Honey Walnut Shrimp


  • 1 cup water

  • 1 cup granulated sugar

  • 1 cup walnuts

  • 1 lb. shrimp, peeled and deveined

  • Kosher salt

  • Freshly ground black pepper

  • 2 large eggs, beaten

  • 1 cup cornstarch

  • Vegetable oil for frying

  • 1/4 cup mayonnaise

  • 2 tbsp. honey

  • 2 tbsp. heavy cream

  • Cooked white rice, for serving

  • Thinly sliced green onions, for garnish


  1. In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet.

  2. Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch coating well.

  3. In a large skillet over medium heat, heat 1” of oil. Add shrimp in batches and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel lined plate.

  4. In a medium bowl, whisk together mayonnaise, honey, and heavy cream. Toss shrimp in sauce. Serve over rice with candied walnuts and garnish with green onions.

Justin Massey