December 28, 2023
Review RecipeHoney Walnut Shrimp
Indulge in the irresistible harmony of crispy fried shrimp, crunchy walnuts, and a creamy sweet sauce in our honey walnut shrimp recipe.
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Get ready to tantalize your taste buds with our honey walnut shrimp recipe. With plump, succulent shrimp, caramelized walnuts, and a drizzle of honey sauce, it’s an irresistible combination of textures and flavors.
Honey Walnut Shrimp Ingredients
In this recipe, candied walnuts steal the spotlight, offering a delightfully sweet and crunchy contrast to tender shrimp.
The honey sauce features a blend of mayonnaise, honey, sweetened condensed milk, and fresh lemon juice, resulting in a sweet, creamy sauce with a subtle tart note.
The shrimp, enveloped in a rice flour batter, are fried to a crisp, thanks to the rice flour’s light and crispy texture.
You’ll need:
For The Candied Walnuts:
- 1 cup of water
- ½ cup of granulated sugar
- 1 cup of whole-shelled walnuts
For The Honey Sauce:
- ⅓ cup of mayonnaise
- 2 tablespoons of honey
- 1 tablespoon of sweetened condensed milk
- 1 teaspoon of fresh lemon juice
For The Fried Shrimp:
- 1 pound (31-35 count) of large shrimp, peeled, deveined, tails removed and patted dry
- ½ cup of liquid egg whites
- ¼-½ cup of rice flour
- Canola oil for frying (amount will vary depending on the size of your frying pot)
- 1 tablespoon thinly sliced scallions, optional
- Served over steamed white rice
Substitutions and Additions
SHRIMP: You can buy frozen shrimp in bulk to keep on hand for this easy recipe. If you use frozen shrimp, you need to thaw them according to the package directions and pat them dry very well.
MAYONNAISE: You can substitute mayonnaise with Greek yogurt for a lighter alternative without compromising creaminess.
LIQUID EGG WHITES: You can use beaten whole eggs instead of liquid egg whites for the shrimp batter.
RICE FLOUR: While rice flour works beautifully for the batter, you can experiment with all-purpose flour or cornstarch for a slightly different texture.
WALNUTS: Swap out walnuts for other nuts like cashews or pecans to give the dish a unique twist.
HONEY: If you’re looking to reduce sugar, try using a honey substitute like agave nectar or maple syrup.
SCALLIONS: Customize your garnish with chopped cilantro or sesame seeds for added flavor and visual appeal.
How To Make This Honey Walnut Shrimp Recipe
Let’s walk through making this delicious recipe, from the candied walnuts to frying the shrimp.
OUR RECIPE DEVELOPER SAYS
As a time saver, you can make your candied walnuts up to two days ahead of time and store them in an airtight container in the refrigerator until ready to use. You will just want to be sure that your walnuts have had enough time to dry on the parchment paper before adding them to a storage container.
STEP ONE: To make the candied walnuts, add the water and granulated sugar to a 3-quart saucepan over medium-high heat. Bring the water to a boil and allow the water to boil for 3-4 minutes or until the sugar melts.
Note: Be sure not to stir the water and sugar while the sugar is dissolving, or you may create sugar crystals in your candied walnuts.
STEP TWO: Add the walnuts to the saucepot, stir the walnuts into the sugar mixture, and allow the walnuts to boil for an additional 5-6 minutes.
Remove the candied walnuts from the pot with a slotted spoon and spread them out onto a parchment paper lined tray to dry while you finish the rest of the recipe.
STEP THREE: To make the honey sauce, stir together the mayonnaise, honey, sweetened condensed milk, and lemon juice in a small bowl until fully combined and smooth. Set aside.
STEP FOUR: To make the fried shrimp, add the canola oil to a large, heavy-duty pot and heat the oil to 375°F while you prepare your shrimp.
STEP FIVE: In a medium bowl, add the liquid egg whites and whisk for 1-2 minutes until the egg whites are very frothy. Add the rice flour, starting with ¼ cup, adding more if needed, up to ½ cup in total, and whisk again until your batter is smooth and similar to a thick pancake batter.
PRO TIP:
Note that sometimes the different brands of rice flour may require more or less liquid to get the batter to a consistency of thick pancake batter. You can adjust the amount of rice flour, starting with the lesser amount and adding in more as needed. The longer your batter sits, the more it will thicken up slightly. If you live in a more humid area, you may also need to adjust these measurements.
STEP SIX: Add the shrimp (being sure that they have been patted dry well) to the batter and toss the shrimp to coat them in the batter fully.
PRO TIP:
If you are using an electric deep fryer with a fry basket, you may want to lower the basket into the hot oil and drop the batter-coated shrimp, one at a time, into the fryer to avoid the wet batter from sticking to the fry basket before the shrimp fry. You can use the fry basket or a slotted spoon to lift the fried shrimp out of the hot oil just as you would if you used a heavy-duty pot for frying.
STEP SEVEN: Very carefully drop the batter-coated shrimp, one at a time, into the hot oil and fry for 2-3 minutes or just until the shrimp is a light golden brown. Remove the fried shrimp from the hot oil using a slotted spoon or spider utensil, and place them onto a paper towel-lined plate to allow any excess oil to drip off.
PRO TIP:
You may need to fry your shrimp in two batches as you do not want to overcrowd your pot, or your oil temperature can drop too low and not yield the results you desire for your fried shrimp.
When frying your shrimp, be sure to occasionally move the shrimp around in the hot oil with a large metal spoon to ensure that your batter-coated shrimp do not stick together while frying.
STEP EIGHT: Once all your shrimp has been fried and the excess oil drained off, add the fried shrimp and candied walnuts to a large bowl. Pour the honey sauce over and lightly toss to evenly coat all the shrimp and walnuts in the sauce.
STEP NINE: Transfer the honey walnut shrimp to a large serving bowl and garnish with the thinly sliced scallions.
How To Serve
Enhance your dining experience with these serving suggestions:
Serve crispy fried shrimp as an appetizer with toothpicks for a party, along with our stuffed mushrooms and cucumber bites.
Pair with a simple Asian-inspired salad, such as our Asian cucumber salad, for a light lunch option.
Add a side of sauteed vegetables or roasted vegetables for a balanced dinner.
Our Cajun shrimp and spicy garlic shrimp are two more recipes that have plenty of flavor.
MORE ASIAN DISH RECIPES
Storage
If you need to store your honey walnut shrimp for any length of time, here are a few helpful guidelines.
MAKE AHEAD: You can prepare the candied walnuts up to two days ahead and store them in an airtight container in the refrigerator. Make sure they’ve dried before storing.
IN THE FRIDGE: Leftover honey walnut shrimp can be stored in an airtight container in the fridge for up to two days. Reheat in the oven or a pan for the best results.
IN THE FREEZER: While it’s not ideal to freeze this dish due to the sweet honey sauce, you can freeze the candied walnuts separately. Thaw before using.
REHEATING: To reheat, use an oven or a pan to maintain the crispy texture. If in a hurry, the microwave will do, but it may slightly soften the shrimp.
Why We Love This Recipe
PLEASING TEXTURE: The contrast of crispy shrimp and candied walnuts creates an addictive texture.
IRRESISTIBLE FLAVOR: The sweet and creamy honey sauce adds an irresistible depth of flavor.
CROWD-PLEASER: It’s a crowd-pleaser—perfect for family dinners or entertaining guests.
Our honey walnut shrimp recipe is a masterpiece that brings together contrasting textures and flavors in perfect harmony. With plump, crispy shrimp, candied walnuts, and a delectable honey sauce, this dish is a true crowd-pleaser.
Frequently Asked Questions
Can I use frozen shrimp for this crispy pan-fried shrimp recipe?
Yes, you can use frozen shrimp, but make sure to thaw and pat them dry before coating them in the batter.
How can I prevent the shrimp from becoming soggy?
Ensure the shrimp are thoroughly dried before coating them in the batter, and fry them until golden brown.
Can I use other types of nuts for the candied walnuts?
Yes, you can experiment with different nuts like cashews or almonds to create unique variations.
Can I make this dish spicy?
Add a pinch of red pepper flakes or drizzle with sriracha for a spicy kick.
Can I make the honey sauce less rich?
Try using a lighter mayonnaise or reducing the amount of sweetened condensed milk for a less rich sauce.
Is it possible to make the candied walnuts less sweet?
Adjust the sweetness by reducing the amount of sugar in the candied walnut syrup.
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Honey Walnut Shrimp
Indulge in the irresistible harmony of crispy fried shrimp, crunchy walnuts, and a creamy sweet sauce in our honey walnut shrimp recipe.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Ingredients
Candied Walnuts
- 1 cup water
- ½ cup granulated sugar
- 1 cup whole-shelled walnuts
Honey Sauce
- ⅓ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 teaspoon fresh lemon juice
Fried Shrimp
- 1 pound large shrimp, peeled, deveined, tails removed and patted dry (31-35 count)
- ½ cup liquid egg whites
- ¼ to ½ cup rice flour
- Canola oil, for frying (amount will vary depending on the size of your frying pot)
Optional Garnish
- 1 tablespoon thinly sliced scallions
- Served over steamed white rice
Instructions
- To make the candied walnuts, add the water and granulated sugar to a 3-quart saucepan over medium-high heat. Bring the water to a boil and allow the water to boil for 3-4 minutes or until the sugar melts. Note: Be sure not to stir the water and sugar while the sugar is dissolving, or you may create sugar crystals in your candied walnuts.
- Add the walnuts to the saucepot, stir the walnuts into the sugar mixture, and allow the walnuts to boil for an additional 5-6 minutes. Remove the candied walnuts from the pot with a slotted spoon and spread them out onto a parchment paper lined tray to dry while you finish the rest of the recipe.
- To make the honey sauce, stir together the mayonnaise, honey, sweetened condensed milk, and lemon juice until fully combined and smooth. Set aside.
- To make the fried shrimp, add the canola oil to a large, heavy-duty pot and heat the oil to 375°F while you prepare your shrimp.
- In a mixing bowl, add the liquid egg whites and whisk for 1-2 minutes until the egg whites are very frothy. Add the rice flour, starting with ¼ cup, adding more if needed up to a ½ cup in total, and whisk again until your batter is smooth and similar to a thick pancake batter.
- Add the shrimp (being sure that they have been patted dry well) to the batter and toss the shrimp to fully coat them in the batter.
- Very carefully drop the batter-coated shrimp, one at a time, into the hot oil and fry for 2-3 minutes or just until the shrimp is a light golden brown. If your pot is not very large, you may need to fry the shrimp in two batches. Remove the fried shrimp from the hot oil using a slotted spoon or spider utensil, and place them onto a paper towel-lined plate to allow any excess oil to drip off.
- Once all your shrimp has been fried and the excess oil drained off, add the fried shrimp and candied walnuts to a large bowl. Pour the honey sauce over and lightly toss to evenly coat all the shrimp and walnuts in the sauce.
- Transfer the honey walnut shrimp to a large serving bowl and garnish with the thinly sliced scallions.
Notes
- As a time saver, you can make your candied walnuts up to two days ahead of time and store them in an airtight container in the refrigerator until ready to use. You will just want to be sure that your walnuts have had enough time to dry on the parchment paper before adding them to a storage container.
- If you are using an electric deep fryer with a fry basket, you may want to lower the basket into the hot oil and drop the batter-coated shrimp, one at a time, into the fryer to avoid the wet batter from sticking to the fry basket before the shrimp fry. You can use the fry basket or a slotted spoon to lift the fried shrimp out of the hot oil just as you would if you used a heavy-duty pot for frying.
- You may need to fry your shrimp in two batches as you do not want to overcrowd your pot, or your oil temperature can drop too low and not yield the results you desire for your fried shrimp. When frying your shrimp, be sure to occasionally move the shrimp around in the hot oil with a large metal spoon to ensure that your batter-coated shrimp do not stick together while frying.
Nutrition
Calories: 596kcal | Carbohydrates: 50g | Protein: 24g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 152mg | Sodium: 826mg | Potassium: 298mg | Fiber: 2g | Sugar: 37g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg
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