Honey Walnut Shrimp Recipe

Honey Walnut Shrimp is a popular dish in Chinese-American cuisine that features crispy battered shrimp, candied walnuts, and a sweet, creamy sauce. It’s a delightful combination of sweet, savory, and crunchy textures. The dish is often served as an appetizer or part of a main course and is a favorite in many Chinese restaurants.

Instructions

Step 1: Prepare the Shrimp

1. Peel and Devein the Shrimp: If not already done, peel and devein the shrimp, leaving the tails on for an elegant presentation. You can remove the tails if you prefer easier eating.
2. Pat Dry: Use paper towels to pat the shrimp dry. This is important to get the batter to stick properly.

Step 2: Prepare the Candied Walnuts

1. Toast the Walnuts: In a small saucepan, add the walnuts and toast them over medium heat for about 3–5 minutes until they become fragrant and slightly golden. Stir occasionally to avoid burning.
2. Candy the Walnuts: After toasting, add the sugar, honey, and water to the walnuts in the saucepan. Stir to combine and bring it to a simmer. Let it cook for about 2–3 minutes until the mixture thickens and coats the walnuts. Stir occasionally to prevent the sugar from burning.
3. Cool the Walnuts: Transfer the candied walnuts onto a parchment-lined baking sheet or plate and allow them to cool while you prepare the shrimp. They will become crisp as they cool down.

Step 3: Prepare the Battering Mixture

1. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
2. Add Wet Ingredients: Add the beaten egg to the dry ingredients and gradually add the cold water while stirring, until you form a smooth batter. The batter should be thick enough to coat the shrimp but thin enough to allow the shrimp to fry up crispy. Adjust the consistency by adding more water or flour as necessary.

Step 4: Fry the Shrimp

1. Heat the Oil: Heat the vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be about 350°F (175°C). To test the oil, drop a small amount of batter in, and if it sizzles and rises to the top, it’s ready.
2. Coat the Shrimp: Dip each shrimp into the batter, making sure it’s evenly coated. Let any excess batter drip off before carefully adding it to the hot oil.
3. Fry the Shrimp: Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for about 2–3 minutes or until the shrimp are golden brown and crispy. Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 5: Make the Honey Sauce

1. Combine Ingredients: In a small bowl, mix together the honey, mayonnaise, sweetened condensed milk, lemon juice, rice vinegar (if using), and a tablespoon of water. Stir until smooth and creamy. Taste and adjust the sweetness or acidity as needed. If the sauce is too thick, add a little more water to thin it out to your preferred consistency.

Step 6: Assemble the Dish

1. Toss Shrimp in Honey Sauce: Place the fried shrimp in a large bowl. Drizzle the honey sauce over the shrimp and toss gently to coat the shrimp evenly. You can also drizzle the sauce directly onto the shrimp and serve it that way if you prefer the crispy texture to remain more intact.
2. Top with Candied Walnuts: Sprinkle the candied walnuts over the shrimp. Make sure to distribute them evenly for a nice balance of crunch and sweetness in each bite.

Step 7: Serve and Enjoy

• Serve the Honey Walnut Shrimp immediately, either as an appetizer or with steamed rice or a side salad. It’s best enjoyed when it’s fresh and crispy.

Tips for Perfect Honey Walnut Shrimp

1. Choosing the Right Shrimp: Choose large, fresh shrimp with a firm texture for the best results. Frozen shrimp works well too, but ensure they are properly thawed and patted dry before cooking.
2. Making the Sauce Creamy: The combination of mayonnaise and sweetened condensed milk gives the sauce its characteristic creamy texture. Use full-fat mayonnaise for a richer flavor, but you can opt for lighter versions if preferred.
3. Candied Walnuts: You can use pre-roasted walnuts, but to get the best flavor, toasting and candying them yourself creates a fresh and flavorful addition to the dish.
4. Avoid Overcrowding the Pan: Fry the shrimp in batches to ensure they cook evenly and get crispy. Overcrowding the pan lowers the oil temperature and makes it harder for the shrimp to fry properly.
5. Adjusting Sweetness: The sauce should have a balance of sweetness from the honey and condensed milk. Adjust the amount of honey based on your sweetness preference, or add a bit more lemon juice if you prefer a slightly tangier flavor.

Variations

1. Spicy Honey Walnut Shrimp: Add a few tablespoons of sriracha or chili paste to the honey sauce to give the dish a spicy kick. The heat balances well with the sweetness of the sauce.
2. Substitute with Other Seafood: While traditional Honey Walnut Shrimp uses shrimp, you can substitute other seafood, such as scallops or white fish fillets, for a different texture and flavor.
3. Low-Carb Version: For a low-carb version, you can replace the all-purpose flour with almond flour or coconut flour. You may need to adjust the batter slightly to maintain a good texture.
4. Vegan Version: Swap the shrimp for crispy tofu or tempeh. You can batter and fry the tofu or tempeh in the same way as the shrimp and toss it in the honey sauce and candied walnuts for a vegan version of this dish.

Serving Suggestions

• Steamed Rice: Serve the Honey Walnut Shrimp with a bed of fluffy steamed jasmine rice or brown rice. The rice soaks up the extra sauce, making every bite even more flavorful.
• Vegetable Sides: Serve alongside sautéed vegetables like bell peppers, broccoli, or snap peas for a well-rounded meal. A side of Asian-style pickled vegetables can also complement the dish beautifully.
• Salads: A light, crisp salad with mixed greens, cucumbers, and a sesame dressing provides a refreshing contrast to the richness of the shrimp and sauce.

Advanced Tips and Techniques for the Best Honey Walnut Shrimp

1. Perfecting the Shrimp Frying Technique

• Oil Temperature: It’s essential to maintain the correct oil temperature when frying the shrimp. If the oil is too cold, the batter will become soggy. If it’s too hot, the shrimp might burn on the outside while being undercooked inside. Aim for around 350°F (175°C). If you don’t have a thermometer, drop a small piece of batter into the oil. If it sizzles and floats to the top quickly, the oil is ready.
• Use a Deep Fryer: If you have a deep fryer, this can help maintain consistent oil temperature and make frying easier. A deep fryer will ensure an even, crisp coating on all the shrimp.
• Avoid Overcrowding: Fry the shrimp in small batches. Overcrowding lowers the oil temperature and results in soggy shrimp that lack the desired crispiness.

2. Battering and Frying

• Batter Consistency: The consistency of your batter is crucial for achieving that crisp, airy texture. If the batter is too thick, it will clump around the shrimp and be too heavy. If it’s too thin, it won’t coat the shrimp properly. Aim for a batter that is thick enough to stick to the shrimp but not so thick that it weighs them down. A good trick is to use cold water to keep the batter light and crispy.
• Panko Breadcrumbs: For extra crunch, consider incorporating panko breadcrumbs into the batter. This will enhance the crispiness of the shrimp and give them a satisfying texture.

3. Making the Honey Sauce

• Flavor Balance: While the base of the sauce is sweet and creamy, you can adjust the balance of honey, mayonnaise, and condensed milk to your liking. Adding a small amount of soy sauce or fish sauce can introduce a savory umami note that complements the sweetness of the honey and the richness of the mayonnaise.
• Tangy Twist: Add a bit more lemon juice or even lime juice for a citrusy tang to cut through the richness of the shrimp. A dash of rice vinegar or apple cider vinegar can also introduce a slight acidity to the sauce.
• Adjust Thickness: If the sauce becomes too thick after chilling, you can thin it out by adding a little water or more lemon juice. Just stir to achieve a smooth consistency.

4. Candied Walnuts: A Perfect Crunch

• Caramelization: The key to perfect candied walnuts is achieving the right balance of sugar syrup. If the syrup is too thin, it won’t coat the walnuts properly, and if it’s too thick, it will burn. Keep an eye on the walnuts as they caramelize. Stir them gently and make sure the syrup forms a glossy coating.
• Flavor Enhancements: For added flavor, consider adding a pinch of cinnamon, nutmeg, or even a dash of vanilla extract to the sugar syrup while it’s simmering. These spices will complement the sweetness and add warmth to the candied walnuts.
• Alternative Nuts: If walnuts are not your favorite, you can try other nuts such as pecans or cashews. These nuts have different textures and flavors but will still create the crispy, sweet crunch you want in the dish.

Common Mistakes to Avoid

1. Undercooking or Overcooking the Shrimp

• Undercooked Shrimp: Undercooking shrimp can result in a rubbery texture, which detracts from the overall enjoyment of the dish. Ensure that the shrimp are fully cooked before removing them from the oil. Shrimp should turn a bright pink and be opaque throughout. Use a thermometer if you’re unsure about the internal temperature of the shrimp; they should reach about 120°F (49°C).
• Overcooked Shrimp: Overcooking shrimp can make them tough and dry. Keep an eye on them while frying, and be sure to remove them from the oil as soon as they’re golden brown and crispy.

2. Soggy Shrimp

• Excess Batter: If the batter is too thick or if the shrimp are coated too heavily, it can cause them to become soggy once they are fried. Tap the shrimp lightly after dipping them into the batter to remove any excess before frying.
• Resting on Paper Towels: After frying, let the shrimp rest on a paper towel-lined plate to absorb excess oil. Alternatively, place the shrimp on a wire rack to allow air circulation, which prevents them from becoming soggy.

3. Unbalanced Sauce

• The honey sauce can sometimes turn out too thick or too runny. Taste testing as you prepare the sauce will help ensure that you’ve achieved the perfect balance of sweetness, creaminess, and tang. If the sauce is too runny, add a bit more mayo or condensed milk. If it’s too thick, thin it out with a little water or lemon juice.

Serving Suggestions and Pairings

Side Dishes to Serve with Honey Walnut Shrimp

1. Steamed Jasmine Rice: This classic pairing complements the rich, sweet sauce of the shrimp. The fluffy rice soaks up the sauce beautifully and balances the flavor.
2. Fried Rice: Serve the shrimp alongside a bowl of stir-fried rice with vegetables, eggs, and soy sauce for a more substantial meal.
3. Asian-Inspired Salad: A simple salad with crisp lettuce, cucumbers, and carrots, topped with sesame dressing or a soy-based vinaigrette, can provide a refreshing contrast to the rich shrimp.
4. Vegetables: Consider sautéed greens like spinach or bok choy, roasted asparagus, or even stir-fried bell peppers and snap peas to add some color and nutrition to the plate.

Drinks Pairings

• Iced Green Tea: The delicate, refreshing flavor of iced green tea is a perfect match for the sweetness of Honey Walnut Shrimp.
• Chardonnay or Sauvignon Blanc: If you prefer wine, a glass of white wine such as Chardonnay or Sauvignon Blanc would pair nicely, as the acidity and crispness complement the rich, sweet flavors of the shrimp.
• Citrus-Based Cocktails: A light cocktail, such as a gin and tonic with a twist of lemon or a mojito, provides a refreshing contrast to the richness of the dish.

Reheating:

• Reheating the Shrimp: To reheat the shrimp, place them in a preheated oven at 350°F (175°C) for about 10–12 minutes or until heated through. This helps maintain the crispiness of the batter.
• Microwave: Reheating the shrimp in the microwave isn’t ideal, as it can make the shrimp soggy. However, if you must, heat them in short bursts (30 seconds at a time) to avoid overcooking.
• Candied Walnuts: The candied walnuts can be enjoyed as-is, but if you’d like to refresh them, you can pop them in the oven for a few minutes to restore some crispiness.

Customization Ideas for Honey Walnut Shrimp

1. Sweet and Spicy Twist

If you like a bit of heat with your sweet, consider adding a few tablespoons of Sriracha or chili flakes to the honey sauce for a spicy-sweet contrast. You can adjust the heat level according to your preferences.

2. Panko-Crusted

For extra crunch, mix panko breadcrumbs into your batter or coat the shrimp with them before frying. This will give the shrimp an extra crispy exterior that contrasts nicely with the creamy honey sauce.

3. Dairy-Free Version

If you’re avoiding dairy, substitute the mayonnaise with a vegan mayo or coconut cream for the honey sauce. You can also replace the sweetened condensed milk with coconut condensed milk for a non-dairy alternative.

4. Gluten-Free Version

For a gluten-free version, swap the all-purpose flour for rice flour or a gluten-free flour blend. Cornstarch is already gluten-free, so there’s no need to change that. Ensure that your breadcrumbs are gluten-free if you’re using them for coating.

Conclusion

Honey Walnut Shrimp is a beloved dish that offers the perfect balance of creamy, sweet, and crispy elements. Whether you’re preparing it for a special occasion or a family meal, it’s sure to impress. By following this comprehensive guide, you’ll be able to prepare the shrimp to perfection, with tips and variations to customize it to your tastes. The result will be a restaurant-quality dish that’s both flavorful and beautiful to serve.

Enjoy making this delightful dish, and feel free to experiment with different twists to make it uniquely yours!

Honey Walnut Shrimp is a satisfying dish that combines sweetness, crunch, and savory flavors in every bite. Whether served as an appetizer or main course, it’s sure to delight your guests with its irresistible combination of crispy shrimp, sweet sauce, and candied walnuts. Follow this recipe to create a memorable, restaurant-quality dish in the comfort of your own kitchen.

Yield: 4

Honey Walnut Shrimp Recipe

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Honey Walnut Shrimp is a popular dish in Chinese-American cuisine that features crispy battered shrimp, candied walnuts, and a sweet, creamy sauce. It's a delightful combination of sweet, savory, and crunchy textures. The dish is often served as an appetizer or part of a main course and is a favorite in many Chinese restaurants.

Prep Time 20 minutes

Frying the Shrimp Time 5 minutes

Candying the Walnuts Time 7 minutes

Total Time 32 minutes

Ingredients

• For the Shrimp:
• 1 lb large shrimp (about 16–20 shrimp, peeled and deveined, tails on or off as preferred)
• ¾ cup all-purpose flour
• ¾ cup cornstarch
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp black pepper
• 1 egg (lightly beaten)
• ½ cup cold water (more if needed)
• 2–3 cups vegetable oil (for frying)
• For the Honey Sauce:
• ⅓ cup honey
• 2 tbsp mayonnaise (preferably Japanese-style or Kewpie mayo for a creamier texture)
• 1 tbsp sweetened condensed milk
• 1 tsp lemon juice
• 1 tsp rice vinegar (optional, for a hint of tanginess)
• 1 tbsp water (to thin out the sauce if needed)
• For the Candied Walnuts:
• ½ cup walnut halves
• 1 tbsp sugar
• 1 tbsp honey
• 1 tbsp water
• Pinch of salt

Instructions

Step 1: Prepare the Shrimp

1. Peel and Devein the Shrimp: If not already done, peel and devein the shrimp, leaving the tails on for an elegant presentation. You can remove the tails if you prefer easier eating.
2. Pat Dry: Use paper towels to pat the shrimp dry. This is important to get the batter to stick properly.

Step 2: Prepare the Candied Walnuts

1. Toast the Walnuts: In a small saucepan, add the walnuts and toast them over medium heat for about 3–5 minutes until they become fragrant and slightly golden. Stir occasionally to avoid burning.
2. Candy the Walnuts: After toasting, add the sugar, honey, and water to the walnuts in the saucepan. Stir to combine and bring it to a simmer. Let it cook for about 2–3 minutes until the mixture thickens and coats the walnuts. Stir occasionally to prevent the sugar from burning.
3. Cool the Walnuts: Transfer the candied walnuts onto a parchment-lined baking sheet or plate and allow them to cool while you prepare the shrimp. They will become crisp as they cool down.

Step 3: Prepare the Battering Mixture

1. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
2. Add Wet Ingredients: Add the beaten egg to the dry ingredients and gradually add the cold water while stirring, until you form a smooth batter. The batter should be thick enough to coat the shrimp but thin enough to allow the shrimp to fry up crispy. Adjust the consistency by adding more water or flour as necessary.

Step 4: Fry the Shrimp

1. Heat the Oil: Heat the vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be about 350°F (175°C). To test the oil, drop a small amount of batter in, and if it sizzles and rises to the top, it’s ready.
2. Coat the Shrimp: Dip each shrimp into the batter, making sure it’s evenly coated. Let any excess batter drip off before carefully adding it to the hot oil.
3. Fry the Shrimp: Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for about 2–3 minutes or until the shrimp are golden brown and crispy. Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 5: Make the Honey Sauce

1. Combine Ingredients: In a small bowl, mix together the honey, mayonnaise, sweetened condensed milk, lemon juice, rice vinegar (if using), and a tablespoon of water. Stir until smooth and creamy. Taste and adjust the sweetness or acidity as needed. If the sauce is too thick, add a little more water to thin it out to your preferred consistency.

Step 6: Assemble the Dish

1. Toss Shrimp in Honey Sauce: Place the fried shrimp in a large bowl. Drizzle the honey sauce over the shrimp and toss gently to coat the shrimp evenly. You can also drizzle the sauce directly onto the shrimp and serve it that way if you prefer the crispy texture to remain more intact.
2. Top with Candied Walnuts: Sprinkle the candied walnuts over the shrimp. Make sure to distribute them evenly for a nice balance of crunch and sweetness in each bite.

Step 7: Serve and Enjoy

• Serve the Honey Walnut Shrimp immediately, either as an appetizer or with steamed rice or a side salad. It’s best enjoyed when it’s fresh and crispy.

Notes

Consistency of the Batter: The batter should be thick enough to coat the shrimp evenly but thin enough to allow for crisp frying. Adjust with cold water as needed to achieve the right texture.

Candied Walnuts: Make sure to stir the walnuts during the candying process to avoid burning the sugar syrup. Let the walnuts cool fully on a parchment-lined surface to prevent them from sticking together.

Frying Tips: Fry the shrimp in batches to avoid overcrowding the pan. This will help maintain the oil temperature and ensure the shrimp cook evenly and get crispy.

Alternative Nuts: If walnuts aren’t your favorite or unavailable, you can substitute them with pecans or cashews for a different flavor and texture.

Reheating: To retain some crispiness, reheat the shrimp in the oven at 350°F (175°C) for about 10–12 minutes. Avoid reheating in the microwave as it may make the shrimp soggy.

Dairy-Free Option: Substitute the mayonnaise and condensed milk with dairy-free options like coconut cream or vegan mayo for a dairy-free version.

Gluten-Free Option: Use rice flour or a gluten-free flour blend to make this dish gluten-free. Make sure to also use gluten-free breadcrumbs if using them for added crunch.