Description
Honey Walnut Shrimp is a delicious Chinese-American seafood dish featuring crispy fried shrimp coated in a sweet, creamy honey sauce and tossed with candied walnuts. This dish balances crunchy textures with a luscious sauce, making it a perfect main course served alongside steamed rice for a satisfying meal.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined
- 1 large egg white
- 1/2 cup cornstarch (for coating)
- Vegetable oil (for frying)
- Salt to taste
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
Walnuts and Garnish
- 1/2 cup candied walnuts
- Chopped green onions or sesame seeds for garnish (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together the mayonnaise, honey, and sweetened condensed milk until smooth and well combined. Set the sauce aside to be used later.
- Coat the shrimp: In a separate bowl, whisk the egg white until frothy. Add the peeled and deveined shrimp to the egg white and toss to coat thoroughly. Then dredge each shrimp in cornstarch, shaking off any excess for an even coating.
- Fry the shrimp: Heat about 2 inches of vegetable oil in a deep pan or wok until it reaches 350°F (175°C). Fry the shrimp in batches, cooking for 2 to 3 minutes on each side until they turn golden and crispy. Remove the shrimp with a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.
- Toss shrimp with sauce: Place the fried shrimp in a large mixing bowl and gently toss them with the prepared honey-mayo sauce until they are evenly coated with the creamy mixture.
- Add candied walnuts and garnish: Fold in the candied walnuts gently to combine. Optionally, sprinkle chopped green onions or sesame seeds over the top for garnish.
- Serve: Serve the honey walnut shrimp immediately while still warm, ideally accompanied by steamed rice for a complete meal.
Notes
- To make candied walnuts at home, boil 1/2 cup water with 1/2 cup sugar, add walnuts, cook for 2 minutes, then drain and toast in a dry pan or oven.
- For a lighter version, you can bake or air-fry the shrimp instead of deep-frying to reduce oil absorption while still keeping them crispy.
- Ensure the oil temperature is maintained at 350°F for even frying and to avoid greasy shrimp.
- Serve immediately for the best texture; the shrimp tend to lose their crispiness if allowed to sit too long.
