honey Pecan Shrimp

Honey Pecan Shrimp

 

 

 

 

 

 

 

 

 

 

How can it get any better?  Crispy deep fried shrimp tossed with a delicious sweet and savory honey sauce with bits of pecans to give it extra crunch.  I could eat this forever.  Absolutely delicious!  

Honey Pecan Shrimp

 1 pound extra-large or jumbo shrimp

½ teaspoon Kosher salt

½ cup corn starch for dredging

Sprinkle shrimp lightly with salt.  Put corn starch in a bowl. Dip shrimp in, shake off excess then put on a plate. Repeat with all shrimp.

 

 

 

 

 

 

 

 

 

Make the batter

9 tablespoons corn starch

6 tablespoons all-purpose flour

½ teaspoon baking powder

½ teaspoon Kosher salt

2/3 cup + 1 tablespoon ice water or c0ld seltzer water

3 cups canola, peanut or vegetable oil

 

NOTE:  Before mixing the batter, chill the dry ingredients in the refrigerator for about 15 minutes to make shrimp even more crispy.  Remove from the refrigerator and add the cold water or seltzer.  Whisk a few times but not too much.  A few lumps are okay.

Heat oil in a large skillet or saucepan on medium high heat to about 350 degrees. 

 

 

 

 

 

 

 

 

 

Dredge shrimp, holding each by the tail and dip into the batter.  Batter should be thick enough to coat but not too thick.  Hold shrimp until excess batter drips off.  Drop shrimp into hot oil and cook for 3 minutes until light golden brown and crispy. Do no more than 6 at a time.  Do not crowd pot.

Drain shrimp on paper towels and repeat with the next batch of 6 shrimp.  Cool all shrimp on paper towels for about 15 minutes while you make your honey sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Make the Honey Sauce

1/3 cup honey

2 tablespo0ns lite corn syrup

1 tablespoon lite soy sauce

2 teaspoons of Chinese cooking wine or Mirin

1/4 cup chopped pecans or walnuts 

Place all ingredients into a small saucepan over medium-low heat.  Bring to a slow simmer and cook for 3 minutes. Turn off heat and cover saucepan with lid to keep warm.  It should be the consistency of maple syrup.

 

 

 

 

 

 

 

 

 

 

Turn on the heat for the oil again.  Heat oil to 400 degrees.  Place the shrimp back into the oil (again only 6 at a time) and cook for another 2 minutes or until they turn from a pale golden brown to a very golden color.  Remove and place on a plate lined with more paper towels.

Quickly toss shrimp in a large metal bowl with the honey sauce. Do this quickly before the honey sauce gets too thick. 

Serve over rice and garnish.

  

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