Easy Honey Walnut Shrimp Recipe (Chinese Style)
Crispy fried shrimp tossed in a sweet creamy sauce with homemade candied walnuts, this easy Chinese-style honey walnut shrimp is ready in 30 minutes and tastes better than restaurant takeout.
Ingredients
- 1 cup walnut halves
- 1/2 cup granulated sugar
- 1/2 cup water
- Pinch of salt
- 1 lb large raw shrimp 450g , peeled and deveined
- 1/2 cup cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 egg whites
- Neutral oil for frying
- 1/2 cup mayonnaise Kewpie preferred
- 3 tbsp sweetened condensed milk
- 2 tbsp honey
- 1 tbsp fresh lemon juice
Instructions
Make the Candied Walnuts
- Line a baking sheet with parchment paper. Combine sugar and water in a small saucepan over medium-high heat. Bring to a boil, add walnuts and salt, stir to coat, cook 3–4 minutes until syrup thickens and turns glossy amber. Transfer to parchment paper with a slotted spoon and spread apart to cool.
Make the Sweet Creamy Sauce
- Whisk together mayonnaise, sweetened condensed milk, honey, lemon juice, and salt in a medium bowl until smooth and creamy. Taste and adjust sweetness or tang as desired. Refrigerate until ready to use.
Prep and Coat the Shrimp
- Pat shrimp completely dry with paper towels. Mix cornstarch, garlic powder, salt, and white pepper in a bag or bowl. Beat egg whites until just frothy. Dip each shrimp in egg white, then coat in cornstarch mixture.
Fry the Shrimp Until Crispy
- Heat 1–1.5 inches of neutral oil in a skillet to 350–375°F. Fry shrimp in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
Toss and Serve
- In a large bowl, toss fried shrimp with the creamy sauce and half the candied walnuts. Transfer to a serving plate, top with remaining walnuts, green onions, and sesame seeds. Serve immediately over steamed rice.