Description
Delicious Honey Walnut Shrimp is a homemade takeout favorite featuring crispy fried jumbo shrimp coated in a sweet and creamy honey-mayo sauce, paired perfectly with crunchy candied walnuts. This dish offers a delightful combination of textures and flavors, making it an irresistible appetizer or main course for seafood lovers.
Ingredients
Scale
Shrimp
- 1 lb Jumbo Shrimp (peeled and deveined)
- 2 large Egg Whites (whisked until foamy)
- Salt, to taste
- Black Pepper, to taste
- 1/2 cup Cornstarch (or potato starch if desired)
- Vegetable Oil, for frying (enough to reach 350-375°F)
Sauce
- 1/2 cup Japanese Mayo (Kewpie) (or regular mayo)
- 1/3 cup Sweetened Condensed Milk (or condensed coconut milk for dairy-free)
- 3 tbsp Honey
- 1 tbsp Lemon Juice
Candied Walnuts
- 1 cup Walnut Halves (or pecans)
- 1/2 cup Granulated Sugar (or brown sugar)
- 1/4 cup Water
Garnish
- 2 tbsp Green Onion (chopped, optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together Japanese mayo, sweetened condensed milk, honey, and lemon juice until the mixture is smooth and well combined. Set aside.
- Make the candied walnuts: In a non-stick pan over medium heat, combine granulated sugar and water. Stir occasionally until the sugar dissolves and the mixture begins to simmer, cooking until it thickens to a syrupy consistency, about 5 minutes. Fold in the walnut halves, tossing to coat them evenly. Transfer the candied walnuts onto parchment paper to cool and harden.
- Season and coat the shrimp: Season the peeled and deveined jumbo shrimp with salt and black pepper. In a separate bowl, whisk the egg whites until foamy, then gently fold in the cornstarch until a batter-like coating forms. Coat each shrimp thoroughly in this mixture.
- Fry the shrimp: Heat vegetable oil in a pan to 350-375°F (175-190°C). Fry the shrimp in small batches for 2-3 minutes or until they turn golden brown and crispy. Remove and drain on a wire rack or paper towels to remove excess oil.
- Toss and serve: In a large bowl, combine the fried shrimp, candied walnuts, and prepared sauce. Toss gently until everything is evenly coated. Garnish with chopped green onions if desired. Serve immediately for best texture and flavor.
Notes
- Use potato starch as a gluten-free alternative to cornstarch.
- For a dairy-free option, substitute sweetened condensed milk with condensed coconut milk.
- Maintain oil temperature to ensure shrimp crispness and prevent sogginess.
- Serving immediately after tossing keeps the shrimp crispy and the sauce fresh.
- Green onions add a fresh color and mild onion flavor, but they are optional.
