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Honey Walnut Shrimp is everything I love in a celebratory dish—rich, crisp, and creamy with just enough sweetness to feel special. It is restaurant-quality comfort food that will have everyone at the table reaching for seconds. When I first recreated this for a Sunday dinner, the homemade candied walnuts were gone before I even tossed them into the shrimp. The sauce is dreamy and takes less than a minute to whisk together.
I used to think Honey Walnut Shrimp could only be ordered at my favorite Chinese restaurant, but one batch at home changed my mind forever. The marriage of textures on your first bite is unbeatable—just ask my husband, who secretly sneaks cold leftovers from the fridge.
Ingredients
- Jumbo shrimp: Provides a plump bite and mild sweetness; use the largest you can find for extra juiciness
- Egg whites: Make a light crispy coating; whisk just until foamy
- Salt and black pepper: Helps build flavor into the batter; season evenly
- Cornstarch: The secret to that shatteringly crisp crust; potato or sweet rice flour works too for a lighter crunch
- Neutral oil: Gives you clean flavor and golden crispness; choose fresh oil for best results
- Japanese mayo: Brings an extra rich eggy tang; Kewpie is most authentic but any good-quality mayonnaise is fine
- Sweetened condensed milk: Helps the sauce cling with velvety sweetness; condensed coconut milk works for dairy-free
- Liquid honey: Adds floral sweetness and shine; use pure honey for cleanest flavor
- Lemon juice: Fresh-squeezed brightens everything
- Walnut halves: Lend a buttery bite; toast first for extra depth if you like
- Granulated sugar: Creates a glassy candied shell; brown sugar is extra caramelly
- Cold water: Gets your caramel syrup started quickly
- Green onion: For garnish; brings a zippy pop of color and flavor; select fresh firm stalks
Step-by-Step Instructions
- Make the creamy sauce:
- In a small mixing bowl, combine mayo, sweetened condensed milk, honey, and lemon juice. Whisk until smooth and glossy, then set aside.
- Prepare the candied walnuts:
- Place a nonstick pan over medium heat. Add sugar and water. Stir constantly as it melts. Continue stirring until the syrup thickens and just turns glossy. Add walnuts rapidly and stir to coat every surface. The sugar will bubble and cling. Remove pan from heat as soon as a crust begins to form. Use tongs to lay each walnut half on parchment paper, making sure they do not touch. Let cool fully so they stay crunchy.
- Prepare the shrimp batter:
- Place shrimp in a bowl. Season with salt and pepper. Toss until evenly coated. In a clean bowl, whisk egg whites until just foamy, not stiff. Gently whisk in the cornstarch until you get a runny pancake-batter consistency.
- Batter the shrimp:
- Using chopsticks or tongs, dip each shrimp in the egg-cornstarch mixture. Swirl to coat well. Let excess drip off.
- Fry the shrimp:
- Heat oil in a deep pan to shimmering hot, about 350 to 375 degrees Fahrenheit. Test temperature with a small drop of batter; it should bubble vigorously. Fry shrimp in small batches to avoid crowding. Cook for two to three minutes, stirring occasionally for even golden color. Once crisp and puffed, remove with a slotted spoon and drain on a wire rack or towel; never pile hot shrimp or they get soggy.
- Assemble and serve:
- Place hot fried shrimp in a large bowl. Add in creamy sauce and most candied walnuts. Toss gently until every shrimp is beautifully glazed. Top with the rest of the walnuts and scatter over green onions. Serve right away for maximum crunch.
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I am obsessed with the honey in this sauce. You really taste pure floral sweetness and it pulls everything together. Every year at Chinese New Year, we pass the bowl around and no one says a word until the last walnut is snatched.
Storage Tips
Leftover Honey Walnut Shrimp keeps best in the fridge inside an airtight container for about one to two days. Reheat in a toaster oven or skillet to bring back the crunch; never microwave directly or the coating will turn soggy. If you want to freeze, make the shrimp and walnuts separately, then gently warm and toss with sauce just before serving for best taste.
Ingredient Substitutions
Any light neutral oil, such as sunflower, avocado, or canola, will work if you do not have vegetable oil. Japanese mayo can be replaced with homemade or even regular mayo in a pinch. Try condensed coconut milk for the sauce if you are dairy-free and sweet rice flour for the batter if avoiding corn. Allergic to walnuts? Use toasted pecans or cashews.
Serving Suggestions
Pile the shrimp high over steamed jasmine rice for a full meal or mound on a big platter for a buffet. I also love it with stir-fried green beans or a citrusy cabbage salad. The candied walnuts are good enough to serve as a party snack on their own.
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Honey Walnut Shrimp is a recipe I return to whenever I need a touch of indulgence that never fails to impress.
Frequently Asked Questions
- → Can I use frozen shrimp instead of fresh?
Yes, just thaw and pat dry thoroughly to ensure a crisp coating during frying.
- → Is there a mayo substitute for the sauce?
Regular mayonnaise works, but for more richness, try Japanese Kewpie if available.
- → What oil is best for frying the shrimp?
Choose a neutral oil like vegetable, avocado, or sunflower for clean flavor and high smoke point.
- → How can I prevent candied walnuts from sticking together?
Spread them apart on parchment while hot to cool individually and avoid clumping.
- → Can this dish be made ahead of time?
It's best served fresh, but you can prep candied walnuts and sauce in advance for faster assembly.