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Walnut Shrimp

Crispy Walnut Shrimp: A Sweet & Creamy Delight You'll Love

This Crispy Walnut Shrimp recipe combines crunchy shrimp with sweet candied walnuts in a creamy sauce, making it a must-try dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cantonese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Large Shrimp (peeled and deveined) Opt for 16/20 size for perfect bites.
  • 1 cup Cornstarch Key for achieving that crispy coating.
  • 1 tsp Salt (for shrimp) Enhances the shrimp's natural flavor.
For the Candied Walnuts
  • 1 cup Walnut Halves Bring crunch and flavor to the dish.
  • 1/2 cup Water Used to create simple syrup.
  • 3/4 cup Granulated Sugar Essentials for sweetening walnuts.
  • 1/4 tsp Salt Enhances sweetness of syrup.
For the Creamy Sauce
  • 1 cup Mayonnaise Creates a rich base.
  • 1/2 cup Sweetened Condensed Milk Adds sweetness and depth.
  • 1 tbsp Rice Vinegar Balances sweetness.
  • 2 tbsp Honey (optional) Boosts sweetness if desired.
For Garnish and Accompaniment
  • 1 cup Broccoli Adds vibrant color and nutrition.
  • 3-4 cups Neutral Oil Required for frying.

Equipment

  • Deep pot
  • Thermometer
  • Mixing bowl
  • Saucepan

Method
 

Step‑by‑Step Instructions for Walnut Shrimp
  1. In a deep pot, heat 3–4 cups of neutral oil over medium-high heat until it reaches 325°F (160°C).
  2. Carefully add walnut halves to the hot oil and fry for about 4 minutes until golden brown. Remove from oil.
  3. Prepare a simple syrup by combining water, sugar, and a pinch of salt in a saucepan over medium heat until dissolved.
  4. Combine mayonnaise, sweetened condensed milk, rice vinegar, honey, and a pinch of salt in a mixing bowl.
  5. Butterfly each large shrimp and dredge in cornstarch.
  6. Bring a pot of water to a boil and blanch broccoli florets for 30 seconds.
  7. Increase oil temperature to 350°F (175°C) and fry shrimp in batches for 2-3 minutes until golden.
  8. Toss the fried shrimp in the creamy sauce, arrange on a serving plate with blanched broccoli, and top with candied walnuts.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 24gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 1.5mg

Notes

Serve the dish fresh for best results. Store any leftovers in an airtight container in the fridge for up to 2 days.

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