Honey Walnut Shrimp

Name: Honey Walnut Shrimp
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lbs large shrimp, peeled and deveined, tails on or off; 2 large egg whites, beaten until frothy; 1/2 cup cornstarch (for batter); 1/2 cup walnut halves; 1/4 cup granulated sugar (for candying walnuts); 1/4 cup water (for candying walnuts); 1/4 cup mayonnaise; 2 tbsp honey; 2 tbsp sweetened condensed milk; 2 tsp fresh lemon juice; 2 cups vegetable oil (for frying); 1/2 tsp kosher salt

A Chinese-American restaurant favorite of crispy battered shrimp tossed in a creamy, honey-sweetened mayo sauce and topped with candied walnuts for a satisfying crunch.

45 minMediumServes 4480 cal/serving

ChineseDinnerStovetopPescatarianHigh ProteinHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

1.5 lbs large shrimp, peeled and deveined, tails on or off
2 large egg whites, beaten until frothy
1/2 cup cornstarch (for batter)
1/2 cup walnut halves
1/4 cup granulated sugar (for candying walnuts)
1/4 cup water (for candying walnuts)
1/4 cup mayonnaise
2 tbsp honey
2 tbsp sweetened condensed milk
2 tsp fresh lemon juice
2 cups vegetable oil (for frying)
1/2 tsp kosher salt

Instructions

1

Make candied walnuts: Combine 1/4 cup granulated sugar (for candying walnuts) and 1/4 cup water (for candying walnuts) in a small saucepan over medium heat. Stir until sugar dissolves, then add 1/2 cup walnut halves. Cook, stirring, until the water evaporates and the walnuts are coated in a golden glaze, about 4-5 minutes. Transfer to parchment paper, separate, and let cool.
2

In a bowl, whisk together 1/4 cup mayonnaise, 2 tbsp honey, 2 tbsp sweetened condensed milk, and 2 tsp fresh lemon juice to make the sauce. Set aside.
3

Pat 1.5 lbs tails on or off large shrimp, peeled and deveined dry and season with 1/2 tsp kosher salt. In a bowl, whisk 2 beaten until frothy large egg whites until frothy. Add 1/2 cup cornstarch (for batter) to the shrimp and toss to coat, then dip each shrimp in the egg white.
4

Heat 2 cups vegetable oil (for frying) in a wok or large heavy-bottomed pot to 350°F (175°C). Working in batches, fry the shrimp for 2-3 minutes until golden, crispy, and cooked through to an internal temperature of 145°F (63°C). Drain on a paper towel-lined plate.
5

Transfer the fried shrimp to a large bowl. Drizzle with the sauce and toss gently to coat.
6

Plate the shrimp and top with the candied walnuts. Serve immediately over steamed rice or with broccoli.

Questions

Can I make Honey Walnut Shrimp dairy-free?

Yes. The dairy in this entry is 2 tbsp sweetened condensed milk. Swap the sweetened condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

How long does Honey Walnut Shrimp keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Honey Walnut Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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