Honey Walnut Shrimp Bowl Recipe
Prep Time:
30 minutes
Cook Time:
1 hour, 5 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ cups brown basmati rice
  • 1 + ¼ + ½ teaspoons fine sea salt, divided
  • 2 + 2 tablespoons honey, divided
  • 1 cup walnut halves
  • ½ cup kewpie mayonnaise
  • 1 teaspoon seasoned rice vinegar
  • ½ cup corn starch
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 large egg, whisked
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon + ½ cup avocado or other frying oil, divided
  • 2 bunches broccolini, trimmed and cut into bite-sized florets
  • 1 large clove garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 cups finely shredded Napa cabbage
  • 2 large scallions, trimmed and sliced thinly on a diagonal
Directions
  1. Bring 3 cups of water, the rice, and 1 teaspoon sea salt to a boil in a medium saucepan.
  2. Reduce the heat to low. Cover and simmer for 35 minutes.
  3. Remove the lid and fluff the rice with a fork. Return the cover and remove the pan from heat.
  4. While the rice cooks, preheat the oven to 325 F.
  5. In a medium skillet, bring 2 tablespoons of honey, 2 tablespoons of water, and ¼ teaspoon sea salt to a boil over high heat.
  6. Add the walnuts and cook, stirring, for about 2 minutes, or until most of the liquid has reduced to a syrup.
  7. Transfer the walnuts to a sheet pan covered with parchment paper and bake for 10 minutes, or until they are nicely glazed. Set aside.
  8. In a small bowl, mix together the mayonnaise, rice vinegar, and remaining 2 tablespoons of honey, stirring until smooth. Set aside.
  9. In a separate, medium bowl, whisk together the corn starch, black pepper, garlic powder, and remaining ½ teaspoon sea salt.
  10. Add the egg and ¼ cup water to the corn starch mixture and whisk until smooth.
  11. Cover a baking sheet with parchment paper and a rack.
  12. Using chopsticks or tongs, dip each shrimp into the corn starch batter, allowing the excess to drip off into the bowl.
  13. Place the coated shrimp in an even layer on the rack.
  14. Heat a large wok or heavy, deep skillet over high heat, then add 1 tablespoon of avocado oil.
  15. Add the broccolini, garlic, and red pepper flakes. Cook and stir until the broccoli is charred and tender, about 5 minutes.
  16. Add the soy and oyster sauce to the broccolini and stir until well-coated.
  17. Remove the broccolini from the wok and onto a plate.
  18. Wipe down the pan and add the remaining avocado oil.
  19. Once the oil is very hot, add the shrimp about 6 at a time, cooking for about 2 minutes on each side, until the meat is just turning pink and the crust is golden brown.
  20. Repeat until all shrimp are fried, transferring them to a bowl to keep warm.
  21. Toss the shrimp with the mayonnaise-and-honey sauce.
  22. To assemble the honey walnut shrimp bowls, start by putting ¼ of the cooked rice to four bowls.
  23. Next, divide the Napa cabbage between each bowl.
  24. Divide the broccolini between the bowls.
  25. Add the shrimp and sauce to the bowls.
  26. Top each bowl with the honey-glazed walnuts and scallions. Serve immediately.