30-Minute Crispy Honey Walnut Shrimp
This popular Chinese-American restaurant dish features succulent shrimp coated in a light, airy batter and fried until golden, then tossed in a sweet and creamy honey sauce. The candied walnuts add delightful crunch and sweetness that perfectly complements the tender shrimp. It's an impressive dish that brings restaurant-quality flavors to your home kitchen, perfect for special dinners or when you want to treat family and friends to something extraordinary. The combination of textures and the balance of sweet and savory flavors makes this a crowd-pleasing favorite.
Ingredients
- 1 cup water
- ⅝ cup white sugar
- ½ cup walnut halvescashews1:1nut-free
similar crunch and sweetness
- 4 egg whites
- ⅝ cup cornstarch
- ¼ cup mayonnaise
- 1 pound large shrimp, 18-20 count, peeled and deveined
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 cup vegetable oil, for frying
- scallions, for topping(optional)
Instructions
- 1
Combine water, sugar and walnuts in a small saucepan and bring to a boil
- 2
Boil for two minutes then remove walnuts and place on dish to dry
- 3
Whisk egg whites until foamy then add cornstarch and continue whisking until combined
- 4
Add shrimp to batter and coat each piece individually using a fork, allowing excess to drip off for thin coating
- 5
Heat oil in medium pot to 350 degrees and fry shrimp until light golden brown for 4-5 minutes
- 6
Whisk together honey, mayonnaise and sweetened condensed milk to make sauce
- 7
Toss fried shrimp in sauce using large spoon to coat evenly
- 8
Transfer to serving plate and top with candied walnuts
- 9
Serve immediately with steamed rice
- 10
Garnish with sliced scallions if desired
Tips
Allow excess batter to drip off each shrimp to maintain their natural shape and prevent heavy coating
Fry shrimp in small batches to maintain oil temperature and ensure even cooking
Serve immediately after coating with sauce to preserve the crispy texture
Good to Know
Best served immediately. Leftovers can be refrigerated for 1 day but will lose crispiness.
Walnuts can be candied up to 2 days ahead. Shrimp batter should be made just before frying.
Serve immediately while shrimp are still crispy with steamed white rice and optional scallion garnish.
Common Mistakes
Don't overcrowd the pot when frying to maintain proper oil temperature
Don't over-whip egg whites or batter will be too thick
Don't let coated shrimp sit before frying or coating will become soggy
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, but make sure to thaw completely and pat very dry before coating. Excess moisture will make the batter soggy and oil will splatter.
What if I don't have a thermometer for oil temperature?
Test with a small piece of batter - it should sizzle immediately and float to surface. If it browns too quickly, lower heat.
How long will the candied walnuts keep?
Store in airtight container at room temperature for up to 1 week. They may lose some crispness over time but still taste good.