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Honey Pecan Shrimp with Honeydew
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Honey Pecan Shrimp with Honeydew

Tempura shrimp and honeydew lightly glazed with creamy honey sauce, sprinkled with candied pecans, and served with rice.
Prep Time45 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian
Keyword: honeydew melon, tempura shrimp
Servings: 4 people
Author: Kim Melanson

Ingredients

  • 2 cups uncooked sushi rice
  • 1-2 pounds raw shrimp
  • 2/3 cup mochiko glutinous rice flour
  • 4 egg whites
  • canola oil or coconut oil
  • 1 honeydew melon balled
  • finely shredded coconut for garnish

Lightly Candied Pecans

  • 2 Tablespoons butter
  • ¼ cup brown sugar
  • 1 cup pecans

Creamy Honey Sauce

  • ½ cup coconut milk
  • ½ cup sweetened condensed milk
  • 1 Tablespoon mayonnaise
  • 2 Tablespoons rice vinegar
  • 1 dash celery salt (see note)
  • 1 dash garlic powder (see note)
  • 1 dash plus a pinch powdered ginger (see note)
  • 1 teaspoon red pepper flakes optional

Instructions

  • Cook rice according to directions on packaging. I prefer to cook rice in Instant Pot, rice setting (12 minutes), with 1:1 ratio of rice to water.
  • Clean (de-shell/de-tail) and dry shrimp.
  • In pan on stove, candy pecans by stir frying all ingredients for 1-2 minutes, until pecans are coated. Let cool on parchment paper.
  • Create balls of honeydew melon with a small cookie scoop. Set aside.
  • Combine all creamy honey sauce ingredients in a medium saucepan. Set on stove, but wait to warm until shrimp is cooked.
  • Mix egg whites and mochiko in a shallow bowl. Add water until a pancake batter consistency.
  • Add 2-3 inches of oil to pan on stove. Heat oil to approximately 325-350° F. Test heat with a few drops of rice flour mixture. If it bubbles and rises to the top, it’s ready.
  • Dip shrimp in rice flour mixture and drop in hot oil. Fry on one side until lightly browned. Turn shrimp and fry on other side until lightly browned and shrimp is pink on both sides. Remove from oil and place on paper towels.
  • Heat creamy honey sauce on stove, stirring occasionally, just until heated through. The sauce thickens the longer it is heated and is best served warm. If thinning is needed, add just a bit of water.
  • Serve shrimp with candied pecans, honeydew and rice, smothered with creamy honey sauce and sprinkled with shredded coconut.

Notes

Dash = 1/8 teaspoon
Pinch = 1/16 teaspoon