Begin by setting up a dredging station. In one bowl, place ⅓ cup of flour. In a second bowl, lightly beat two eggs. In a third bowl, pour in 1 cup of panko breadcrumbs. Dredge each peeled and deveined shrimp in the flour, ensuring it’s well coated, then dip into the eggs, allowing excess to drip off, and finally coat with panko until fully covered.

Heat about 1 inch of oil in a medium saucepan over medium heat until it reaches approximately 350°F. Carefully place the coated shrimp into the hot oil in batches, being mindful not to overcrowd the pan. Fry the shrimp for about 1-3 minutes per side or until they are golden brown and crispy. Once cooked, transfer the shrimp to a plate lined with paper towels to drain excess oil.

While the shrimp are frying, prepare the honey walnut sauce. In a mixing bowl, combine 2 tablespoons of mayonnaise, 1 tablespoon of optional sweetened condensed milk, and 1 tablespoon of honey. If you like a little acidity, add 1 tablespoon of lemon juice. Whisk these ingredients together until smooth, then gently fold in 1 cup of walnuts, ensuring they are well coated with the sauce.

Once all the shrimp are fried and crispy, it’s time to combine them with the sauce. In a large mixing bowl, toss the fried shrimp with the honey walnut mixture until each piece is evenly coated and glistening.

Transfer the coated shrimp to a serving platter, arranging them neatly. For an attractive presentation, you can garnish with additional walnuts or a drizzle of honey on top. Serve your Honey Walnut Shrimp immediately while hot and crispy.