Quick & Easy Honey Walnut Shrimp Recipe

Introduction

Honey Walnut Shrimp is a delightful dish combining crispy shrimp with sweet, candied walnuts in a creamy honey sauce. It’s quick to prepare and perfect for a flavorful weeknight meal or special occasion. The combination of textures and flavors makes it a crowd-pleaser every time.

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 regular mayo)
• 3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free)
• 2 tbsp honey
• 1 tbsp freshly squeezed lemon juice
• 1/2 cup walnut halves
• 3 tbsp white granulated sugar (or brown sugar)
• 1 tbsp cold water
• 1 green onion (finely chopped)

Instructions

1. Step 1: In a small bowl, combine Japanese mayo, sweetened condensed milk, honey, and lemon juice to make the sauce. Set aside.
2. Step 2: In a non-stick pan over medium heat, add the sugar followed by cold water. Stir constantly and bring to a simmer.
3. Step 3: When the syrup thickens and coats the back of your spatula, quickly add the walnuts. Mix to coat them evenly.
4. Step 4: Once the walnuts are coated and a crust forms, immediately remove the pan from heat. Use tongs to transfer the candied walnuts one by one onto parchment paper, spreading them apart. Set aside.
5. Step 5: In a large bowl, season the shrimp with salt and black pepper.
6. Step 6: In a separate large bowl, whisk the egg whites until foamy (not stiff). Add cornstarch and mix until a runny batter forms.
7. Step 7: Add the seasoned shrimp to the batter and toss to coat evenly using tongs or chopsticks.
8. Step 8: Heat vegetable oil in a large pan over medium-high heat to about 350-375°F. Fry the shrimp in small batches for 2-3 minutes until golden brown and crispy. Avoid overcrowding the pan.
9. Step 9: Remove fried shrimp with a slotted spoon or tongs and drain on a wire rack or paper towels.
10. Step 10: In a large bowl, combine the crispy shrimp, candied walnuts, and prepared sauce. Toss gently to coat, then garnish with finely chopped green onions.

Tips & Variations

• For a dairy-free version, substitute condensed coconut milk and use dairy-free mayo.
• Try swapping cornstarch with potato starch or tapioca starch for a different texture.
• Use Kewpie mayo for a richer, authentic flavor but regular mayo works well too.
• Serve immediately for the best crispiness, as the shrimp may soften if left too long.

Storage

Store leftover shrimp and walnuts separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a hot skillet or oven to maintain crispiness. Sauce is best mixed fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw and pat them dry thoroughly before seasoning and battering to ensure they crisp up well when fried.

How do I know when the candied walnuts are ready?

The syrup will thicken and coat the walnuts evenly, forming a glossy crust. When the walnuts are separated and no longer sticky, they are ready to be removed from the pan and cooled.

Quick & Easy Honey Walnut Shrimp Recipe

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4.7 from 54 reviews

This Quick & Easy Honey Walnut Shrimp recipe offers a perfect balance of crispy battered shrimp and sweet, crunchy candied walnuts coated in a luscious honey-mayo sauce. Ready in under 30 minutes, this dish combines a light, airy batter with a sticky, sweet glaze, making it a delightful appetizer or main course that’s sure to impress.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion
• Diet: Low Lactose

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 substitute 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 (Kewpie Mayo or substitute with regular mayo)
• 3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free version)
• 2 tbsp honey
• 1 tbsp freshly squeezed lemon juice

Candied Walnuts

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

Garnish

• 1 green onion, finely chopped

Instructions

1. Prepare the Sauce: In a small bowl, whisk together Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. Set this sauce aside for later use.
2. Make Candied Walnuts Syrup: Heat a non-stick pan over medium heat and add sugar followed by cold water. Stir constantly, bringing the mixture to a simmer to dissolve the sugar and begin caramelizing.
3. Candy the Walnuts: Once the sugar syrup thickens and can coat the back of your spatula, quickly add walnut halves to the pan. Stir to coat each walnut evenly and allow a crust to form around them.
4. Cool Candied Walnuts: Remove the pan from heat immediately and use tongs to transfer walnuts one by one onto parchment paper, spreading them apart to cool and harden. Set aside while continuing the recipe.
5. Season the Shrimp: In a large bowl, season peeled and deveined shrimp with salt and black pepper evenly.
6. Prepare Batter: In a separate large bowl, whisk egg whites until just foamy, not stiff or meringue-like. Add cornstarch and mix until the batter forms a runny paste.
7. Coat Shrimp: Add the seasoned shrimp to the batter bowl and mix thoroughly using tongs or chopsticks, making sure each shrimp is evenly coated.
8. Heat Oil for Frying: In a large pan over medium-high heat, heat vegetable or neutral oil until it reaches approximately 350-375°F (175-190°C). Use a thermometer for accuracy if available.
9. Fry Shrimp: Fry shrimp in small batches, avoiding overcrowding the pan, for 2-3 minutes until they turn golden brown and crispy.
10. Drain Fried Shrimp: Remove shrimp from hot oil using a slotted spoon or tongs and transfer them onto a wire rack or a paper towel-lined baking sheet to drain excess oil.
11. Toss with Sauce and Walnuts: In a large bowl, combine the crispy shrimp, candied walnuts, and prepared honey mayo sauce. Toss gently but thoroughly to coat all components well.
12. Garnish and Serve: Sprinkle finely chopped green onions over the dish for a fresh, mild onion flavor presentation. Serve immediately while shrimp are still crisp.

Notes

• Use medium to high heat for frying to ensure shrimp stay crispy and don’t absorb too much oil.
• Do not whisk egg whites to stiff peaks; just foam is enough for a light batter.
• You can substitute the sugar with brown sugar for a deeper flavor in candied walnuts.
• Resting candied walnuts on parchment paper prevents sticking and keeps them crunchy.
• Serve immediately after mixing shrimp with sauce for best texture; the sauce may soften the batter if left too long.
• For a dairy-free version, use condensed coconut milk and check that your mayo is dairy-free.

Keywords: honey walnut shrimp, crispy shrimp recipe, sweet and savory shrimp, candied walnuts, easy Asian shrimp, quick shrimp recipe, honey mayo shrimp