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Honey Walnut Shrimp
5 from 45 votes

Honey Walnut Shrimp

Honey Walnut Shrimp combines crispy fried shrimp coated in a light batter with candied walnuts in a creamy sauce made from mayonnaise, condensed milk, honey, and sriracha. The deep-fried walnuts add sweetness and crunch, while the shrimp provide a tender, crunchy contrast. This dish balances savory, sweet, and spicy elements in a rich, creamy coating.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 455 kcal
Course: Main Course
Cuisine: Asian, Chinese

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

    Cup of Yum
  1. Add at least 1 inch of oil to your Dutch oven or wok and bring it to 350F.
  2. Line a small sheet pan with parchment paper and prepare another sheet pan by placing a wire rack on top.
Make the Sauce:
  1. While the oil is heating up, combine the mayo, sweetened condensed milk, honey, and sriracha and set aside.
Make the Candied Walnuts:
  1. 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.
  2. 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.
  3. 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:
  1. Prepare the shrimp by slicing into the back (where the vein used to be) to increase the surface area of the shrimp.
  2. Dip the shrimps into the whisked egg then coat with the cornstarch mixed with baking powder.
  3. 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.
  4. Once the shrimp is done, transfer it to the sauce. Toss to coat.
  5. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 455

% 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.