Honey Shrimp Recipe (Crispy & Creamy) | CookOS

Honey Shrimp

Name: Honey Shrimp Recipe (Crispy & Creamy)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese-American
Ingredients: 1 lb jumbo shrimp, peeled and deveined; salt, to taste; black pepper, to taste; 1 egg white; 1/4 cup cornstarch; oil, for frying; 1/2 cup mayonnaise; 2 tbsp sweetened condensed milk; 1 tbsp honey; 1 tbsp lemon juice; 1 tsp sesame seeds, for garnish

Honey shrimp is a Chinese-American dish featuring golden-fried jumbo shrimp coated in a creamy sauce made from mayonnaise, condensed milk, honey, and lemon juice. The combination of crispy texture and sweet-tangy sauce makes it a restaurant favorite that's simple to replicate at home.

🌍Chinese-American 🏷️Honey shrimp 🏷️Crispy shrimp 🏷️Fried shrimp 🏷️Shrimp Takeout-style

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

1 lb jumbo shrimp, peeled and deveined
salt, to taste
black pepper, to taste
1 egg white
1/4 cup cornstarch
oil, for frying
1/2 cup mayonnaise
2 tbsp sweetened condensed milk
1 tbsp honey
1 tbsp lemon juice
1 tsp sesame seeds, for garnishoptional

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Instructions

1
In a mixing bowl, season the jumbo shrimp with salt and pepper.
2
Add the egg white and mix well to coat the shrimp. Let it marinate for 10-15 minutes.
3
While the shrimp marinates, prepare the sauce. In a separate bowl, combine mayonnaise, sweetened condensed milk, honey, and fresh lemon juice.
4
Mix the sauce until smooth and creamy. Set aside or refrigerate.
5
Add cornstarch to the marinated shrimp and toss until each piece is fully coated.
6
Heat oil in a deep fryer to 400°F (200°C).
7
Carefully add the coated shrimp to the hot oil and fry for 3-4 minutes, or until golden brown and crispy.
8
Remove the shrimp from the fryer and drain any excess oil. Place the hot, crispy shrimp in a large bowl.
9
Pour the prepared honey mayonnaise sauce over the shrimp.
10
Gently toss to coat the shrimp completely in the sauce.
11
Garnish with sesame seeds and serve immediately.

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Tips & Notes

Pro tips

Peel and devein shrimp ahead of time and pat completely dry—moisture prevents the egg white coating from adhering and crisping properly.
Use an instant-read thermometer or visual cue: shrimp are done when they turn opaque and curl slightly (usually 2–3 minutes per batch at 350–375°F oil).
Add the sauce to fried shrimp at the last moment; tossing too early will soften the crispy exterior.
Whisk the egg white lightly before coating; overbeating creates a thick, gluey layer instead of a thin, crispy one.

Substitutions

Mayonnaise → Greek yogurt or sour cream (tangier, less rich)
Sweetened condensed milk → regular evaporated milk plus 1 tbsp sugar (thinner sauce, less sweetness)
Lemon juice → rice vinegar or white vinegar (sharper tang, slightly different flavor profile)
Cornstarch → potato starch (slightly crispier; use same amount)

Storage & make-ahead

Store leftover shrimp and sauce separately in the refrigerator for up to 2 days. Reheat shrimp in a 350°F oven for 5 minutes to restore crispness, then toss with sauce.

Common Questions

Can I use regular shrimp instead of jumbo?

Yes, but reduce frying time by 1–2 minutes since smaller shrimp cook faster. Watch for the shrimp to turn opaque and pink.

What's the best way to keep the shrimp crispy?

Fry until golden, drain on paper towels, and toss with sauce just before serving. Don't let them sit in the sauce for too long.

Can I make the sauce ahead?

Yes. Mix mayonnaise, condensed milk, honey, and lemon juice in advance and store in the refrigerator for up to 3 days. Toss with fried shrimp when ready to serve.

How do I prevent the shrimp from sticking together while frying?

Pat the shrimp dry after coating, and fry in batches without overcrowding the pan. Space them out so they fry evenly and brown on all sides.

Can I bake instead of deep-fry?

You can air-fry at 380°F for 8–10 minutes for a lighter version, but deep-frying gives the authentic crispy texture and golden coating this dish requires.