32 Jump to Recipe Print RecipeYou might’ve seen us making some Honey Walnut Shrimp on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy! Honey Walnut Shrimp Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Course Appetizer, Dinner, Main Course Ingredients 1 lb Shrimp shell off + deveinedMinced Green Onions optionalSauce½ cup Mayonnaise1½ tbsp Condensed Milk2 tbsp honey1 tbsp Lemon JuiceSugar Walnuts½ cup Water½ cup Sugar½ cup WalnutsBatter½ cup + 2 tbsp Cornstarch 2 Egg Whites Instructions Sugar Walnuts In a pan over medium high heat, add water, sugar and walnuts. Stir and bring to a simmer.Stir occasionally until the liquid thickens and reduces in volume. This takes about 2-4 minutes.Remove the walnuts and let it cool on parchment paper.SauceAdd all the ingredients for the sauce to a bowl and mix well. Set aside for later.ShrimpRinse the shrimp, pat dry and season with salt and pepper.Make the batter by whisking the egg yolk until its foamy. Then add the cornstarch. Stir until you well combined. Add the shrimp and mix well until shrimp is coated with the batter.Heat up a pot of oil over medium heat. Once it’s hot enough, add the shrimp one by one– make sure each shrimp is coated with the batter.Cook in batches making sure not to overcrowd the pot.Remove after frying for 3-4 minutes or until it’s fully cooked. Fry until all the shrimp are cooked. Double fry all the cooked shrimp at the same time for another 3-4 minutes for crispy shrimp.Let it cool on a cooling rack for at least 5 minutes before mixing it with the sauce and half of the walnuts. Garnish with the other half and minced green onions. Serve and enjoy! Keyword Honey, Shrimp, Walnuts Please leave this field empty get consistent tips, guides, and recipes We don’t spam! Read our privacy policy for more info. Please check your inbox or spam folder to confirm your subscription.