Hey there! I’m super excited to share my favorite honey walnut shrimp recipe with y’all today After countless attempts trying to recreate that perfect restaurant-style dish at home, I’ve finally nailed it! This recipe is seriously a game-changer – crispy shrimp coated in creamy honey sauce topped with candied walnuts. YUM!
Why You’ll Love This Recipe
- Ready in just 30 minutes
- Uses simple ingredients you can find anywhere
- Way cheaper than takeout
- Perfect crispy texture
- Restaurant-quality results at home
What You’ll Need
For the Shrimp:
- 1 pound shrimp (peeled and deveined)
- 1 egg
- ½ cup cornstarch
- Salt and pepper to taste
- 2 cups vegetable oil for frying
For the Honey Sauce:
- ¼ cup mayonnaise
- ¼ cup honey
- 2 tablespoons sweetened condensed milk
For the Candied Walnuts:
- ½ cup walnut halves
- ⅓ cup white sugar
- ½ cup water
Step-by-Step Instructions
Preparing the Walnuts:
- In a small saucepan, combine sugar, walnuts, and water
- Cook over medium heat for about 10 minutes
- Remove walnuts and let dry on paper towels
Preparing the Shrimp:
- Season shrimp with salt and pepper
- Whisk egg in a bowl
- Put cornstarch in separate bowl
- Dip each shrimp in egg, then coat with cornstarch
- Heat oil in large skillet over medium heat
Cooking Process:
- Fry shrimp 2-3 minutes per side until golden
- Mix sauce ingredients in large bowl
- Toss fried shrimp in sauce
- Top with candied walnuts
Pro Tips for Perfect Results
- Temperature Matters: Oil should be around 350°F for crispy results
- Don’t Overcrowd: Fry shrimp in batches if needed
- Wet Hand/Dry Hand: Use one hand for egg dipping, other for cornstarch
- Keep it Crispy: Serve immediately after coating with sauce
Serving Suggestions
Ya know what makes this dish even better? Here’s how I love serving it
- Over steamed white rice
- With stir-fried broccoli
- As part of a larger Chinese feast
- In lettuce wraps for a low-carb option
Storage Tips
- Best eaten fresh
- Store leftovers in airtight container up to 2 days
- Reheat in oven at 350°F for 10 mins to maintain crispiness
- Don’t microwave (gets soggy!)
Common Mistakes to Avoid
- Using cold shrimp straight from fridge
- Making sauce too thick
- Overcooking the walnuts
- Not patting shrimp dry before coating
Troubleshooting Guide
| Problem | Solution |
|---|---|
| Batter not sticking | Pat shrimp completely dry first |
| Shrimp not crispy | Oil not hot enough |
| Sauce too thick | Add a tiny bit of water |
| Walnuts too sticky | Cook longer or at higher heat |
Variations to Try
- Spicy Version: Add sriracha to sauce
- Lighter Option: Air fry instead of deep fry
- Extra Crunchy: Double coat the shrimp
- Nutty Twist: Try pecans instead of walnuts
Health Benefits
While this isn’t exactly health food. it’s got some good stuff
- Shrimp = high protein, low cal
- Walnuts = healthy fats
- Honey = natural sweetener
Budget-Friendly Tips
- Buy shrimp on sale and freeze
- Make bigger batch of candied walnuts
- Use store-brand ingredients
- Compare prices between fresh/frozen shrimp
I gotta say, making this at home saves serious $$$. Restaurant versions can cost $15-20, but homemade? Maybe $8-10 for whole batch!
FAQs
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely and pat dry.
Q: No sweetened condensed milk. Now what?
A: Mix honey with regular milk as substitute.
Q: How to prevent oil splatter?
A: Use deeper pot and don’t overcrowd.
Listen up fam – this recipe might seem complicated at first, but trust me, it’s totally worth it! Once you nail this, you’ll never need to order takeout again. Plus, your family’s gonna think you’re some kinda cooking genius!
Give it a try and lemme know how it turns out in the comments! And don’t forget to share your pics – I love seeing your creations!
Happy cooking!
Would you like me to explain or break down any part of this article further?
When you want takeout without the price tag
You might be thinking there is an utter lack of walnuts in this picture and you are correct. I keep my walnuts on the side because my wife is allergic.
When you want takeout quality without the price tag
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 2
- Shrimp (1 lbs, peeled/deveined)
- Salt (¾ tsp)
- White Pepper (½ tsp)
- Baking Powder (½ tsp)
- Corn Starch (¼ cup)
- AP Flour (¼ cup)
- Egg Whites (1)
- Cold Carbonated Water (just enough for a thin batter)
- Walnuts (¼ cup)
- Unsalted Butter (1 ½ tbsp)
- Cane Sugar (1 tbsp)
- Water (3 tbsp)
- Japanese Mayo (¼ cup)
- Sweetened Condensed Milk (2 tbsp)
- Honey (2 tbsp)
- Lemon Juice (third of a lemon worth or 1 tbsp)
- Sesame Seeds (tt)
- Green Onion (1 Stalk)
- Broccoli (4-6 pieces)