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Honey Walnut Shrimp

A Chinese-American restaurant favorite of crispy battered shrimp tossed in a creamy, honey-sweetened mayo sauce and topped with candied walnuts for a satisfying crunch.

45 minMediumServes 4480 cal/serving

ChineseDinnerStovetopPescatarianHigh ProteinHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 1.5 lbs large shrimp, peeled and deveined, tails on or off
  • 2 large egg whites, beaten until frothy
  • 1/2 cup cornstarch (for batter)
  • 1/2 cup walnut halves
  • 1/4 cup granulated sugar (for candying walnuts)
  • 1/4 cup water (for candying walnuts)
  • 1/4 cup mayonnaise
  • 2 tbsp honey
  • 2 tbsp sweetened condensed milk
  • 2 tsp fresh lemon juice
  • 2 cups vegetable oil (for frying)
  • 1/2 tsp kosher salt

Instructions

  1. 1

    Make candied walnuts: Combine 1/4 cup granulated sugar (for candying walnuts) and 1/4 cup water (for candying walnuts) in a small saucepan over medium heat. Stir until sugar dissolves, then add 1/2 cup walnut halves. Cook, stirring, until the water evaporates and the walnuts are coated in a golden glaze, about 4-5 minutes. Transfer to parchment paper, separate, and let cool.

  2. 2

    In a bowl, whisk together 1/4 cup mayonnaise, 2 tbsp honey, 2 tbsp sweetened condensed milk, and 2 tsp fresh lemon juice to make the sauce. Set aside.

  3. 3

    Pat 1.5 lbs tails on or off large shrimp, peeled and deveined dry and season with 1/2 tsp kosher salt. In a bowl, whisk 2 beaten until frothy large egg whites until frothy. Add 1/2 cup cornstarch (for batter) to the shrimp and toss to coat, then dip each shrimp in the egg white.

  4. 4

    Heat 2 cups vegetable oil (for frying) in a wok or large heavy-bottomed pot to 350°F (175°C). Working in batches, fry the shrimp for 2-3 minutes until golden, crispy, and cooked through to an internal temperature of 145°F (63°C). Drain on a paper towel-lined plate.

  5. 5

    Transfer the fried shrimp to a large bowl. Drizzle with the sauce and toss gently to coat.

  6. 6

    Plate the shrimp and top with the candied walnuts. Serve immediately over steamed rice or with broccoli.

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Questions

How hot should the oil be for Honey Walnut Shrimp?

For Honey Walnut Shrimp, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Honey Walnut Shrimp?

Step 3 reads: "Pat 1.5 lbs tails on or off large shrimp, peeled and deveined dry and season with 1/2 tsp kosher salt." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Do I need any special equipment for Honey Walnut Shrimp?

Beyond a knife and a board, the method uses a wok (step 4) and parchment paper (step 1). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

Is there a substitute for sweetened condensed milk in Honey Walnut Shrimp?

The entry for Honey Walnut Shrimp calls for 2 tbsp sweetened condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

Can I use frozen shrimp instead of shrimp in Honey Walnut Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Honey Walnut Shrimp uses 1.5 lbs large shrimp, peeled and deveined, tails on or off.

Does Honey Walnut Shrimp contain tree nuts?

Yes: 1/2 cup walnut halves, 1/4 cup granulated sugar (for candying walnuts) and 1/4 cup water (for candying walnuts). The full allergen list for this entry is dairy, eggs, tree nuts and shellfish. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Honey Walnut Shrimp?

Refrigerate what is left of Honey Walnut Shrimp within two hours and eat it within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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