Crispy fried shrimps coated in a creamy and sweet sauce, pairs candied walnuts with shrimp coated with some cornstarch and baking powder, deep-fried for that crunchy bite, and then tossed in a sweet and creamy sauce.
Table of Contents
Time
- Prep time: 30 Minutes
- Chill time: 15 Minutes
- Total time: 45 Minutes
Equipment/Recommended Products
- Dutch oven
- Parchment paper
- Sheet pan
Key Ingredients Needed
- 3-4 cups canola oil, or vegetable oil for deep frying.
For the Creamy Sauce
- 1/4 cup mayonnaise
- 2 teaspoons condensed milk to adds a delicious sweetness to the sauce.
- 1 teaspoon honey
- 1 teaspoon sriracha
For the Candied Walnuts
- 3 teaspoons granulated white sugar to make the simple syrup to coat the walnuts in.
- 3 teaspoons water
- 1/2 cup walnut halves
For the Fried Shrimp
- 1 large egg , whisked
- 2/3 cup cornstarch for that crispy coating.
- 2 teaspoons baking powder
- 1 lb raw shrimp, deveined and shells removed
Instructions/Step By Step Directions
Step 1: Add at least 1 inch of oil to your Dutch oven or wok and bring it to 350F.
Step 2: Line a small sheet pan with parchment paper and prepare another sheet pan by placing a wire rack on top.
Make the Sauce
Step 3: While the oil is heating up, combine the mayo, sweetened condensed milk, honey, and sriracha and set aside.
Make the Candied Walnuts
Step 4: In a small saucepan, combine the 3 tablespoons of sugar with 3 tablespoons of water and mix until well combined. Let simmer, stirring constantly, until the liquid has thickened into a syrup-like texture. This will take under 10 minutes so time it by starting it before adding the walnuts to the oil.
Step 5: Once the oil is ready, using a slotted spoon, add the walnuts inside and let them fry for 3 to 4 minutes or until lightly golden.
Step 6: Use the slotted spoon and transfer the fried walnuts into the simple syrup and toss to coat before transferring it to the lined parchment paper. Be sure to spread them out so they are not touching each other as they’re stick together when hardened.
Fry the Shrimp
Step 7: Prepare the shrimp by slicing into the back (where the vein used to be) to increase the surface area of the shrimp.
Step 8: Dip the shrimps into the whisked egg then coat with the cornstarch mixed with baking powder.
Step 9: Once all the shrimps are coated, transfer them to the oil. Deep fry them in batches, about 2 to 3 minutes, and then transfer the fried shrimp onto the wire rack over a sheet pan.
Step 10: Once the shrimp is done, transfer it to the sauce. Toss to coat.
Step 11: Serve with the candied walnuts. I like to serve this walnut shrimp with some jasmine rice and usually some greens, such as broccoli or seasoned spinach. Coconut rice also goes really well with the shrimp as well.
Notes/Tips
- Calories are merely an estimate as it is difficult to calculate the calories after frying in oil.
- Be sure to pat dry the shrimp before dipping them in the egg so it can coat the shrimp better.
- Try not to add too much shrimp to the oil at once as it’ll cause the oil to drop in temperature. I usually put 5 to 6 shrimps in at once.
- I like using a Dutch oven to fry my recipe in as it holds the heat really well.
- I use an instant read therometer to make sure my oil is not too hot. If the oil it too hot, the walnuts will 100% burn and won’t taste good. Trust me, it has happened to me!
Nutrition Information
- Serving size: 4
Amount Per Serving
- Calories: 455kcal
- Carbohydrates: 42g
- Protein: 20g
- Fat: 23g
- Saturated Fat: 4g
- Polyunsaturated Fat: 14g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 199mg
- Sodium: 1062mg
- Potassium: 258mg
- Fiber: 1g
- Sugar: 19g
- Vitamin A: 316IU
- Vitamin C: 3mg
- Calcium: 231mg
- Iron: 1mg
* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.