Quick & Easy Honey Walnut Shrimp Recipe

Introduction

Honey walnut shrimp is a delightful blend of crispy shrimp coated in a sweet, creamy honey sauce, paired perfectly with crunchy candied walnuts. This quick and easy recipe brings restaurant-quality flavors to your home kitchen.

Ingredients

• 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)
• 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 lemon juice (freshly squeezed)
• 1/2 cup walnuts (halves)
• 3 tbsp white granulated sugar (or sub with brown sugar)
• 1 tbsp cold water
• 1 green onion (finely chopped)

Instructions

1. Step 1: In a small bowl, combine 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 sugar and cold water, stirring constantly. Bring to a simmer.
3. Step 3: When the syrup thickens enough to coat the back of your spatula, quickly add the walnuts and stir to coat evenly.
4. Step 4: Once a crust forms on the walnuts, remove the pan from heat. Using tongs, transfer the candied walnuts one by one onto parchment paper, spreading them apart. Set aside.
5. Step 5: In a large bowl, season shrimp with salt and black pepper.
6. Step 6: In a separate large bowl, whisk egg whites until foamy (not stiff). Add cornstarch and mix until you form a runny batter.
7. Step 7: Add the seasoned shrimp to the batter and mix well to coat evenly using tongs or chopsticks.
8. Step 8: Heat vegetable oil in a large pan over medium-high heat until it reaches 350-375°F (around hot enough for frying). Fry shrimp in small batches for 2-3 minutes until golden and crispy, avoiding overcrowding.
9. Step 9: Remove shrimp with a slotted spoon or tongs and place on a wire rack or paper towel-lined baking sheet to drain excess oil.
10. Step 10: In a large bowl, toss the crispy shrimp with candied walnuts and the prepared sauce. Garnish with finely chopped green onion and serve immediately.

Tips & Variations

• For a dairy-free option, substitute sweetened condensed milk with condensed coconut milk.
• Use potato starch or tapioca starch instead of cornstarch for a slightly different texture.
• Ensure the oil is hot enough before frying to keep the shrimp crispy and avoid oil absorption.

Storage

Store leftover shrimp and candied walnuts separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp briefly in a hot skillet or oven to maintain crispiness. The sauce is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare honey walnut shrimp ahead of time?

It’s best to prepare and serve this dish fresh for optimal crispiness and flavor. You can prepare the sauce and candied walnuts in advance, but fry the shrimp right before serving.

What can I use if I don’t have Japanese mayo?

Regular mayonnaise works well as a substitute, though Japanese mayo has a slightly sweeter and richer flavor that complements the sauce.

Quick & Easy Honey Walnut Shrimp Recipe

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4.6 from 53 reviews

Quick & Easy Honey Walnut Shrimp is a delicious and crispy fried shrimp dish coated in a light batter, tossed with a sweet and creamy honey sauce paired with crunchy candied walnuts. This recipe is perfect for a flavorful appetizer or main course that combines textures and sweetness in every bite.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

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 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 sub 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 brown sugar)
• 1 tbsp cold water

Garnish

• 1 green onion, finely chopped

Instructions

1. Prepare the sauce: In a small bowl, combine Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. Mix well and set aside.
2. Candy the walnuts: In a non-stick pan over medium heat, add sugar followed by cold water. Stir constantly until the mixture simmers and thickens enough to coat the back of a spatula. Quickly add walnut halves and stir rapidly to coat evenly.
3. Finish walnuts: When the walnuts are coated with the syrup and a crust forms around them, immediately remove the pan from heat. Using tongs, transfer walnuts one by one onto parchment paper, spreading them apart to prevent sticking. Set aside to cool.
4. Season the shrimp: Place peeled and deveined shrimp in a large bowl. Season with salt and black pepper, tossing to distribute evenly.
5. Prepare the batter: In a separate large bowl, whisk egg whites until foamy but not stiff. Add cornstarch and mix until you form a runny paste. Add the seasoned shrimp and toss until each shrimp is well coated with the batter.
6. Fry the shrimp: Heat vegetable or neutral 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, turning as needed until golden brown and crispy. Avoid overcrowding the pan to keep oil temperature consistent.
7. Drain the shrimp: Remove fried shrimp with a slotted spoon or tongs. Transfer to a wire rack or paper towel-lined baking sheet to drain excess oil.
8. Combine and serve: In a large bowl, toss the crispy shrimp with candied walnuts and the prepared honey sauce. Mix gently to coat everything evenly. Garnish with finely chopped green onions before serving.

Notes

• You can substitute cornstarch with potato starch, tapioca starch, or sweet rice flour for different textures.
• For a dairy-free version, replace sweetened condensed milk with condensed coconut milk.
• Be sure not to overcook the shrimp as they cook quickly and can become rubbery.
• Spread candied walnuts separately on parchment paper immediately after coating to prevent them from sticking together.
• Maintain oil temperature between 350-375°F for optimal crispiness and to avoid greasy shrimp.

Keywords: Honey Walnut Shrimp, fried shrimp, candied walnuts, quick shrimp recipe, crispy shrimp, Asian appetizer, sweet and creamy shrimp