Honey Walnut Shrimp And Waffles Recipe
Twice-baked brown butter waffle with crispy fried shrimp, apple slices, candied walnut clusters, and maple syrup.
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Ingredients
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Waffles (Twice-baked brown butter waffles)
Shrimp (crispy fried)
Honey Walnut Clusters
Apple & Garnish
Method
Waffles (Twice-baked brown butter waffles)
- 1
Make brown butter
In a light-colored saucepan, melt 6 tablespoons unsalted butter over medium heat. Swirl frequently; foam will form then solids will brown and smell nutty, about 5–7 minutes. Remove from heat and transfer to a small bowl to stop cooking and cool slightly.
- 2
Prepare batter
In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon salt. In a separate bowl whisk 2 eggs, 1 1/2 cups whole milk, cooled brown butter (reserve 1 tablespoon browned butter for brushing), and 1 teaspoon vanilla until combined. Pour wet into dry and whisk until just combined; small lumps are fine. Let batter rest 5–10 minutes.
- 3
First bake (waffles)
Preheat waffle iron according to manufacturer. Lightly brush with melted unsalted butter or spray. Cook batter in batches until golden and crisp, following your waffle iron's timing (about 3–5 minutes each). Cool waffles on a wire rack so steam escapes.
- 4
Second bake (revive and set flavors)
Preheat oven to 375°F (190°C). Place cooked waffles on a baking sheet in a single layer. Brush both sides lightly with the reserved brown butter. Bake 6–8 minutes, flip once, and bake another 4–6 minutes until warmed through and crisped. Keep warm in the oven while finishing other components.
Shrimp (crispy fried)
- 5
Marinate shrimp
Pat shrimp dry. In a shallow bowl combine 1 cup buttermilk and 1 teaspoon hot sauce (optional). Add shrimp and refrigerate 15–30 minutes to tenderize and season internally.
- 6
Prepare dredge
In a wide bowl whisk together 3 tablespoons flour, 3 tablespoons cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder. Set aside.
- 7
Heat oil
In a heavy-bottomed skillet or Dutch oven add about 2 cups vegetable oil to a depth of ~1 to 1 1/2 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge — it should sizzle and rise.
- 8
Dredge and fry
Remove shrimp from buttermilk, letting excess drip off. Dredge thoroughly in the flour-cornstarch mix, pressing to adhere. Fry shrimp in batches without crowding until golden and crisp, about 2–3 minutes per side depending on size. Use a slotted spoon to transfer to a wire rack set over a sheet pan to drain; keep warm in a low oven if needed.
Honey Walnut Clusters
- 9
Candied walnuts
Line a small baking sheet with parchment. In a small skillet over medium heat melt 1 teaspoon unsalted butter. Add 1 cup walnut halves and toast briefly 2 minutes. Add 3 tablespoons honey and 1 tablespoon sugar, stirring constantly as honey warms and coats nuts, about 1–2 minutes. Cook until mixture thickens and honey becomes tacky. Transfer walnuts to parchment in small clusters; sprinkle 1/4 teaspoon salt over top. Let cool and harden about 10–15 minutes, then break into clusters.
Apple & Assembly
- 10
Prep apples
Thinly slice 1 apple and toss with 1 teaspoon lemon juice to prevent browning and add brightness. Reserve for plating.
- 11
Warm syrup
Gently warm 1/2 cup maple syrup in a small saucepan over low heat or in microwave for 20–30 seconds so it's pourable.
- 12
Plate and assemble
Place one twice-baked brown butter waffle on each plate. Arrange 3–4 warm fried shrimp on top of each waffle. Fan a few apple slices alongside. Scatter candied honey walnut clusters over shrimp and waffle. Drizzle warmed maple syrup over the stack (about 1–2 tablespoons per serving, more to taste). Finish with a light sprinkle of chopped chives or microgreens if using.
- 13
Serve
Serve immediately while waffles are crisp and shrimp are hot. Offer extra maple syrup at the table.