Honey Walnut Shrimp
Honey Walnut Shrimp: Crispy shrimp, creamy honey sauce, and candied walnuts come together for an easy, flavorful dish that’s better than takeout!
Honey Walnut Shrimp always takes me back to my favorite little Chinese restaurant from when I was a kid. It was the spot we’d go to for every special occasion—birthdays, anniversaries, you name it. Honestly, I think I started asking to celebrate even minor stuff, like getting a “B” on a math test, just so I could dig into this dish.
The crispy shrimp, the sweet sauce, the crunchy walnuts—it felt like magic on a plate. But here’s the thing: now that I’ve figured out how to make it at home, it’s even better. Plus, I don’t have to wait for an excuse to indulge. My first attempt wasn’t perfect (I mean, I over-fried the shrimp and maybe, just maybe, set off the smoke alarm), but every time I make it, it gets a little closer to those nostalgic memories. Except now, it’s my kitchen that smells like a restaurant—and I don’t have to share the leftovers.
Why You’ll Love This Honey Walnut Shrimp Recipe?
This dish isn’t just delicious; it’s kind of a showstopper. Here’s why you’ll love it:
- Tastes like takeout but fresher: You control the ingredients, so it’s cleaner and even more flavorful.
- Quick and simple: It looks fancy, but it’s done in 30 minutes—faster than waiting for delivery!
- Textures galore: Crispy shrimp, velvety sauce, and crunchy walnuts—it’s a party in every bite.
- Customizable: Not a fan of spice? Skip the red pepper flakes. Want to try cashews instead? Go for it.
Ingredient Notes:
Let’s break down what makes this dish so irresistible. Spoiler: it’s all about balance.
- Shrimp: Large shrimp work best for a satisfying bite. Fresh is great, but if you’re like me and usually forget to thaw them, frozen shrimp work too. Just make sure to pat them dry!
- Walnuts: The candied walnuts are what take this dish over the top. They add just the right amount of crunch and sweetness.
- Mayonnaise: Okay, I get it—mayo can be polarizing. But trust me, it’s the creamy base that holds the sauce together. You won’t even know it’s there.
- Honey: Adds that perfect sweetness to the sauce. Local honey, if you can swing it, gives an extra layer of flavor.
- Condensed Milk: This might sound unusual, but it’s what gives the sauce that silky texture.
- Egg Whites and Cornstarch: The key to that super light, crispy coating. Don’t skip whipping the egg whites—it’s a little extra effort, but so worth it.
Pro Tip: If you’ve got kids (or a curious partner) hanging around the kitchen, let them candy the walnuts—it’s messy but fun!
How To Make Honey Walnut Shrimp?
Making Honey Walnut Shrimp might sound intimidating, but it’s surprisingly straightforward. Here’s how you do it:
- Heat the Oil
Start by heating your oil in a medium deep skillet over medium-high heat. You’ll want it hot enough to fry the shrimp to golden perfection. (Pro tip: toss in a breadcrumb to test the heat. If it sizzles, you’re good to go.) - Candy the Walnuts
Combine water and sugar in a small saucepan and bring to a boil. Toss in the walnuts and let them bubble away for about two minutes. Transfer them to a parchment-lined sheet to cool. Try not to eat them all before they make it to the dish. - Mix the Sauce
In a small bowl, whisk together mayo, honey, condensed milk, and crushed red pepper flakes. It’s creamy, sweet, and has just a hint of spice—basically, the perfect balance. - Whip the Batter
In another bowl, whip the egg whites and cornstarch until you see soft peaks. It’s like making meringue but for shrimp. This is what gives the shrimp that super light, crispy coating. - Fry the Shrimp
Dip the shrimp into the batter, making sure they’re fully coated, and fry them in the hot oil for about 2-3 minutes per batch. You’ll know they’re done when they’re golden and crispy. Drain them on a paper-lined plate to soak up any extra oil. - Toss and Serve
Now for the fun part—toss the crispy shrimp in your creamy honey sauce until they’re fully coated. Plate them up, sprinkle with those gorgeous candied walnuts, and serve immediately. You’ll feel like a total pro.
Storage Options:
If you somehow end up with leftovers (seriously, how?), here’s how to store them:
- Refrigerator: Store in an airtight container for up to two days. Reheat in a skillet or air fryer to bring back some crispiness.
- Freezer: Freeze the shrimp before tossing them in the sauce. Reheat in the oven or air fryer, then add fresh sauce and walnuts.
- Make Ahead: Candy the walnuts and mix the sauce a day in advance to save time. Fry the shrimp fresh for the best results.
Frequently Asked Questions:
Can I make this ahead of time?
You can candy the walnuts and mix the sauce ahead, but fry the shrimp fresh for the best texture.
What’s the secret to keeping the shrimp crispy?
Don’t let them sit in the sauce too long! Toss them right before serving, and reheat leftovers in an air fryer.
Can I skip the mayo?
You could, but it’s what makes the sauce creamy and smooth. Trust me, you won’t taste it as mayo—it’s more like magic.
So, are you ready to bring some takeout magic to your kitchen? Let me know how it turns out—or tag me in your pics! Can’t wait to hear what you think.
Honey Walnut Shrimp
Ingredients
For the Shrimp
- 1 cup vegetable oil for frying
- 3 large egg whites
- ½ cup cornstarch
- 1 pound large shrimp peeled and deveined
For the Sauce
- 3 tablespoons mayonnaise
- 1 ½ tablespoons honey
- 1 tablespoon sweetened condensed milk
- ⅛ teaspoon crushed red pepper flakes optional
For the Candied Walnuts
- 1 cup walnut halves
- 1 cup water
- ⅔ cup granulated sugar
Instructions
Prepare the Oil
- Heat the vegetable oil in a medium deep skillet over medium-high heat. Ensure the oil reaches approximately 350°F for optimal frying.
Candy the Walnuts
- In a small saucepan, combine the water and sugar. Bring the mixture to a boil, then add the walnut halves. Let the walnuts boil for about 2 minutes until coated in a syrup-like glaze. Transfer the candied walnuts to a parchment-lined sheet and allow them to cool completely.
Prepare the Sauce
- In a small mixing bowl, whisk together the mayonnaise, honey, condensed milk, and crushed red pepper flakes (if using). Set aside. This sauce will provide the signature creamy and sweet flavor.
Make the Batter
- In a medium bowl, whisk the egg whites until frothy. Gradually add the cornstarch while continuing to whisk until a smooth batter forms.
Fry the Shrimp
- Dip each shrimp into the batter, ensuring it is fully coated. Fry the shrimp in batches in the preheated oil for 2-3 minutes, or until golden and crispy. Remove the shrimp from the oil and place them on a paper-lined plate to drain any excess oil.
Assemble the Dish
- Place the fried shrimp in a large mixing bowl. Pour the prepared sauce over the shrimp and gently toss to coat evenly. Arrange the coated shrimp on a serving plate and top with the candied walnuts.
Serve Immediately
- For the best flavor and texture, serve the Honey Walnut Shrimp immediately, accompanied by your favorite side dishes such as rice or noodles.
