Walnut Shrimp Recipe

Toast walnuts (optional)

In a small dry skillet over medium heat, toast the walnuts, stirring frequently, about 3–4 minutes until fragrant and slightly darker. Transfer to a plate and let cool.

Heat 1 tablespoon vegetable oil in the same skillet over medium heat. Add toasted walnuts and stir to coat briefly (about 30 seconds).

Reduce heat to low. Sprinkle 3 tablespoons granulated sugar evenly over the walnuts, add 1 teaspoon water, and stir continuously. The sugar will melt and become glossy; continue stirring until walnuts are evenly candied, about 2–3 minutes. Watch closely to avoid burning.

Spread candied walnuts on a piece of parchment or a silicone mat to cool and harden. Break into bite-sized pieces once set. Set aside.

Pat shrimp very dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/4 teaspoon ground white pepper.

In a medium bowl whisk the egg white lightly, then add 2 tablespoons ice water and whisk to combine.

In a separate shallow bowl combine 1/2 cup cornstarch and 1/4 cup all-purpose flour; whisk to blend evenly.

Dip each seasoned shrimp into the egg-white mixture, letting excess drip off, then dredge thoroughly in the cornstarch-flour mix, pressing gently to adhere a good, even coating. Place coated shrimp on a wire rack and let rest 5–10 minutes to help the coating set.

Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and rise to the surface immediately.

Fry shrimp in two batches so oil temperature stays consistent. Fry each batch 2–3 minutes until coating is crisp and shrimp are opaque and cooked through. Remove with a slotted spoon to a paper-towel–lined tray to drain briefly, then transfer to a warm, dry bowl.

While shrimp are frying, combine 1/2 cup mayonnaise, 2 tablespoons sweetened condensed milk, 1 teaspoon honey, 1 teaspoon lemon juice, 1/2 teaspoon sriracha, and 1/8 teaspoon salt in a small bowl. Whisk until smooth and glossy; taste and adjust sweetness, acidity, or heat to preference.

When all shrimp are fried and still warm, add them to the bowl with the glaze. Using a spatula, gently toss to coat each shrimp evenly — work quickly so the crispy coating remains intact but well glazed.

Transfer glazed shrimp to a serving platter in a single layer or small mound.

Scatter candied walnuts over the top so each shrimp gets some walnut pieces.

Sprinkle thinly sliced scallion greens and 1/2 teaspoon lemon zest over the dish for brightness. Serve immediately so shrimp stay crisp.