Honey Walnut Shrimp
Honey Walnut Shrimp features crispy golden shrimp coated in a creamy honey sauce.Large shrimp are lightly coated and fried until beautifully crisp.Walnuts are caramelized with sugar to create a sweet crunchy topping.Honey and mayonnaise form the rich, creamy foundation of the sauce.A little lemon juice balances the sweetness with fresh acidity.Serve this elegant dish with steamed rice and vegetables for a restaurant-style meal.
Ingredients
For the Shrimp
- 1½ pounds large shrimp, peeled and deveined
- 1 large egg white
- 1 tablespoon cornstarch
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon white pepper
- Vegetable or canola oil, for frying
For the Candied Walnuts
- 1 cup walnut halves
- ½ cup granulated sugar
- ¼ cup water
For the Honey Sauce
- ½ cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons sweetened condensed milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon sesame oil, optional
Garnishing
- Toasted sesame seeds, optional
- Thinly sliced green onions, optional
- Lemon wedges, optional
Instructions
- Pat the shrimp thoroughly dry with paper towels.Place the shrimp in a bowl and add the egg white, 1 tablespoon cornstarch, salt, and white pepper.Toss until evenly coated.Allow the shrimp to rest for approximately 10 minutes.
- Place the water and sugar in a small saucepan over medium heat.Stir until the sugar dissolves.Add the walnuts and simmer gently for approximately 3–5 minutes until the syrup thickens and coats the walnuts.Carefully transfer the walnuts to a parchment-lined plate or baking sheet.Separate them slightly and allow them to cool completely.
- Combine ½ cup cornstarch and ¼ cup flour in a shallow bowl.Add the marinated shrimp and toss until lightly and evenly coated.Shake off excess coating.
- Heat approximately 2 inches of vegetable or canola oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
- Carefully add the shrimp in small batches.Fry for approximately 2–3 minutes per side, depending on size, until golden brown and cooked through.Transfer the shrimp to a wire rack or paper towel-lined plate.Avoid overcrowding the oil.
- In a medium bowl, combine mayonnaise, honey, sweetened condensed milk, lemon juice, and sesame oil if using.Whisk until smooth and creamy.Taste and adjust the honey or lemon juice according to your preference.
- Place the crispy shrimp in a large bowl.Pour the honey sauce over the shrimp.Toss gently until the shrimp are evenly coated.Don't leave the shrimp sitting in the sauce for too long, as the coating will gradually soften.
- Arrange the sauced shrimp on a serving platter.Scatter the candied walnuts generously over the top.
- Sprinkle with sesame seeds and sliced green onions if desired.Add lemon wedges on the side.
- Serve immediately with steamed jasmine rice, fried rice, or stir-fried vegetables.
Notes
- Use large shrimp: Larger shrimp are easier to coat and remain juicy after frying.
- Dry the shrimp well: Excess moisture can make the coating less crisp.
- Don't overcrowd the oil: Fry in batches for even browning.
- Watch the walnut syrup: Sugar becomes extremely hot and can burn quickly.
- Cool the walnuts completely: They become crispier as the sugar coating
- sets.
- Balance the sauce: Lemon juice helps prevent the creamy sauce from tasting overly sweet.
- Sauce just before serving: This keeps the shrimp as crisp as possible.
- Serve immediately: Honey Walnut Shrimp has the best texture when freshly prepared.