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This honey walnut shrimp recipe is made with crispy fried shrimp coated in a creamy and sweet sauce, then topped with candied walnuts. It is better than any take-out version out there.
While I love Chinese food, I prefer to make it myself instead of ordering take-out - from Chinese orange chicken to chicken fried rice.
But one ingredient I've been trying to use more lately is shrimp. So when craving some good Chinese food, the first recipe that popped into my head was honey walnut shrimp.
If you've never had it, you fry the shrimp in a tempura-like batter and then toss in a sauce made with mayonnaise, condensed milk and honey. Oh and of course the walnuts. It is a very simple dish which comes together quickly but is loaded with flavor.
Panda Express has probably made it most famous. But don't worry, this honey walnut shrimp recipe is much better! And cheaper to boot!
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Ingredient Notes
- Shrimp - use wild shrimp and whatever size you like. Just keep in mind the cooking time will vary.
- Walnuts - add crunch and flavor.
- Mayonnaise - the base for the sauce.
- Honey - where a lot of the flavor and sweetness comes from.
- Condensed milk - one of the traditional ingredients in the honey walnut sauce. Helps add more sweetness and thickens the sauce.
- Cornstarch - coats the shrimp to get it crispy when fried.
Ingredient Swaps
As with any recipe, you can mix up some of the ingredients. Some variations include:
- While I use vegetable oil for frying, you can use any oil from canola to coconut oil.
- Honey is in the title because it is a main ingredient, but maple syrup would work too.
- Cornstarch is more traditional with frying in Chinese food, but you can use flour as well.
Step-by-Step Photos
Boil walnuts with water and sugar for 2 minutes before transferring to baking sheet to dry. Then make the sauce by whisking together the mayonnaise, honey, condensed milk and red pepper flakes.
Whisk together the egg whites and cornstarch with a mixer until soft peaks form then dip the shrimp in the batter.
Heat oil in deep skillet over medium-high heat and fry shrimp for 2-3 minutes or until golden brown. Then toss in the sauce and top with candied walnuts.
FAQs
If you've never peeled and deveined shrimp I suggest watching this video from Epicurious.
When properly cooked, the exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color. It only takes about 2 minutes per side in a pan to cook shrimp.
A vegetable like broccoli or sugar snap peas works great tossed in the This shrimp is best served with some rice. Basmati or Jasmine works best. Oh and add some green onions for extra crunch and flavor.
Since the shrimp are fried, they are best eaten right away.
But you can make the sauce and walnuts a couple of days in advance. If serving at a party, I suggest keeping the sauce on the side, so the shrimp don't get too soggy.
Pro Tips/Recipe Notes
- Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
- Add another pinch of crushed red pepper flakes if you want more heat.
- Cornstarch batter stays light in color but will be crisp.
- If you want extra crunchy walnuts throw on pan in oven at 350°F for 5 minutes.
Other Shrimp Recipes
If you’ve tried this honey walnut shrimp recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Honey Walnut Shrimp
Ingredients
- 1 cup vegetable oil
- 1 cup water
- ⅔ cup granulated sugar
- 1 cup walnut halves
- 3 tablespoon mayonnaise
- 1 ½ tablespoon honey
- 1 tablespoon condensed milk
- ⅛ teaspoon crushed red pepper flakes
- 3 egg whites
- ½ cup cornstarch
- 1 lb large shrimp, peeled and deveined
Instructions
- Add vegetable oil to medium deep skillet over medium-high heat.
- Add the water, sugar and walnuts to a small saucepan and bring to a boil, boiling for 2 minutes. Transfer to a parchment-lined sheet to dry.
- Whisk together the mayonnaise, honey, condensed milk and crushed red pepper flakes in small bowl and set aside.
- In a bowl, whisk together the egg whites and cornstarch with a handheld mixer until soft peaks form. Working in batches, dip shrimp into the batter and fry for 2-3 minutes or until golden brown. Transfer to a paper-lined plate.
- Toss the shrimp in the sauce and serve immediately, topped with walnuts.
Notes
- Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
- Add another pinch of crushed red pepper flakes if you want more heat.
- Cornstarch batter stays light in color but will be crisp.
- If you want extra crunchy walnuts throw on pan in oven at 350°F for 5 minutes.
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