Honey Walnut Shrimp
Based on a popular takeout dish, this Honey Walnut Shrimp features a sweet and creamy sauce and crunchy walnuts over crispy fried shrimp. Ready in just 20 minutes, this addictive dish is faster than waiting for takeout!
Servings: 4
Ingredients
For the Shrimp
- 1 pound medium raw shrimp , peeled, deveined, tails removed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 2 tablespoons cornstarch
- vegetable oil , for frying
For the Sauce
- 1/4 cup Japanese mayonnaise
- 1 tablespoon sweetened condensed milk
- 1 1/2 teaspoon honey
- 1 teaspoon lemon juice , fresh squeezed
- 1/2 cup glazed walnuts
- thinly sliced scallions , for garnish, optional
Instructions
- Place the shrimp in a gallon-sized plastic bag. Add the garlic powder, onion powder, salt, and cornstarch to the bag. Close the bag and shake it so the shrimp are coated in the cornstarch and seasonings. Set aside.
- In a small bowl, whisk together the mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth. Set aside.
- Add about 1/2 inch of vegetable oil to a large skillet with deep sides over medium-high heat until it reaches 350 degrees F and shimmering. (The oil should sizzle immediately if you sprinkle water into it.)
- In batches, not touching, fry the shrimp for 2-3 minutes on each side until they turn pink, are curled, with a lightly golden exterior (regulating the heat if the oil gets too hot.) Remove with a slotted spoon and drain them on a paper-towel-lined plate while you fry the remaining shrimp.
- Add the shrimp and walnuts to a large bowl, pour the sauce on top. Toss everything together until combined.
- Serve immediately with a sprinkle of scallions.
Nutrition
Calories: 41kcal · Carbohydrates: 9g · Protein: 1g · Fat: 1g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Cholesterol: 2mg · Sodium: 298mg · Potassium: 27mg · Fiber: 1g · Sugar: 5g · Vitamin A: 13IU · Vitamin C: 1mg · Calcium: 16mg · Iron: 1mg