Honey Walnut Shrimp
This Honey Walnut Shrimp is easy to make, and so much better than takeout! Shrimp are coated in a puffy egg white cornstarch batter and fried until golden, then tossed in a creamy sweet sauce and caramelized honey walnuts.
Honey Walnut Shrimp is the first Chinese dish I fell in love with, and my favorite to this day.
When my family and I went out to the Chinese restaurant the next town over, we would ALWAYS order it.
Being 9 years old, my brothers and I always wanted to order the “Pu Pu Platter” purely for name’s sake (you can imagine the snickering), but it was really the shrimp and the peking duck that we wanted to eat at all the Chinese restaurants. So good!
For this dish, shrimp are coated in a whipped egg white and cornstarch batter and quickly deep fried until puffed and crispy.
Then the crispy shrimp are tossed in a sweet, creamy honey sauce and served with crunchy candied walnuts.
Chinese food is one of the best cuisines out there, with some amazing dishes like Orange Beef and Kung Pao Chicken, but this recipe is one of the most popular dishes for good reason. Let’s go through the step-by-step.
Step by Step Overview:
To get started, combine honey, sugar, water, and salt in a large skillet:
Add the walnuts and bring to a boil:
Keep cooking over medium heat, then once the sugar is an amber color, remove the walnut halves with a slotted spoon to a piece of parchment paper:
Next, make the sauce for the shrimp by combining mayonnaise, sweetened condensed milk, honey, and lemon juice in a small bowl:
If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor, or, using a Japanese mayo like Kewpie from the Asian market, which has fantastic flavor.
Then, make the batter for the shrimp!
Whip egg whites and cornstarch in a medium bowl until it’s thick and forms soft peaks:
Toss peeled and deveined shrimp into the batter, to coat:
Deep fry the shrimp in hot oil set to 375 degrees F for 2-3 minutes until puffy and crisp, with a nice golden brown color:
What’s the Best Oil to Use?
As I discuss in my Homemade French Fries post, my absolute favorite fat for deep frying is tallow. Tallow is beef fat, and it’s naturally a very stable fat that can tolerate high heat frying with the least amount of oxidation.
It also has the best flavor and will keep the breading crispier for longer. The typical vegetable oil that is used for frying, like soybean oil, canola oil, or peanut oil, will make the shrimp get soggy very quickly, which ruins the crispy exterior you want for the outside.
Do not use olive oil or avocado oil. These are not suitable for frying.
Deep fry the walnuts for 1 minute, then add them to the crispy fried shrimp, and the sweet creamy sauce, tossing them in a large mixing bowl.
It’s now ready to eat with some steamed white or brown rice, or fried rice. Sometimes I like to garnish with green onions as well.
My entire family loves this, and we hope you enjoy it too!
Tips and FAQ
Store in an airtight container in the refrigerator for up to 4 days. Just know it will be soggy later because the coated shrimp have sauce on them.
If you want crispy honey walnut shrimp, it must be eaten right away. To reheat leftovers, warm at 50% power in the microwave in 30 second intervals.
Of all the ground pork recipes out there, this recipe is really well suited for its flavor, and is best here. But you can also try ground turkey or ground chicken as a good alternative. I don’t recommend ground meat in the red meat family, like beef or lamb, as the flavor doesn’t quite work.
Honey Walnut Shrimp
Ingredients
For the honey walnuts:
- 1 cup water
- 2/3 cup sugar
- 1 tablespoon honey
- 1 cup walnuts
For the sauce:
- 1/4 cup mayonnaise
- 2 tbsp sweetened condensed milk
- 1 tbsp honey
- 1 teaspoon lemon juice
For the shrimp:
- 1 pound 26/30 shrimp shelled and deveined
- 2 large egg whites
- 1/4 cup cornstarch
- steamed rice or fried rice for serving
Instructions
- Combine the water, sugar, honey, and walnuts in a heavy bottomed skillet. There’s no need to stir it, it will spread on its own as it heats up. Bring to a boil, then reduce to medium heat*, and watch very carefully as the mixture first dissolves the sugar, and then starts to caramelize to an amber color. This will go from perfect to burned very quickly, so keep an eye on it, and pull it off the heat when the sugar is amber colored.
- Remove the walnuts with a slotted spoon to a sheet of parchment paper. Set aside.
- Whisk to combine the mayonnaise, sweetened condensed milk, honey, and lemon juice. Set aside.
- Preheat a deep fryer to 375 degrees F.
- First, deep fry the walnuts for 1 minute, until golden brown. Then remove to a plate.
- Now, deep fry the shrimp. Using a handheld mixer, whip together the egg whites and cornstarch until it thickens and forms soft peaks. Dip the shrimp into the batter, then deep fry in two batches for 2-3 minutes each time, until golden brown.
- Drain on a paper towel, then toss in the sauce. Add the honey walnuts to the mix, and serve the dish with steamed rice. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
42 Comments on “Honey Walnut Shrimp”
Wow – it looks fantastic! I’m allergic to shrimp, but honey bunny would LOVE this…I wish I could make it for him!
I can see why you love this do much – it sounds and looks delicious. I’ll have to be sure to save this recipe. Thanks for sharing.
Wow look at those prawns, I love them.
In the last 3 weeks I’ve had honey prawns (shrimp) twice – absolutely love it and while I’ve been adding cashews to mine – walnuts seem soooooooo much better! Thanks for the recipe and idea!
Wow, if I could eat shrimp, I would totally make yours! (I’m allergic- boo!)
I just love the creative and many different styles of Chinese cooking in all the dishes:)
I have not really tried this before, although I have had many many other styles of shrimps as I am a big fan of shrimps! Or maybe I have, I just didn’t remember it? 😀
I saw the name of your post and could not pass it up. There are a number of entress out there with cashews and peanuts, but very few with walnuts. I am saving this and I do need to thank you now, I have no doubts that this is delicious. Enjoy the weekend!
Why must you do this to me, Joanne!? Honey walnut shrimp is definitely one of my favorite Chinese dishes as well. I never realized that it’s pretty simple to make. Sooo I just printed out this recipe and I’m going to try and make it very, very soon! Seriously…this sounds incredible. I could go on and on and on…but I’ll spare you. 😉
I have to say.. these honey walnut shrimp really look delicious. I never thought to use honey with my shrimp. I can’t wait to try it
This looks delicious – another great recipe. Thanks for sharing!
I think you’ve outdone yourself this time, but I think that every time you post a new recipe. This looks fantastic. so much so I’ve retweeted it 🙂
Those shrimp look beautiful!
I’ve never tried this before but it sounds delish! thanks for sharing and inspiring!
This looks awesome – I don’t eat shrimp all that often but my husband and kids love it. He will be happy to try this one out!
Scrumptious – can’t say I have had the opportunity to enjoy this dish before – look forward to trying it soon.
🙂 Mandy
I could eat this right now for breakfast! Looks good, Joanne!
daisy