Recipe Background
Sweet Walnut Shrimp combines crunchy nuts and savory shrimp in a delightful dish.
Sweet Walnut Shrimp brings together the crunch of candied walnuts with the tender, salty bite of fried shrimp. There's something incredibly satisfying about the contrast between the sweet nuttiness and the savory seafood. Golden shrimp, dipped in a light coating of cornstarch and egg, fry up to a crisp finish. Meanwhile, the sauce—rich with mayonnaise, honey, and cream—envelopes each piece, adding a silky touch to every mouthful. Plenty of glossy greens from the onions keep the dish vibrant and fresh. Balance comes from the interplay of textures and flavors, making this a perfect sharing dish for an evening with family or friends.
The simple act of candying the walnuts elevates them from standard filler to flavor star. Let them boil briefly in sugar water before cooling for sticky-sweet shards that crunch between bites. It's the kind of special touch that, once tucked into the routine, makes the whole experience shine. Whether you're serving it over a mound of steaming hot rice or as part of a lively buffet, this dish has a way of inviting conversation and warm laughter to the table.
Cooking this feels like an event, filling the kitchen with familiar, comforting aromas. The scent of fried shrimp conjures moments of delight, tempting forks and fingers alike. Care for your shrimp—pat them dry gently for a better crust, and watch as they turn golden. One bite draws you in with a medley of sweet, nutty, and savory—a dish that promises to please without trying too hard.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 cup walnuts
- 1 pound shrimp peeled and deveined
- kosher salt to taste
- freshly ground black pepper to taste
- 2 large eggs beaten
- 1 cup cornstarch
- vegetable oil for frying
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons heavy cream
- white rice cooked and hot, for serving
- green onions thinly sliced, for garnish
Directions
- In a small saucepan over medium heat, combine the water and sugar.
- Bring the mixture to a boil.
- Add the walnuts and boil for 2 minutes.
- Using a slotted spoon, transfer the walnuts to a small baking sheet to cool.
- Pat the shrimp dry with paper towels.
- Season the shrimp with salt and pepper.
- Place the eggs and the cornstarch in two separate shallow bowls.
- Dip the shrimp in the eggs and then in the cornstarch, making sure each shrimp is well coated.
- In a large skillet over medium heat, heat 1 inch of the oil.
- In batches, add the shrimp and fry until golden and cooked through at 145 degrees F internally, about 3-4 minutes.
- Transfer the shrimp with a slotted spoon to a paper-towel-lined plate.
- In a medium bowl, whisk together the mayonnaise, honey, and heavy cream.
- Toss the shrimp in the sauce mixture.
- Serve the shrimp over the rice with the candied walnuts and garnished with green onions.
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