Best Sriracha Honey Walnut Shrimp Recipes

AIR FRYER SRIRACHA-HONEY SHRIMP

Air Fryer Sriracha-Honey Shrimp image

Sweet and spicy shrimp that is ready in just minutes.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks Seafood Shrimp

Time 11m

Yield 2

Number Of Ingredients 7

Ingredients

1 tablespoon Sriracha sauce
1 tablespoon honey
½ tablespoon lime juice
½ tablespoon soy sauce
½ teaspoon minced garlic
½ pound large raw tail-on shrimp
2 green onions, chopped

Steps:

Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
Whisk Sriracha, honey, lime juice, soy sauce, and garlic together in a large bowl. Stir in shrimp until well coated.
Place shrimp in the air fryer basket with tongs; cook for 3 minutes. Transfer shrimp back to the sauce and stir. Place shrimp back in the basket and cook for 3 minutes more. Garnish with chopped green onions.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 11.4 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 0.7 g, Protein 19.1 g, SaturatedFat 0.3 g, Sodium 744.2 mg, Sugar 9.1 g

SRIRACHA-HONEY-WALNUT SHRIMP

Sriracha-Honey-Walnut Shrimp image

Leftover batter may be reserved for other vegetables such as red bell pepper strips, zucchini spears, steamed broccoli florets, or very thinly sliced sweet potato. Batter and fry in batches until crisp and cooked through, 3 to 5 minutes. Drain on paper towels and season with salt.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 40m

Number Of Ingredients 13

Ingredients

3 tablespoons granulated sugar
1/2 cup walnuts (about 2 ounces)
Coarse salt
1/3 cup mayonnaise
1 tablespoon honey
3/4 teaspoon sriracha
1 1/2 teaspoon freshly squeezed lemon juice, plus wedges for serving
Safflower oil, for frying
1 large egg yolk
1 1/2 cups cold club soda
1 1/4 cups rice flour or 2 1/4 cups cornstarch
1 1/2 pound large shrimp, peeled and deveined, tail on
Steamed broccoli florets, for serving

Steps:

Combine sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium heat; cook, undisturbed, until light golden, about 5 minutes. Add walnuts; cook, stirring, until deep golden, about 1 minute. Transfer to a parchment-lined baking sheet in a single layer. Season with salt. Let cool completely while preparing the shrimp.
Meanwhile, in a large bowl, whisk mayonnaise, honey, sriracha, and lemon juice; season with salt.
Heat 2 inches safflower oil to 375 degrees over medium heat in a heavy-bottomed pot or deep skillet. In a separate large bowl, whisk together egg yolk, club soda, and 1/2 teaspoon salt. Gently stir in rice flour. Season shrimp with salt. Holding each by the tail, dip shrimp in batter one at a time and fry in small batches until crisp, 1 to 2 minutes. Remove with slotted spoon. Drain on paper towels. (Allow oil to return to 375 degrees between batches.)
Transfer shrimp to bowl with mayonnaise mixture. Toss to coat. Stir in walnuts. Serve immediately with lemon wedges over a bed of fresh steamed broccoli.