Honey Walnut Shrimp
Honey Walnut Shrimp
Ingredients
For the Candied Walnuts
- 1 cup walnuts
- 1/4 cup granulated sugar
- 1/4 cup water
For the Shrimp
- 1 pound shrimp, peeled, deveined, and tails on or off
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup cornstarch
- 2 cups vegetable oil, for frying
For the Sauce
- 6 tablespoons KEWPIE mayonnaise
- 2 tablespoons condensed milk
- 1 tablespoon honey
- 1 tablespoon lemon juice, freshly squeezed
- 1 pinch salt, to taste
For Garnish
- 2 green onions, thinly sliced
Instructions
- 1
To prepare the candied walnuts, combine the granulated sugar and water in a small non-stick pan over medium heat. Bring the mixture to a boil, stirring occasionally until the sugar dissolves.
⏱️ 3 min
- 2
Add the walnuts to the boiling sugar syrup. Reduce the heat to medium-low and stir continuously for 5-7 minutes, or until the water evaporates and the sugar crystallizes, evenly coating the walnuts. Remove from heat and spread the candied walnuts on a parchment-lined baking sheet to cool completely. They will crisp up as they cool.
⏱️ 7 min
- 3
Pat the peeled and deveined shrimp thoroughly dry with paper towels. This step is crucial for crispy shrimp. Season the shrimp generously with salt and freshly ground black pepper.
⏱️ 5 min
- 4
Place the cornstarch in a shallow dish. Add the seasoned shrimp to the cornstarch and toss thoroughly to ensure each shrimp is well coated. Shake off any excess cornstarch.
⏱️ 3 min
- 5
Heat the vegetable oil in a large pan, wok, or deep fryer over medium-high heat to 350°F (175°C). Carefully add the cornstarch-coated shrimp in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until they turn golden brown and become crispy. Remove the fried shrimp with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 350
- 6
While the shrimp are frying, prepare the sauce. In a medium bowl, combine the KEWPIE mayonnaise, condensed milk, honey, lemon juice, and a pinch of salt. Whisk all the ingredients together until the sauce is smooth and well combined. Taste and adjust salt if needed.
⏱️ 3 min
- 7
In a large mixing bowl, add the fried shrimp and the cooled candied walnuts. Pour the prepared honey walnut sauce over the shrimp and walnuts. Toss gently to ensure all the shrimp and walnuts are evenly coated with the creamy sauce.
⏱️ 2 min
- 8
Serve the honey walnut shrimp immediately, garnished with thinly sliced green onions. Enjoy this crispy, creamy, and flavorful dish!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Walnut Shrimp
For the Candied Walnuts
- 1 cup walnuts
- 1/4 cup granulated sugar
- 1/4 cup water
For the Shrimp
- 1 pound shrimp, peeled, deveined, and tails on or off
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup cornstarch
- 2 cups vegetable oil, for frying
For the Sauce
- 6 tablespoons KEWPIE mayonnaise
- 2 tablespoons condensed milk
- 1 tablespoon honey
- 1 tablespoon lemon juice, freshly squeezed
- 1 pinch salt, to taste
For Garnish
- 2 green onions, thinly sliced
Instructions
- 1
To prepare the candied walnuts, combine the granulated sugar and water in a small non-stick pan over medium heat. Bring the mixture to a boil, stirring occasionally until the sugar dissolves.
⏱️ 3 min - 2
Add the walnuts to the boiling sugar syrup. Reduce the heat to medium-low and stir continuously for 5-7 minutes, or until the water evaporates and the sugar crystallizes, evenly coating the walnuts. Remove from heat and spread the candied walnuts on a parchment-lined baking sheet to cool completely. They will crisp up as they cool.
⏱️ 7 min - 3
Pat the peeled and deveined shrimp thoroughly dry with paper towels. This step is crucial for crispy shrimp. Season the shrimp generously with salt and freshly ground black pepper.
⏱️ 5 min - 4
Place the cornstarch in a shallow dish. Add the seasoned shrimp to the cornstarch and toss thoroughly to ensure each shrimp is well coated. Shake off any excess cornstarch.
⏱️ 3 min - 5
Heat the vegetable oil in a large pan, wok, or deep fryer over medium-high heat to 350°F (175°C). Carefully add the cornstarch-coated shrimp in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until they turn golden brown and become crispy. Remove the fried shrimp with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 350 - 6
While the shrimp are frying, prepare the sauce. In a medium bowl, combine the KEWPIE mayonnaise, condensed milk, honey, lemon juice, and a pinch of salt. Whisk all the ingredients together until the sauce is smooth and well combined. Taste and adjust salt if needed.
⏱️ 3 min - 7
In a large mixing bowl, add the fried shrimp and the cooled candied walnuts. Pour the prepared honey walnut sauce over the shrimp and walnuts. Toss gently to ensure all the shrimp and walnuts are evenly coated with the creamy sauce.
⏱️ 2 min - 8
Serve the honey walnut shrimp immediately, garnished with thinly sliced green onions. Enjoy this crispy, creamy, and flavorful dish!
⏱️ 2 min