Description

Quick & Easy Honey Walnut Shrimp is a deliciously crispy shrimp dish coated in a light batter and tossed in a sweet, creamy honey sauce. Combined with candied walnuts and finished with fresh green onions, this recipe offers a perfect balance of crunchy textures and rich flavors, ready in under 30 minutes.

Ingredients

Scale

Shrimp and Batter

1 lb jumbo shrimp (peeled and deveined)
4 egg whites
1/4 tsp salt
1/4 tsp black pepper
2/3 cup cornstarch (or substitute with potato starch, tapioca starch, or sweet rice flour)
1 cup vegetable oil (or any neutral oil for frying)

Sauce

1/4 cup Japanese mayo (Kewpie Mayo, or substitute with regular mayo)
3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free version)
2 tbsp honey
1 tbsp freshly squeezed lemon juice

Candied Walnuts

1/2 cup walnut halves
3 tbsp white granulated sugar (or substitute with brown sugar)
1 tbsp cold water

Garnish

1 green onion, finely chopped

Instructions

Prepare the Sauce: In a small bowl, combine the Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. Mix well until smooth, then set aside.
Candy the Walnuts: Heat a non-stick pan over medium heat. Add the sugar followed by the cold water, stirring constantly to dissolve the sugar and bring the mixture to a simmer. Once the syrup thickens enough to coat the back of your spatula, quickly add the walnuts, stirring to evenly coat them. As the walnuts become candied with a crust forming around each nut, immediately remove the pan from the heat. Using tongs, transfer each walnut to parchment paper, spreading them out to cool and prevent sticking. Set aside.
Season the Shrimp: Place the peeled and deveined shrimp in a large bowl. Season with salt and black pepper, tossing to distribute seasoning evenly.
Prepare the Batter: In another large bowl, whisk the egg whites until foamy but not stiff like meringue. Add the cornstarch, mixing continuously until you achieve a runny paste.
Coat the Shrimp: Add the seasoned shrimp to the egg white and cornstarch mixture. Mix well using tongs or chopsticks so each shrimp is thoroughly coated in the batter.
Fry the Shrimp: Heat vegetable oil in a large pan over medium-high heat until it reaches 350-375°F (175-190°C). Fry the shrimp in small batches for 2-3 minutes each until they are crispy and golden brown. Avoid overcrowding the pan to ensure even frying.
Drain the Fried Shrimp: Remove shrimp from oil using a slotted spoon or tongs and place them on a wire rack or paper towel-lined baking sheet to drain excess oil.
Toss and Serve: In a large mixing bowl, combine the crispy fried shrimp, candied walnuts, and sauce. Toss together gently to coat everything evenly. Garnish with finely chopped green onions and serve immediately for the best texture and flavor.

Notes

Use a thermometer to monitor oil temperature for perfect frying results.
You can substitute walnuts with pecans if preferred.
For a dairy-free version, use condensed coconut milk and a suitable mayo alternative.
Do not overcrowd the pan when frying to prevent soggy shrimp.
Serve immediately after tossing to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Asian-American

Keywords: Honey Walnut Shrimp, Crispy Shrimp, Candied Walnuts, Asian Fusion, Quick Dinner, Sweet and Savory Shrimp