If you love classic takeout dishes with an unbeatable contrast of sweet, savory, and crunchy textures, Honey Walnut Shrimp is the ultimate recipe to make at home! Featuring succulent shrimp coated in a light, crispy tempura batter, tossed in a creamy sweet honey sauce, and finished with crunchy homemade candied walnuts, this dish is pure indulgence. It is easy to prepare and guaranteed to impress family and guests alike!
Ingredients
For the Candied Walnuts:
- Walnuts: 1 cup raw walnut halves.
- Sugar: ⅓ cup granulated white sugar.
- Water: ⅓ cup water.
For the Crispy Shrimp:
- Shrimp: 1 lb (450g) large shrimp (peeled, deveined, and tail-off or tail-on).
- Egg Whites: 2 large egg whites (whisked until frothy).
- Cornstarch: ½ cup cornstarch.
- Seasoning: ½ tsp salt and ¼ tsp black pepper.
- Oil for Frying: Vegetable oil or peanut oil (about 1 inch deep for shallow frying).
For the Creamy Honey Sauce:
- Mayonnaise: 3 tbsp mayonnaise.
- Honey: 2 tbsp honey.
- Sweetened Condensed Milk: 1 tbsp sweetened condensed milk.
- Lemon Juice: 1 tsp fresh lemon juice.
Step-by-Step Instructions
- Make the Candied Walnuts:
- In a small saucepan, combine the water and sugar over medium heat. Bring to a boil, stirring until the sugar dissolves.
- Add the walnuts and simmer for 3 to 4 minutes until the syrup coats the walnuts.
- Using a slotted spoon, transfer the walnuts to a baking sheet lined with parchment paper, spreading them out to cool and harden into a crispy glaze.
- Whisk the Creamy Sauce:
- In a large mixing bowl, combine the mayonnaise, honey, sweetened condensed milk, and fresh lemon juice.
- Whisk until smooth and creamy. Set aside.
- Batter and Fry the Shrimp:
- Pat the peeled shrimp completely dry with paper towels and season with salt and pepper.
- In one bowl, whisk the egg whites until frothy. Place the cornstarch in a second bowl.
- Dip each shrimp into the frothy egg whites, then dredge thoroughly in the cornstarch, shaking off any excess.
- Heat oil in a deep skillet or heavy-bottomed pan to 350°F (175°C).
- Fry the shrimp in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
- Toss and Serve:
- While the shrimp are still hot, transfer them into the bowl with the creamy honey sauce.
- Toss gently until every shrimp is evenly coated.
- Add the crunchy candied walnuts, toss once more, and transfer to a serving platter.
- Garnish with sliced green onions or sesame seeds if desired, and enjoy hot!
Chef’s Tips for Success
- Dry the Shrimp: Make sure the shrimp are thoroughly dried before dipping into egg whites and cornstarch so the batter sticks well and turns ultra-crispy.
- Don’t Overcrowd the Pan: Fry the shrimp in small batches so the oil temperature stays hot enough to cook them quickly without becoming soggy.
- Serving Suggestions: Serve over a bed of steamed jasmine rice or broccoli florets for a complete takeout-style meal at home.