Walnut Shrimp
User Reviews
5
84 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
25 mins
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Total Time
1 hr
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Servings
6
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Calories
388 kcal
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Course
Main Course
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Cuisine
Chinese
Walnut Shrimp
Report
Walnut Shrimp is a dish where shrimp coated in cornstarch are fried until crisp and then tossed with a creamy sauce featuring mayonnaise, sweetened condensed milk, rice vinegar, and optionally honey. Candied walnuts, prepared by frying and coating them in a simple syrup, add a crunchy, sweet contrast. This combination offers a balance of crunchy, creamy, sweet, and savory elements, served with a side of lightly salted sautéed broccoli.
Description
The recipe for Walnut Shrimp involves frying peeled and deveined shrimp coated in cornstarch until golden and crispy. The shrimp are then mixed with a creamy sauce made from mayonnaise, sweetened condensed milk, rice vinegar, a touch of honey, and salt, which provides a sweet and tangy flavor that complements the crispy shrimp.
Separately, walnut halves are fried in hot neutral oil until golden brown, then coated in a syrup made from water, sugar, and a pinch of salt cooked down until thick. This candied walnut component adds a sweet and crunchy layer to the dish.
The dish is served alongside sautéed broccoli seasoned with salt and a little oil, offering a fresh, somewhat bitter contrast to the rich shrimp and candied walnuts.
The balance of textures—crispy shrimp and walnuts, creamy sauce, and tender broccoli—along with the layered flavors of sweet, tangy, and savory make this dish distinctive and satisfying.
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Ingredients
For the candied walnuts:
- 3-4 cups neutral oil (for frying, such as vegetable oil, canola oil, or peanut oil; you'll use the same oil for the shrimp)
- 30 walnut halves
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
For the shrimp:
- ¼ cup mayonnaise
- 3 tablespoons sweetened condensed milk
- ¼ teaspoon rice vinegar
- 2 teaspoons honey (optional)
- 1/8 teaspoon salt
- 1 pound Shrimp 16/20 size shrimp, peeled and deveined, large
- 1/3 cup cornstarch
For the broccoli:
- 8 ounces broccoli (cut into medium florets)
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 teaspoon salt
Instructions
- Heat a few inches of oil in a small pot, so that it’s deep enough to submerge a whole shrimp. This is why the recipe calls for a range of 3 to 4 cups. When the oil reaches 325°F/160°C, fry the walnuts for about 4 minutes. They are ready when they start to turn a golden brown color. Some people like their walnuts more or less toasted, so you can experiment to your own taste. The difference is really in the last 30 to 60 seconds, so make that decision quickly!
- While the oil is heating, pour 2 tablespoons of water, granulated sugar and a pinch of salt into a small saucepan over low heat to make your simple syrup. Stir occasionally to reduce, 3 to 5 minutes. Once the walnuts are done, scoop them out quickly with a slotted spoon, draining as much oil off as possible. Transfer them to the saucepan with your simple syrup.
- Continue stirring the walnuts in the simple syrup over medium low heat until there is no remaining liquid in the saucepan, and the syrup is completely coating the walnuts without dripping off. This step is important, because you want a thin and hard candy coating on your walnuts. If you take them out too early, they will be chewy rather than crunchy. When they are ready, transfer them to a parchment lined sheet pan, spreading them out so they are not touching each other.
- Next, combine the mayonnaise, condensed milk, rice vinegar, honey (if using), and salt in a small bowl, and stir until smooth. Set aside. You want this sauce to be at room temperature.
- Prepare the cleaned shrimp by first making the cuts on the back of the shrimp deeper, so they get a nice coating and will open up into a nice shape when fried.
- Dredge the shrimp in cornstarch lightly and set aside. Keep the remaining cornstarch handy, because you will probably have to lightly dredge again just before frying.
- Bring a pot of water to a boil for your broccoli, and add 1 teaspoon salt and 1 teaspoon oil to the pot. Blanch the broccoli florets for 30 seconds, and immediately scoop them out. Transfer to a bowl of cold water to stop the cooking process. After 10 to 15 seconds in the water, drain into a colander. The broccoli should still be very warm, but the shock of the cold water will keep them green. Next, arrange them around the perimeter of a serving plate. Cook the broccoli just before you fry the shrimp, as the broccoli should be warm when served.
- Next, bring your frying oil (the same oil you used for the walnuts) up to 350°F/175°C and dredge the shrimp for a second time in the remaining cornstarch, since the shrimp may have absorbed some of the cornstarch from the first dredging. Drop the shrimp one at a time into the oil carefully, but quickly in succession. You will have to do this in several batches, depending on the size of your pot. Keep in mind, you don’t want the shrimp to stick together, and you want to move quickly to drop in each batch of shrimp at around the same time so that they cook evenly and are done at the same time.
- Fry the shrimp in batches until golden brown, about 2 to 3 minutes. Gently roll them around in the oil so they fry evenly, but take care so none of the oil splashes out of the pot.
- Transfer the fried shrimp to a large stainless steel mixing bowl. When all the shrimp have been fried, pour the creamy sauce mixture on top of the shrimp, and gently toss the shrimp in the sauce until coated. This process should be quick!
- Pour the shrimp onto the plate lined with broccoli, and sprinkle with the candied walnuts. Serve.
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
22g
(7%)
Protein
19g
(38%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Cholesterol
198mg
(66%)
Sodium
983mg
(41%)
Potassium
261mg
(6%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
260IU
(5%)
Vitamin C
37mg
(41%)
Calcium
166mg
(17%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 198mg | 66% |
| Sodium | 983mg | 41% |
| Potassium | 261mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 37mg | 41% |
| Calcium | 166mg | 17% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
84 reviews
Excellent
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