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Honey Walnut Shrimp Recipe

Honey Walnut Shrimp Recipe
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★★★★★

5.2 from 24 reviews

Honey Walnut Shrimp is a popular Chinese-American dish featuring crispy battered shrimp tossed in a creamy, sweet sauce and paired with crunchy, candied walnuts. This delightful combination balances savory, sweet, and tangy flavors with a crisp texture that makes it a perfect appetizer or main course for seafood lovers.

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/sweet rice flour)
  • 1 cup neutral oil (vegetable, avocado, sunflower, etc.)

For the Sauce:

  • ¼ cup Japanese mayo (Kewpie preferred, or substitute with regular mayo)
  • 3 tbsp sweetened condensed milk (or condensed coconut milk)
  • 2 tbsp liquid honey
  • 1 tbsp lemon juice (freshly squeezed)

For the Candied Walnuts:

  • ½ cup walnut halves
  • 3 tbsp white granulated sugar (or brown sugar)
  • 1 tbsp cold water

Optional Garnish:

  • 1 green onion, finely chopped

Instructions

  1. Prepare the Sauce: In a small bowl, mix the Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice until smooth. Set aside for later use.
  2. Candy the Walnuts: Heat a non-stick pan over medium heat and add sugar and cold water. Stir constantly until the syrup thickens slightly. Quickly add the walnut halves and stir to coat them evenly. As the syrup crystallizes creating a crust, remove the pan from heat. Using tongs, transfer each walnut to parchment paper to cool separately, preventing sticking.
  3. Season the Shrimp: In a bowl, season the peeled and deveined shrimp with salt and black pepper evenly.
  4. Make the Batter: In a separate bowl, whisk the egg whites until foamy but not stiff. Gradually add the cornstarch and mix to form a smooth, runny batter that will coat the shrimp evenly.
  5. Coat and Fry the Shrimp: Using tongs or chopsticks, coat each shrimp in the batter. Heat the neutral oil in a deep pan to 350–375°F (175–190°C). Fry the shrimp in small batches for 2–3 minutes until they turn crispy and golden. Avoid overcrowding the pan to ensure even cooking.
  6. Drain the Shrimp: Remove the fried shrimp using a slotted spoon and place them on a wire rack or paper towel-lined tray to drain excess oil.
  7. Toss and Serve: In a large bowl, combine the crispy shrimp with the candied walnuts and the prepared creamy sauce. Toss gently to coat everything evenly. Garnish with finely chopped green onion if desired. Serve immediately for best texture and flavor.

Notes

  • Ensure oil temperature stays within the recommended range for even frying and to avoid greasy shrimp.
  • Use Japanese Kewpie mayo for the authentic creamy and slightly tangy sauce flavor.
  • Do not overbeat the egg whites; they should be foamy, not stiff, to create the perfect batter consistency.
  • Use parchment paper when cooling candied walnuts to prevent them from sticking together.
  • This dish is best enjoyed fresh to maintain the crispiness of the shrimp and walnuts.

Nutrition

Keywords: Honey Walnut Shrimp, crispy shrimp recipe, candied walnuts, creamy shrimp sauce, Chinese-American seafood, easy shrimp appetizer

Find it online: https://servedbynora.com/honey-walnut-shrimp-recipe/