Honey Walnut Shrimp Recipe

Introduction

Honey Walnut Shrimp is a delightful dish featuring crispy shrimp coated in a creamy, sweet sauce and paired with crunchy candied walnuts. This flavorful combination makes for an impressive appetizer or main course that’s both elegant and comforting.

Ingredients

• 1 lb jumbo shrimp, peeled and deveined
• 4 egg whites
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅔ cup cornstarch (or substitute with potato starch, tapioca starch, or sweet rice flour)
• 1 cup vegetable oil (or any neutral oil for frying)
• ¼ cup Japanese mayo (Kewpie Mayo, or substitute with regular mayo)
• 3 tablespoons sweetened condensed milk (or condensed coconut milk for dairy-free version)
• 2 tablespoons honey
• 1 tablespoon freshly squeezed lemon juice
• ½ cup walnut halves
• 3 tablespoons white granulated sugar (or substitute with brown sugar)
• 1 tablespoon cold water
• Optional garnish: 1 green onion, finely chopped

Instructions

1. Step 1: In a small bowl, combine the Japanese mayo, sweetened condensed milk, honey, and lemon juice to make the sauce. Set aside.
2. Step 2: In a non-stick pan over medium heat, add the sugar and cold water. Stir constantly and bring to a simmer.
3. Step 3: Once the syrup thickens and can coat the back of a spatula, quickly add the walnut halves. Stir rapidly to coat the walnuts evenly.
4. Step 4: When the walnuts are coated and a crust forms, immediately remove the pan from heat. Using tongs, transfer the walnuts one by one onto parchment paper, spreading them apart. Set aside to cool.
5. Step 5: In a large bowl, season the shrimp with salt and black pepper.
6. Step 6: In another large bowl, whisk the egg whites until just foamy (not fluffy). Add the cornstarch and mix until you get a runny paste.
7. Step 7: Add the seasoned shrimp to the egg white mixture and toss well to coat completely, using tongs or chopsticks.
8. Step 8: Heat vegetable oil in a large pan over medium-high heat until it reaches 350–375°F (175–190°C).
9. Step 9: Fry the shrimp in small batches for 2–3 minutes until crispy and golden brown. Avoid overcrowding the pan.
10. Step 10: Remove shrimp with a slotted spoon or tongs and place on a wire rack or paper towel-lined baking sheet to drain excess oil.
11. Step 11: In a large bowl, combine the crispy shrimp, candied walnuts, and sauce. Toss gently to coat everything evenly.
12. Step 12: Garnish with finely chopped green onion before serving.

Tips & Variations

• Use Kewpie mayo if possible—it has a richer, tangier flavor that complements this dish perfectly.
• For a dairy-free version, substitute condensed coconut milk for the sweetened condensed milk.
• Try swapping walnuts for pecans or cashews if preferred.
• Maintain oil temperature during frying to ensure shrimp stay crispy, adjusting heat as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep shrimp crispy, avoiding microwave reheating which can make them soggy. Candied walnuts are best kept separate and added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to thaw the shrimp completely and pat them dry before using to ensure the batter sticks and the shrimp fry up crispy.

What can I substitute for Japanese mayo?

If you don’t have Japanese mayo, regular mayonnaise will work as a substitute, though the flavor might be slightly milder.

Honey Walnut Shrimp Recipe

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★★★★★

4.9 from 112 reviews

Honey Walnut Shrimp is a popular Chinese-American dish featuring crispy, golden-fried shrimp coated in a sweet and creamy honey mayo sauce, paired with crunchy candied walnuts. This recipe offers a delightful balance of textures and flavors, combining the lightness of shrimp with the rich sweetness of the sauce and the crunchy candied nuts, making it a perfect appetizer or main course that’s both indulgent and satisfying.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

For the Shrimp:

• 1 lb jumbo shrimp, peeled and deveined
• 4 egg whites
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅔ cup cornstarch (or substitute with potato starch, tapioca starch, or sweet rice flour)
• 1 cup vegetable oil (or any neutral oil for frying)

Sauce:

• ¼ cup Japanese mayo (Kewpie mayo) or substitute with normal mayo
• 3 tablespoons sweetened condensed milk (or condensed coconut milk for dairy-free version)
• 2 tablespoons honey
• 1 tablespoon lemon juice, freshly squeezed

For the Candied Walnuts:

• ½ cup walnut halves
• 3 tablespoons white granulated sugar (or substitute with brown sugar)
• 1 tablespoon cold water

Optional Garnish:

• 1 green onion, finely chopped

Instructions

1. Prepare the Sauce: In a small bowl, combine the Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. Whisk together until smooth and set aside.
2. Candy the Walnuts: Heat a non-stick pan over medium heat. Add the sugar followed immediately by the cold water, stirring constantly. Bring to a simmer, ensuring the sugar dissolves fully. Continue stirring until the syrup thickens enough to coat the back of your spatula.
3. Coat Walnuts: Quickly add the walnut halves to the thickened syrup in the pan and stir to coat them evenly. Once each walnut is coated in a glossy crust, remove the pan from heat immediately.
4. Cool Walnuts: Using tongs, transfer the candied walnuts one by one onto parchment paper, spreading them apart to cool and harden without sticking.
5. Season the Shrimp: In a large bowl, add the peeled and deveined shrimp. Season with salt and black pepper, tossing to distribute the seasoning evenly.
6. Prepare Batter: In another large bowl, whisk the egg whites until just foamy, not stiff. Add the cornstarch and mix thoroughly to form a thin, runny batter.
7. Coat the Shrimp: Add the seasoned shrimp into the batter and mix with tongs or chopsticks until each shrimp is well coated in the batter.
8. Heat Oil for Frying: Pour the vegetable oil into a large pan and heat over medium-high until it reaches about 350-375°F (177-190°C), suitable for deep frying.
9. Fry Shrimp: Fry the battered shrimp in small batches, 2-3 minutes each, until they turn crispy and golden brown. Avoid overcrowding to maintain oil temperature and crispiness.
10. Drain Shrimp: Remove the fried shrimp from the oil using a slotted spoon or tongs and place on a wire rack or paper towel-lined baking sheet to drain off excess oil.
11. Combine Ingredients: In a large bowl, add the crispy fried shrimp, candied walnuts, and the prepared sauce. Toss gently to coat everything evenly with the sauce.
12. Garnish and Serve: Sprinkle finely chopped green onions over the top for a fresh garnish. Serve immediately to enjoy the perfect balance of crispy, sweet, and creamy flavors.

Notes

• For a dairy-free version, use condensed coconut milk instead of sweetened condensed milk.
• You can substitute cornstarch with potato starch, tapioca starch, or sweet rice flour in the batter for a gluten-free alternative.
• Ensure the oil temperature is maintained between 350-375°F for optimal frying results to achieve crispiness without greasiness.
• If you don’t have Japanese mayo (Kewpie), normal mayonnaise works well as a substitute with no significant flavor loss.
• Do not overcrowd the pan during frying; fry shrimp in batches to keep the oil temperature consistent.
• Serve the dish immediately after mixing for best texture and taste; shrimp may become soggy if left too long.

Keywords: Honey Walnut Shrimp, crispy shrimp, candied walnuts, fried shrimp, honey mayo sauce, Chinese-American recipe, seafood appetizer