Description
Honey Walnut Shrimp is a delightful Asian-inspired dish featuring crispy fried jumbo shrimp coated in a light, sweet mayo-honey sauce, paired with crunchy candied walnuts. The combination of textures and flavors makes it a perfect appetizer or main course, ready in just 30 minutes for four servings.
Ingredients
Scale
For the shrimp:
- 1 lb jumbo shrimp, peeled and deveined
- 4 egg whites
- ¼ tsp salt
- ¼ tsp black pepper
- ⅔ cup cornstarch (or potato/tapioca starch or sweet rice flour)
- Neutral oil for frying (e.g. vegetable, avocado, canola)
For the sauce:
- ¼ cup Japanese Kewpie mayo (or regular mayo)
- 3 Tbsp sweetened condensed milk (or condensed coconut milk)
- 2 Tbsp honey
- 1 Tbsp fresh lemon juice
For the candied walnuts:
- ½ cup walnut halves
- 3 Tbsp granulated sugar
- 1 Tbsp cold water
Optional garnish:
- 1 scallion, thinly sliced
Instructions
- Prepare the sauce: In a small bowl, whisk together the mayo, sweetened condensed milk, honey, and fresh lemon juice until smooth and set aside for later use.
- Candy the walnuts: In a pan, heat granulated sugar and cold water over medium heat until it begins to simmer and the syrup coats the back of a spatula. Stir in the walnut halves to coat them evenly, then immediately transfer the coated walnuts onto parchment paper to cool and harden separately.
- Prepare the shrimp batter: Season the peeled and deveined jumbo shrimp with salt and black pepper. In a separate bowl, whisk the egg whites until foamy, then gently mix in the cornstarch to form a thin batter. Toss the shrimp in the batter until they are evenly coated.
- Fry the shrimp: Heat neutral oil to approximately 350–375 °F in a deep pan or fryer. Fry the shrimp in small batches for 2 to 3 minutes, or until they turn golden and crispy. Drain the fried shrimp on a wire rack or paper towels. For extra crispness, optionally fry the shrimp a second time for 30 to 45 seconds.
- Combine and serve: In a large bowl, combine the crispy shrimp and candied walnuts. Drizzle the prepared sauce over the mixture and gently toss to coat everything evenly. Garnish with thinly sliced scallions if desired. Serve immediately for best texture and flavor.
Notes
- Using neutral oil with a high smoke point like vegetable, avocado, or canola oil is best for frying the shrimp.
- Cornstarch can be substituted with potato starch, tapioca starch, or sweet rice flour for the batter.
- Double frying the shrimp ensures extra crispiness but is optional.
- Kewpie mayo adds authentic flavor but regular mayo works well as a substitute.
- Candied walnuts can be made ahead of time and stored in an airtight container for a few days.
- For a dairy-free alternative, use condensed coconut milk and check the mayo ingredients accordingly.
- Ensure the oil temperature stays consistent to avoid greasy shrimp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
