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Honey Walnut Shrimp

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Honey Walnut Shrimp combines crispy battered shrimp, crunchy candied walnuts, and a creamy honey-mayonnaise sauce for a sweet, savory, and tangy restaurant-inspired dish. Serve it immediately with steamed rice and vegetables for the best texture.

Ingredients

  • 1 cup walnut halves
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 2 large egg whites
  • 1/2 cup cornstarch
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 3 tablespoons honey
  • 1 tablespoon sweetened condensed milk
  • 1 tablespoon fresh lemon juice
  • Thinly sliced green onions, optional
  • Steamed white rice, optional
  • Steamed broccoli or other vegetables, optional

Instructions

  1. Combine the sugar and water in a small saucepan and bring to a gentle boil.
  2. Add the walnuts and simmer in the syrup for 2–3 minutes. Remove with a slotted spoon and arrange in a single layer on parchment paper or a lightly greased baking sheet to cool.
  3. Whisk the mayonnaise, honey, sweetened condensed milk, and lemon juice together in a bowl until smooth and creamy. Set aside.
  4. Pat the shrimp thoroughly dry with paper towels and season with the salt and pepper.
  5. Place the egg whites in a bowl and whisk until slightly foamy. Add the shrimp and toss until lightly coated.
  6. Place the cornstarch in a separate shallow bowl. Remove each shrimp from the egg whites, allow the excess to drip away, and coat lightly with cornstarch.
  7. Heat 1–2 inches of vegetable oil in a heavy skillet or saucepan to approximately 350°F (175°C).
  8. Working in small batches, carefully add the shrimp to the hot oil and fry for 2–3 minutes, turning as needed, until crisp, lightly golden, and cooked through.
  9. Transfer the shrimp to a wire rack or paper-towel-lined plate. Repeat with the remaining shrimp, making sure the cooked shrimp reach an internal temperature of 145°F (63°C).
  10. Let the fried shrimp cool for about 1 minute, then transfer them to a large bowl. Add enough honey sauce to coat them lightly and toss gently.
  11. Add the candied walnuts and gently toss again to combine.
  12. Serve immediately with optional sliced green onions, steamed white rice, and vegetables.

Notes

  • For a less sweet sauce, reduce the honey and sweetened condensed milk slightly and add extra lemon juice to taste.
  • For extra-crispy shrimp, dry the shrimp thoroughly before coating and fry in small batches to maintain the oil temperature.
  • For an air-fryer variation, lightly spray the coated shrimp with cooking oil and air-fry until crisp and fully cooked.
  • For a lighter sauce, replace part of the mayonnaise with plain Greek yogurt.
  • Add finely grated lemon or orange zest to the sauce for extra citrus flavor.
  • Increase the candied walnuts for additional crunch, reserving some to sprinkle over the finished dish.
  • For the best texture, keep the shrimp, sauce, and walnuts separate until shortly before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat uncoated shrimp in an oven or air fryer at about 350°F (175°C) until thoroughly hot and crisp, then toss with the sauce.
  • Freezing the fully assembled dish is not recommended because the creamy sauce and crispy coating can lose their texture.

Nutrition

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