Honey Walnut Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season evenly with 1 tsp salt and 1 tsp black pepper. Place in a bowl and add the egg white; stir or whisk briefly to coat evenly.

Make the dry mix

In a shallow bowl or plate combine 1 cup cornstarch, 1 tablespoon all-purpose flour and 1 tsp baking powder. Mix until uniform.

Coat shrimp

Working in batches, dredge each shrimp in the dry mix, pressing lightly so a thin, even layer adheres. Shake off excess and set on a rack or plate. If batter seems too dry, you can brush a little water on shrimp before dredging.

Fry shrimp

Heat 3 cups neutral oil in a deep skillet or pot to 350°F (175°C). Fry shrimp in batches (do not overcrowd) until golden and crisp, about 2 to 3 minutes per side depending on size. Remove with a slotted spoon to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining shrimp.

Candy walnuts

In a small nonstick skillet over medium heat combine 2 tbsp granulated sugar and 1 tsp water. Stir until sugar dissolves and begins to bubble. Add 3 oz walnuts and toss to coat. Continue cooking, stirring frequently, until sugar crystallizes and then melts again to form a glossy coating around the walnuts, about 3–5 minutes total. If using, stir in 1/2 tsp butter for extra gloss. Transfer walnuts to a parchment-lined plate to cool and separate pieces with a fork.

Make the sauce

In a medium bowl whisk together 1 cup mayonnaise, 3 tablespoons honey, 2 tablespoons sweetened condensed milk and 1 teaspoon lemon juice until smooth and creamy. Taste and adjust — add up to the extra 1 tablespoon honey if you prefer sweeter glaze. Keep chilled until ready to toss with shrimp.

Toss and coat: Put the fried shrimp in a clean bowl. Add about two-thirds of the prepared honey-mayonnaise sauce and gently toss or fold until shrimp are evenly coated. Add more sauce to reach desired coating.

Plate and finish: Transfer coated shrimp to a serving plate. Scatter the candied walnuts over the shrimp. Sprinkle sliced scallions and toasted sesame seeds on top. If desired, drizzle the reserved 1 tablespoon honey over the dish for extra shine and flavor or serve lemon wedges on the side for brightness.

Serve immediately so shrimp remain crisp. Leftovers can be kept separately (sauce, walnuts, shrimp) and recombined; reheating shrimp briefly in a 350°F (175°C) oven for 5–7 minutes will help re-crisp.