Today, i am welcoming you all with the sweetness and inviting you to enjoy the crunch and crisp of our new dish that is Honey Walnut Shrimp. I love making this simple and lighter version of honey walnut shrimp at home – it’s not only easy but also more budget-friendly than ordering it from a restaurant. Shrimp is a go-to protein for us because it cooks up quickly and is incredibly versatile.
You might have seen my recipes for Peel and Eat Shrimp and Shrimp and Grits, exploring various flavors. Now, let’s dive into the world of Chinese cuisine with my homemade honey walnut shrimp. Instead of a heavy batter, I opt for a light dusting of cornstarch.
This gives the shrimp a delightful crispiness without making it too heavy or soggy. Plus, I can’t resist those crunchy candied walnuts – I always make an extra batch to ensure there’s enough for everyone!
What is Honey Walnut Shrimp?
If you’ve visited any Chinese restaurant in the U.S., you likely know and love honey walnut shrimp. Despite not being a big seafood fan, I find honey walnut shrimp irresistibly delicious. The dish strikes a perfect balance with a hint of sweetness from honey and a savory crunch from the tempura batter.
Making it at home is super simple and feels much fresher and more flavorful, especially when cooked with love. Personally, I adore the crunchy walnuts coated in a simple syrup – they’re a perfect standalone snack!
Best Honey Walnut Shrimp Recipe
Equipment
- Small Saucepan
- Cookie sheet
- Medium bowl
- Whisk (or fork for whipping egg whites)
- Heavy deep skillet
- Slotted Spoon
- Paper Towels
- Medium serving bowl
Ingredients
- 1 cup water
- 1/2 cup walnuts
- 2/3 cup mochiko (glutinous rice flour)
- 1 pound large shrimp, peeled and deveined
- 2 tbsp honey
- 2/3 cup white sugar
- 4 large egg whites
- 1 cup vegetable oil for frying
- 1/4 cup mayonnaise
- 1 tbsp anned sweetened condensed milk
Instructions
Prepare Candied Walnuts:
- Mix water and sugar in a saucepan, bring to a boil.
- Add walnuts, boil for 2 minutes, then drain onto a cookie sheet to dry.
Make Mochiko Batter:
- Whisk egg whites in a bowl until foamy.
- Stir in mochiko until it forms a pasty consistency.
Fry Shrimp:
- Heat oil in a deep skillet over medium-high heat.
- Dip shrimp in mochiko batter and fry in batches until golden brown (about 5 minutes).
- Remove with a slotted spoon and drain on paper towels.
Prepare Sauce:
- Mix mayonnaise, honey, and sweetened condensed milk in a serving bowl.
- Toss fried shrimp in the sauce to coat.
Serve:
- Sprinkle candied walnuts on top.
- Serve and enjoy!
Notes
- Adjust the sauce’s sweetness according to your preference. To taste, adjust the amount of honey and sweetened condensed milk.
- Before you cook the shrimp in batter, make sure the oil reaches a temperature of 350°F. The upside of cooking shrimp quickly is that they are fully cooked by the time the exterior turns a golden brown color.
- Avoid overcrowding the skillet and cook the shrimp in tiny batches to ensure even cooking.
- Make sure the shrimp are coated uniformly without disturbing their crispy exterior texture by gently tossing them with the sauce.
Nutrition
Time For the Secret Tips!
- SHRIMP: Use raw, peeled, and deveined shrimp. If using frozen, ensure it’s fully defrosted before cooking.
- CORNSTARCH BATTER: The key to light and crispy shrimp. Cornstarch balances the richness of the mayo-based sauce.
- WHITE PEPPER: Substitute carefully if using black pepper. White pepper is milder, so adjust ratios. Consider keeping white pepper in your pantry.
- CANDIED WALNUTS: Homemade is recommended for control over sweetness. If buying, skip step #3 in the recipe.
- MAYO: Japanese mayo (like Kewpie) is used, but any mayo works.
- LEMON JUICE: Substitute with rice vinegar if needed.
- NEUTRAL OIL: Avocado, canola, or vegetable oil is preferred. Avoid olive oil for its low burning point and potential flavor mismatch.
Possible Variations and Substitutions
Variations with oil: Peanut oil works just as well as regular oil when frying shrimp, if that’s your preference. It changes the dish’s flavor profile somewhat without sacrificing its deliciousness.
Using Air fryer: Feel free to use your air fryer if you have one; it would be perfect for these shrimp. Even though they won’t get quite as crispy as frying, they’re still delicious and nice enough.
Options for Protein: Try out a variety of proteins. Chicken or tofu are good alternatives to shrimp if you want to change up the texture and flavor. You can personalize the recipe according to your taste or dietary restrictions in this way.
