Description
Crispy shrimp tossed in a creamy honey-lemon sauce paired with crunchy candied walnuts—a sweet-savory seafood dish ready in just 30 minutes.
Ingredients
For the shrimp:
1 lb jumbo shrimp, peeled and deveined
4 egg whites
¼ tsp salt
¼ tsp black pepper
⅔ cup cornstarch (or potato/tapioca starch or sweet rice flour)
Neutral oil for frying (e.g. vegetable, avocado, canola)
For the sauce:
¼ cup Japanese Kewpie mayo (or regular mayo)
3 Tbsp sweetened condensed milk (or condensed coconut milk)
2 Tbsp honey
1 Tbsp fresh lemon juice
For the candied walnuts:
½ cup walnut halves
3 Tbsp granulated sugar
1 Tbsp cold water
Optional garnish:
1 scallion, thinly sliced
Instructions
In a small bowl, whisk together mayo, condensed milk, honey, and lemon juice; set aside
Candy the walnuts: heat sugar and water in a pan until simmering; when syrup coats spatula, stir in walnuts, coat evenly, then immediately transfer to parchment to cool separated
Season shrimp with salt and pepper. In a separate bowl whisk egg whites until foamy, then stir in cornstarch to make a thin batter. Toss shrimp to coat evenly
Heat oil to ~350‑375 °F. Fry shrimp in small batches for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels. Optionally, return shrimp for a second fry (30‑45 sec) for extra crispness
In a large bowl, combine crispy shrimp and candied walnuts, then drizzle with sauce and gently toss to coat. Garnish with sliced scallions if using
- Prep Time: 22 minutes
- Cook Time: 8 minutes
- Category: Main course
