Pan-Fried Shrimp With Candied Walnuts and Melon
Crispy pan-fried shrimp coated in golden egg-white batter, tossed with silky turmeric-coconut sauce and topped with crunchy candied walnuts and sweet melon. This Pf Chang's-inspired dish balances warm spices, creamy richness, and bright fruit for an elegant yet approachable seafood course. Serve over rice for a restaurant-quality dinner that feels special without excessive effort. The candied walnuts add textural contrast and subtle sweetness while the melon provides cooling freshness against warm spices.
Ingredients
- ½ cup water
- ½ cup brown sugar
- 1 cup walnuts, whole
- ½ cup coconut milk, full-fat
- ¼ cup rice syruphoney or agavevegan option1:1 ratio
- 1 tablespoon mayonnaise, slightly heaping
- 1 ½ tablespoon rice vinegar
- ⅛ teaspoon turmeric, ground
- 1 dash celery salt
- 1 dash powdered ginger
- 1 lb shrimp, deveined and shelled
- 2 egg whitesflax egg 2tbsp flax+6tbsp watervegan1-2hr bind timeFull guide →
- ¾ cup all-purpose flourglutenfree 1:1 blendglutenfreeequal ratio
removes:gluten
- ¼ cup cornstarch
- salt, for dredging
- pepper, for dredging
- 1 cup neutral oil, for frying
- 1 cup honeydew melon, balled
- cantaloupe, balled as alternative(optional)pineapple chunkstropical swap1:1 ratio
- sweetened flaked coconut, for garnish
- rice, for servinghoney or agavevegan option1:1 ratio
Instructions
- 1
Prepare parchment paper or lightly grease a baking sheet. Combine water and brown sugar in a saucepan, bring to a boil, stirring until dissolved. Add walnuts, stir constantly, and cook until thickened. Transfer to prepared sheet, separate carefully, and cool completely.
- 2
Whisk coconut milk, rice syrup, mayonnaise, rice vinegar, turmeric, celery salt, and powdered ginger over low heat until warm and pale yellow. Adjust turmeric if color is too pale. Remove from heat.
- 3
Pat shrimp dry. Lightly whisk egg whites in a bowl, add shrimp, and coat well.
- 4
Combine flour and cornstarch with salt and pepper. Dredge shrimp thoroughly.
- 5
Heat oil and fry shrimp in batches, 3-5 minutes per batch, until breading is golden and shrimp are pink. Transfer to paper towels to drain.
- 6
Toss warm shrimp and melon balls in the sauce. Top with candied walnuts and a light sprinkle of sweetened flaked coconut. Serve over rice.
Tips
Fry shrimp in small batches to maintain oil temperature and prevent overcrowding, which steams rather than crisps the coating.
Candied walnuts can be made in advance; store in an airtight container for up to 3 days for quick assembly.
Pat shrimp completely dry before egg-white dipping to ensure proper adhesion and crispness of the breading.
Good to Know
Cooked shrimp best served immediately. Candied walnuts store covered at room temperature up to 3 days. Sauce keeps refrigerated up to 2 days; reheat gently over low heat before tossing.
Candied walnuts can be made 1 day ahead. Sauce can be made 2 hours ahead and gently rewarmed. Shrimp must be fried fresh just before serving for crispness.
Serve over steamed rice with lime wedges on the side. Pairs well with stir-fried vegetables or a light salad. Best served immediately after assembly.
Common Mistakes
Use low-medium heat for sauce to avoid curdling coconut milk.
Do not over-stir candied walnuts while cooling to avoid clumping.
Avoid overcrowding the pan when frying shrimp to prevent steaming rather than crisping the coating.
Substitutions
removes:gluten
FAQ
Can I prepare the shrimp ahead of time?
Candied walnuts and sauce can be made ahead, but shrimp must be fried fresh just before serving. Fried shrimp lose crispness within 30 minutes if held.
What if I don't have rice vinegar?
White vinegar works as a substitute at 1:1 ratio, though it's slightly sharper. Apple cider vinegar is also acceptable. Adjust turmeric if final sauce color is off.
How long can candied walnuts be kept?
Store in an airtight container at room temperature for up to 3 days. They soften slightly as they age but remain edible. Freeze up to 2 weeks in sealed bags.