Crispy Honey Walnut Shrimp
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 egg whites
- 1/2 cup plus 2 tablespoons cornstarch
- Salt and pepper to taste
- Oil for frying
- 1/2 cup mayonnaise
- 1.5 tablespoons sweetened condensed milk
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup walnut halves
- 2 green onions minced (optional)
Instructions
- Prepare the candied walnuts by combining water, sugar, and walnuts in a medium pan over medium-high heat. Stir and bring to a simmer, cooking for 2-4 minutes until the liquid thickens and reduces. Remove walnuts and place on parchment paper to cool.
- Make the sauce by whisking together mayonnaise, condensed milk, honey, and lemon juice in a bowl. Set aside.
- Pat shrimp dry and season with salt and pepper. Whisk egg whites until foamy, then gradually add cornstarch to create a paste-like batter consistency.
- Coat each shrimp thoroughly in the batter. Heat oil to 350°F in a deep pot or wok.
- Fry shrimp in small batches for 3-4 minutes until golden and cooked through. Remove and drain briefly.
- For extra crispiness, double-fry all shrimp together for another 3-4 minutes. Let cool on a wire rack for 5 minutes.
- Gently toss the fried shrimp with the honey sauce and half of the candied walnuts. Garnish with remaining walnuts and minced green onions. Serve immediately.
There’s something truly special about the moment when you take that first bite of perfectly crispy honey walnut shrimp. The satisfying crunch gives way to tender, sweet shrimp, while those candied walnuts add just the right amount of caramelized sweetness. I’ve been perfecting this recipe for months, and I can honestly say it rivals any restaurant version I’ve ever tried.
What drew me to this dish initially was its beautiful balance of textures and flavors. You have the delicate sweetness from the honey and condensed milk, the slight tang from fresh lemon juice, and that irresistible crunch from both the light batter and the candied walnuts. It’s comfort food that feels elegant enough for special occasions, yet simple enough for a weeknight dinner when you’re craving something extraordinary.
I remember the first time I attempted to recreate this at home after countless orders from our local Chinese restaurant. My family had become obsessed with this dish, and honestly, the restaurant bills were starting to add up. I was determined to crack the code and bring that same restaurant-quality experience to our dining room table.
The key to achieving that perfect texture lies in the batter technique. Using just egg whites instead of whole eggs creates an incredibly light and airy coating that doesn’t mask the shrimp’s natural flavor. The cornstarch is crucial here – it provides that signature crispy exterior that stays crunchy even after being tossed in the creamy sauce. I learned through trial and error that the batter consistency should be like a thick paste, not too watery, which ensures each shrimp gets an even coating.
One of my favorite parts of making this dish is preparing the candied walnuts. There’s something almost therapeutic about watching the sugar and water transform into a glossy syrup that coats each walnut half. The timing is important here – you want them to develop that beautiful caramelized exterior without burning. I always make extra because they’re incredibly addictive on their own, and my kids have been known to sneak a few while I’m finishing the rest of the dish.
The sauce is where the real magic happens. That combination of mayonnaise and sweetened condensed milk might sound unusual, but it creates the most luxurious, creamy base. The honey adds natural sweetness that’s not overwhelming, while the fresh lemon juice provides just enough acidity to balance everything out. I’ve experimented with different ratios, and this particular blend hits that perfect sweet-savory note that makes this dish so addictive.
When it comes to the shrimp itself, I always opt for large or jumbo varieties because they hold up better to the double-frying process. Yes, double-frying is essential for achieving that restaurant-level crispiness. The first fry cooks the shrimp through, while the second fry creates that incredibly crunchy exterior that won’t get soggy when mixed with the sauce.
I’ve served this dish to friends and family countless times, and the reaction is always the same – wide eyes, appreciative murmurs, and requests for the recipe. What I love most is how it brings people together around the dinner table. There’s something about the combination of flavors and textures that makes conversation flow and creates those memorable dining moments.
The preparation might seem involved at first glance, but once you break it down into steps, it’s quite manageable. I usually start with the candied walnuts since they need time to cool and harden. While they’re setting, I prepare the sauce and get my shrimp ready. The actual frying happens quickly, so having everything prepped beforehand is key to success.
One thing I’ve learned is that this dish is best enjoyed immediately. The contrast between the hot, crispy shrimp and the cool, creamy sauce is part of what makes it so special. However, if you do have leftovers, they can be gently reheated in the oven at a low temperature, though they won’t maintain that perfect crispiness.
Over the years, I’ve made small adjustments to perfect this recipe. I discovered that letting the fried shrimp rest on a wire rack for a few minutes before tossing with the sauce helps maintain the crispiness longer. I also learned that the oil temperature is crucial – too low and the shrimp becomes greasy, too high and the batter burns before the shrimp cooks through.
What makes this recipe particularly satisfying to make at home is the control you have over the quality of ingredients. I can choose the freshest shrimp, adjust the sweetness level to my family’s preference, and ensure that every walnut is perfectly candied. There’s also something deeply satisfying about creating a restaurant-quality dish in your own kitchen.
This honey walnut shrimp has become one of our family’s most requested dishes. It’s what I make when we want to feel like we’re celebrating, even on an ordinary Tuesday night. The recipe has earned a permanent spot in my regular rotation, and I suspect it will in yours too once you taste how incredible homemade honey walnut shrimp can be.
