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–+ servings

Honey Walnut Shrimp

Crispy battered shrimp tossed in a light honey-mayo sauce and finished with glossy candied walnuts.
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Total Time: 15 minutes
Servings: 2 servings

Equipment

Ingredients

Shrimp

  • 1 lb Shrimp large, peeled and deveined
  • 1/2 tsp Salt kosher salt
  • 1/4 tsp White pepper

Wet Batter

For Frying

Honey Sauce

Candied Walnuts

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.