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Honey Walnut Shrimp

Honey walnut shrimp is a restaurant-quality dish that combines crispy battered shrimp with candied walnuts in a creamy, sweet sauce. This Chinese-American favorite delivers the perfect balance of textures and flavors that make it worth every minute in the kitchen.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Candied Walnuts
  • 1 cup raw walnut halves
  • 3 tablespoons granulated sugar
  • 2 tablespoons honey
  • 1/4 cup water
Shrimp
  • 1 pound large shrimp peeled and deveined (16 to 20 count)
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg white
  • 1/2 cup cold water
  • Vegetable oil for frying about 4 cups
Sauce
  • 1/2 cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons sweetened condensed milk
  • 1 tablespoon fresh lemon juice

Equipment

  • Large pot or deep fryer for frying
  • Candy thermometer or instant-read thermometer
  • Wire rack set over a baking sheet
  • Paper towels
  • Medium mixing bowls (2)
  • Whisk
  • Small saucepan for candying walnuts
  • Slotted spoon or spider strainer
  • Large mixing bowl for tossing

Method
 

  1. Combine the walnuts, sugar, honey, and water in a small saucepan over medium heat. Stir constantly until the liquid evaporates and the sugar coating turns glossy and coats the walnuts completely, about 5 to 7 minutes.
  2. Transfer the candied walnuts to a parchment-lined plate and separate them with a fork so they don't clump together. Set aside to cool.
  3. Pat the shrimp completely dry with paper towels, pressing firmly to remove all surface moisture. Let the shrimp sit on fresh paper towels for 5 minutes.
  4. Whisk together the cornstarch, flour, baking powder, and salt in a medium bowl until evenly combined. Add the egg white and cold water, then whisk until smooth with no lumps remaining.
  5. Pour vegetable oil into a large pot to a depth of about 2 inches and heat to 350 degrees Fahrenheit. Set up your wire rack over a baking sheet next to the stove for draining.
  6. Working in batches of 5 to 6 shrimp, dip each one into the batter and let excess drip off before carefully lowering it into the hot oil. Fry for 2 to 3 minutes until golden brown and crispy, turning once halfway through.
  7. Remove shrimp with a slotted spoon and drain on the wire rack while you fry the remaining batches.
  8. Whisk together the mayonnaise, honey, sweetened condensed milk, and lemon juice in a large bowl until completely smooth.
  9. Add the hot fried shrimp to the bowl with the sauce and toss gently but thoroughly to coat each piece.
  10. Fold in the candied walnuts at the very end with just a few gentle tosses.
  11. Transfer the honey walnut shrimp to a serving platter and serve immediately while the coating is still crispy.

Notes

Keep your fried shrimp warm in a 200-degree oven on the wire rack while you finish frying all the batches. Make the candied walnuts first and let them cool completely so they stay crunchy when mixed with the sauce. Store leftover honey walnut shrimp in an airtight container in the refrigerator for up to 2 days, though the coating will soften considerably.