Quick & Easy Honey Walnut Shrimp

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• 1 lb jumbo shrimp (peeled and deveined)
  Ingredient note

  Source: 1 lb jumbo shrimp (peeled and deveined)
• 4 each egg whites
  Ingredient note

  Source: 4 egg whites
• 1/4 tsp salt
  Ingredient note

  Source: 1/4 tsp salt
• 1/4 tsp black pepper
  Ingredient note

  Source: 1/4 tsp black pepper
• 2/3 cup cornstarch (or sub with potato starch, tapioca starch, or sweet rice flour)
  Ingredient note

  Source: 2/3 cup cornstarch (or sub with potato starch, tapioca starch, or sweet rice flour)
• 1 cup vegetable oil (or any neutral oil for frying)
  Ingredient note

  Source: 1 cup vegetable oil (or any neutral oil for frying)
• 1/4 cup Japanese mayo (aka Kewpie Mayo or sub with normal mayo)
  Ingredient note

  Source: 1/4 cup Japanese mayo (aka Kewpie Mayo or sub with normal mayo)
• 3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free version)
  Ingredient note

  Source: 3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free version)
• 2 tbsp honey
  Ingredient note

  Source: 2 tbsp honey
• 1 tbsp lemon juice (freshly squeezed)
  Ingredient note

  Source: 1 tbsp lemon juice (freshly squeezed)
• 1/2 cup walnut (halves )
  Ingredient note

  Source: 1/2 cup walnut (halves )
• 3 tbsp white granulated sugar (or sub with brown sugar)
  Ingredient note

  Source: 3 tbsp white granulated sugar (or sub with brown sugar)
• 1 tbsp water (cold)
  Ingredient note

  Source: 1 tbsp water (cold)
• 1 each green onion (finely chopped)
  Ingredient note

  Source: 1 green onion (finely chopped)

1. In a small bowl, combine Sauce ingredients. Set aside.
2. In a non-stick pan on medium heat, add sugar followed by water. Stirring constantly, bring to a simmer.
3. Once the syrup thickens and can coat the back of your spatula, quickly add walnuts. Quickly mix to coat evenly.
4. Once coated and a crust has formed around each walnut, immediately remove pan off the heat and remove candied walnuts one by one with tongs and transfer to parchment paper spreading them apart. Set aside.
5. In a large bowl, add peeled and deveined shrimp, season with salt and black pepper.
6. In a separate large bowl, add egg whites and whisk until foamy. They should just be foamy, not like a meringue. Add cornstarch and mix until you have a runny paste.
7. Add seasoned shrimp and mix well until shrimp is coated in batter with tongs or chopsticks.
8. Heat vegetable oil or any neutral oil in a large pan on medium-high heat. Once it’s hot (around 350-375 degrees F), fry shrimp in small batches for 2-3 minutes until crispy and a golden brown color develops. Do not overcrowd the pan.
9. Remove shrimp from hot oil with a slotted spoon or tongs and transfer to wire rack or paper towel lined baking sheet to drain off excess oil.
10. In a large bowl, add crispy shrimp, candied walnuts, followed by sauce. Toss everything together. Garnish with green onions.