Quick Honey Walnut Shrimp (Printable Version)
Crispy shrimp glazed in a sweet honey sauce paired with crunchy candied walnuts. Ready quickly.
# Everything You’ll Need:
→ Shrimp
01 -
1 lb jumbo shrimp, peeled and deveined
02 -
4 large egg whites
03 -
0.25 tsp salt
04 -
0.25 tsp black pepper
05 -
0.67 cup cornstarch (alternative: potato starch, tapioca starch, or sweet rice flour)
06 -
1 cup vegetable oil or any neutral oil for frying
→ Sauce
07 -
0.25 cup Japanese mayonnaise (Kewpie mayo) or regular mayonnaise
08 -
3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free)
09 -
2 tbsp honey
10 -
1 tbsp freshly squeezed lemon juice
→ Candied Walnuts
11 -
0.5 cup walnut halves
12 -
3 tbsp white granulated sugar (substitute brown sugar if desired)
13 -
1 tbsp cold water
→ Garnish
14 -
1 green onion, finely chopped
# Steps to Cook:
01 -
In a small bowl, mix Japanese mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth. Set aside.
02 -
Heat sugar and cold water in a non-stick pan over medium heat, stirring constantly until syrup thickens and coats the back of a spatula. Quickly add walnuts and stir to coat evenly. When the coating hardens, remove from heat, separate walnuts on parchment paper, and set aside.
03 -
In a large bowl, season shrimp with salt and black pepper. In another bowl, whisk egg whites until just foamy then incorporate cornstarch until a runny batter forms. Add shrimp and toss to coat evenly.
04 -
Heat vegetable oil in a large pan over medium-high heat to 350–375°F. Fry shrimp in batches for 2–3 minutes until golden and crispy, avoiding overcrowding. Drain shrimp on a wire rack or paper towels.
05 -
In a large bowl, gently toss crispy shrimp with candied walnuts and the prepared sauce. Garnish with chopped green onions and serve immediately.
# Extra Suggestions:
01 -
For a dairy-free option, substitute sweetened condensed milk with condensed coconut milk and use vegan mayonnaise.