Crispy shrimp coated in a rich, sweet creamy sauce, paired with a hint of crunch from candied walnuts.

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.

Prepare shrimp

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.

Make batter/coating

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.

Fry shrimp

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.

raw medium shrimp, peeled and deveined (tails on or off per preference)

all-purpose flour

cornstarch

cold water

salt

black pepper

vegetable oil (for frying)

walnuts, halves or pieces

granulated sugar

unsalted butter

pinch of salt

mayonnaise

sweetened condensed milk

honey

fresh lemon juice

rice vinegar or white wine vinegar

sriracha or hot sauce (optional)

white pepper or ground black pepper

scallions, thinly sliced

sesame seeds (toasted, optional)

fresh parsley or cilantro (optional)

Creamy Walnut Shrimp

Make Creamy Walnut Shrimp Recipe in just 35m. Crispy shrimp coated in a rich, sweet creamy sauce, paired with a hint of crunch from candied walnuts.

Creamy Walnut Shrimp Recipe

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