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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.

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 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

Find it online: https://frommamamaya.com/quick-and-easy-honey-walnut-shrimp-recipe/