Go Back
Homemade Honey Walnut Shrimp Recipe photo
Print Recipe Save it for later

Honey Walnut Shrimp Recipe

Crispy fried shrimp tossed in a sweet creamy honey-mayo sauce with crunchy walnuts.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 1 lb raw shrimp, XL, peeled and tails removed
  • 1 egg white no yolk needed
  • 2 tbsp cornstarch
  • 1/4 tsp white pepper
  • 2 cups vegetable oil for frying, about 1 inch depth
  • 1/3 cup sweetened condensed milk
  • 1/4 cup Kewpie mayonnaise
  • 1 tbsp honey
  • 1/2 tsp sesame oil
  • 1/4 cup walnuts, halves and pieces

Instructions

  • If frozen, defrost the shrimp and pat thoroughly dry with paper towels.
  • In a medium bowl, beat the egg white until slightly frothy; add the shrimp and toss to coat evenly.
  • Add the cornstarch and white pepper to the shrimp and mix until each piece is coated in a thin white batter.
  • Heat about 1 inch of vegetable oil in a small heavy-bottomed pot over medium-high heat until hot but not smoking.
  • Fry the shrimp in small batches, adding them one at a time so they don't stick together; cook 2–3 minutes per batch until slightly curled and light golden brown.
  • Use a slotted spoon to transfer fried shrimp to a paper towel–lined plate; continue frying remaining shrimp.
  • While the shrimp fry, whisk together the sweetened condensed milk, Kewpie mayo, honey, and sesame oil in a small bowl to make the sauce.
  • Place the fried shrimp in a clean bowl, drizzle with the sauce, and toss gently to coat.
  • Add the walnuts to the sauced shrimp, toss briefly to combine, and serve immediately.

Equipment

  • small heavy-bottomed pot
  • Slotted Spoon
  • Paper Towels
  • Mixing bowls
  • measuring spoons/cups
  • tongs or spatula

Notes

  • You can prepare the sauce up to 4 days ahead and refrigerate.
  • Fry the shrimp ahead (without sauce) and refrigerate up to 4 days.
  • Reheat shrimp by flash frying or air frying until crisp before tossing with sauce.