Description
Honey Walnut Shrimp is a delightful Chinese-American dish featuring crispy fried jumbo shrimp coated in a light, creamy, and sweet honey-mayo sauce, paired perfectly with candied walnuts for an irresistible crunch and flavor contrast.
Ingredients
Scale
For the Shrimp:
- 1 lb jumbo shrimp, peeled and deveined
- 4 egg whites
- ¼ tsp salt
- ¼ tsp black pepper
- â…” cup cornstarch (or potato/tapioca starch or sweet rice flour)
- Neutral oil for frying (e.g. vegetable, avocado, canola)
For the Sauce:
- ¼ cup Japanese Kewpie mayo (or regular mayo)
- 3 Tbsp sweetened condensed milk (or condensed coconut milk)
- 2 Tbsp honey
- 1 Tbsp fresh lemon juice
For the Candied Walnuts:
- ½ cup walnut halves
- 3 Tbsp granulated sugar
- 1 Tbsp cold water
Optional Garnish:
- 1 scallion, thinly sliced
Instructions
- Prepare the Sauce: In a small bowl, whisk together the Japanese Kewpie mayo, sweetened condensed milk, honey, and fresh lemon juice until smooth and set aside.
- Candy the Walnuts: Heat sugar and cold water in a pan over medium heat until it begins to simmer and the syrup coats the back of a spatula. Stir in the walnut halves, coating them evenly with the syrup, then immediately transfer the walnuts onto parchment paper separated to cool and harden.
- Season and Batter the Shrimp: Season the jumbo shrimp with salt and black pepper. In a separate bowl, whisk the egg whites until foamy, then gradually stir in the cornstarch to create a thin batter. Toss the shrimp in this batter to coat them evenly, ensuring each piece is well covered.
- Fry the Shrimp: Heat the neutral oil in a deep pan or fryer to approximately 350–375 °F (175–190 °C). Fry the battered shrimp in small batches for 2–3 minutes until they are golden brown and crisp. Drain the shrimp on a wire rack or paper towels. For extra crispness, optionally fry the shrimp a second time for 30–45 seconds.
- Combine and Serve: In a large bowl, combine the crispy fried shrimp with the candied walnuts. Drizzle the prepared honey-mayo sauce over the mixture and gently toss to coat all pieces evenly. Garnish with thinly sliced scallions if desired before serving.
Notes
- For a gluten-free option, use alternative starches such as potato or tapioca starch or sweet rice flour instead of cornstarch.
- Double frying the shrimp adds an extra crispy texture which is highly recommended.
- Japanese Kewpie mayo adds a rich umami flavor, but regular mayo can be used as a substitute.
- Be careful when candying the walnuts to prevent burning the sugar syrup.
- This dish is best served immediately for optimal crispiness.
