Description
This Easy Honey Walnut Shrimp recipe features crispy fried jumbo shrimp coated in a luscious honey-mayo sauce, topped with crunchy homemade candied walnuts and fresh green onions. A perfect blend of sweet and savory flavors with a delightful crunch, ideal as an appetizer or main dish.
Ingredients
Scale
Shrimp and Coating
- 1 lb jumbo shrimp, peeled and deveined
- 4 egg whites
- ¼ tsp salt
- ¼ tsp black pepper
- â…” cup cornstarch (or potato/tapioca/sweet rice flour)
- 1 cup vegetable oil (for frying)
Sauce
- ¼ cup Japanese mayo (or regular mayo)
- 3 tbsp sweetened condensed milk (or coconut condensed milk)
- 2 tbsp honey
- 1 tbsp freshly squeezed lemon juice
Candied Walnuts
- ½ cup walnut halves
- 3 tbsp granulated sugar (or brown sugar)
- 1 tbsp cold water
Garnish
- 1 green onion, finely chopped
Instructions
- Candied Walnuts: Heat the granulated sugar and cold water in a small pan over medium heat. Stir continuously until the sugar mixture becomes bubbly. Add the walnut halves and stir quickly to coat them evenly with the caramelized sugar. Immediately spread the walnuts on parchment paper in a single layer and let them cool completely to harden.
- Prepare Shrimp: In a bowl, whisk together the egg whites, salt, and black pepper until frothy. Toss the shrimp in cornstarch thoroughly, then dip each shrimp into the egg white mixture, coating well. Heat vegetable oil to 375°F (190°C) in a deep pan or skillet. Fry the shrimp in batches for about 2 to 3 minutes per side, or until golden and crisp. Use a slotted spoon to remove the shrimp and drain on paper towels to remove excess oil.
- Make Sauce: In a separate bowl, combine the Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. Whisk the ingredients together until smooth and creamy.
- Toss and Serve: Place the fried shrimp in a large bowl and toss gently with the prepared sauce to coat each shrimp evenly. Transfer to a serving dish, sprinkle the cooled candied walnuts on top, and garnish with finely chopped green onions. Serve immediately for the best texture and flavor.
Notes
- Use fresh jumbo shrimp for the best texture and flavor.
- Maintain the oil temperature at 375°F for crispy shrimp.
- For a dairy-free version, use coconut condensed milk and vegan mayo.
- Walnuts can be substituted with pecans or almonds if preferred.
- Make sure the walnuts are spread out while cooling to prevent sticking.
- This dish is best served immediately to retain the shrimp’s crispiness.
