Easy Honey Walnut Shrimp

This quick and easy honey walnut shrimp is a crispy, creamy delight perfect for weeknight dinners or impressing guests without the fuss. With juicy shrimp coated in a light batter, draped in a sweet and tangy sauce, and paired with crunchy candied walnuts, it brings the best of Chinese takeout right to your kitchen in just thirty minutes.

I first made this on a busy weeknight when I wanted something special but fuss-free. Now it’s a family favorite that everyone asks for on weekends.

Ingredients

• Jumbo shrimp: peeled and deveined for tender, flavorful bites
• Egg whites: to create a light batter that crisps perfectly
• Salt and black pepper: to season and enhance the natural shrimp flavor
• Cornstarch: for that irresistible crispy coating you can substitute with potato starch or tapioca starch if desired
• Vegetable oil: for frying, choose a neutral oil with a high smoke point
• Japanese Kewpie mayo: adds creaminess and a slight umami punch regular mayo works if you cannot find it
• Sweetened condensed milk: for a rich sweetness for a dairy-free option use condensed coconut milk
• Honey: contributes a natural floral sweetness that balances the tang
• Freshly squeezed lemon juice: adds a bright, zesty contrast
• Walnut halves: for a satisfying crunch
• White granulated sugar: to coat the walnuts perfectly brown sugar is an option for a deeper flavor
• Cold water: to help dissolve sugar evenly when candying walnuts
• Green onion: finely chopped to garnish and add fresh, mild onion flavor

Step-by-Step Instructions

Syrup and Candy Walnuts:

In a non-stick pan set to medium heat, combine sugar and cold water. Stir constantly until it reaches a simmer. Once the syrup thickens and can coat the back of a spatula, quickly toss in the walnut halves. Stir rapidly to coat each walnut evenly and form a thin crust. Remove the pan immediately from heat. Using tongs, transfer the candied walnuts one by one onto parchment paper, spreading them apart so they do not stick together. Set aside to cool.

Prepare the Shrimp Batter:

In a large bowl, season the peeled and deveined shrimp with salt and black pepper, distributing evenly. In a separate large bowl, whisk egg whites until just foamy — not stiff peaks, just light and bubbly. Add cornstarch and stir until you form a smooth, runny batter. Add the seasoned shrimp and toss gently to coat every piece in the batter using tongs or chopsticks.

Fry the Shrimp:

Heat vegetable oil in a large pan over medium-high heat to about 350 to 375 degrees Fahrenheit. Fry the shrimp in small batches for two to three minutes until golden brown and crispy. Avoid overcrowding the pan to keep the temperature steady. Remove the shrimp with a slotted spoon or tongs and place on a wire rack or paper towel lined baking sheet to drain excess oil.

Make the Sauce and Combine:

In a small bowl, whisk together Japanese mayo, sweetened condensed milk, honey, and fresh lemon juice until fully blended. In a large mixing bowl, combine the fried shrimp, candied walnuts, and the sauce. Toss them together gently but thoroughly so every shrimp is coated with that luscious sauce. Garnish with chopped green onions and serve immediately.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. To maintain crispiness, keep the sauce separate and toss just before serving. Reheat shrimp in a hot oven on a wire rack to revive the crunch rather than microwaving, which can make them soggy.

Ingredient Substitutions

Potato starch or tapioca starch can easily replace cornstarch for the batter if you have allergies or prefer gluten-free options. Regular mayonnaise works fine if you cannot find Japanese Kewpie mayo, though it might alter the sauce to be slightly less tangy. Use brown sugar instead of white sugar for a richer caramel flavor when candying walnuts. Condensed coconut milk is a great choice for a dairy-free version without compromising creaminess.

Serving Suggestions

Serve honey walnut shrimp over steamed jasmine rice or fluffy fried rice to soak up the sauce. Pair with sautéed or steamed green vegetables like bok choy, broccoli, or snap peas for freshness and color. A side of pickled ginger or a crisp cucumber salad adds a cool contrast to the warm, sweet shrimp.

Pro Tips

Always add the walnuts quickly to the syrup and remove immediately to prevent burning and clumping. Do not overcrowd the frying pan so shrimp fry evenly and stay crispy. Make sure the egg whites are only foamy to keep the batter light — overwhipping can produce a tough texture.

Recipe FAQs

→ How do you get the shrimp crispy?

Coating the shrimp with a light egg white and cornstarch batter before frying in hot oil creates a crisp, golden exterior.

→ What kind of walnuts are best?

Halved walnut pieces work best as they evenly caramelize when coated with sugar syrup, offering a crunchy texture.

→ Can I use other types of sweetener for the candied walnuts?

Yes, brown sugar is a great alternative to white sugar and adds a richer flavor to the walnuts.

→ What oil is recommended for frying shrimp?

Neutral oils with a high smoke point like vegetable, canola, or peanut oil are ideal for frying to ensure crispiness.

→ How do you prevent the shrimp from becoming soggy?

Frying shrimp in small batches and draining excess oil on a wire rack or paper towel keeps them crisp and prevents sogginess.

→ What can be used in place of Japanese mayo?

Regular mayonnaise can substitute Japanese mayo and still provide the creamy texture needed for the sauce.