When I think back to family gatherings at our favorite Chinese restaurant, Honey Walnut Shrimp always held a place of honor on the table. Its glossy, creamy sauce coating tender shrimp and crunchy caramelized walnuts seemed almost too beautiful to eat. This dish has deep roots in Cantonese cuisine and is beloved for its perfect balance of sweetness, richness, and a hint of citrus. It often graces celebratory meals — from New Year’s banquets to birthday feasts — symbolizing prosperity and happiness.
The beauty of Honey Walnut Shrimp lies not just in its luxurious taste but also in the memories it weaves. I remember helping my grandmother stir the syrup for the walnuts, the sweet steam rising and clinging to the kitchen windows. We would laugh over who could resist sneaking a walnut first. Recreating this dish at home has become my way of bringing that warmth and joy into everyday life. Today, I’ll guide you through making restaurant-quality Honey Walnut Shrimp right in your own kitchen, turning any meal into a special occasion.
Why You’ll Love This Recipe
This homemade Honey Walnut Shrimp delivers all the luscious flavors you love from your favorite restaurant version but is fresher and healthier. The shrimp are lightly battered and crispy without being greasy, the walnuts are perfectly candied, and the sauce is creamy with just the right touch of sweetness. Plus, it comes together quickly enough for a weeknight meal but feels luxurious enough for celebrations.
INGREDIENTS YOU’LL NEED
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1/2 cup walnut halves
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1/2 cup water
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1/2 cup granulated sugar
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1 pound large shrimp, peeled and deveined
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1/2 teaspoon salt
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1/2 teaspoon white pepper
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1/2 cup cornstarch
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Neutral oil, for frying
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1/4 cup mayonnaise
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1 tablespoon honey
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2 teaspoons sweetened condensed milk
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1 tablespoon lemon juice
HOW TO MAKE Honey Walnut Shrimp
STEP-BY-STEP INSTRUCTIONS
Step 1: Candy the Walnuts
In a small saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves and bring it to a boil. Add the walnuts and cook for 2-3 minutes. Using a slotted spoon, remove the walnuts and spread them out on a parchment-lined plate to dry. They should glisten beautifully like tiny jewels.
Step 2: Prepare the Shrimp
Pat the shrimp dry and season them with salt and white pepper. Toss them lightly in cornstarch until fully coated. This simple coating helps the shrimp crisp up beautifully while remaining light.
Step 3: Fry the Shrimp
In a deep skillet or wok, heat about an inch of neutral oil over medium heat. Fry the shrimp in batches for about 2-3 minutes or until golden and crispy. Be careful not to overcrowd the pan. Drain the shrimp on a paper towel-lined plate to keep them crisp.
Step 4: Make the Sauce
In a large bowl, whisk together the mayonnaise, honey, sweetened condensed milk, and lemon juice until smooth and creamy.
Step 5: Assemble the Dish
Add the fried shrimp to the sauce and toss gently to coat each piece thoroughly. Fold in the candied walnuts, making sure they are evenly distributed. Serve immediately while the shrimp is still crispy and the sauce is lusciously glossy.
HELPFUL TIPS
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Always pat your shrimp dry before coating them to help the cornstarch adhere better.
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Candy the walnuts ahead of time and let them cool completely for maximum crunch.
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Toss the shrimp gently in the sauce to avoid breaking the delicate coating.
- Serve Honey Walnut Shrimp over a bed of steamed rice for a complete meal.
DETAILS
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
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Yield: 4 servings
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Category: Main Course
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Method: Frying
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Cuisine: Chinese-American
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Diet: Pescatarian
NOTES
You can substitute turkey ham bits for a savory touch, or add a sprinkle of sesame seeds for extra texture.
NUTRITIONAL INFORMATION
(Approximate per serving)
Calories: 450
Protein: 22g
Fat: 22g
Carbohydrates: 35g
Sugar: 18g
Fiber: 1g
Sodium: 780mg
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Yes, just be sure to thaw and pat them dry thoroughly before cooking.
Can I bake the shrimp instead of frying?
For a lighter version, you can bake the shrimp at 400°F for about 10-12 minutes, flipping halfway.
What can I substitute for condensed milk?
You can mix a teaspoon of sugar with a tablespoon of heavy cream if you need an easy substitute.
STORAGE INSTRUCTIONS
Store leftover Honey Walnut Shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven or air fryer to crisp the shrimp back up. Avoid microwaving, as it may make the shrimp soggy.
Related Recipes
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CONCLUSION
Honey Walnut Shrimp brings the magic of restaurant dining into your own kitchen with surprising ease. With its irresistible mix of crispy shrimp, creamy dressing, and sweet, crunchy walnuts, it is a dish that promises to steal the show at any meal. Whether you’re celebrating a special occasion or simply treating yourself on a regular Tuesday, this recipe delivers pure joy with every bite.
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Honey Walnut Shrimp
Description
When I think back to family gatherings at our favorite Chinese restaurant, Honey Walnut Shrimp always held a place of honor on the table. Its glossy, creamy sauce coating tender shrimp and crunchy caramelized walnuts seemed almost too beautiful to eat. This dish has deep roots in Cantonese cuisine and is beloved for its perfect balance of sweetness, richness, and a hint of citrus. It often graces celebratory meals — from New Year’s banquets to birthday feasts — symbolizing prosperity and happiness.
The beauty of Honey Walnut Shrimp lies not just in its luxurious taste but also in the memories it weaves. I remember helping my grandmother stir the syrup for the walnuts, the sweet steam rising and clinging to the kitchen windows. We would laugh over who could resist sneaking a walnut first. Recreating this dish at home has become my way of bringing that warmth and joy into everyday life. Today, I’ll guide you through making restaurant-quality Honey Walnut Shrimp right in your own kitchen, turning any meal into a special occasion.
Ingredients
1/2 cup walnut halves
1/2 cup water
1/2 cup granulated sugar
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup cornstarch
Neutral oil, for frying
1/4 cup mayonnaise
1 tablespoon honey
2 teaspoons sweetened condensed milk
1 tablespoon lemon juice
Instructions
Step 1: Candy the Walnuts
In a small saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves and bring it to a boil. Add the walnuts and cook for 2-3 minutes. Using a slotted spoon, remove the walnuts and spread them out on a parchment-lined plate to dry. They should glisten beautifully like tiny jewels.
Step 2: Prepare the Shrimp
Pat the shrimp dry and season them with salt and white pepper. Toss them lightly in cornstarch until fully coated. This simple coating helps the shrimp crisp up beautifully while remaining light.
Step 3: Fry the Shrimp
In a deep skillet or wok, heat about an inch of neutral oil over medium heat. Fry the shrimp in batches for about 2-3 minutes or until golden and crispy. Be careful not to overcrowd the pan. Drain the shrimp on a paper towel-lined plate to keep them crisp.
Step 4: Make the Sauce
In a large bowl, whisk together the mayonnaise, honey, sweetened condensed milk, and lemon juice until smooth and creamy.
Step 5: Assemble the Dish
Add the fried shrimp to the sauce and toss gently to coat each piece thoroughly. Fold in the candied walnuts, making sure they are evenly distributed. Serve immediately while the shrimp is still crispy and the sauce is lusciously glossy.
Notes
You can substitute turkey ham bits for a savory touch, or add a sprinkle of sesame seeds for extra texture.