- Estimated Cooking Time According to Recipe: 25 Minutes
- Actual Cooking Time (Including Prep): 36 Minutes
So starting this month I’m going through a bunch of quick shrimp dinner recipes that I found online to see which ones were tasty, easy, and worth learning to cook. Unfortunately, this one didn’t turn out so tasty, and I probably won’t be making it again. It sounded spectacular, but I messed up at a few points along the way, which I’ll describe below.
Maybe I’ll help you prevent these mistakes, and you can enjoy this recipe as it was intended, or maybe you can just avoid it altogether and find a better quick dinner for yourself.
You can see from the screenshots here that mine obviously did not turn out as pleasant looking (or tasting) as others.
My first mistake was the walnuts. The did not turn out glazed. They turned out coated in rock sugar. I think the mistake was that I boiled the sugar/water solution too long. The second I added the walnuts, the entire solution turned into solid, rock sugar, almost like marzipan.
It made the walnuts too sweet, and added a grainy texture to them.
The shrimp seemed easy enough, and as a matter of fact, turned out alright before adding the sauce. Let’s take a look at how I made them. Here they are pre-coating, with a bit of salt and pepper.
Here’s a shot of the egg which will be used to coat the shrimp, and the honey glaze for the shrimp. OK OK, looking at the photo now, I think I went a bit overboard with the yogurt. Yeah, I also subbed greek yogurt for mayonnaise. Two mistakes.
But I also remade the sauce with about half the yogurt, and a bit more honey. Still, it didn’t turn out like a glaze. It turned out more like a honey flavored greek yogurt mixture. (You can also see the condensed milk in the picture).
Shrimp, coating in egg, then will be transferred to plain corn starch. I was surprised there was no seasoning in the starch, but you can tweak the recipe if you want to add anything there. I guess this is a sweet dish, so you wouldn’t add herbs or spices.
Frying the shrimp was straightforward. Cook on both sites for a few minutes, until pink.
Here they are finishing up. So far so good!
Actually, I was pretty confident that the yogurt sauce I made would be gross so I took some photos beforehand. Truth be told, this dish tasted a lot better with just the fried shrimp. The walnuts were not very tasty either, so the only thing that really worked was the plain fried shrimp. I should have stuck with cocktail sauce and called it a night.
After adding the sauce, this is what it turned out like (below). Kind of goopy, thick, and way to sweet. I couldn’t even finish it.
I think my main mistakes in this recipe were
- Cooking the sugar too long that covers the walnuts. It was unclear how long was needed for to create a thick “glaze”, and that I didn’t need all the sugar water to cover the almonds. It should most likely be a very light coating.
- Substituting yogurt for mayonnaise. This was acceptable in the Bang Bang Shrimp Pasta recipe, but didn’t really work here.
- Using way too much sauce. From the images above, I know get that I won’t need all the sauce we made. Just enough for a super light coating to get a bit of sweet flavor.
Hopefully you can avoid my mistakes, but I also think that this isn’t really a dinner recipe. It’s sweet, not very filling, and I’m not sure what type of sides to make with it.
This one will just have to go down as a failure, and I’ll move on to recipes that I enjoy more. What do you think, should I give it another shot?