Honey Walnut Shrimp
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.
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
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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.
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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.
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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.
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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.
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5
Transfer the fried shrimp to a large bowl. Drizzle with the sauce and toss gently to coat.
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6
Plate the shrimp and top with the candied walnuts. Serve immediately over steamed rice or with broccoli.