Honey Walnut Shrimp Recipe

Make candied walnuts

Line a small plate with parchment paper. In a small nonstick skillet over medium heat, combine 2 tbsp sugar and 1 tbsp water. Stir until sugar dissolves and begins to bubble. Add walnut halves and stir to coat. Cook, stirring, 2–3 minutes until syrup thickens and coats walnuts. Add 1 tsp butter and a pinch of salt; toss quickly to glaze. Transfer walnuts to the parchment-lined plate to cool and harden. Break any large clusters apart once set.

Prepare sauce

In a small bowl whisk together 1 tbsp mayonnaise, 3 tbsp honey, 2 tbsp sweetened condensed milk, 1 tsp lemon juice and 1 tsp rice vinegar until smooth. Taste and adjust: add a little more lemon juice for brightness or a touch more condensed milk for sweetness. Stir in toasted sesame seeds if using. Chill in refrigerator while preparing shrimp.

Prepare shrimp

Pat shrimp dry with paper towels. If shrimp are large, make 2 shallow diagonal slits on each side to help the batter adhere and to prevent curling. Season lightly with 1 tsp salt.

Make batter

In a bowl whisk together 1 cup cornstarch, 1 cup all-purpose flour, 1 tsp baking powder and remaining pinch of salt. In a separate bowl beat 1 large egg with 1 cup cold water until combined. Pour wet into dry and whisk briefly until mostly smooth; a few small lumps are fine. The batter should be fairly thick but pourable; if too thick add 1–2 tbsp cold water.

Heat oil

Pour about 3–4 cups vegetable oil into a deep skillet or pot (oil should be 1–1.5 inches deep). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns within 30–40 seconds.

Fry shrimp

Working in small batches (4–6 shrimp depending on pot size), dredge each shrimp in additional cornstarch if desired (optional for extra crisp), then dip into the batter allowing excess to drip off. Carefully lower into hot oil and fry until golden and crisp, 2–3 minutes per side. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Maintain oil temperature between batches — let it come back up to 325–350°F before adding more shrimp.

Finish

When all shrimp are fried, place them in a large bowl while still warm. Add 2–3 tbsp of the prepared honey sauce and gently toss to coat evenly but not saturate. Add additional sauce incrementally to achieve desired glaze.

Arrange microgreens or lettuce on a serving plate if using. Place coated shrimp on top. Scatter candied walnuts over the shrimp. Drizzle any remaining honey sauce over the top. Garnish with sliced green onions and an extra sprinkle of toasted sesame seeds if desired. Serve immediately so shrimp remain crisp.