In a small saucepan, combine the honey and water over medium heat. Cook, stirring occasionally, until the mixture thickens. Add the walnut halves and stir to coat. Spread the coated walnuts on a baking sheet lined with parchment paper and let cool.
Make the sweet sauce: In a medium bowl, whisk together the mayonnaise, honey, and yogurt until smooth. Set aside.
In a shallow dish, combine the cornstarch, salt, and black pepper. In another shallow dish, whisk together the egg and water. Dip each shrimp in the cornstarch mixture, then in the egg mixture, and then back in the cornstarch mixture.
In a large skillet or wok, heat about 1 inch of vegetable oil over medium-high heat until hot.
Working in batches, add the shrimp to the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Place the shrimp on a wire rack while cooking the remaining shrimp.
Once all the shrimp is cooked, drizzle with the sweet sauce, sprinkle with candied walnuts, and serve immediately.
Notes
TO STORE. If you have shrimp leftovers, refrigerate them in an airtight container for up to 4 days.
TO REHEAT. Although shrimp will not be as crispy, you can still reheat the leftovers in the oven at 350°F or in the microwave till warm.
Nutrition
Serving: 1serving | Calories: 432kcal | Carbohydrates: 32g | Protein: 20g | Fat: 21g | Sodium: 614mg | Potassium: 328mg | Fiber: 2g | Sugar: 24g | Vitamin A: 69IU | Vitamin C: 0.4mg | Calcium: 85mg | Iron: 1mg | NET CARBS: 30g
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