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Chinese

Honey Walnut Shrimp

Shrimp are coated in a light cornstarch batter, fried until they reach 145°F, and tossed in a honey-mayonnaise sauce. Candied walnuts go on at the end so they stay crunchy.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Medium
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Plate of golden fried shrimp in a pale honey sauce with candied walnuts

Why you’ll love it

  • Cornstarch gives a thin crust that stays crisp under the sauce.
  • The shrimp are fried only until 145°F so they do not dry out.
  • Condensed milk makes the sauce glossy without a long reduction.
  • Walnuts are candied in a separate pan so they do not burn in the fryer.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the shrimp dry. Toss them with the salt, egg white, and cornstarch until thinly coated.

  2. 2

    Pour the oil into a deep pot so it is deep enough to cover the shrimp but stays below the halfway mark of the pot. Heat it to 350°F. If the oil smokes, turn the heat off and let it cool before continuing.

  3. 3

    Fry the shrimp in two batches until golden and the thickest pieces reach 145°F, about 1 to 2 minutes. Drain on a rack.

  4. 4

    While the oil cools off the heat, toast the walnuts in a small dry skillet over medium heat for 2 minutes.

  5. 5

    Add the sugar and 1 tsp water to the walnuts and stir until the sugar coats them, about 1 minute. Spread them on a plate.

  6. 6

    Stir together the honey, mayonnaise, condensed milk, and lemon juice.

  7. 7

    Toss the hot shrimp with the sauce, scatter the walnuts on top, and serve immediately.

Pro tips

  • Do not fill the pot more than halfway with oil, even if you add more shrimp.
  • Fry in small batches so the oil temperature does not crash.
  • Toss the shrimp in the sauce just before eating or the crust softens.

Easy substitutions

walnut halves
pecan halves
sweetened condensed milk
2 extra tsp honey
lemon juice
rice vinegar

Storage and reheating

Storage

Refrigerate shrimp and walnuts separately up to 2 days.

Reheating

Reheat the shrimp on a rack in a 375°F oven until they reach 145°F, then toss with sauce and walnuts.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
468
Protein
26 g
Carbs
28 g
Fat
28 g
Fiber
1 g

Special occasion · Stovetop

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  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

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    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients