Quick & Easy Honey Walnut Shrimp Recipe

Introduction

Honey Walnut Shrimp is a delightful combination of crispy shrimp coated in a creamy, sweet honey sauce, paired perfectly with crunchy candied walnuts. This quick and easy recipe brings a popular restaurant favorite to your kitchen with simple steps and accessible ingredients.

Ingredients

• 1 lb jumbo shrimp (peeled and deveined)
• 4 egg whites
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2/3 cup cornstarch (or potato starch, tapioca starch, or sweet rice flour)
• 1 cup vegetable oil (or any neutral oil for frying)
• 1/4 cup Japanese mayo (Kewpie mayo, or substitute with regular mayo)
• 3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free)
• 2 tbsp honey
• 1 tbsp lemon juice (freshly squeezed)
• 1/2 cup walnut halves
• 3 tbsp white granulated sugar (or substitute with brown sugar)
• 1 tbsp cold water
• 1 green onion (finely chopped)

Instructions

1. Step 1: In a small bowl, combine the Japanese mayo, sweetened condensed milk, honey, and lemon juice. Stir well and set the sauce aside.
2. Step 2: Place the sugar and cold water in a non-stick pan over medium heat. Stir constantly until it reaches a simmer.
3. Step 3: When the syrup thickens and coats the back of your spatula, quickly add the walnut halves. Stir to coat evenly in the syrup.
4. Step 4: As the walnuts become coated with a crispy crust, remove the pan from heat. Use tongs to transfer the candied walnuts onto parchment paper, spreading them apart. Set aside to cool.
5. Step 5: In a large bowl, season the peeled and deveined shrimp with salt and black pepper.
6. Step 6: In a separate large bowl, whisk the egg whites until foamy but not stiff. Add cornstarch and mix until you have a smooth, runny batter.
7. Step 7: Add the seasoned shrimp to the batter and mix well with tongs or chopsticks until the shrimp are evenly coated.
8. Step 8: Heat the vegetable oil in a large pan over medium-high heat until it reaches 350–375°F (175–190°C). Fry the shrimp in small batches for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pan.
9. Step 9: Remove the fried shrimp with a slotted spoon or tongs and place on a wire rack or paper towel-lined baking sheet to drain excess oil.
10. Step 10: In a large bowl, combine the crispy shrimp, candied walnuts, and prepared sauce. Toss gently to coat everything well. Garnish with finely chopped green onions and serve immediately.

Tips & Variations

• For a dairy-free version, use condensed coconut milk instead of sweetened condensed milk in the sauce.
• Try different types of nuts like pecans or almonds if you prefer a different crunch texture.
• Make sure the oil is hot enough before frying to achieve a crispy shrimp exterior without absorbing too much oil.
• Use Kewpie mayo if available for an authentic flavor and creamier texture.

Storage

Store leftover shrimp and candied walnuts separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp quickly in a hot oven or air fryer to maintain crispiness; avoid microwaving to prevent sogginess. Candied walnuts can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just be sure to thaw them completely and pat dry before seasoning and coating with batter to ensure they fry up crispy.

What can I substitute for Japanese mayo?

If you don’t have Japanese mayo, regular mayo will work fine. While the flavor might be slightly different, the texture and creaminess will still be delicious.

Quick & Easy Honey Walnut Shrimp Recipe

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4.5 from 61 reviews

Quick & Easy Honey Walnut Shrimp is a delightful Chinese-American dish featuring crispy fried jumbo shrimp coated in a luscious honey-mayo sauce, paired with sweet and crunchy candied walnuts. This recipe combines the perfect balance of sweet, tangy, and savory flavors for an irresistible appetizer or main dish that’s ready in under an hour.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

Shrimp and Batter

• 1 lb jumbo shrimp (peeled and deveined)
• 4 egg whites
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2/3 cup cornstarch (or sub with potato starch, tapioca starch, or sweet rice flour)
• 1 cup vegetable oil (or any neutral oil for frying)

Sauce

• 1/4 cup Japanese mayo (aka Kewpie Mayo, or sub with normal mayo)
• 3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free version)
• 2 tbsp honey
• 1 tbsp lemon juice (freshly squeezed)

Candied Walnuts

• 1/2 cup walnut halves
• 3 tbsp white granulated sugar (or sub with brown sugar)
• 1 tbsp water (cold)

Garnish

• 1 green onion (finely chopped)

Instructions

1. Prepare the Sauce: In a small bowl, combine Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. Mix well and set aside.
2. Candy the Walnuts: In a non-stick pan over medium heat, add sugar and cold water. Stir constantly and bring to a simmer until the syrup thickens and can coat the back of a spatula. Quickly add walnut halves and mix rapidly to evenly coat them. Once a crust forms around each walnut, remove the pan from heat and use tongs to transfer walnuts onto parchment paper, spreading them apart to cool and harden. Set aside.
3. Season the Shrimp: In a large bowl, add peeled and deveined shrimp. Season evenly with salt and black pepper.
4. Prepare the Batter: In a separate large bowl, whisk the egg whites until foamy but not meringue stiff. Add cornstarch and mix until you have a smooth, runny paste. Add the seasoned shrimp and toss gently with tongs or chopsticks until all shrimp are coated with the batter.
5. Fry the Shrimp: Heat vegetable oil in a large pan over medium-high heat until it reaches approximately 350-375°F. Fry shrimp in small batches for 2-3 minutes until crispy and golden brown, taking care not to overcrowd the pan which could lower the oil temperature. Remove shrimp with a slotted spoon or tongs and transfer them to a wire rack or paper towel-lined baking sheet to drain excess oil.
6. Toss and Serve: In a large bowl, combine the crispy fried shrimp, candied walnuts, and prepared sauce. Toss everything thoroughly to coat evenly. Garnish with finely chopped green onions and serve immediately for best texture and flavor.

Notes

• Ensure the oil temperature remains between 350°F and 375°F for the crispiest shrimp.
• If you want a dairy-free version, use condensed coconut milk instead of sweetened condensed milk.
• Do not overcrowd the pan during frying to avoid soggy shrimp.
• For an alternative to Japanese mayo, regular mayonnaise works but the flavor will slightly differ.
• Use fresh lemon juice for the best tangy flavor in the sauce.

Keywords: honey walnut shrimp, crispy shrimp, Chinese appetizer, candied walnuts, sweet shrimp recipe, quick shrimp recipe