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Quick & Easy Honey Walnut Shrimp Recipe

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★★★★

3.9 from 47 reviews

Quick & Easy Honey Walnut Shrimp is a delightful Chinese-American dish featuring crispy fried jumbo shrimp coated in a sweet and creamy honey sauce, paired with crunchy candied walnuts and garnished with fresh green onions. Ready in just 30 minutes, this recipe offers a perfect balance of textures and flavors for a satisfying meal.

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 sub 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 (aka Kewpie Mayo, or sub with normal mayo)
  • 3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free version)
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice

Candied Walnuts

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

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. Mix well and set aside for later use.
  2. Candy the Walnuts: Heat a non-stick pan over medium heat. Add sugar and cold water, stirring constantly until the mixture comes to a simmer. Continue stirring until the syrup thickens enough to coat the back of your spatula.
  3. Coat and Cool Walnuts: Quickly add the walnut halves to the syrup, stirring rapidly to coat them evenly. When a crust forms around each walnut, immediately remove the pan from heat. Using tongs, transfer the candied walnuts one by one onto parchment paper, spreading them apart to cool and harden.
  4. Season Shrimp: In a large bowl, toss the peeled and deveined shrimp with salt and black pepper to season evenly.
  5. Make the Batter: In a separate large bowl, whisk the egg whites until foamy but not stiff. Add the cornstarch and mix until a smooth, runny paste forms.
  6. Coat the Shrimp: Add the seasoned shrimp to the egg white and cornstarch mixture. Mix well with tongs or chopsticks until each shrimp is thoroughly coated with the batter.
  7. Fry Shrimp: Heat vegetable oil in a large pan over medium-high heat to 350-375°F (175-190°C). Fry the shrimp in small batches for 2-3 minutes until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
  8. Drain Shrimp: Remove the fried shrimp with a slotted spoon or tongs, and place them on a wire rack or paper towel-lined baking sheet to drain excess oil.
  9. Toss Everything Together: In a large bowl, combine the crispy fried shrimp, candied walnuts, and the prepared honey mayo sauce. Toss gently to coat all ingredients evenly.
  10. Garnish and Serve: Sprinkle finely chopped green onions over the top before serving for a fresh, vibrant finish.

Notes

  • For a dairy-free version, substitute sweetened condensed milk with condensed coconut milk and use a vegan mayo.
  • Ensure oil temperature is maintained between 350-375°F to achieve perfectly crispy shrimp.
  • Do not overcrowd the pan when frying the shrimp to prevent sogginess.
  • Use fresh lemon juice for the best flavor in the sauce.
  • Candied walnuts can be prepared ahead of time and stored in an airtight container.

Keywords: honey walnut shrimp, crispy shrimp, Chinese-American, fried shrimp, candied walnuts, easy shrimp recipe

Find it online: https://foodiecara.com/quick-and-easy-honey-walnut-shrimp-recipe/