Crispy Honey Walnut Shrimp
Crispy Honey Walnut Shrimp
Ingredients
For the Candied Walnuts
- 1 cup whole unsalted walnuts
- 4 tablespoons water
- 3 tablespoons sugar
- 4 tablespoons butter, divided
For the Fried Shrimp
- 6 cups neutral oil, for frying
- 16 large shrimp, to 18, peeled and deveined
- 1/4 cup potato starch
- 2 tablespoons rice flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 5 tablespoons ice-cold water
For Serving (Optional)
- 4 lettuce leaves
- 4 orange slices
Instructions
- 1
Prepare the sauce: In a medium bowl, whisk together the Kewpie mayonnaise, condensed milk, agave nectar, and 1 tablespoon of fresh orange juice until smooth and well combined. Taste and add an additional 1 tablespoon of orange juice if desired. Cover and refrigerate while you prepare the other components.
⏱️ 5 min
- 2
Prepare the candied walnuts: In a non-stick pan over medium heat, combine the whole unsalted walnuts, 4 tablespoons of water, 3 tablespoons of sugar, and 2 tablespoons of butter. Bring to a simmer and cook, stirring occasionally, until the liquid thickens and coats the walnuts, about 5-7 minutes.
⏱️ 7 min
- 3
Add the remaining 2 tablespoons of butter to the pan with the walnuts. Continue to stir until the butter melts and the walnuts become glossy and caramelized. Be careful not to burn them.
⏱️ 3 min
- 4
Immediately transfer the candied walnuts onto a sheet of parchment paper laid on a baking sheet or plate. Spread them out in a single layer to prevent sticking. Let them cool completely; they will become crunchy as they cool. This will take about 15 minutes.
⏱️ 15 min
- 5
Prepare the shrimp batter: In a large bowl, whisk together the potato starch, rice flour, cornstarch, salt, baking soda, ground white pepper, and garlic powder until well combined.
⏱️ 3 min
- 6
Gradually whisk in the 5 tablespoons of ice-cold water into the dry ingredients until a smooth batter forms. The batter should be thick enough to coat the shrimp.
⏱️ 2 min
- 7
Heat the neutral oil: Pour 6 cups of neutral oil into a large pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 10 min•🌡️ 350
- 8
Batter the shrimp: Add the peeled and deveined large shrimp to the prepared batter, tossing gently to ensure each shrimp is fully coated.
⏱️ 2 min
- 9
Fry the shrimp: Carefully add the battered shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until the shrimp are golden brown and crispy. Use a slotted spoon or spider to remove the shrimp from the oil.
⏱️ 8 min•🌡️ 350
- 10
Drain the shrimp: Transfer the fried shrimp to a wire rack set over a baking sheet lined with paper towels to drain excess oil.
- 11
Assemble the dish: In a clean large bowl, add the crispy fried shrimp. Drizzle the prepared sauce over the shrimp and gently toss to lightly coat. Be careful not to oversaturate the shrimp, maintaining their crispiness.
⏱️ 3 min
- 12
Serve immediately: Transfer the honey walnut shrimp to a serving platter. Top generously with the cooled candied walnuts. For an optional garnish, serve on a bed of lettuce leaves with fresh orange slices.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Walnut Shrimp
For the Candied Walnuts
- 1 cup whole unsalted walnuts
- 4 tablespoons water
- 3 tablespoons sugar
- 4 tablespoons butter, divided
For the Fried Shrimp
- 6 cups neutral oil, for frying
- 16 large shrimp, to 18, peeled and deveined
- 1/4 cup potato starch
- 2 tablespoons rice flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 5 tablespoons ice-cold water
For Serving (Optional)
- 4 lettuce leaves
- 4 orange slices
Instructions
- 1
Prepare the sauce: In a medium bowl, whisk together the Kewpie mayonnaise, condensed milk, agave nectar, and 1 tablespoon of fresh orange juice until smooth and well combined. Taste and add an additional 1 tablespoon of orange juice if desired. Cover and refrigerate while you prepare the other components.
⏱️ 5 min - 2
Prepare the candied walnuts: In a non-stick pan over medium heat, combine the whole unsalted walnuts, 4 tablespoons of water, 3 tablespoons of sugar, and 2 tablespoons of butter. Bring to a simmer and cook, stirring occasionally, until the liquid thickens and coats the walnuts, about 5-7 minutes.
⏱️ 7 min - 3
Add the remaining 2 tablespoons of butter to the pan with the walnuts. Continue to stir until the butter melts and the walnuts become glossy and caramelized. Be careful not to burn them.
⏱️ 3 min - 4
Immediately transfer the candied walnuts onto a sheet of parchment paper laid on a baking sheet or plate. Spread them out in a single layer to prevent sticking. Let them cool completely; they will become crunchy as they cool. This will take about 15 minutes.
⏱️ 15 min - 5
Prepare the shrimp batter: In a large bowl, whisk together the potato starch, rice flour, cornstarch, salt, baking soda, ground white pepper, and garlic powder until well combined.
⏱️ 3 min - 6
Gradually whisk in the 5 tablespoons of ice-cold water into the dry ingredients until a smooth batter forms. The batter should be thick enough to coat the shrimp.
⏱️ 2 min - 7
Heat the neutral oil: Pour 6 cups of neutral oil into a large pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 10 min•🌡️ 350 - 8
Batter the shrimp: Add the peeled and deveined large shrimp to the prepared batter, tossing gently to ensure each shrimp is fully coated.
⏱️ 2 min - 9
Fry the shrimp: Carefully add the battered shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until the shrimp are golden brown and crispy. Use a slotted spoon or spider to remove the shrimp from the oil.
⏱️ 8 min•🌡️ 350 - 10
Drain the shrimp: Transfer the fried shrimp to a wire rack set over a baking sheet lined with paper towels to drain excess oil.
- 11
Assemble the dish: In a clean large bowl, add the crispy fried shrimp. Drizzle the prepared sauce over the shrimp and gently toss to lightly coat. Be careful not to oversaturate the shrimp, maintaining their crispiness.
⏱️ 3 min - 12
Serve immediately: Transfer the honey walnut shrimp to a serving platter. Top generously with the cooled candied walnuts. For an optional garnish, serve on a bed of lettuce leaves with fresh orange slices.
⏱️ 2 min