Name: Honey Walnut Shrimp Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb jumbo shrimp peeled and deveined; 4 egg whites; ¼ teaspoon salt; ¼ teaspoon black pepper; ⅔ cup cornstarch or sub with potato starch, tapioca starch, or sweet rice flour; 1 cup vegetable oil or any neutral oil for frying; ¼ cup Japanese mayo aka Kewpie Mayo (or sub with normal mayo); 3 tablespoon sweetened condensed milk or condensed coconut milk for dairy-free version; 2 tablespoon honey; 1 tablespoon lemon juice freshly squeezed; ½ cup walnut halves; 3 tablespoon white granulated sugar or sub with brown sugar; 1 tablespoon water cold; 1 green onion finely chopped

Description

Sweet, savory, and crispy honey walnut shrimp with creamy sauce and candied walnuts. A restaurant classic made at home!

Ingredients

Scale

For the shrimp:

1 lb jumbo shrimp peeled and deveined
4 egg whites
¼ teaspoon salt
¼ teaspoon black pepper
⅔ cup cornstarch or sub with potato starch, tapioca starch, or sweet rice flour
1 cup vegetable oil or any neutral oil for frying

Sauce:

¼ cup Japanese mayo aka Kewpie Mayo (or sub with normal mayo)
3 tablespoon sweetened condensed milk or condensed coconut milk for dairy-free version
2 tablespoon honey
1 tablespoon lemon juice freshly squeezed

For the candied walnuts:

½ cup walnut halves
3 tablespoon white granulated sugar or sub with brown sugar
1 tablespoon water cold

Optional garnish:

1 green onion finely chopped

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Instructions

1. Make the sauce

Start by whisking together the Kewpie mayo, sweetened condensed milk, honey, and fresh lemon juice in a small bowl. Give it a quick taste—this is your chance to adjust the sweetness or acidity to your liking. Once it’s perfect, set it aside.

2. Candy the walnuts

Heat a non-stick pan over medium heat and add the sugar and water. Stir constantly until the sugar dissolves and the mixture thickens into a syrup. (You’ll know it’s ready when it coats the back of a spatula.) Quickly toss in the walnuts and stir to coat them evenly. Be fast here—the syrup hardens quickly! Use tongs to transfer the walnuts to parchment paper, spreading them out so they don’t stick together.

3. Prep the shrimp

Season your peeled and deveined shrimp with salt and pepper. In a separate bowl, whisk the egg whites until foamy, then mix in the cornstarch to form a light batter. Toss the shrimp in the batter until they’re fully coated.

4. Fry the shrimp

Heat about 1 cup of neutral oil in a large pan over medium-high heat. Once the oil reaches 350-375°F, fry the shrimp in small batches for 2-3 minutes. Don’t overcrowd the pan—this helps them stay crispy. Transfer the fried shrimp to a wire rack or paper towel-lined plate to drain excess oil.

5. Bring it all together

In a large bowl, combine the crispy shrimp, candied walnuts, and creamy sauce. Gently toss everything until evenly coated. Sprinkle with chopped green onions for a fresh pop of color.

Notes

Serving ideas: Presentation matters!

Plate the shrimp on a large platter and sprinkle with extra green onions for color. For an elegant touch, serve it over a bed of steamed jasmine rice or crisp lettuce leaves. A sprinkle of sesame seeds or a few thin lemon slices as garnish can also elevate the presentation.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner