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Crispy Honey Walnut Shrimp

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A deliciously crunchy fried shrimp coated in a sweet honey walnut sauce, perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 lb medium shrimp, peeled and deveined
  • ½ cup all-purpose flour (for gluten-free, use rice flour)
  • ½ cup cornstarch
  • 1 large egg, beaten
  • ½ tsp salt
  • ½ cup cold water
  • Vegetable oil or canola oil (for deep frying, about 2-3 inches deep)
  • ⅓ cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp sweetened condensed milk (optional)
  • 1 tbsp lemon juice
  • ½ tsp vanilla extract
  • Pinch of salt (for sauce)
  • ½ cup walnut halves
  • 2 tbsp sugar
  • 1 tbsp water
  • Pinch of salt (for walnuts)

Instructions

  1. Prepare the candied walnuts: In a small skillet over medium heat, combine sugar and water. Stir until sugar dissolves and syrup thickens (2-3 minutes). Add walnuts and a pinch of salt, stir to coat. Spread on parchment paper to cool and harden.
  2. Make the honey walnut sauce: Whisk together honey, mayonnaise, sweetened condensed milk, lemon juice, vanilla extract, and a pinch of salt until smooth. Set aside.
  3. Prepare the shrimp batter: In a bowl, combine flour, cornstarch, and salt. Add beaten egg and cold water gradually, whisking to a smooth, thick batter. Chill for 10 minutes if possible.
  4. Heat oil in a deep frying pan or wok to 350°F (177°C), about 2-3 inches deep.
  5. Pat shrimp dry. Dip each shrimp into batter, letting excess drip off, then fry in batches for 2-3 minutes until golden and crispy. Remove with slotted spoon and drain on paper towels. Keep warm in a low oven (200°F/93°C).
  6. Toss fried shrimp gently in the honey walnut sauce. Fold in candied walnuts carefully to maintain crunch.
  7. Serve immediately, optionally garnished with extra candied walnuts. Pairs well with steamed jasmine rice or a green salad.

Notes

Keep batter cold and oil temperature steady between 340°F and 360°F for best crispiness. Fry shrimp in small batches to avoid overcrowding. Toss shrimp gently in sauce and serve immediately to maintain crunch. For gluten-free, substitute flour with rice flour. For nut-free, replace walnuts with pumpkin seeds or chickpeas.

Nutrition

Keywords: honey walnut shrimp, crispy shrimp, fried shrimp, sweet shrimp, candied walnuts, easy dinner, quick recipe

Find it online: https://tessierecipes.com/crispy-honey-walnut-shrimp-recipe-5-easy-steps-for-perfect-crunch/