Quick & Easy Honey Walnut Shrimp Recipe
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.
- 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
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
- Prepare the Sauce: In a small bowl, combine Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. Mix well and set aside.
- 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.
- Season the Shrimp: In a large bowl, add peeled and deveined shrimp. Season evenly with salt and black pepper.
- 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.
- 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.
- 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
