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–+ servings
Walnut Shrimp

Crispy Walnut Shrimp: A Sweet and Savory Delight!

This Walnut Shrimp recipe features crispy shrimp in a creamy sauce with crunchy walnuts, offering a delightful balance of sweet and savory flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cantonese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Large Shrimp (16/20 size, peeled and deveined) Fresh shrimp are key for the best flavor; look for firm and translucent ones.
  • 1/2 cup Cornstarch Creates a crispy coating when lightly dredged on the shrimp before frying.
For the Candied Walnuts
  • 1 cup Walnut Halves Use unsalted walnuts to control the overall saltiness of the dish.
  • 1/4 cup Water Helps dissolve sugar for the simple syrup to candy the walnuts.
  • 1 cup Granulated Sugar No substitutes recommended; it’s essential for creating that sweet crunch.
  • 1 pinch Salt Enhances the flavors in the walnuts and balances sweetness.
For the Sauce
  • 1/2 cup Mayonnaise Forms the creamy base of the sauce; for umami, consider using Kewpie mayo.
  • 1/4 cup Sweetened Condensed Milk Adds creaminess and sweetness; can be reduced or omitted for less sweetness.
  • 2 Tbsp Rice Vinegar Balances the richness; white vinegar can be a suitable substitute if necessary.
  • 1 Tbsp Honey (optional) For those who enjoy a bit of extra sweetness.
For Serving
  • 2 cups Broccoli Serves as a nutritious bed for the shrimp; other greens can be used as a substitute if preferred.
  • 3-4 cups Oil for frying Use neutral oil like canola or vegetable oil for the best frying results.
  • 3-4 cups Oil for blanching Keeps the broccoli vibrant and tender.

Equipment

  • Cooking Thermometer
  • Mixing bowl
  • Small pot
  • Large bowl
  • Paper towel
  • Ice-cold water

Method
 

Step-by-Step Instructions for Walnut Shrimp
  1. Begin by heating 3-4 cups of neutral oil in a small pot over medium heat until it reaches 325°F (160°C). Use a cooking thermometer to ensure accuracy.
  2. Carefully add walnut halves to the hot oil and fry for about 4 minutes or until they turn golden brown. Remove and place them on a paper towel.
  3. In a separate small pot, combine water, sugar, and a pinch of salt to form a simple syrup. Coat the fried walnuts in this syrup, allowing them to cool.
  4. In a mixing bowl, whisk together mayonnaise, sweetened condensed milk, rice vinegar, and a pinch of salt until smooth. Add honey if desired.
  5. Take your cleaned shrimp and make deep cuts along their backs. Lightly dredge them in cornstarch.
  6. Blanch broccoli florets in boiling water for about 1 minute, then transfer into ice-cold water.
  7. Increase oil temperature to 350°F (175°C) and fry the shrimp in small batches for 2-3 minutes until golden brown.
  8. Gently combine fried shrimp with the creamy sauce and serve on the broccoli bed, topping with candied walnuts.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 500mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 70mgIron: 2mg

Notes

Best enjoyed fresh; follow storage tips for later enjoyment without losing crunch.

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