Honey Walnut Shrimp Recipe

There is something undeniably irresistible about Honey Walnut Shrimp, a dish that perfectly balances crispy fried shrimp with a luscious, sweet, and creamy sauce, highlighted by the delightful crunch of candied walnuts. This recipe offers a harmonious blend of textures and flavors that feels both indulgent and light, making it a standout favorite whether you’re cooking for a weeknight treat or hosting guests. Once you try this Honey Walnut Shrimp, it’s hard not to fall in love with its sweet-savory magic and the satisfying contrast between crunchy and creamy elements.

Ingredients You’ll Need

The charm of Honey Walnut Shrimp lies in using straightforward, well-chosen ingredients that each play a vital role in creating that signature flavor and texture combination. From the plump shrimp to the sweet, crunchy walnuts and the rich, tangy sauce, every component comes together effortlessly.

• Jumbo shrimp: The star of the dish, peeled and deveined for easy cooking and a tender bite.
• Egg whites: Whisked to create a light batter that crisps the shrimp beautifully.
• Cornstarch: Essential for a crispy coating; you can substitute with potato, tapioca, or sweet rice flour for different textures.
• Neutral oil: Such as vegetable or avocado oil, perfect for frying without overpowering flavors.
• Japanese mayo: Kewpie is preferred for its rich umami, but regular mayo works well too.
• Sweetened condensed milk: Adds silky sweetness to the sauce; you can also try condensed coconut milk for a subtle twist.
• Honey: Brings natural sweetness that ties the sauce and candied walnuts together.
• Lemon juice: Freshly squeezed for brightness and a slight tang.
• Walnut halves: Candied to provide a delightful crunch and caramelized sweetness.
• Sugar and water: For making the walnut candy glaze that’s nothing short of addictive.
• Salt and black pepper: Simple seasonings to enhance the shrimp’s flavor.
• Green onion (optional): For a fresh peppery finish that also brightens the dish visually.

How to Make Honey Walnut Shrimp

Step 1: Prepare the Candied Walnuts

Start by turning plain walnuts into sweet, glossy bites of heaven. In a non-stick pan over medium heat, combine sugar and cold water, stirring constantly. Watch as the syrup begins to thicken—this is the secret to that perfect candy coating. Quickly toss in the walnuts so they’re evenly covered, then remove from heat to cool on parchment paper. This process guarantees a crunch that will elevate the shrimp when combined.

Step 2: Whisk and Coat the Shrimp

While the walnuts cool, season the shrimp with salt and black pepper to bring out their natural flavor. Whisk the egg whites in a bowl until they’re foamy but not stiff—that airy texture is key for a light, crisp batter. Gently fold in the cornstarch to create a runny batter that will cling perfectly to the shrimp. Use tongs or chopsticks to ensure each shrimp is fully coated in this delicate mix.

Step 3: Fry to Crispy Perfection

Heat your neutral oil in a deep pan until it reaches 350 to 375 degrees Fahrenheit (175 to 190 degrees Celsius). Fry the shrimp in small batches, never overcrowding the pan, so each one crisps evenly in 2 to 3 minutes and turns golden. Remove them carefully with a slotted spoon and drain on paper towels or a wire rack—this keeps their irresistible crunch intact.

Step 4: Make the Creamy Sauce

In a small bowl, whisk together the Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. This sauce is the heart of Honey Walnut Shrimp, marrying sweetness, creaminess, and a hint of tang that complements the shrimp’s savory notes wonderfully.

Step 5: Toss, Garnish, and Serve

Gently toss the crispy shrimp with the candied walnuts and the creamy sauce until every piece is evenly coated. Add a sprinkle of finely chopped green onions on top if you like a fresh, colorful touch. Serve immediately to enjoy that perfect balance of textures and flavors.

How to Serve Honey Walnut Shrimp

Garnishes

Fresh, finely chopped green onions brighten the dish both visually and with a mild onion flavor that contrasts happily with the sweetness. A few lemon wedges on the side add a zesty option for those who love a citrus kick. Feel free to sprinkle a little toasted sesame seed for some extra nuttiness and crunch.

Side Dishes

Honey Walnut Shrimp pairs beautifully with simple steamed jasmine rice or fluffy white rice, which soak up every bit of that delicious sauce. For a refreshing contrast, try serving it alongside steamed or stir-fried greens like bok choy or snap peas. If you want to keep things light, cucumber salad with a touch of vinegar works wonders to balance the richness.

Creative Ways to Present

Try serving Honey Walnut Shrimp in a lettuce wrap for a fun finger-food experience—crisp leaves act as a fresh vessel that cuts through the creamy sauce. Another delightful presentation is layering the shrimp over a bed of mixed greens drizzled with a citrus vinaigrette for a salad with a luxurious twist. Hosting a party? Use mini bamboo skewers to turn each shrimp and walnut cluster into an elegant appetizer bite.

Make Ahead and Storage

Storing Leftovers

You can store any leftover shrimp and candied walnuts in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if possible to preserve the crispiness of the shrimp; re-toss just before serving to keep that signature texture flawless.

Freezing

While it’s best enjoyed fresh, you can freeze the fried shrimp alone (without sauce or walnuts). Arrange them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe bag or container. This way, you can reheat later without sacrificing too much crunch and prepare the sauce and walnuts fresh.

Reheating

For reheating, avoid microwaving as it softens the crispy coating. Instead, warm the shrimp in a preheated oven at 375°F (190°C) for 5 to 7 minutes. Add the sauce and walnuts just before serving to restore that perfect Honey Walnut Shrimp experience.

FAQs

Can I use other nuts instead of walnuts?

Absolutely! Pecans or cashews can be excellent substitutes for the candied walnuts, offering a slightly different flavor and crunch but still complementing the creamy sauce beautifully.

Is there a way to make Honey Walnut Shrimp gluten-free?

Yes, you can swap the cornstarch for tapioca or sweet rice flour, both of which are gluten-free and provide a great crispy texture for the shrimp coating.

Can I bake the shrimp instead of frying?

While frying gives the best crunchy texture, baking is a healthier alternative. Coat the shrimp and place on a parchment-lined baking sheet, then bake at 425°F (220°C) for about 10-12 minutes, turning halfway, though the crispiness won’t be quite the same.

What if I don’t have Japanese mayo?

No worries! Regular mayonnaise works just fine. Mixing in a small splash of rice vinegar or a pinch of sugar can mimic the slightly sweeter and tangier flavor of Japanese mayo.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to a day in advance and kept refrigerated. Just give it a good stir before tossing with the shrimp so the flavors are fresh and well combined.

Final Thoughts

Honey Walnut Shrimp is one of those dishes that feels like a special occasion every time you make it, yet it’s surprisingly straightforward to prepare. The blend of crunchy candied walnuts, succulent fried shrimp, and that creamy sweet sauce brings joy to every bite. I hope you’ll give this recipe a try soon, whether for a cozy dinner or to impress your friends—it’s a guaranteed crowd-pleaser that will leave everyone asking for seconds.

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