Honey Walnut Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If shrimp are large, make 3 shallow diagonal slits on the underside to keep them straight while frying.

Make batter

In a medium bowl whisk the egg white until slightly frothy. Add cornstarch, flour, baking powder, and salt. Gradually add the cold water and stir just until combined; batter should be thick and coat the back of a spoon. If too thick, add up to 1–2 teaspoons more water.

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise immediately.

Fry shrimp

Working in batches to avoid crowding, dip each shrimp into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes per side until golden and crisp and the shrimp are opaque. Remove with a slotted spoon to a paper towel–lined tray to drain. Keep fried shrimp warm in a 200°F (95°C) oven if necessary while finishing batches.

In a small bowl combine mayonnaise, honey, lemon juice, and sweetened condensed milk (if using). Whisk until smooth. Taste and adjust: add the optional hot sauce for a subtle heat. The sauce should be sweet, creamy, and slightly tangy. Set aside at room temperature.

Coat shrimp

When all shrimp are fried and drained, place them in a large mixing bowl. Pour about three-quarters of the sauce over the shrimp and gently toss to coat evenly. Reserve the remaining sauce for plating and for guests who want more.

Candy the walnuts

In a small nonstick skillet, combine the sugar and water over medium heat. Swirl gently (do not stir vigorously) until sugar dissolves and turns a light golden syrup, about 2–3 minutes. Add the walnuts and toss to coat. Continue cooking, stirring occasionally, 1–2 minutes until the sugar crystallizes and then melts to glaze the walnuts. Transfer immediately to parchment or a silicone mat to cool and separate. Sprinkle with flaky sea salt while still warm.

Finish & serve

Place the sauced shrimp on a serving platter. Roughly chop half of the candied walnuts and sprinkle over the shrimp; reserve a few whole pieces for presentation. Drizzle the reserved honey-mayo sauce over the top in a light zigzag (or serve on the side). Garnish with chopped scallions or microgreens. Serve immediately so shrimp remain crisp.