dinner · chinese
Honey Walnut Shrimp with Broccoli & Jasmine Rice
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Instructions
1
Rinse the jasmine rice in a fine sieve, then combine with cold water and a pinch of salt in a small saucepan over high heat.
2
While the water heats, thinly slice the green onions and halve the lemon on the cutting board.
3
Whisk mayonnaise, honey, and the juice of one lemon half in a large bowl until smooth and pale, catching the seeds.
4
Once the water reaches a rolling boil, cover tightly, reduce heat to low, and simmer undisturbed for 12 minutes.
5
Set the skillet over medium heat and melt the butter with the honey, stirring, for about 1 minute until foamy and bubbling.
6
Stir in the walnuts and toast 2 to 3 minutes, stirring constantly, until glossy, fragrant, and a light amber without any dark scorched spots.
7
Pull the skillet off the heat, scrape the walnuts onto a small plate, and spread them apart so the glaze cools into a crisp candy shell.
8
Wipe the skillet clean with a paper towel so no honey scorches, then pat the shrimp dry and toss in a medium bowl with cornstarch, garlic powder, white pepper, and salt.
9
Return the skillet to medium-high heat with the avocado oil and heat 1 to 2 minutes until the oil shimmers.
10
Lay the shrimp in a single layer and sear undisturbed for 2 minutes until the undersides turn golden and crisp.
11
While the shrimp sear, scatter the broccoli over the simmering rice, sprinkle with salt, and quickly re-cover to steam through the final 5 minutes.
12
Flip the shrimp and cook 1 to 2 minutes more until opaque, pink, curled into a loose C, and crisp at the edges.
13
Tip the hot shrimp into the honey sauce with half the candied walnuts and toss gently until every piece is glossy and coated.
14
Take the rice off the heat once its 12 minutes are up, fluff it with a fork, and serve with the broccoli, shrimp, remaining walnuts, green onions, and the last lemon half for squeezing.
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