Introduction
Craving that sweet, savory, and crunchy delight of honey walnut shrimp? This classic Chinese-American takeout dish is a favorite for a reason! The combination of crispy shrimp, candied walnuts, and a creamy honey sauce is simply irresistible. Now, you can easily recreate this restaurant-quality honey walnut shrimp at home with our simple and delicious recipe. Plus, shrimp is an excellent source of protein, making this a great addition to your rotation of high-protein dinners.
Table of Contents
Why You’ll Love This Recipe
- Flavor & Texture: The sweet and tangy sauce perfectly complements the crispy, succulent shrimp and crunchy walnuts.
- Better Than Takeout: Enjoy a fresher, healthier version made with quality ingredients and no mystery additives.
- Quick & Easy: With minimal prep and straightforward cooking, this recipe is ready in under 30 minutes.
- Crowd-Pleasing: Honey walnut shrimp is always a guaranteed hit with family and friends at gatherings.
Ingredients
- Shrimp: 1 lb, large, peeled, and deveined. Use fresh or frozen shrimp (thawed).
- Walnuts: 1 cup, halves or pieces. Raw walnuts will need to be toasted for best flavor.
- Mayonnaise: 1/2 cup, full-fat or light. Adds creaminess.
- Honey: 2 tablespoons, any type. Clover or wildflower honey works well.
- Condensed Milk: 1 tablespoon, sweetened. Contributes to the sauce’s richness.
- Lemon Juice: 1 tablespoon, fresh. Rice vinegar is a great substitute if you don’t have lemon juice, adding a similar tang.
- Cornstarch: For coating the shrimp and frying to crispy perfection. Potato starch works as a substitute.
- Baking Soda: This tenderizes the shrimp, ensuring a delicate bite.
- Seasoning: Salt, white pepper, and neutral oil. Use a high smoke point oil like avocado or canola.
Equipment
- Wok or Large Skillet: Essential for frying the shrimp evenly.
- Small Saucepan: Perfect for making the candied walnuts.
- Mixing Bowls: You’ll need a few in different sizes for preparing the shrimp, walnuts, and sauce.
- Thermometer: A kitchen thermometer ensures accurate oil temperature for frying.
- Wire Rack: Allows excess oil to drain from the fried shrimp, maintaining crispiness.
Instructions
- Prepare the Shrimp: Gently butterfly each shrimp by making a shallow cut along the back. In a bowl, marinate the shrimp with baking soda, salt, white pepper, cornstarch, and neutral oil for about 10 minutes. This ensures tender and flavorful honey walnut shrimp.
- Make the Candied Walnuts: In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Pour in the water and bring to a simmer. Incorporate the walnuts and cook for 5-6 minutes until the mixture thickens and coats the walnuts.
- Fry the Shrimp: In a wok or deep skillet, heat neutral oil to 325°F (160°C). Ensure the temperature stays consistent for perfectly cooked honey walnut shrimp. Lightly coat the marinated shrimp in the remaining cornstarch. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature. Transfer the fried shrimp to a wire rack to drain excess oil.
- Make the Sauce: In a large mixing bowl, whisk together the mayonnaise, honey, condensed milk, lemon juice (or rice vinegar), and salt until smooth. Taste and adjust sweetness or tanginess as needed. The honey walnut shrimp sauce should be balanced and flavorful.
- Combine and Serve: Immediately add the fried shrimp and candied walnuts to the bowl with the sauce. Gently toss to coat evenly. Serve immediately while the shrimp is still hot and crispy. Garnish with sesame seeds or chopped green onions for added flavor and visual appeal.
Pro Tips for Perfect Honey Walnut Shrimp
- Don’t Overcook: Shrimp cook very quickly! Keep a close eye on them to prevent a rubbery texture.
Oil Temperature: Maintaining the correct oil temperature is vital for achieving that desirable crispy texture. - Sauce Consistency: Adjust the honey and lemon juice to achieve your preferred level of sweetness and tanginess.
- Walnut Freshness: Use fresh walnuts for the best flavor and crunch in your honey walnut shrimp.
- Troubleshooting: If your shrimp is soggy, ensure the oil is hot enough and avoid overcrowding the pan. If your walnuts burn, reduce the heat and stir frequently.
Serving, Storage, and Variations
Serving Suggestions
- Serve your honey walnut shrimp over steamed rice, noodles, or a bed of crisp greens for a complete meal.
Storage
- This dish is best enjoyed fresh. However, leftovers can be refrigerated in an airtight container.
Reheating
- Microwave gently. Note that the shrimp may lose some of its crispiness upon reheating.
Variations
- Try using chicken or tofu instead of shrimp for a vegetarian option. You can also experiment with different nuts like pecans or cashews. For a kick, add a dash of sriracha to the honey sauce for spicy honey walnut shrimp.
Nutrition Information
- Per Serving: (Estimate, disclaimer: nutritional values may vary based on specific ingredients and portion sizes).
| Nutrient | Amount |
| Serving Size | 1 serving |
| Calories | 552 kcal |
| Carbohydrates | 45 g |
| Protein | 24 g |
| Total Fat | 31 g |
| Saturated Fat | 8 g |
| Trans Fat | 0.3 g |
| Unsaturated Fat | 23 g |
| Cholesterol | 211 mg |
| Sodium | 877 mg |
| Dietary Fiber | 0.3 g |
| Total Sugar | 29 g |
Key nutrients include protein, healthy fats, and carbohydrates. Be mindful of sugar content due to the honey and condensed milk. Beyond being a lean protein source, shrimp is highlighted by the FDA as a healthy food choice due to its low saturated fat and zero added sugar content.
Frequently Asked Questions
Can I use pre-cooked shrimp?
While possible, it will affect the texture. Fresh or thawed, uncooked shrimp yield the best results for crispy honey walnut shrimp.
How do I make it gluten-free?
Ensure you use cornstarch instead of wheat flour for coating the shrimp. Double-check all other ingredients for gluten.
Can I air fry the shrimp?
Yes, you can! Adjust the cooking time and temperature according to your air fryer model. Usually, about 8-10 minutes at 400°F (200°C) will do the trick.
How long do the candied walnuts last?
Stored in an airtight container, candied walnuts can last for up to a week.
What if I don’t have condensed milk?
You can substitute with heavy cream or half-and-half, but the sauce will be slightly less sweet and thick.
Conclusion
This honey walnut shrimp recipe is a delightful way to enjoy a Chinese takeout favorite in the comfort of your own home. With its simple steps and customizable options, you’ll be amazed at how easy it is to create this restaurant-quality dish. So, gather your ingredients, follow our instructions, and prepare to indulge in the sweet, savory, and crunchy goodness of homemade honey walnut shrimp! Don’t forget to rate, comment, and share this recipe with your friends and family!
Honey Walnut Shrimp
Equipment
- Small bowl
- Small Saucepan
- Large mixing bowl
- Dutch Oven or Wok
- Baking Sheet
- Wire Rack
Ingredients
Shrimp & Marinade
- 1 lb shrimp peeled and deveined
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tbsp cornstarch
- 1 tbsp neutral oil
Candied Walnuts
- 2 tbsp butter
- 1/3 cup brown sugar
- 1/2 cup water
- 1 cup whole walnuts
Shrimp Coating
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp white pepper
For Frying
- 3 cups neutral oil for frying
Honey Walnut Sauce
- 1/2 cup mayo
- 2 tbsp honey
- 1 tbsp condensed milk
- 1 tbsp lemon juice sub rice vinegar
- 1/2 tsp kosher salt
Instructions
Preparation
- Peel, devein, and butterfly the shrimp by making a small cut down their backs to increase surface area for frying.
Marinade & Walnuts
- In a small bowl, marinate the prepared shrimp with baking soda, salt, white pepper, cornstarch, and 1 tablespoon of neutral oil.
- For candied walnuts: Melt butter in a small saucepan, then add brown sugar and stir until dissolved. Add water, bring to a simmer, then stir in walnuts and cook for 5-6 minutes until thickened; immediately transfer to a plate to cool.
Frying
- In a large mixing bowl, season 1/2 cup of cornstarch with salt and white pepper, then lightly coat the marinated shrimp.
- Heat 3 cups of neutral oil in a Dutch oven or wok to 325F. Fry half of the shrimp for 2-3 minutes until bright pink and crispy, then drain on a wire rack and repeat with the remaining shrimp.
Combine & Serve
- In a large bowl, combine mayonnaise, honey, condensed milk, lemon juice, and kosher salt. Immediately mix in the fried shrimp and cooled candied walnuts, then serve and enjoy!