Honey Walnut Shrimp Recipe

I love making Honey Walnut Shrimp. I marinate succulent shrimp with egg white and cornstarch before frying them to a perfect crisp. Tossed with crunchy, candied walnuts and a rich sauce combining honey, mayonnaise, and lemon juice, every forkful offers a delightful blend of sweet and savory that never disappoints.

I’m excited to share my version of Honey Walnut Shrimp, one of my all-time favorite dishes in Chinese cuisine. I’ve always been drawn to the unique combo of crispy shrimp and a truly creamy sweet sauce that makes this dish stand out.

To start, I use 1 lb of medium shrimp, peeled and deveined and lightly coated in egg white and cornstarch before frying in vegetable oil. The real twist comes from the crunchy candied walnuts.

I candy 1/2 cup walnut halves with 1/4 cup water, 1/4 cup sugar and just a pinch of salt which gives them that irresistible crispiness. Then I stir in a delightful sauce made from 4 tbsp mayonnaise, 2 tbsp honey, 2 tbsp sweetened condensed milk and a bit of lemon juice with another pinch of salt.

This recipe is not only an easy seafood dinner but also a satisfying take on shrimp recipes for dinner that you wont soon forget. Enjoy experimenting with these flavors!

Why I Like this Recipe

1. I love how the crispy fried shrimp and the creamy sauce come together, it just feels like the perfect mix of crunch and smooth every time I eat it.
2. I like the sweet flavor from the honey and condensed milk, it makes the dish really comforting and like a treat after a long day.
3. The candied walnuts add a cool crunch and a nutty taste that I don’t always get from other recipes, which makes every bite interesting.
4. It’s a fun recipe that lets me try something different in Chinese cuisine and I really enjoy cooking it because it just brings a lot of flavor to the table.

Ingredients

• Shrimp are high in protein and low in fat, making them a healthy seafood choice.
• Walnut halves add a delightful crunch and good omega fats, boosting flavor and texture.
• Egg white with cornstarch helps create a crisp coating that holds all flavors together.
• Mayonnaise, honey, and sweetened condensed milk combine for a rich and sweet sauce.
• Lemon juice lends a tangy note, balancing the sweetness and brightening the dish.

Ingredient Quantities

• 1 lb medium shrimp, peeled and deveined
• 1 egg white (room temp)
• 1/4 cup cornstarch
• Salt and 1/4 tsp pepper, to taste
• 1/2 cup walnut halves
• 1/4 cup water
• 1/4 cup sugar
• A pinch of salt for the walnuts
• 4 tbsp mayonnaise
• 2 tbsp honey
• 2 tbsp sweetened condensed milk
• 1/2 tsp lemon juice
• A pinch of salt for the sauce
• Vegetable oil for frying

How to Make this

1. Start by patting your shrimp dry then in a bowl mix the shrimp with the egg white, a pinch of salt and 1/4 tsp pepper before tossing them in the cornstarch until they are evenly coated.

2. Heat up enough vegetable oil in a deep pan until it gets hot enough for frying, then fry the shrimp in batches until they turn golden and crispy. Remove them and set aside on paper towels to drain.

3. In a small saucepan, combine the walnut halves, 1/4 cup water, 1/4 cup sugar, and a pinch of salt. Bring to a simmer over medium heat, stirring often until the mixture becomes a thick syrup and the walnuts get coated.

4. Once the walnuts are done, remove them from the heat and let them cool completely so that the coating hardens.

5. In a separate bowl, whisk together 4 tbsp mayonnaise, 2 tbsp honey, 2 tbsp sweetened condensed milk, 1/2 tsp lemon juice, and a pinch of salt to make a smooth and creamy sauce.

6. When everything is ready, toss the fried shrimp with the creamy sauce until they are all nicely covered.

7. Finally, gently fold in the candied walnuts ensuring they stay crunchy, and serve your Honey Walnut Shrimp warm for the best flavor.

Equipment Needed

1. A large mixing bowl for coating and marinating the shrimp
2. A measuring cup and spoons for the cornstarch, water, sugar, mayonnaise, honey, condensed milk, lemon juice, and salt
3. A deep pan for frying the shrimp in vegetable oil
4. A slotted spoon or tongs to remove the shrimp from the hot oil
5. A sheet of paper towels to drain the fried shrimp
6. A small saucepan for making the walnut syrup
7. A whisk for blending the creamy sauce ingredients together
8. A separate bowl for tossing the fried shrimp with the sauce before serving

FAQ

Honey Walnut Shrimp Recipe Substitutions and Variations

• If you dont have egg white, you can substitute with 1 tablespoon of aquafaba which helps bind the shrimp just as well.
• You can try using tapioca starch instead of cornstarch, its a great alternative for a crispy coating.
• If walnuts are hard to find or you want a different flavor, pecan halves work pretty good in this recipe.
• For sweetened condensed milk, mix evaporated milk with a bit of sugar to mimic the same thickness and sweetness.
• You can replace vegetable oil with canola oil if that’s what you have in your kitchen.

Pro Tips

1. Make sure the shrimp are really dry before you coat them. A damp shrimp can mess up the crispiness when fried.
2. When frying, test your oil by dropping a tiny bit of batter in first so you know it’s hot enough. If it’s too cool, the shrimp will absorb more oil, and if it’s too hot, they might burn.
3. While cooking the walnuts, keep stirring nonstop so the syrup thickens evenly and doesn’t burn. Let them cool well after so the coating gets that crunchy snap.
4. For the sauce, give it a good whisk and let it chill for a minute before tossing with the shrimp. It helps the flavors come together better and you avoid any lumpy bits.