Crispy Honey Walnut Shrimp (40 Minutes)

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When the craving for a crispy, sweet, and savory dish strikes, this Asian-style crispy honey walnut shrimp will hit the spot! Featuring crunchy fried shrimp coated in a delectable honey glaze and topped with candied walnuts, this dish is both indulgent and memorable. Whether you’re cooking for friends or just want to treat yourself, this recipe is bound to be a hit. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup walnuts
  • 1/2 cup water
  • 1/2 cup white sugar
  • 1/2 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons sweetened condensed milk
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs or panko
  • Salt, to taste
  • Vegetable oil, for frying
  • 2 green onions, thinly sliced (optional for garnish)

Instructions

  1. Candied Walnuts (10 minutes): In a small saucepan, bring water and sugar to a boil. Add walnuts and boil for 2 minutes. Using a slotted spoon, remove the walnuts and place them on a baking sheet to cool.
  2. Prepare the Honey Sauce (3 minutes): In a bowl, whisk together mayonnaise, honey, and sweetened condensed milk until smooth. Set aside.
  3. Shrimp Coating (10 minutes): Season the shrimp with salt. Dredge each shrimp in flour, dip in beaten eggs, and then coat with breadcrumbs or panko.
  4. Fry the Shrimp (10 minutes): Heat about 2 inches of vegetable oil in a deep frying pan over medium heat. Once hot, fry the shrimp in batches, turning occasionally, until golden brown and crispy. This should take about 4-5 minutes per batch. Transfer fried shrimp to a plate lined with paper towels.
  5. Combine Shrimp and Sauce (2 minutes): In a large bowl, toss the crispy shrimp with the honey sauce until well coated.
  6. Serve (1 minute): Place the honey-glazed shrimp on a serving plate, top with candied walnuts, and optionally garnish with green onions. Serve immediately.

Notes

For extra crunch, you can toast the breadcrumbs or panko beforehand in a dry pan until slightly golden. For a lighter version, the shrimp can be baked instead of fried, although the texture will be slightly different. This dish pairs beautifully with steamed jasmine rice or noodles and a side of sautéed greens.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 525
  • Sugar: 25g
  • Sodium: 680mg
  • Fat: 32g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 190mg

Pair this with...

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Stir-Fried Sesame Snap Peas

Give your snap peas a good rinse and remove any stem ends or strings. Now, in a wok or large frying pan, heat up a couple of tablespoons of sesame oil over medium-high heat. When hot, chuck in the snap peas. Stir them about for 3-5 minutes or until they start getting these beautiful little blistered spots but still retain their vibrant green. While they’re dancing in the pan, sprinkle over a pinch of salt and a bigger pinch of toasted sesame seeds for that extra crunch and nuttiness. Before finishing, drizzle a tiny bit of soy sauce and give it one last good stir. Transfer to a plate, maybe sprinkle over a few more sesame seeds for show, and dive in!

Soy Glazed Baby Bok Choy

Start by halving or quartering your baby bok choy, depending on their size, ensuring each piece has a nice cut surface to soak up the glaze. In a pan, combine soy sauce, a touch of honey or brown sugar, minced garlic, and a splash of sesame oil. Let this mixture simmer until it thickens slightly. Now, sear the bok choy cut-side down until it's lightly charred, then flip and pour over the soy mixture, allowing it to bubble and coat the veggies. Once they're tender and well-glazed, transfer to a plate. Garnish with a sprinkle of toasted sesame seeds for a nutty crunch and a burst of flavor.

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