Honey Walnut Shrimp

Ingredients

• 1 lb large shrimp (Peeled and deveined)
• 2 eggs
• 2 tbsp soy sauce (For the shrimp coating)
• 1 tsp garlic powder
• 0.5 cup cornstarch (For coating the shrimp)
• canola oil (For frying the shrimp; amount depends on frying vessel and oil depth)
• 0.5 cup walnuts (For the walnut topping)
• 0.5 tbsp canola oil (For toasting the walnuts)
• 1 tbsp honey (For the walnuts)
• 1 tbsp butter (For the walnuts)
• 0.5 cup mayonnaise (For the sauce)
• 2 tbsp sweetened condensed milk (For the sauce)
• 2 tbsp soy sauce (For the sauce)
• 1 tbsp honey (For the sauce)
• 2 tsp rice vinegar (For the sauce)

Steps

1. 1

   Pat the peeled and deveined shrimp dry with paper towels. Set up a wire rack over a rimmed baking sheet for draining the fried shrimp.

2. 2

   In a large bowl, whisk the eggs with the garlic powder and 2 tablespoons soy sauce until evenly combined.

3. 3

   Add the shrimp to the egg mixture and toss thoroughly so every piece is coated.

4. 4

   Add the cornstarch and mix again until the shrimp have an even, thick coating with no bare patches.

5. 5

   Heat enough canola oil to fry the shrimp in a deep skillet or Dutch oven to about 350°F/175°C. Work in batches so the oil temperature does not drop sharply.

6. 6

   Add the coated shrimp to the hot oil and fry for about 2 minutes, turning as needed, until lightly golden and cooked through. Shrimp should be opaque in the center and reach 145°F/63°C.

7. 7

   Transfer the shrimp to the prepared wire rack and let excess oil drain. Bring the oil back to temperature before frying the next batch.

8. 8

   Return the fried shrimp to the hot oil for about 30 seconds, until deeply crisp. Drain again on the wire rack.

9. 9

   While the shrimp fry, combine the mayonnaise, condensed milk, 2 tablespoons soy sauce, 1 tablespoon honey, and rice vinegar in a bowl. Stir until smooth and set aside.

10. 10

    Heat 1/2 tablespoon canola oil in a skillet over medium heat. Add the walnuts and toast for about 5 minutes, stirring frequently, until fragrant and lightly browned.

11. 11

    Add 1 tablespoon honey to the toasted walnuts and stir to coat. Add the butter and cook until it melts and the walnuts are glossy and lightly caramelized. Remove from the heat.

12. 12

    Pour the prepared sauce into a clean skillet or saucepan over medium-low heat. Warm it until it just reaches a light bubble; do not let it boil vigorously, or the mayonnaise-based sauce may separate.

13. 13

    Add the double-fried shrimp to the gently bubbling sauce and toss carefully until evenly coated.

14. 14

    Serve immediately, topped with the honey-butter walnuts.

Notes

The transcript specifies frying the shrimp twice: about 2 minutes initially, followed by 30 seconds for extra crispness. Frying-oil quantity was not stated and will vary with the size of the pan. Serve immediately for the best texture.

Nutrition per serving

• main
• dinner
• Asian-inspired
• crispy
• fried
• seafood
• takeout-style
• sweet-savory