Crispy Walnut Shrimp Recipe

Toast and chop walnuts

Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a cutting board and let cool slightly, then finely chop (you should end up with about 1 cup packed).

Combine chopped walnuts, panko breadcrumbs, sugar, kosher salt, and white pepper in a shallow bowl or plate. Mix thoroughly and set aside.

Prepare the shrimp: pat shrimp dry with paper towels and, if desired, make 2 small shallow slits on the underside to help them stay straight while frying. Season lightly with a pinch of salt and the ground black pepper.

Make the batter

In a medium bowl whisk together the all-purpose flour, cornstarch and 1/2 teaspoon salt. In a separate small bowl whisk the beaten egg with the cold club soda. Pour the wet mixture into the dry and stir briefly until just combined — the batter should be slightly lumpy and cold. Do not overmix.

Set up a coating station: flour/cornstarch mixture on one plate (reserve about 2 tbs of the flour/cornstarch dry mix for initial dredge if desired), the prepared batter in a bowl, and the walnut-panko mixture on a shallow plate for pressing.

Dredge and coat shrimp: lightly dust each shrimp in the dry flour/cornstarch mix, shake off excess, dip into the cold batter to fully coat, then transfer to the walnut-panko plate and press both sides firmly so walnuts adhere. Place coated shrimp on a wire rack while you heat the oil.

Heat oil: pour vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches (roughly 2 cups for a medium skillet). Heat over medium-high until the oil reaches 350°F (175°C) or a batter-dropped piece sizzles and browns in about 30–40 seconds.

Fry the shrimp in batches (do not crowd) for 1.5–2 minutes per side, until the coating is golden brown and the shrimp are opaque and just cooked through. Use a slotted spoon or spider to transfer shrimp to a paper towel–lined tray or wire rack to drain. Maintain oil temperature between 325–350°F; reduce heat if needed.

While the shrimp are hot, place them briefly on a clean wire rack and spoon or toss lightly with the prepared sauce (see next section) so they get a thin glossy coating; alternatively, serve the sauce on the side for dipping.

Make the sauce

In a small bowl whisk together mayonnaise, honey, fresh lemon juice, rice vinegar, and optional hot sauce until smooth and glossy. Taste and adjust: add more honey for sweetness, lemon for brightness, or a touch more hot sauce for heat.

For restaurant-style presentation, toss the freshly fried shrimp gently with about half the sauce so each piece gets a thin glaze, then serve the remaining sauce on the side.

Plate the walnut shrimp, garnish with thinly sliced green onions and toasted sesame seeds if using. Serve immediately with lemon wedges and extra sauce on the side.

Leftovers: Store shrimp and sauce separately in airtight containers in the refrigerator for up to 1 day. Reheat shrimp briefly in a 350°F oven on a wire rack to keep them crisp.