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–+ servings
Honey Walnut Shrimp

Honey Walnut Shrimp: Crispy Delight Better than Takeout

This Honey Walnut Shrimp recipe offers a crispy, creamy delight that surpasses takeout in flavor and ease of preparation.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Candied Walnuts
  • 1 cup Walnut Halves Provides crunch and flavor; you can use pecans as an alternative for a twist.
  • 1 cup Water Helps in cooking the walnuts for candying to perfection.
  • 1 cup Granulated Sugar Adds sweetness to the candied walnuts; brown sugar can deepen the flavor.
For the Sauce
  • ½ cup Mayonnaise Adds creaminess to the sauce; feel free to substitute Greek yogurt for a lighter option.
  • ¼ cup Honey Sweetens the sauce beautifully; switch to agave syrup for a sugar-free version.
  • ¼ cup Condensed Milk Enhances creaminess; coconut cream works for a dairy-free alternative.
  • 1 pinch Crushed Red Pepper Flakes Introduces mild heat; omit for a milder taste or increase for a spicy kick.
For the Batter
  • 1 lb Large Shrimp (peeled and deveined) The star of the dish; choose wild-caught for the best flavor.
  • 2 large Egg Whites Helps bind the batter; use whole eggs for a richer texture.
  • ½ cup Cornstarch Creates a light, crispy coating; flour can be used but might change the crunchiness.
For Frying

Equipment

  • Medium deep skillet
  • saucepan
  • Mixing bowl
  • Slotted spoon
  • parchment paper
  • paper towels

Method
 

Step-by-Step Instructions for Honey Walnut Shrimp
  1. In a medium deep skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  2. In a saucepan, bring 1 cup of water and 1 cup of granulated sugar to a boil. Stir in 1 cup of walnut halves and boil for 2 minutes. Remove the walnuts using a slotted spoon and spread them onto a parchment-lined baking sheet to cool and dry.
  3. In a mixing bowl, whisk together ½ cup of mayonnaise, ¼ cup of honey, and ¼ cup of condensed milk until smooth. Mix in a pinch of crushed red pepper flakes.
  4. In a separate bowl, beat 2 egg whites until soft peaks form. Gradually fold in ½ cup of cornstarch to create a smooth batter.
  5. Dip each large shrimp into the batter, then carefully place them into the hot oil and fry for 2-3 minutes or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  6. In a large mixing bowl, toss the hot, fried shrimp with the prepared creamy sauce, then top with the candied walnuts. Serve immediately with fluffy rice.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 170mgSodium: 500mgPotassium: 500mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For maximum freshness and crispiness, serve immediately after tossing in the sauce. Store leftovers in an airtight container for up to 3 days.

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