Honey-glazed Walnut Shrimp Recipe

Prepare the glaze

In a small bowl, whisk together 1/2 cup honey, 2 tablespoons light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and 1/4 cup chicken broth until smooth.

In a separate small cup, make a cornstarch slurry by dissolving 1 1/2 teaspoons cornstarch in 1 tablespoon water. Set both the glaze and slurry aside near the wok.

Season the glaze mixture with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: if too sweet for your preference, add an extra 1/2 teaspoon rice vinegar or 1/2 tablespoon soy sauce.

Prep shrimp

Pat 1 lb large shrimp dry with paper towels. If tails are on and you prefer them off, remove tails. Lightly score the underside (optional) to keep shrimp straight when frying. Toss shrimp with 1/4 teaspoon salt and 1/8 teaspoon white pepper.

Make batter

In a medium bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch (for coating), and 1/2 teaspoon baking powder. Stir to blend. Add 1 egg white and 1/2 cup ice-cold water. Whisk until just combined — do not overmix. The batter should be slightly thick but pourable; adjust with a tablespoon more water if too thick.

Coat shrimp

Working in batches, dip each shrimp into the batter to coat evenly, letting excess drip off. Place coated shrimp on a rack for a few minutes so the batter adheres; this helps produce a crisp crust when fried.

Heat oil

In a wok (or a heavy-bottomed pot) add about 2 cups neutral oil and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter: it should sizzle and rise immediately without burning.

Fry walnuts

Carefully add 3/4 cup walnuts to the hot oil and fry for 30–45 seconds until fragrant and lightly toasted. Remove with a slotted spoon and drain on paper towels. The walnuts will finish crisping with the glaze later.

Fry shrimp (first batch)

Fry the battered shrimp in batches — do not overcrowd the wok. Fry 4–6 shrimp at a time (depending on wok size) for about 2–3 minutes until golden and just cooked through. Remove to a wire rack or paper towel-lined tray to drain. Maintain oil temperature between 325–350°F; lower heat slightly if shrimp browns too quickly.

Fry shrimp (second pass for extra crispness, optional)

For extra crispy shrimp, return the drained shrimp to the hot oil for a quick second fry of 30–45 seconds until crisp and deeper golden. Drain well.

Combine glaze and shrimp

Heat a clean wok over medium heat and reduce heat to medium-low. Pour the prepared honey-soy glaze into the wok and bring to a gentle simmer for 30 seconds.

Stir the cornstarch slurry again briefly, then slowly drizzle it into the simmering glaze while stirring continuously. The sauce will thicken within 30–60 seconds to a glossy, clingy glaze. If it becomes too thick, add up to 1–2 tablespoons chicken broth or water to loosen.

Add the fried shrimp and toasted walnuts to the wok. Toss quickly and gently with two spatulas or tongs to coat each piece evenly — about 30–45 seconds. Heat just until everything is coated and warmed through; avoid prolonged tossing so the batter doesn't become soggy.

Stir in 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced scallion greens. Taste and adjust seasoning if necessary (a pinch more salt or a squeeze of lemon).

Transfer to a serving platter, garnish with additional scallion if desired, and serve immediately with lemon wedges on the side.