Looking for some easy Asian-inspired sides? Look no further than my delicious recipes for Chopped Asian Salad, Asian Cranberry Almond Salad, and Asian Grilled Corn on the Cob.
Expert Tips & Tricks
You can use any mayo you like, but I like to use reduced fat mayo to lighten the sauce up just a bit. If you only have pre-cooked shrimp or that’s what you prefer eating, you’ll only need to sauté them for 1-2 minutes just to heat them up and brown them up. Be sure you don’t overcook them. These walnut shrimp will keep in the fridge for up to 3 days. I like to reheat mine in a skillet but you can also microwave — they won’t be nearly as crisp as thought.
More Asian Recipes
Honey Sriracha Chicken Pineapple Chicken Thai Drunken Noodles Pork Lo Mein Easy Chinese Cashew Chicken
More Shrimp Recipes
Shrimp with Lobster Sauce Baked Crispy Shrimp with Dynamite Sauce Hawaiian Shrimp Bowls Cajun Shrimp and Rice Skillet Shrimp Tacos with Slaw
Did you make this recipe? FANTASTIC. Please rate the recipe below! And be sure to tag me on social when you share a photo of your CLDC creation – I love seeing what you’re up to in the kitchen. Shrimp — Shrimp is one of my favorite proteins, going way back to when I worked at a Chinese restaurant all throughout high school. By the time my shift ended, I had looked at so many plates of crispy, saucy shrimp going out to some lucky diners that it was all I could do to not take one of each plate and pop them in my mouth right then and there. Shrimp just does this dish so much justice. But, I have heard from a lot of you delightful readers that this works for chicken too! Either way — yum! So easy — Don’t be put off by a slightly long list of ingredients, it’s really not that much, and most of them are things you probably already have in your fridge or pantry. Plus, if you purchase shrimp that are already peeled and deveined, you’ll be steps ahead of the game! Walnuts — When I first heard about this dish, a long, long time ago, I was totally put off by the idea of walnuts with shrimp. Nuts…with shrimp? No way, too weird. Buuuut… the more I saw how popular a dish it was, the more my curiosity piqued and so one day I tried it, and, frankly, a monster was born. That’s all I wanted from there on out. And now I’m so glad I can make this delicious dish at home. Recipe adapted from Better Batter.
