Walnut Shrimp Recipe

Prep shrimp

Rinse shrimp and pat dry with paper towels. If tails are left on, remove any remaining veins. Lightly season shrimp with 1/2 tsp salt and 1/2 tsp black pepper; set aside.

Prepare batter

In a medium bowl, whisk together the flour and cornstarch until combined. In a separate bowl, lightly beat the eggs and stir in the cold water until smooth. Combine the wet and dry ingredients and mix briefly — the batter should be slightly thick but still pourable. Keep batter cold by placing the bowl over an ice bath if possible.

Toast walnuts

Heat a small dry skillet over medium heat and add the walnut halves. Toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove to a plate to cool slightly, then roughly chop into bite-sized pieces. Set aside.

Heat oil

In a deep pot or Dutch oven, pour enough vegetable oil to reach about 2–3 inches deep (roughly 1 liter listed). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface immediately.

Fry shrimp

One at a time (or in small batches to avoid crowding), dip each shrimp into the batter, allowing excess to drip off, and carefully lower into the hot oil. Fry until golden and crisp, about 2–3 minutes per side depending on shrimp size. Remove with a slotted spoon and drain on a wire rack or paper towels. Fry in batches until all shrimp are cooked. Maintain oil temperature around 325–350°F (160–175°C) for even frying.

Fry walnuts

After frying the shrimp, lower the oil temperature slightly to 325°F (160°C). Quickly blanch the chopped walnut pieces in the hot oil for 10–20 seconds just until they sizzle and become fragrant—do not overcook or they will burn. Remove and drain on paper towels.

While shrimp are frying (or right after), whisk together the mayonnaise, honey, sweetened condensed milk, lemon juice, rice vinegar, and 1/4 tsp salt in a small bowl until smooth and glossy. Taste and adjust: add a little more honey for sweetness or a dash more lemon for brightness. Keep glaze at room temperature.

Toss shrimp with glaze: Place the drained, warm fried shrimp in a large bowl. Add about two-thirds of the glaze and gently toss to coat each shrimp evenly. Add more glaze if you prefer a stronger coating. The warm shrimp will help the glaze adhere and become slightly glossy.

Add walnuts and garnish: Add the toasted (or quickly fried) walnut pieces to the bowl and fold gently to combine so walnuts cling to the glazed shrimp. Transfer to a serving platter and drizzle any remaining glaze over the top. Sprinkle with sliced scallions and toasted sesame seeds for color and texture.