Honey Walnut Shrimp
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
455 kcal
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Course
Main Course
Honey Walnut Shrimp
Description
The preparation involves frying shrimp coated in a mixture of cornstarch, baking powder, and egg in hot oil until crispy and opaque. Simultaneously, walnuts are candied by frying them and tossing them in a syrup made from sugar and water, then cooled spread apart to keep their crunch. The creamy sauce mixes mayonnaise, condensed milk, honey, and sriracha, providing sweetness and a mild spicy note.
The final dish layers the crispy shrimp and crunchy candied walnuts together, enveloped in the glossy, sweet-spicy sauce. The texture contrasts between tender shrimp and crunchy walnuts create a distinctive mouthfeel and flavor complexity.
This recipe is often served as a main or appetizer and can be accompanied by steamed rice or greens. It is adapted from a popular source and the caloric content is approximate due to frying variations.
Ingredients
- 3-4 cups canola oil or vegetable oil
For the Creamy Sauce
- ¼ cup mayonnaise
- 2 tbsp condensed milk
- 1 tbsp honey
- 1 tbsp sriracha
For the Candied Walnuts
- 3 tbsp sugar granulated white
- 3 tbsp water
- ½ cup walnut halves
For the Fried Shrimp
- 1 large egg whisked
- ⅔ cup cornstarch
- 2 tsp baking powder
- 1 lb Shrimp deveined and shells removed, raw
Instructions
- Add at least 1 inch of oil to your Dutch oven or wok and bring it to 350F.
- Line a small sheet pan with parchment paper and prepare another sheet pan by placing a wire rack on top.
Make the Sauce:
- While the oil is heating up, combine the mayo, sweetened condensed milk, honey, and sriracha and set aside.
Make the Candied Walnuts:
- In a small saucepan, combine the 3 tablespoons of sugar with 3 tablespoons of water and mix until well combined. Let simmer, stirring constantly, until the liquid has thickened into a syrup-like texture. This will take under 10 minutes so time it by starting it before adding the walnuts to the oil.
- Once the oil is ready, using a slotted spoon, add the walnuts inside and let them fry for 3 to 4 minutes or until lightly golden.
- Use the slotted spoon and transfer the fried walnuts into the simple syrup and toss to coat before transferring it to the lined parchment paper. Be sure to spread them out so they are not touching each other as they're stick together when hardened.
Fry the Shrimp:
- Prepare the shrimp by slicing into the back (where the vein used to be) to increase the surface area of the shrimp.
- Dip the shrimps into the whisked egg then coat with the cornstarch mixed with baking powder.
- Once all the shrimps are coated, transfer them to the oil. Deep fry them in batches, about 2 to 3 minutes, and then transfer the fried shrimp onto the wire rack over a sheet pan.
- Once the shrimp is done, transfer it to the sauce. Toss to coat.
- Serve with the candied walnuts.
Notes
- Calorie estimates are approximate due to oil absorption during frying.
- Frying walnuts in syrup helps achieve a crisp, glossy candy coating.
- Maintain oil temperature around 350°F to achieve crisp fry on shrimp and walnuts.
- The mixture of mayonnaise and condensed milk creates a sweet and creamy sauce balanced by sriracha's heat.
- Use canola or vegetable oil for frying to get a neutral flavor and proper frying temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 199mg | 66% |
| Sodium | 1062mg | 44% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 231mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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