Easy Crispy Honey Walnut Shrimp

This dish features juicy fried shrimp tossed in a creamy sweet glaze and topped with crunchy candied walnuts. It is a fast, restaurant-style meal that comes together in just 30 minutes using simple ingredients.

List of ingredients

• 1 lb jumbo shrimp – peeled and deveined for easy preparation.
• 4 egg whites – whisked until foamy for a light batter.
• 1/4 tsp salt – to season the shrimp.
• 1/4 tsp black pepper – for a subtle spice.
• 2/3 cup cornstarch – can be substituted with potato starch, tapioca starch, or sweet rice flour.
• 1 cup vegetable oil – or any neutral oil with a high smoke point for frying.
• 1/4 cup Japanese mayo – such as Kewpie Mayo, or regular mayonnaise as an alternative.
• 3 tbsp sweetened condensed milk – condensed coconut milk works for a dairy-free option.
• 2 tbsp honey – use a plain liquid honey without added flavors.
• 1 tbsp lemon juice – freshly squeezed to provide necessary acidity.
• 1/2 cup walnut halves – pre-halved nuts save time.
• 3 tbsp white granulated sugar – brown sugar can be used for a deeper flavor.
• 1 tbsp cold water – used to create the walnut syrup.
• 1 green onion – finely chopped for a fresh garnish.

step-by-step instructions

1. Prepare the sauce: Mix the Japanese mayo, sweetened condensed milk, honey, and lemon juice in a small bowl. Set this mixture aside until the shrimp are ready.
2. Create the walnut syrup: Place sugar and cold water in a non-stick pan over medium heat. Stir constantly until the mixture reaches a simmer.
3. Coat the walnuts: Once the syrup thickens enough to coat the back of a spatula, add the walnut halves. Stir quickly to ensure every piece is evenly coated.
4. Set the candied nuts: As soon as a crust forms around the walnuts, remove the pan from the heat. Use tongs to transfer each walnut individually onto parchment paper, spreading them apart so they do not stick.
5. Season the shrimp: Place the peeled and deveined shrimp in a large bowl. Toss with salt and black pepper until evenly seasoned.
6. Make the batter: In a separate large bowl, whisk the egg whites until they are foamy but not stiff. Stir in the cornstarch until a runny paste forms.
7. Batter the shrimp: Add the seasoned shrimp to the egg white mixture. Use tongs or chopsticks to coat each shrimp thoroughly in the batter.
8. Fry the shrimp: Heat oil in a large pan over medium-high heat until it reaches 350-375 degrees F. Fry shrimp in small batches for 2-3 minutes until they are golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
9. Drain the oil: Use a slotted spoon to remove shrimp from the oil. Place them on a wire rack or a paper towel-lined sheet to remove excess grease.
10. Final assembly: Combine the crispy shrimp and candied walnuts in a large bowl. Pour the prepared sauce over them and toss gently to coat. Garnish with chopped green onions.

Pro Frying Techniques for Maximum Crunch

Maintain High Oil Temperature

Ensure your oil is between 350 and 375 degrees Fahrenheit before adding the shrimp. If the oil is too cold, the batter will absorb too much fat and become greasy. You can test the heat by inserting a wooden chopstick; if bubbles form immediately around it, the oil is ready.

Avoid Overcrowding the Pan

Fry the shrimp in small batches rather than all at once. Adding too many pieces of cold shrimp simultaneously drops the oil temperature rapidly. This prevents the batter from searing quickly and leads to a soggy texture.

Implement a Double Fry Method

For an extra-crispy exterior, fry the shrimp a second time. After the initial fry and brief drain, return them to the hot oil for 30-45 seconds. This removes remaining surface moisture and creates a harder, crunchier shell.

Use a Wire Cooling Rack

Place fried shrimp on a metal wire rack instead of directly on paper towels. A rack allows air to circulate around the entire piece of shrimp. This prevents the bottom from steaming and becoming soft while it cools.

Alternative Ingredient Options

Selecting the Best Starch

Cornstarch is the standard for a light, crispy coating. Potato starch provides a slightly crunchier result, while tapioca starch or sweet rice flour creates a chewier, more translucent crust. All three are excellent substitutes depending on your preferred texture.

Mayo and Dairy Substitutions

Japanese mayo is preferred for its rich, umami flavor derived from rice vinegar. If unavailable, regular mayonnaise works well, though you may want to add a tiny pinch of sugar. For a dairy-free version, use condensed coconut milk instead of sweetened condensed milk.

Choosing the Right Frying Oil

Use oils with high smoke points such as avocado, sunflower, grapeseed, or canola oil. Avoid extra virgin olive oil or butter, as these burn at lower temperatures. Neutral oils ensure the flavor of the honey and shrimp remains the primary focus.

Sugar Variations for Walnuts

White granulated sugar produces a clear, hard candy shell. Brown sugar adds a caramel-like depth and a slightly darker color to the walnuts. Coconut sugar can also be used for a more rustic, earthy sweetness.

Perfecting the Candied Walnuts

Managing the Syrup Stage

The sugar and water must reach a simmer and thicken before adding the nuts. If you add the walnuts too early, the sugar will not crystallize properly, and the nuts will be sticky rather than crunchy. Watch for the syrup to coat the back of your spoon.

Preventing Sugar Burn

Sugar burns very quickly once it reaches the thickening stage. Work rapidly when tossing the walnuts in the pan. As soon as you see a golden crust form on the nuts, move them immediately to the parchment paper.

Ensuring Individual Pieces

Spread the candied walnuts far apart on the parchment paper immediately after frying. If they touch while cooling, they will fuse into one large clump. Using tongs to separate them one by one ensures easy mixing later.

Serving and Pairing Suggestions

Ideal Base Grains

Serve this dish over a bed of steamed jasmine rice or brown rice to soak up the extra sauce. Fried rice or chow mein noodles also provide a satisfying hearty base. For a lighter option, cauliflower rice works well.

Complementary Vegetable Sides

Pair the sweet shrimp with steamed broccoli drizzled with garlic sauce to balance the richness. Bok choy, choy sum, or stir-fried snow pea leaves add a fresh, bitter contrast to the honey glaze. Garlic green beans are another excellent choice.

Matching Appetizers

Start the meal with light starters like egg drop soup or hot and sour soup. Crab rangoons or vegetable spring rolls provide a complementary texture. These pairings mirror a traditional Chinese banquet experience.

Storage and Reheating Guide

Proper Refrigeration

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To maintain the best quality, store the sauce, the fried shrimp, and the candied walnuts in separate containers. This prevents the shrimp from absorbing too much moisture from the sauce.

Oven Reheating Method

To restore crispiness, reheat the shrimp in an oven or air fryer at 350 degrees Fahrenheit. Bake for 5-7 minutes until the exterior is hot. Avoid overcooking, as the sugar in the batter can burn quickly.

Microwave Instructions

If using a microwave, heat the shrimp for 2-3 minutes on a medium setting. Note that this method will make the batter softer than oven reheating. Toss with the sauce and walnuts only after the shrimp are hot.

Freezing Advice

Freezing this dish is not recommended. The moisture in the sauce and the nature of the cornstarch batter cause the shrimp to become soggy upon thawing. It is best enjoyed fresh or refrigerated.

Make-Ahead Strategy

Preparing Components Early

You can candy the walnuts up to a week in advance and store them in an airtight jar at room temperature. The sauce can also be mixed and refrigerated for 2-3 days. Keep these separate until the moment of assembly.

Pre-Battering Tips

Do not batter the shrimp in advance. The wet batter will soak into the shrimp and lose its ability to crisp up when it hits the oil. Batter the shrimp immediately before they go into the frying pan.

Troubleshooting Common Issues

Why is my shrimp soggy?

Sogginess usually occurs if the oil temperature was too low or if the shrimp were overcrowded in the pan. It can also happen if the shrimp were not drained on a rack. Always ensure the oil is shimmering and the shrimp are fried in small batches.

Why did my walnuts burn?

The high sugar content makes the syrup prone to scorching. This happens if the heat is too high or if you leave the nuts in the pan too long after the crust forms. Use a non-stick pan and remove them the second they look glazed.

How to fix a thin sauce?

If the sauce feels too runny, ensure you are using a thick Japanese mayo and sweetened condensed milk. If it is still too thin, you can whisk in a small amount of additional mayo to increase the viscosity.

Frequently Asked Questions

Can I air fry the shrimp?

Air frying is not recommended for this specific recipe. The batter is a wet, runny paste that would drip through the air fryer basket, resulting in an uneven coating and a loss of the signature crispiness.

How do I devein shrimp properly?

Peel the shell from the belly side toward the tail. Use a small paring knife to make a shallow slit along the back of the shrimp. Use the tip of the knife or a toothpick to lift out the dark vein, then rinse under cold water.

Can I use frozen shrimp?

Yes, frozen shrimp work perfectly. Ensure they are completely thawed and patted dry with paper towels before seasoning. Excess water on the surface of the shrimp can prevent the batter from adhering properly.

What is the best substitute for honey?

Maple syrup or agave nectar can be used as a substitute for honey. While the flavor profile will change slightly, the sweetness and viscosity will remain similar enough to maintain the sauce’s consistency.

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