Honey Walnut Shrimp Recipe

Blanch walnuts

Place 1 cup walnuts and 1 cup water in a small saucepan. Bring to a simmer over medium heat and simmer 2 minutes. Drain and pat dry with paper towels. This helps loosen any thin skin and slightly softens the nut.

Candy walnuts

In a small nonstick skillet or saucepan, combine 3 tbs granulated sugar and 1 tsp salt with 2 tbs water (use 2 tbs from the 1 cup if reserved). Heat over medium, stirring until sugar dissolves and begins to bubble lightly. Add the blanched walnuts and stir to coat. Continue cooking, stirring frequently, until the syrup crystallizes and coats the nuts, about 3–4 minutes. Spread candied walnuts on parchment to cool and separate. Set aside.

Prep shrimp and batter

Pat shrimp dry with paper towels. In a bowl whisk the egg white lightly until frothy. Add 1 cup cornstarch, 1 tbs all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/4 tsp white pepper. Stir to combine — the mixture should be sandy and slightly clumpy. Add the egg white and mix until evenly moistened; if batter is too thick to coat shrimp, add up to 2 tbs cold water, 1 tbs at a time, to reach a thick but coatable consistency.

Heat oil

Pour about 3–4 cups neutral frying oil into a medium heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of cornstarch; it should sizzle and float immediately.

Fry shrimp

Working in batches to avoid crowding, toss shrimp with a light dusting of remaining cornstarch (if any) then dip each shrimp into the batter to evenly coat and gently shake off excess. Carefully lower into hot oil and fry 2–3 minutes per batch, turning once, until exterior is crisp and shrimp are opaque and cooked through. Remove with a slotted spoon to a wire rack or paper-towel-lined plate to drain. Keep warm and repeat with remaining shrimp.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 3 tbs honey, 2 tbs sweetened condensed milk, 1 tsp lemon juice, 1/2 tsp rice vinegar (optional), 1/8 tsp salt, and 1/4 tsp hot sauce (optional). Whisk until smooth and fully emulsified. Taste and adjust: add a little more honey for sweetness, lemon for brightness, or condensed milk for creamier sweetness.

Combine shrimp and sauce

Place the hot fried shrimp in a large bowl. Pour the honey-mayo sauce over the shrimp and toss gently but quickly to coat each piece evenly. Work in small portions if necessary so the coating stays crisp.

Add walnuts and garnish

Add the candied walnuts to the shrimp and lightly toss to distribute. Transfer to a serving platter, sprinkle with sliced green onions and toasted sesame seeds if using. Serve immediately with steamed rice or on lettuce leaves.

Notes on timing

For best texture, fry shrimp just before serving so they remain crisp. Candied walnuts can be made ahead and stored in an airtight container at room temperature for up to 2 days.