Quick & Easy Honey Walnut Shrimp Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
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 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
- Prepare the sauce: In a small bowl, combine Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. Mix well and set aside.
- 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.
- 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.
- Season the shrimp: Place peeled and deveined shrimp in a large bowl. Season with salt and black pepper, tossing to distribute evenly.
- 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.
- 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.
- 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.
- 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
