Hot Honey Cashew Shrimp Steamed Jasmine Rice
Mrs. Friday’s® Tempura Battered Tail-Off Shrimp are coated in a sweet and spicy hot honey cashew sauce for a flavorful kick. Served over steamed jasmine rice and topped with crunchy honey-glazed cashews and fresh scallions, this dish is a delicious combination of heat, sweetness, and crunch.
Menu Part
Ingredients
| 9 | Each | Tempura Battered Tail-Off Shrimp 32/42 ct. (Item# 097690) |
| 1 | Cup | Jasmine Rice, Steamed |
| Hot Honey Sauce: | ||
| 1 | Tablespoon | Hot Honey |
| 1/2 | Tablespoon | Sweetened Condensed Milk |
| 1/8 | Cup | Mayonnaise |
| Spicy Cashews: | ||
| 1/3 | Cup | Sugar |
| 1/2 | Cup | Water |
| 1/8 | Cup | Cashews |
| Pinch | Cayenne Pepper | |
| Pinch | Sea Salt | |
| Garnish: | ||
| As Desired | Scallions, Chopped |
Directions
- Prepare the Mrs. Friday’s® Tempura Shrimp to package instructions, to an internal temperature of 165°F.
- Prepare the cashews by incorporating the water, sugar, salt, and cayenne and bring to a boil. Add the cashews and boil for three minutes. Remove the cashews onto a non-stick surface and let dry.
- Make the honey cashews sauce by mixing mayo, sweetened condensed milk, and hot honey.
- Toss the cooked shrimp in the honey cashew sauce, arrange over the rice, and top with the cashews and chopped scallions.
