Featured Recipe

Honey Pecan Shrimp

Name: Honey Pecan Shrimp
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 1 pound raw shrimp peeled and deveined; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 large egg; ½ cup rice flour; 1 cup vegetable oil for frying; ¼ cup pure maple syrup; 1 cup pecans; 3 tablespoons water; 3 tablespoons Greek yogurt; 3 tablespoons honey; 4 tablespoons sweetened condensed milk; 2 green onions chopped for garnish

By Kate

Created on 28 January 2026

Crispy shrimp coated in a sticky honey-mayo glaze with toasted pecans for crunch. Uses Greek yogurt instead of mayonnaise; replaces walnuts with pecans. Cornstarch replaced by rice flour for lighter coating. Sugar swapped with maple syrup adding deeper sweetness. Slightly longer simmer on nuts; stir-fry shrimp quicker to keep moist but crispy. Balanced textures and sweet-savory contrast. Practical tips on oil heat, frying batches, and sauce emulsification included.

Prep: 20 min

Cook: 12 min

Total: 32 min

Serves: 4 servings

seafood easy recipe dinner chinese cuisine fusion

Introduction

Peeling back layers on battered shrimp coated in sticky sweet sauce. The goal: crispy without soggy, rich but balanced. Mayo swapped for Greek yogurt here for acidity that cuts through fat The pecans replace common walnuts for nutty warmth that stays crisp under glaze Changing out cornstarch with rice flour keeps coating light, almost airy. Maple syrup over sugar doubles up flavor complexity in nuts sticky bath. Fried quick till golden but not dry—shrimp keep moisture, crisp bite. Sauce is honey-sweetened condensed milk plus yogurt, a combo that binds and smiles on your palate. Green onions crown it with sharp freshness. All about timing, temp, texture—those crispy cues and golden glints. Practical steps to avoid glued batches, thin sauce headaches, and burnt edges. This ain’t fluff. It’s getting that crunch and cream balance dialed exactly right every time. Swap freely to fit what’s on hand, but don’t cheap out on technique.

Ingredients

1 pound raw shrimp peeled and deveined

¼ teaspoon salt

¼ teaspoon black pepper

1 large egg

½ cup rice flour

1 cup vegetable oil for frying

¼ cup pure maple syrup

1 cup pecans

3 tablespoons water

3 tablespoons Greek yogurt

3 tablespoons honey

4 tablespoons sweetened condensed milk

2 green onions chopped for garnish

About the ingredients

Shrimp: fresh or thawed frozen. Pat dry before seasoning. Salt and pepper upfront—helps firm and seasons inside coating. Egg: binder for flour. Rice flour chosen over cornstarch for lighter crisp texture; you can use potato starch if needed but watch for gumminess. Oil: vegetable preferred but can sub sunflower or peanut oil with smoke points around 400°F. Nut swap—pecans instead of walnuts. Pecans toast more evenly with syrup, less bitter, add subtle sweetness. Maple syrup replaces sugar to elevate nut glaze flavor. If unavailable, light molasses or agave nectar can step in. Dairy: Greek yogurt replaces mayo; tangier, less oily. Sweetened condensed milk thickens and sweetens glaze. Green onions add bright note but cilantro or chives can work. Water moderates syrup bath viscosity so nuts coat not soak. Flour coating and frying method key to crunch—dry shrimp well before dipping, oil temp stable, and frying in batches prevents temp drop.

Method

Prepare shrimp

Pat shrimp dry then toss with salt and pepper in a large bowl. Sets flavor base and reduces moisture for better crispiness.
In one small bowl whisk egg until homogenous.
In another bowl place rice flour. Use rice flour for crisp-light texture; cornstarch often heavier and soggier after resting.

Coat shrimp

One by one, dip shrimp in egg. Let excess drip off—too thick coating traps moisture and ruins crisp.
Then dredge shrimp in rice flour. Press lightly to adhere, but don’t clump. Place on plate; repeat for all shrimp.

Toast pecans

In small saucepan combine maple syrup, pecans, and water. Simmer medium-low for 12 minutes. Syrup thickens around nuts. Remove and drain on paper towel; pecans should be sticky but not soggy.

Fry shrimp

Heat oil in heavy skillet to shimmering but not smoking. Test by dropping tiny flour bit—should sizzle immediately.
Fry shrimp in batches; do not crowd. Cook shrimp about 1.5-2 minutes per side. Golden edges and firm bodies tell when done—overcook, shrimp toughen.
Drain fried shrimp on wire rack or paper towels. Keep warm.

Make sauce

Whisk Greek yogurt, honey, and sweetened condensed milk in large bowl. Yogurt brighter than mayo, less heavy; adds tang and thinner mouthfeel.

Combine and serve

Toss warm shrimp gently in sauce to coat evenly. Texture contrast crucial—don’t drown shrimp or sauce loses poise.
Serve over steamed rice. Sprinkle toasted pecans and chopped green onions atop for crunch and fresh bite.

Tips and troubleshooting

Rice flour works best here; potato starch turns gummy. Oil temp steady around 350°F; too low, coating absorbs oil; too high, burns quickly.
Maple syrup gives nut caramelization a richer flavor than plain sugar. If syrup unavailable, try light molasses or agave.
If sauce looks watery, add a small dollop more condensed milk and whisk vigorously to emulsify.
If shrimp stick together in frying, check for oil temperature and try smaller batches. Drain shrimp thoroughly before frying.
Store leftover sauce separately; re-toss shrimp just before serving to keep crisp.
Green onions add freshness but can swap with cilantro or chives depending on preference.

Technique Tips

Start by seasoning shrimp so salt penetrates before coating—helps with flavor balance and texture inside batter. Whisk egg until smooth but don’t overbeat; too much air makes coating uneven. Rice flour lighter than cornstarch—coats better and stays crisp longer. Coat shrimp singly, pressing lightly. Set aside. Toast pecans low and slow with maple syrup and water—it thickens to a candy glaze that clings without sogginess. Oil temp is critical; test with pinch of flour—it should sizzle immediately. Fry shrimp in batches, 1.5 to 2 minutes per side. Watch edges till golden, firm shrimp signals done. Drain and keep warm on rack to avoid soggy bottoms. While frying, whisk together Greek yogurt, honey, and condensed milk for a thick yet pourable glaze. Toss shrimp gently but thoroughly in sauce. Add pecans and green onions at end for texture contrast and fresh bite. Serve over steamed rice immediately to avoid sauce draining off. Tips: if sauce too thin, add condensed milk bit by bit whisking to thicken; if sinking nuts occur, adjust syrup simmer time. Avoid overfilling pan to prevent oil temp drop and greasy coating. Leftovers: store sauce separately; rewarm shrimp briefly in oven to rescue crisp before tossing.

Chef's Notes

💡 Start with dried shrimp. Pat them dry before seasoning. Helps them crisp. Seasoning should penetrate before the coating. Salt and pepper are key.
💡 Whisk egg but don’t overdo it. Air can make the coating bubbly. Rice flour gives a better crunch than cornstarch. Stick to thin layers.
💡 Oil temp is critical. Too low, shrimp gets greasy. Too high, bad burn. Test with flour—should sizzle. Fry in small batches to keep temp steady.
💡 Pecans need the right syrup simmer time. Too long and they get soggy. Drain well—should be sticky, not a mess. Adds crunch and sweetness.
💡 For sauce consistency, blend Greek yogurt with honey and condensed milk until thick. If too thin, add more milk bit by bit. Toss shrimp while hot.