Walnut Shrimp Recipe

Candy walnuts

Line a small plate with parchment or lightly grease. In a small nonstick skillet over medium heat, combine walnuts, 2 tbs granulated sugar and 1 tsp water. Stir constantly as the sugar dissolves and crystallizes, coating the nuts, about 3–4 minutes. When sugar becomes glossy and walnuts are evenly coated, remove from heat and stir in 1/2 tsp butter if using for shine. Spread walnuts on the prepared plate to cool and set while you prepare the shrimp.

Make the sauce

In a medium bowl whisk together 3 tbs mayonnaise, 1 1/2 tbs sweetened condensed milk, 1 tsp honey, 1 tsp lemon juice, 1/2 tsp vanilla extract, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust: add a little more lemon for brightness or a touch more honey for sweetness. Cover and refrigerate until ready to use.

Prepare shrimp

Pat the shrimp very dry with paper towels. If shrimp are large, butterfly slightly or make a few shallow slashes so they cook evenly. Sprinkle 1/2 tsp salt over the shrimp and toss lightly.

Make batter

In a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp granulated sugar. In a separate small bowl lightly beat 1 egg white with 3/4 cup cold water. Add the wet to the dry ingredients and whisk briefly until combined; a few small lumps are fine. The batter should be slightly thick but pourable—if too thick add up to 1–2 tbs cold water.

Fry shrimp

Heat 3 cups vegetable oil in a heavy skillet or deep pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter—if it sizzles and floats, oil is ready. Working in batches to avoid crowding, dip each shrimp into the batter, letting excess drip off, and carefully lower into hot oil. Fry until golden and just cooked through, about 2–3 minutes per side depending on size. Remove shrimp with a slotted spoon to a wire rack or paper towel-lined plate to drain. Let oil return to temperature between batches.

Toss with sauce

Place hot fried shrimp in a large bowl. Add the prepared mayonnaise-condensed milk sauce (you may not need all of it—start with about 3/4 of the sauce and reserve the rest). Gently toss each shrimp until lightly and evenly coated. The shrimp should be glossy but not overloaded with sauce.

Finish with walnuts

Immediately sprinkle the cooled candied walnuts over the sauced shrimp and toss lightly to adhere. If desired, add reserved sauce to taste for a slightly sweeter finish.

Transfer the walnut shrimp to a serving plate. Garnish with sliced green onions and a sprinkle of sesame seeds if using. Serve immediately with lemon wedges on the side to brighten the dish. Best eaten hot and fresh.