Coconut Lime Shrimp with Honey Walnuts
Succulent coconut shrimp coated with a zesty citrus lime sauce, paired with crunchy honey walnuts. Served over a bed of flavorful Chinese chow mein loaded with colorful vegetables like onion, garlic, carrot shreds, olives, and cucumber. This recipe is a harmonious blend of tropical flavors and Asian cuisine that will surely impress your taste buds.
ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/4 cup lime juice
- 2 tablespoons honey
- 1/2 cup walnuts
- 2 cups cooked chow mein noodles
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1/4 cup sliced olives
- 1/2 cup sliced cucumber
- Vegetable oil, for frying
- Salt and pepper, to taste
steps
- 1.
In a mixing bowl, combine the shredded coconut and panko breadcrumbs.
- 2.
Dredge each shrimp in flour, dip in beaten eggs, and coat with the coconut breadcrumb mixture.
- 3.
Heat vegetable oil in a deep pan or skillet over medium-high heat.
- 4.
Fry the coated shrimp until golden brown and crispy, then transfer to a paper towel-lined plate to drain excess oil.
- 5.
In a separate pan, toast the walnuts over medium heat until they become fragrant. Remove from heat and set aside.
- 6.
In a small bowl, whisk together lime juice and honey until well combined.
- 7.
In a large pan or wok, heat some vegetable oil and sauté the onion and garlic until fragrant.
- 8.
Add carrot shreds, olives, and cucumber, stir-frying for a few minutes until vegetables are tender-crisp.
- 9.
Stir in the cooked chow mein noodles and lime-honey mixture, tossing everything together until well-coated.
- 10.
Season with salt and pepper to taste.
- 11.
Serve the coconut lime shrimp on top of the chow mein and garnish with toasted honey walnuts.
