Hey there! I’m super excited to share my favorite honey walnut shrimp recipe with you today. After trying countless versions and messing up more times than I’d like to admit, I’ve finally nailed down the perfect recipe that tastes just like (or maybe even better than!) what you’d get at Panda Express or your local Chinese restaurant.
What Makes This Recipe Special?
Let me tell ya – this isn’t just any old shrimp dish, The combination of crispy fried shrimp coated in creamy honey sauce and candied walnuts creates an amazing texture and flavor explosion in your mouth, The best part? You can make it at home in about 30 minutes!
Ingredients You’ll Need
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 2 egg whites (or 1 whole egg)
- ½ cup cornstarch (or mochiko flour)
- Salt and pepper to taste
- 2 cups vegetable oil for frying
For the Honey Sauce:
- ¼ cup mayonnaise
- ¼ cup honey
- 2 teaspoons sweetened condensed milk
For the Candied Walnuts:
- ½ cup walnut halves
- ⅓ cup white sugar
- ½ cup water
Step-by-Step Instructions
1. Prepare the Candied Walnuts First
- Combine sugar and water in a small saucepan
- Add walnuts and boil for about 10 minutes
- Drain and spread on paper towels to dry
- Pro tip: Make extra – they’re super snackable!
2. Prep Your Shrimp
- Clean and pat dry your shrimp
- Season with salt and pepper
- Set up your breading station:
- Bowl 1: beaten egg whites
- Bowl 2: cornstarch
3. Make the Honey Sauce
Mix together:
- Mayonnaise
- Honey
- Sweetened condensed milk
Set aside at room temperature
4. Fry the Shrimp
- Heat oil to 350°F in a deep skillet
- Dip shrimp in egg whites
- Coat with cornstarch
- Fry for 2-3 minutes until golden brown
- Drain on paper towels
5. Final Assembly
- Toss fried shrimp in honey sauce
- Top with candied walnuts
- Garnish with green onions (optional)
Pro Tips From My Kitchen
- Shrimp Selection: Medium or large shrimp work best – they’re easier to handle and cook more evenly
- Oil Temperature: Keep your oil around 350°F – too hot and the outside burns before the inside cooks
- Batching: Don’t overcrowd the pan when frying – work in batches if needed
- Sauce Consistency: If sauce is too thick, add a tiny splash of warm water
Common Mistakes to Avoid
- Don’t skip drying the shrimp before coating
- Don’t let the candied walnuts cool in the sugar syrup
- Avoid overcoating the shrimp with sauce – you want them crispy!
Serving Suggestions
We love serving this dish with:
- Steamed white rice
- Stir-fried vegetables
- Asian slaw
- Steamed broccoli
Storage Tips
- Fresh is Best: This dish tastes best fresh outta the kitchen
- Leftovers: Store in airtight container for up to 2 days
- Reheating: Use oven at 350°F for 10 mins to maintain crispiness
Frequently Asked Questions
Q Can I use air fryer instead of deep frying?A Yes! Though texture might be slightly different, Cook at 380°F for 8-10 minutes
Q: Can I make this ahead?
A: You can prep components separately, but final assembly should be right before serving.
Q: No mochiko flour – what now?
A: Regular cornstarch works great as a substitute!
Health Notes
While this isn’t exactly health food (let’s be real here!). you can make it slightly healthier by
- Using light mayonnaise
- Air frying instead of deep frying
- Reducing sugar in walnut coating
Budget-Friendly Tips
- Buy shrimp on sale and freeze
- Make extra candied walnuts for other dishes
- Use regular flour instead of specialty flours
Y’all, this honey walnut shrimp recipe is seriously one of my fave dishes to make when I’m craving something special. It might seem kinda intimidating at first, but trust me – once you get the hang of it, you’ll be making restaurant-quality honey walnut shrimp right in your own kitchen!
Remember, cooking should be fun! Don’t stress if your first try isn’t perfect – mine sure wasn’t! Just keep at it and before you know it, you’ll be the go-to honey walnut shrimp expert in your friend group!
Happy cooking! ✨
What is Honey Walnut Shrimp?
Discover the tasty treat called honey walnut shrimp! Honey walnut shrimp is believed to have originated from Chinese-American cuisine. While its exact origins are unclear, it became popular in Chinese restaurants in the United States, particularly in the 1980s and 1990s.
The dish combines traditional Chinese ingredients like shrimp and walnuts with a sweet and creamy sauce, reflecting the fusion of Chinese and American culinary influences. Over time, honey walnut shrimp has become a beloved dish enjoyed by many across the globe.
Imagine crunchy, golden shrimp coated in a sweet sauce made with honey, mayo, and condensed milk. Its a creamy, dreamy flavor explosion!
Whether you enjoy it as a main dish or a snack, honey walnut shrimp is sure to become a new favorite. So why not give it a try and treat your taste buds to something special?
Use a Deep Fryer or Deep Pan
If possible, use a deep fryer for frying as it provides even heat distribution and reduces splattering. Alternatively, use a deep pan with enough oil to fully submerge the shrimp.
Once the shrimp are golden brown and crispy, remove them from the oil using a slotted spoon or wire mesh skimmer. Place them on a plate lined with paper towels to drain any excess oil.
To keep the fried shrimp warm while you fry subsequent batches, place them on a wire rack set over a baking sheet in a preheated oven (around 200°F or 95°C). This helps to maintain their crispiness.
- Shrimp: Provides the main protein component and seafood flavor.
- All-Purpose Flour: Coats the shrimp before frying, creating a crispy outer layer.
- Beer or Carbonated Water: Provides carbonation, which helps create a light and airy texture in the batter. The bubbles from the beer or carbonated water contribute to a crispier coating when fried.
- All-Purpose Flour: Acts as the base for the batter, binding the ingredients together and providing structure. It creates a light and crispy texture when fried.
- Salt and Pepper: Season the batter, enhancing the flavor of the shrimp and providing a balanced taste.
- Kewpie Mayo: Creates the creamy base of the sauce, adding richness and a tangy flavor.
- Honey: Adds sweetness to the sauce, balancing out the savory elements.
- Condensed Milk: Contributes to the creamy texture and sweetness of the sauce.
- Lime Juice: Provides acidity and brightness to the sauce, enhancing the overall flavor profile.
- Walnut Halves: These provide a crunchy texture and nutty flavor to the dish, complementing the sweetness of the candied coating.
- Sugar: Forms the base of the candied coating, caramelizing when heated to create a sweet and crispy shell around the walnuts.
- Butter: Adds richness and enhances the caramelization process, resulting in a glossy and flavorful coating on the walnuts.
- Water: Helps dissolve the sugar and create a syrupy consistency for coating the walnuts evenly.