Every so often, a dish lands on your plate and shakes up your whole dinner lineup. This one? Totally that kind of dish. Crunchy, creamy, sweet — but not in a candy-store way — and that snap from the shrimp that tells you it’s real seafood, not some frozen disappointment or rubbery mess. Straight-up legit.

What always gets me is how this feels like it belongs in one of those slick takeout boxes, maybe with a little soy sauce packet nobody ever uses. But nope. It shows up right in your kitchen — no crazy prep, no drama, no fancy gear. Just shrimp, walnuts, and a sauce that plays dirty in the best way possible.

Active Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 lb shrimp, peeled, cleaned, tails gone
  • ½ cup walnut halves
  • ½ cup white sugar
  • ½ cup water
  • 1 egg white
  • ½ cup cornstarch
  • Neutral oil for frying (canola or sunflower works best)
  • ¼ cup mayonnaise
  • 2 tbsp honey
  • 1 tbsp sweetened condensed milk
  • A squeeze of lemon
  • Small pinch of salt
  • Optional: sliced green onion or sesame seeds — totally worth it

Instructions

Preparation

Start with the walnuts — give them a sugary coat. Boil sugar and water quickly in a saucepan, toss in the walnuts, and let them bubble together for about two minutes. That’s all. Drain and let them dry out; they’ll firm up on their own while you move on.

For the shrimp, coat them lightly with the egg white. No whipping or frothing — just enough to help the cornstarch stick. Then toss them in cornstarch until they’re dusted like a soft snowfall. Keep it light — no heavy batter here.

Mix the sauce: mayo, honey, condensed milk, lemon juice, and a pinch of salt. It looks like dessert dressing, but trust me — it’s not. Don’t overthink it.

Cooking

Heat enough oil in a pan so the shrimp can move but not drown. Medium-high heat is perfect; too hot, and the coating burns before it crisps.

Fry the shrimp in batches. Each side needs about two minutes, tops. Golden is the goal. Drain on paper towels to keep them crisp.

Crowding the pan is a rookie move. That steam mess? Skip it.

Serving

After the shrimp rests for a moment, toss them gently into the sauce. Stir with care — think spa day, not wrestling match.

Add the candied walnuts last, right before serving, so they stay crunchy. That crunch is a game changer.

Serve alongside:

  • Steamed jasmine rice
  • Butter lettuce for wraps
  • Cold, citrusy drinks — iced tea, sparkling water, or even a pale beer
  • A sprinkle of green onion or sesame seeds for looks and flavor

Nutritional Value Per One Serving

Nutrition Facts

  • Calories: 420
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 190mg
  • Sodium: 510mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 1g
  • Sugars: 14g
  • Protein: 26g

Tips and Variations

  • Want to lighten things? An air fryer does wonders. Swap mayo for Greek yogurt if that suits your mood.
  • No walnuts? Pecans or cashews step in nicely — just candy them the same way.
  • Crave some heat? Stir in sriracha or a pinch of red pepper flakes. That sweetness holds up.
  • Looking to tweak the sauce? More lemon or a splash of rice vinegar adds a nice punch.

This recipe forgives a lot — just don’t rush and don’t skip the sauce.

Conclusion

This seafood dish tricks everyone. They think it took forever or some secret recipe passed down from a legendary aunt with a restaurant. Nope. It’s just smart cooking with quality ingredients and a sauce that carries the whole show.

Make it once, and it won’t just stick around — it’ll become your go-to, the one you casually brag about when someone asks what’s for dinner. Just don’t act too proud when they want the recipe.