The Best Honey Walnut Shrimp Recipe

Introduction

Honey walnut shrimp is a beloved dish, known for its perfect blend of textures and flavors. Often found on the menus of popular Chinese restaurants, this delightful combination of crispy shrimp, candied walnuts, and a creamy honey sauce is simply irresistible. Now, you can create the best homemade version of honey walnut shrimp you’ve ever tasted!

Why You’ll Love This Recipe

• The combination of sweet honey, savory shrimp, and crunchy walnuts is simply divine.
• This honey walnut shrimp recipe is impressive enough for guests, yet easy enough to make any night of the week.
• It’s a total crowd-pleaser, perfect as an appetizer or a main course.
• It’s incredibly versatile, equally suitable for a quick weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to make this incredible honey walnut shrimp:

• 1 lb shrimp, peeled and deveined
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 tbsp cornstarch
• 1 tbsp neutral oil
• 2 tbsp butter
• 1/3 cup brown sugar
• 1/2 cup water
• 1 cup whole walnuts
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1/4 tsp white pepper
• 3 cups neutral oil, for frying
• 1/2 cup mayo
• 2 tbsp honey
• 1 tbsp condensed milk
• 1 tbsp lemon juice, sub rice vinegar
• 1/2 tsp kosher salt

Using quality and fresh ingredients is key to achieving the best flavor. Precise measurements ensure the perfect balance of sweet and savory in your honey walnut shrimp.

Notes & Substitutions

• Shrimp: Use medium to large shrimp for the best texture. Fresh or frozen (thawed) both work great.
• Walnuts: Pecans can be substituted if you prefer. Consider using pre-candied walnuts for convenience; just adjust the sauce’s sweetness accordingly.
• Sauce: Use your favorite mayo. Greek yogurt can be used for a tangier, lighter version. Agave or maple syrup are suitable replacements for honey.
• Cornstarch: Potato starch or tapioca starch also work well for coating the shrimp.

Equipment

• Frying pan or wok: A deep frying pan or wok is ideal for frying the shrimp evenly.
• Saucepan: A small to medium saucepan is needed for candying the walnuts; stainless steel or non-stick works best.
• Mixing bowls: You’ll need a few bowls in various sizes for marinating the shrimp, coating in cornstarch, and mixing the sauce.
• Thermometer: A thermometer is highly recommended for monitoring the oil temperature while frying.
• Slotted spoon or spider: Use this to safely remove the fried shrimp and walnuts from the oil.

How To Make Honey Walnut Shrimp Recipe

Follow these detailed instructions to create the perfect honey walnut shrimp:

1. Peel and devein the shrimp, then make a shallow cut down the back of each shrimp to butterfly them. This increases the surface area for frying.
2. In a small bowl, marinate the shrimp with salt, white pepper, baking soda, cornstarch, and 1 tablespoon of neutral oil. Mix well and let sit for 15 minutes.
3. In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until the sugar is fully dissolved. Pour in the water and bring to a simmer. Stir in the whole walnuts and cook for 5-6 minutes, or until the mixture has thickened and coats the walnuts. Immediately transfer the candied walnuts to a plate lined with parchment paper to cool.

To ensure food safety, it’s important to maintain proper cooking temperatures when frying. According to the FDA, seafood should be cooked to an internal temperature of 145°F (63°C).

4. In a large mixing bowl, season 1/2 cup of cornstarch with salt and white pepper. Lightly coat the marinated shrimp in the seasoned cornstarch, shaking off any excess.
5. Add 3 cups of neutral oil to a dutch oven or wok and heat over medium-high heat until the oil reaches 325°F (160°C). Use a thermometer to ensure the oil temperature is correct.
6. Line a baking sheet with a wire rack. Carefully fry half of the shrimp for 2-3 minutes, until they turn bright pink and are crispy.
7. Remove the fried shrimp with a slotted spoon and drain on the wire rack. Repeat with the remaining shrimp.
8. In a large bowl, combine the mayo, honey, condensed milk, lemon juice (or rice vinegar), and kosher salt. Mix until smooth and creamy.
9. Immediately add the fried shrimp and candied walnuts to the bowl with the sauce. Gently toss to coat everything evenly. Serve your delicious honey walnut shrimp right away and enjoy!

Pro Tips for Perfect Honey Walnut Shrimp

• Maintain a consistent oil temperature of 325°F (160°C) for perfectly crispy shrimp.
• Avoid overcrowding the pan when frying; cook in batches to ensure even cooking and prevent the oil temperature from dropping.
• Toss the shrimp and walnuts in the sauce immediately before serving to prevent the shrimp from becoming soggy.
• Thoroughly defrost and pat the shrimp dry before marinating to remove excess moisture.
• Lightly toast the walnuts in a dry pan before candying to enhance their nutty flavor.

Common Mistakes and How to Avoid Them

• Soggy shrimp: Ensure the oil temperature is hot enough and avoid overcrowding the pan. Pat the shrimp dry before coating.
• Burnt walnuts: Watch the heat carefully when candying the walnuts. Stir constantly and remove from heat once the mixture thickens.
• Too-thick sauce: Add a teaspoon of lemon juice or water at a time to thin the sauce to your desired consistency.
• Uneven cooking: Cut the shrimp into uniform sizes and stir frequently during frying for even cooking.

Serving, Storage, and Variations

Serve your honey walnut shrimp immediately over a bed of steamed rice or noodles for a complete meal. Garnish with chopped green onions or sesame seeds for added visual appeal.

• Storage: Store leftover honey walnut shrimp in an airtight container in the refrigerator for up to 2 days. Keep in mind the shrimp will lose some of its crispness.
• Reheating: Reheat gently in a skillet over low heat or in an air fryer to help restore some crispness.

Variations & Serving Suggestions

• Spicy version: Add a pinch of chili flakes or a dash of sriracha to the sauce for a spicy kick.
• Healthier version: Air fry the shrimp instead of deep-frying and use light mayo in the sauce.
• Vegan option: Substitute the shrimp with firm tofu, pressed and cubed, for a plant-based alternative.
• Side dish pairings: Serve with steamed rice, lo mein noodles, or stir-fried vegetables for a balanced meal.

Nutrition Information

Here’s a general idea of the nutritional content per serving. Remember that this is an estimate and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions

• Can I make this honey walnut shrimp ahead of time?
  • While best served immediately, you can prepare the candied walnuts and sauce ahead of time. Fry the shrimp just before serving for optimal crispiness.
• Can I use a different type of nut?
  • Yes, pecans or cashews can be substituted for walnuts. The flavor will be slightly different, but still delicious.
• How do I keep the shrimp crispy?
  • Ensure the oil is at the correct temperature and avoid overcrowding the pan. Serve immediately after tossing in the sauce.
• What’s the best oil for frying honey walnut shrimp?
  • Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
• Can I bake the shrimp instead of frying?
  • Yes, you can bake the shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway through, but they won’t be as crispy as fried shrimp.

Conclusion

This honey walnut shrimp recipe is a delightful combination of sweet, savory, and crunchy, bringing the flavors of your favorite Chinese restaurant right to your kitchen. Easy to make and incredibly satisfying, it’s sure to impress your family and friends. Give this recipe a try and share your creations and feedback!

Honey Walnut Shrimp

This recipe features crispy, tender shrimp coated in a luscious honey-mayo sauce, served alongside crunchy candied walnuts. It’s a popular takeout-style dish perfect for a special meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Course Dinner

Cuisine Asian, Chinese

Servings 4 people

Calories 450 kcal

Equipment

• Small bowl
• small saucepan
• Large mixing bowl
• dutch oven or wok
• baking sheet
• wire rack

Ingredients

  

Main Ingredients

• 1 lb shrimp peeled and deveined
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 tbsp cornstarch
• 1 tbsp neutral oil
• 2 tbsp butter
• 1/3 cup brown sugar
• 1/2 cup water
• 1 cup whole walnuts
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1/4 tsp white pepper
• 3 cups neutral oil for frying
• 1/2 cup mayo
• 2 tbsp honey
• 1 tbsp condensed milk
• 1 tbsp lemon juice sub rice vinegar
• 1/2 tsp kosher salt

Instructions

 

Instructions

• Peel and devein the shrimp, then make a small cut along their backs to butterfly them, which increases their surface area for frying.
• In a small bowl, marinate the butterflied shrimp with 1/2 tsp salt, 1/4 tsp white pepper, 1/4 tsp baking soda, 1/2 tbsp cornstarch, and 1 tbsp neutral oil.
• Melt 2 tbsp butter in a small saucepan over medium heat, then stir in 1/3 cup brown sugar until dissolved. Add 1/2 cup water, bring to a simmer, then mix in 1 cup walnuts and cook for 5-6 minutes until the mixture thickens; immediately transfer candied walnuts to a plate to cool.
• In a large bowl, season 1/2 cup cornstarch with 1/4 tsp salt and 1/4 tsp white pepper, then lightly coat the marinated shrimp.
• Heat 3 cups neutral oil in a Dutch oven or wok to 325°F; fry half of the coated shrimp for 2-3 minutes until golden and crispy, then drain on a wire rack and repeat with the remaining shrimp.
• In a large bowl, combine 1/2 cup mayo, 2 tbsp honey, 1 tbsp condensed milk, 1 tbsp lemon juice, and 1/2 tsp kosher salt; immediately toss the fried shrimp and cooled candied walnuts in the sauce and serve.

Notes

For best results, ensure your oil temperature is consistent during frying. You can substitute rice vinegar for lemon juice in the sauce for a slightly different tang.

Keyword crispy shrimp recipe, honey walnut shrimp