Creamy Walnut Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If needed, remove any remaining shells and devein. Lightly season shrimp with 1/2 tsp salt and 1/4 tsp black pepper.

Make batter/coating

In a shallow bowl, whisk the egg with cold water until combined. In a separate bowl, mix flour, cornstarch and remaining 1/2 tsp salt and 1/4 tsp black pepper. Dip each shrimp first into the egg wash, letting excess drip off, then dredge in the flour-cornstarch mixture to coat evenly. Place coated shrimp on a wire rack while heating oil.

Fry shrimp

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry shrimp in batches (do not overcrowd) for 2–3 minutes per side, until golden brown and crisp and shrimp are opaque. Use a slotted spoon to transfer cooked shrimp to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if desired.

In a medium nonstick skillet over medium heat, melt butter. Add the walnuts and sugar, stirring constantly so the sugar melts evenly and coats the nuts. Continue cooking 2–3 minutes until sugar caramelizes and walnuts are glossy. Remove from heat quickly, sprinkle with a pinch of salt, and spread nuts on parchment to cool. Break into bite-size pieces once cooled.

In a bowl, whisk together mayonnaise, sweetened condensed milk, honey, lemon juice, rice vinegar, sriracha (if using), 1/4 tsp salt and 1/4 tsp white or black pepper until smooth and slightly glossy. Taste and adjust balance: add more lemon for acidity, honey for sweetness, or sriracha for heat. Keep chilled until ready to toss with shrimp.

For best texture, gently fold warm fried shrimp into the sauce just before serving so coating is even but shrimp remain crisp. Use tongs to toss 6–8 shrimp at a time with about 2–3 tablespoons of sauce, coating lightly (reserve extra sauce to serve on the side).

Place coated shrimp on a serving platter. Scatter candied walnuts over and around the shrimp so each bite can get a nutty crunch.

Garnish with sliced scallions, a sprinkle of toasted sesame seeds if using, and chopped parsley or cilantro. Serve immediately with remaining sauce on the side for dipping.