Honey Walnut Shrimp
Crispy battered shrimp tossed in a light honey-mayo sauce and finished with glossy candied walnuts.
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Servings: 2 servings
Ingredients
Shrimp
- 1 lb Shrimp large, peeled and deveined
- 1/2 tsp Salt kosher salt
- 1/4 tsp White pepper
Wet Batter
- 1/2 cup Corn starch
- 1/4 cup All-purpose flour or gluten-free multi-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Salt kosher salt
- ~1/2 cup Sparkling water ice-cold
- 2 tbsp EverCrisp optional
For Frying
- Neutral Oil about 1/2 inch deep in the pan
Honey Sauce
- 1/4 cup Mayo
- 2 tbsp Honey
- 1 tsp Rice vinegar
Instructions
Mix the Sauce
- Combine mayonnaise, honey, and rice vinegar in a bowl and stir until smooth.
Season the Shrimp
- Pat the shrimp completely dry using paper towels.
- Season the shrimp evenly with kosher salt and white pepper.
Heat the Oil
- Add neutral oil to a skillet to a depth of about 1/2 inch.
- Heat the oil to 350–360°F over medium-high heat.
Make the Batter
- Combine cornstarch, flour, baking powder, and salt in a mixing bowl.
- Add the ice-cold sparkling water and mix just until combined and thick, with a condensed milk–like consistency.
Fry the Shrimp
- Dip each shrimp into the batter and allow excess batter to drip off.
- Fry the shrimp in batches until lightly golden and crisp, about 2–3 minutes per batch.
- Transfer the shrimp immediately to a wire rack to drain.
- Allow the shrimp to rest for 1 minute, then return them to the oil for 20 seconds to reinforce the crust.
- Transfer back to the wire rack.
Candy the Walnuts
- Add butter, honey, and walnuts to a small pan over medium heat.
- Cook until the walnuts are glossy and lightly sticky, just under 1 minute.
- Remove from heat and set aside.
Finish the Dish
- Allow the shrimp to cool for 60–90 seconds before saucing.
- Gently toss the shrimp with the honey sauce off heat until lightly coated.
- Fold in the candied walnuts just before serving.
Notes
- Double-frying briefly helps set a lighter, crispier crust.
- Keep the sauce light—this dish should be glossy, not heavy.
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