Honey Walnut Shrimp
Honey Walnut Shrimp
Ingredients
For the Candied Walnuts
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup walnuts
For the Honey Walnut Sauce
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon condensed milk
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For the Crispy Shrimp
- 1 pound shrimp, peeled, deveined, tails on
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup cornstarch
- 1/4 cup baking powder
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 cup water
- 3 cups oil, for frying, such as vegetable or canola oil
For Assembly and Garnish
- 2 tablespoons green onions, chopped, optional
Instructions
- 1
To make the candied walnuts, combine 1/2 cup granulated sugar and 1/4 cup water in a pan. Bring the mixture to a boil over medium heat.
⏱️ 3 min
- 2
Add 1 cup of walnuts to the boiling sugar mixture. Stir occasionally for 2-3 minutes until the sugar crystallizes and coats the walnuts.
⏱️ 3 min
- 3
Transfer the coated walnuts onto a sheet of parchment paper and allow them to cool and harden completely. This will take about 15 minutes.
⏱️ 15 min
- 4
While the walnuts are cooling, prepare the honey walnut sauce. In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons honey, 1 tablespoon condensed milk, 1 teaspoon salt, and 1/2 teaspoon white pepper.
⏱️ 5 min
- 5
Mix all sauce ingredients thoroughly until well combined and smooth. Set aside.
⏱️ 2 min
- 6
Prepare the shrimp. Place the 1 pound of peeled, deveined, and tail-on shrimp in a bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Mix well to coat the shrimp.
⏱️ 5 min
- 7
In a separate bowl, prepare the batter by combining 1/4 cup cornstarch, 1/4 cup baking powder, 1/2 cup all-purpose flour, and 1 large egg.
⏱️ 3 min
- 8
Gradually add 1/2 cup of water to the batter mixture while whisking until a smooth consistency is achieved. The batter should be light and airy.
⏱️ 3 min
- 9
Heat oil in a deep pan or pot to 350°F (175°C). Ensure there is enough oil for the shrimp to be submerged.
⏱️ 5 min•🌡️ 350
- 10
Dip each seasoned shrimp into the prepared batter, ensuring it is fully coated. Work in batches to avoid overcrowding the pan.
⏱️ 5 min
- 11
Carefully place the battered shrimp into the hot oil and fry for 2-3 minutes per batch, or until golden brown and crispy. Remove from oil and drain excess oil on a wire rack or paper towels.
⏱️ 10 min
- 12
In a large bowl, combine the fried shrimp and the cooled candied walnuts.
⏱️ 1 min
- 13
Pour the prepared honey walnut sauce over the shrimp and walnuts.
⏱️ 1 min
- 14
Gently toss until all ingredients are evenly coated with the sauce.
⏱️ 1 min
- 15
Serve immediately, garnished with chopped green onions if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Walnut Shrimp
For the Candied Walnuts
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup walnuts
For the Honey Walnut Sauce
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon condensed milk
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For the Crispy Shrimp
- 1 pound shrimp, peeled, deveined, tails on
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup cornstarch
- 1/4 cup baking powder
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 cup water
- 3 cups oil, for frying, such as vegetable or canola oil
For Assembly and Garnish
- 2 tablespoons green onions, chopped, optional
Instructions
- 1
To make the candied walnuts, combine 1/2 cup granulated sugar and 1/4 cup water in a pan. Bring the mixture to a boil over medium heat.
⏱️ 3 min - 2
Add 1 cup of walnuts to the boiling sugar mixture. Stir occasionally for 2-3 minutes until the sugar crystallizes and coats the walnuts.
⏱️ 3 min - 3
Transfer the coated walnuts onto a sheet of parchment paper and allow them to cool and harden completely. This will take about 15 minutes.
⏱️ 15 min - 4
While the walnuts are cooling, prepare the honey walnut sauce. In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons honey, 1 tablespoon condensed milk, 1 teaspoon salt, and 1/2 teaspoon white pepper.
⏱️ 5 min - 5
Mix all sauce ingredients thoroughly until well combined and smooth. Set aside.
⏱️ 2 min - 6
Prepare the shrimp. Place the 1 pound of peeled, deveined, and tail-on shrimp in a bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Mix well to coat the shrimp.
⏱️ 5 min - 7
In a separate bowl, prepare the batter by combining 1/4 cup cornstarch, 1/4 cup baking powder, 1/2 cup all-purpose flour, and 1 large egg.
⏱️ 3 min - 8
Gradually add 1/2 cup of water to the batter mixture while whisking until a smooth consistency is achieved. The batter should be light and airy.
⏱️ 3 min - 9
Heat oil in a deep pan or pot to 350°F (175°C). Ensure there is enough oil for the shrimp to be submerged.
⏱️ 5 min•🌡️ 350 - 10
Dip each seasoned shrimp into the prepared batter, ensuring it is fully coated. Work in batches to avoid overcrowding the pan.
⏱️ 5 min - 11
Carefully place the battered shrimp into the hot oil and fry for 2-3 minutes per batch, or until golden brown and crispy. Remove from oil and drain excess oil on a wire rack or paper towels.
⏱️ 10 min - 12
In a large bowl, combine the fried shrimp and the cooled candied walnuts.
⏱️ 1 min - 13
Pour the prepared honey walnut sauce over the shrimp and walnuts.
⏱️ 1 min - 14
Gently toss until all ingredients are evenly coated with the sauce.
⏱️ 1 min - 15
Serve immediately, garnished with chopped green onions if desired.
⏱️ 1 min