Crispy Honey Walnut Shrimp
This Honey Walnut Shrimp recipe transforms simple shrimp into a stunning dish. Crispy, golden shrimp are enveloped in a sweet and creamy sauce, and the dish is completed with a generous sprinkle of caramelized walnuts. Each bite offers a perfect balance of textures and flavors, making it an unforgettable meal.
Shrimp: I like to use large or jumbo shrimp here. Make sure you peel and devein them. Egg Whites: Used for coating the shrimp, giving them a light, crispy texture. A mixture of flour and water can be an alternative. Cornstarch: Helps in achieving a crispy outer layer on the shrimp. Arrowroot powder works as a substitute. Salt: Enhances the overall flavor. Adjust according to taste. Vegetable Oil: Needed for frying to get that perfect crispiness. Canola or peanut oil are suitable alternatives.
Walnuts: Adds crunch and a nutty flavor. Almonds or pecans can be used instead. White Sugar: Used for sweetening and creating the candy coating. Brown sugar or honey are alternative options. Water: Aids in making the syrup for candying.
Mayonnaise: Acts as the creamy base of the sauce. Greek yogurt can be used for a lighter version. Honey: Brings sweetness to the sauce. Maple syrup is a good vegan option. Sweetened Condensed Milk: Adds richness and sweetness. Coconut condensed milk can be a dairy-free alternative. Lemon Juice: Provides a tangy contrast to the sweetness. Lime juice or vinegar can be used instead.
You’re going to love making this Honey Walnut Shrimp – it’s surprisingly easy and the result is just amazing. Let’s get started! Grab a saucepan and mix the sugar and water together. We’ll bring this to a simmer and then add the walnuts. Let them cook for a couple of minutes, then spread them out on a baking sheet to cool down. This gives them a wonderful sweet crunch. Take a bowl and whisk up the egg whites until they’re nice and frothy. Dip each shrimp into the egg whites, sprinkle them with a bit of salt, and then roll them in the cornstarch. Fill a skillet with about 2 inches of oil and heat it up. When the oil’s hot, fry the shrimp until they’re golden and crispy. Once they’re done, lay them out on a paper towel to drain off any excess oil. Mix the mayonnaise, honey, sweetened condensed milk, and a dash of lemon juice in a bowl. It’s a simple mix but packs a ton of flavor. Finally, toss the fried shrimp in the honey sauce, making sure they’re well coated with that sweet, creamy goodness. Plate them up and sprinkle with those candied walnuts we made earlier. And there you have it, Honey Walnut Shrimp that’s absolutely to die for!
Storage
Once cooked, allow the shrimp to cool to room temperature before storing. You can then place them in an airtight container and refrigerate for up to 2 days. Unfortunately, I don’t recommend freezing for this dish, as the crispy texture of the shrimp and the creamy consistency of the sauce can be adversely affected by freezing and thawing.
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