Honey Walnut Shrimp

If you’re on the lookout for a dish that seamlessly marries sweet and savory flavors while offering a delightful crunch, look no further than Sweet & Crunchy Honey Walnut Shrimp. This dish is a staple in Asian cuisine, particularly beloved in Chinese-American restaurants, where it has garnered a reputation for its unique combination of succulent shrimp, crispy walnuts, and a rich, creamy sauce. Its origins can be traced back to the culinary traditions of Cantonese cuisine, where seafood plays a pivotal role, and the art of balancing flavors is paramount.

Discover the delightful fusion of sweet and savory with this Sweet & Crunchy Honey Walnut Shrimp recipe. Perfectly cooked shrimp are enveloped in a creamy, luscious sauce and paired with crispy, candied walnuts for an irresistible crunch. Ideal for special occasions or family dinners, this dish brings restaurant-quality flavors to your home. Follow our step-by-step guide to create a meal that will impress everyone at your table and keep them coming back for more.

Print Recipe Pin Recipe

Ingredients

1 lb large shrimp (peeled and deveined)

1 cup walnuts

1 cup cornstarch

2 large egg whites

1 cup mayonnaise

1/2 cup honey

2 tablespoons sweetened condensed milk

1 teaspoon lemon juice

1 teaspoon vanilla extract

Pinch of salt

Oil for frying (vegetable or canola)

Fresh chopped parsley (for garnish, optional)

Instructions

Prepare the Walnuts: In a medium saucepan, bring 1 cup of water to a boil. Add the walnuts and let them boil for 2-3 minutes. Drain the walnuts and rinse them under cold water to stop the cooking process. Return them to the saucepan, adding 1/2 cup of sugar and enough fresh water to completely cover the nuts. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes, allowing the walnuts to become coated in the sugary syrup. Strain the walnuts again, then spread them on a parchment-lined baking sheet in a single layer. Let them cool completely until hardened.

Whisk the Batter: In a large mixing bowl, vigorously whisk the egg whites with a pinch of salt until they become slightly frothy. Gradually incorporate the cornstarch into the egg whites, mixing thoroughly until you achieve a smooth and thick batter.

Coat the Shrimp: Dip each shrimp into the egg white and cornstarch mixture, ensuring they are thoroughly coated. After coating, dredge each shrimp in additional cornstarch for an extra crispy layer. Gently shake off any excess cornstarch.

Heat the Oil: In a deep skillet or a deep fryer, pour in enough oil for frying and heat it over medium-high heat. You want the oil to reach a temperature of 350°F (175°C) for optimal frying results.

Fry the Shrimp: Carefully add the coated shrimp to the hot oil in small batches, being cautious not to overcrowd the pan. Fry each batch for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the shrimp and transfer them to a plate lined with paper towels to absorb any excess oil.

Prepare the Sauce: In a separate bowl, mix together the mayonnaise, honey, sweetened condensed milk, lemon juice, and vanilla extract. Stir well until the mixture is smooth and all ingredients are fully combined.

Toss the Shrimp: In a large mixing bowl, gently toss the crispy fried shrimp with the honey sauce until they are evenly coated and glistening.

Serve: Arrange the honey-coated shrimp on a serving platter and generously sprinkle the candied walnuts on top for an enticing crunch. If desired, garnish with fresh chopped parsley to add a pop of color. Serve immediately alongside steamed rice or as a delectable appetizer!

Prep Time, Total Time, Servings: 20 min | 40 min | 4 servings

Presentation Tips: For an elegant presentation, consider serving the shrimp on a bed of shredded lettuce and drizzle a little extra honey sauce around the plate for an eye-catching effect.