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Honey Walnut Shrimp Recipe

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★★★★★

4.9 from 85 reviews

Honey Walnut Shrimp is a delightful Asian-inspired dish featuring crispy deep-fried shrimp coated in a creamy, sweet sauce made with mayonnaise, condensed milk, and a touch of vinegar. It’s complemented by candied toasted walnuts that add a crunchy, sweet, and slightly savory contrast, creating a perfect balance of flavors and textures. This popular appetizer or main course is perfect for a special meal or entertaining guests.

Ingredients

Scale

Shrimp and Batter

  • 12 large shrimp (size 21/25), peeled and butterflied
  • 1 egg (or egg whites for crispier batter)
  • ½ teaspoon onion powder
  • 1 teaspoon soy sauce
  • ½ cup cornstarch
  • Oil for deep frying (enough to submerge shrimp)

Candied Walnuts

  • 1 cup walnuts
  • 1 tablespoon oil
  • 1¾ tablespoons sugar (or honey)
  • ¼ teaspoon salt (optional)
  • ½ tablespoon butter

Sauce and Garnish

  • ¼ cup mayonnaise (or Japanese kewpie mayo)
  • 2 tablespoons sweetened condensed milk (or 1½ tablespoons honey)
  • ¼ teaspoon rice vinegar
  • ½ teaspoon soy sauce
  • 1 stalk green onion, finely chopped

Instructions

  1. Prepare the Candied Walnuts: Place 1 cup walnuts in a small pot and cover fully with boiling water. Stir for a few seconds, then drain. Repeat until water runs clear to remove bitterness. Drain well.
  2. Toast Walnuts: Set pot on medium-low heat, add 1 tablespoon oil, and toast walnuts for 5 minutes, stirring constantly to prevent burning.
  3. Make Candy Syrup: Add 1¾ tablespoons sugar (or honey), ¼ teaspoon salt (optional), and ½ tablespoon butter to the walnuts. Stir continuously until sugar melts and forms a syrup coating the walnuts, toasting for another 4-5 minutes until golden brown. Remove from heat.
  4. Cool Walnuts: Spread walnuts in a single layer on a large plate or parchment-lined cookie sheet to cool without sticking.
  5. Prepare Sauce and Garnish: In a bowl, combine ¼ cup mayonnaise, 2 tablespoons sweetened condensed milk (or honey), ¼ teaspoon rice vinegar, and ½ teaspoon soy sauce. Mix well and set aside. Finely chop 1 stalk green onion and set aside.
  6. Prepare Shrimp: If frozen, thaw shrimp completely. Peel if necessary and butterfly shrimp by cutting a ¼ inch slit along the back to increase surface area. Set aside.
  7. Batter Shrimp: Beat 1 egg, ½ teaspoon onion powder, and 1 teaspoon soy sauce in a bowl. Add shrimp and coat fully with the mixture.
  8. Coat Shrimp: Place ½ cup cornstarch on a plate. Dredge each shrimp in cornstarch, ensuring the slit is fully coated for extra crispiness.
  9. Deep Fry Shrimp: Heat oil in a small pot over medium-high heat. Test oil temperature with a wooden chopstick—bubbles indicate readiness. Fry shrimp in batches for about 2 minutes until golden brown, waiting 10 seconds between adding shrimp to avoid sticking.
  10. Double Fry Shrimp: After frying all shrimp, briefly fry them again for 30 seconds to enhance crispiness. Drain from oil and allow to cool slightly.
  11. Assemble Dish: Let shrimp cool for 1-2 minutes to avoid melting the mayo based sauce. Toss shrimp with the prepared sauce and finely chopped green onions until fully coated.
  12. Add Walnuts: Gently mix in the candied walnuts for a crunchy, sweet finish.
  13. Serve: Enjoy the Honey Walnut Shrimp as is or serve it alongside steamed rice for a complete meal.

Notes

  • Butterflying shrimp increases surface area for a crispier batter.
  • Double frying shrimp ensures an extra crunchy texture.
  • Cooling the shrimp before tossing with sauce prevents the sauce from becoming oily.
  • You can substitute honey for sugar in candied walnuts, and use Japanese kewpie mayo for an authentic flavor.
  • If using frozen shrimp, ensure they are completely thawed before cooking.
  • Do not overcrowd the frying pot; fry shrimp in batches for best results.
  • The candied walnuts can be made ahead and stored in an airtight container.

Keywords: Honey Walnut Shrimp, Asian appetizer, deep fried shrimp, candied walnuts, creamy shrimp recipe, sweet and savory shrimp

Find it online: https://nataliereeve.com/honey-walnut-shrimp-recipe/