Description

This dish features succulent shrimp, lightly battered and fried to a golden crisp, then generously coated in a creamy, sweet, and tangy sauce. It is garnished with candied walnuts, offering a delightful crunch and nutty flavor, and finished with fresh green onions for a subtle aromatic lift. The combination of textures—crispy, creamy, and crunchy—creates a balanced and satisfying experience.

Ingredients

Scale

*For the Candied Walnuts:*
1 cup walnuts, halves or pieces
1/2 cup granulated sugar
1/4 cup water
*For the Shrimp:*
1.5 lbs large shrimp, peeled and deveined, tails on or off
1/2 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1/2 cup cold water (or club soda for extra crispiness)
1/2 teaspoon salt
Vegetable oil, for deep frying
*For the Honey Walnut Sauce:*
1 cup mayonnaise
1/4 cup sweetened condensed milk
2 tablespoons honey
1 tablespoon lemon juice
*For Garnish:*
2 tablespoons chopped green onions

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Instructions

**Prepare Candied Walnuts:** In a small saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Add walnuts and stir to coat. Reduce heat to low and simmer for 2-3 minutes, stirring occasionally, until the syrup thickens slightly. Spread walnuts in a single layer on parchment paper or a silicone mat to cool and harden. Once cool, roughly chop some for garnish, leaving some halves.
**Prepare Shrimp Batter:** In a medium bowl, whisk together flour, cornstarch, egg, cold water, and salt until a smooth batter forms.
**Fry Shrimp:** Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Dip each shrimp into the batter, allowing excess to drip off. Carefully place shrimp into the hot oil, frying in batches to avoid overcrowding, for 2-3 minutes per side, or until golden brown and cooked through. Remove shrimp with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
**Make the Sauce:** In a large bowl, whisk together mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth and well combined.
**Combine and Serve:** Add the fried shrimp to the bowl with the sauce and gently toss to coat evenly. Transfer the coated shrimp to a serving dish. Sprinkle generously with the candied walnuts and chopped green onions. Serve immediately.

Notes

For extra crispy shrimp, ensure your oil is at the correct temperature and do not overcrowd the pot.

The candied walnuts can be made a day in advance and stored in an airtight container at room temperature.

Adjust the sweetness of the sauce to your preference by adding more or less honey or condensed milk.

Serve this dish immediately after coating the shrimp to maintain optimal crispness.

A touch of sriracha can be added to the sauce for a subtle spicy kick, if desired.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutrition

Calories: 650 kcal
Fat: 40g
Carbohydrates: 50g
Protein: 25g