Easy Honey Walnut Shrimp

This easy honey walnut shrimp recipe delivers a crispy, creamy, and sweet main dish that feels special without demanding hours in the kitchen. Featuring jumbo shrimp fried to golden crispness, then coated in a luscious honey-lemon sauce with crunchy candied walnuts, it brings a fantastic balance of textures and flavors. Perfect for weeknights or a casual dinner party, this dish comes together in just thirty minutes with simple ingredients you probably already have in your pantry.

I made this during a hectic weeknight when I wanted something quick yet special. Since then, it has become a family favorite everyone requests regularly, especially on weekends.

Ingredients

• Jumbo shrimp: peeled and deveined for tender, juicy bites
• Egg whites: create a light batter that crisps up beautifully
• Salt and black pepper: season the shrimp to enhance natural flavor
• Cornstarch: provides a delicate, crispy coating. Potato or tapioca starch can be used as gluten-free alternatives
• Vegetable oil: for frying choose a neutral oil with a high smoke point to keep shrimp crisp and light
• Japanese Kewpie mayonnaise: adds a creamy texture and gentle umami depth. Regular mayo works fine if unavailable
• Sweetened condensed milk: offers rich sweetness. Switch to condensed coconut milk for a dairy-free option
• Honey: contributes a natural floral sweetness that complements the tangy sauce
• Freshly squeezed lemon juice: brightens the sauce with a fresh, zesty lift
• Walnut halves: bring a toothsome crunch and caramel flavor when candied
• White granulated sugar: is used for candying walnuts. Brown sugar works for a deeper flavor
• Cold water: helps dissolve sugar evenly when making the walnut candy syrup
• Green onion: finely chopped to garnish, adding freshness and mild onion flavor

Step-by-Step Instructions

Syrup and Candy Walnuts:

Heat sugar and cold water in a non-stick pan on medium and stir constantly until the mixture simmers and thickens enough to coat the back of a spatula. Quickly add walnut halves and stir energetically to coat each walnut with syrup and form a crisp shell. Remove from heat immediately and spread walnuts on parchment paper so they cool separately and do not stick together. Set aside.

Prepare the Shrimp Batter:

Season peeled and deveined shrimp evenly with salt and black pepper. In another bowl, whisk egg whites until lightly foamy but not stiff. Stir in cornstarch until you get a smooth, runny batter. Toss shrimp gently in the batter with tongs or chopsticks ensuring every piece is coated.

Fry the Shrimp:

Heat vegetable oil in a large pan over medium-high heat to between three hundred fifty and three hundred seventy-five degrees Fahrenheit. Fry shrimp in small batches for about two to three minutes until golden and crispy. Avoid overcrowding to maintain oil temperature. Remove shrimp with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.

Make the Sauce and Combine:

Whisk together Japanese mayonnaise, sweetened condensed milk, honey, and freshly squeezed lemon juice in a small bowl until smooth and fully blended. In a large bowl, combine fried shrimp, candied walnuts, and the sauce. Toss gently but thoroughly so every shrimp is coated with the creamy sauce. Garnish with chopped green onions and serve immediately.

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Walnuts are my favorite part of this recipe as they add a toasty, buttery crunch that complements the shrimp perfectly. I recall one time my kids fought over just the candied walnuts, which taught me to make a double batch for snacking separately!

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to two days. To preserve the shrimp’s crispiness, store the sauce separately and combine just before serving. Reheat the shrimp in a hot oven on a wire rack rather than the microwave to bring back their crunch without sogginess.

Ingredient Substitutions

Cornstarch can be swapped with potato starch, tapioca starch, or sweet rice flour if you need gluten-free alternatives. Regular mayonnaise works fine instead of Japanese Kewpie mayo but expect a slightly less tangy sauce. Brown sugar can replace white sugar in walnut candying for a deeper, richer flavor. Condensed coconut milk offers a great dairy-free substitute without losing creaminess.

Serving Suggestions

Serve this honey walnut shrimp over steamed jasmine rice or fluffy fried rice to soak up all the sauce. Complement with sautéed or steamed greens like bok choy, broccoli, or snap peas for freshness and vibrant color. A side of pickled ginger or a crisp cucumber salad adds a refreshing cool contrast to the warm, sweet shrimp.

Recipe FAQs

→ How do you get the shrimp crispy?

Coating shrimp with a light batter made from egg whites and cornstarch before frying in hot oil creates a crisp, golden crust.

→ What type of walnuts works best?

Halved walnut pieces caramelize evenly when coated with sugar syrup, providing the ideal crunchy texture.

→ Can I substitute the sugar used for candying walnuts?

Yes, brown sugar is a great alternative offering a richer, deeper flavor for the candied walnuts.

→ Which oil is recommended for frying shrimp?

Neutral oils with high smoke points like vegetable, canola, or peanut oil ensure even frying and crispiness.

→ How can I keep the shrimp from becoming soggy after frying?

Fry shrimp in small batches and drain excess oil on a wire rack or paper towels to maintain crispness.

→ What can be used instead of Japanese mayonnaise in the sauce?

Regular mayonnaise works well as a substitute, preserving the creamy texture of the sauce.