Honey Walnut Shrimp

Budget-friendly crispy battered shrimp tossed in a creamy, sweet mayonnaise mixture, topped with caramelized walnuts!

Honey Walnut Shrimp - Budget-friendly crispy battered shrimp tossed in a creamy, sweet mayonnaise mixture, topped with caramelized walnuts!

I’m kind of a sucker for Chinese food. I could eat it on any given night, and whenever we order take-out/delivery, the honey walnut shrimp must always be ordered.

Now this dish involves an epic concoction of crispy battered shrimp tossed in a sweet mayonnaise mixture along with some candy-glaze walnuts. It’s actually one of the most popular dishes at Chinese restaurants, but it’s also the most expensive dish on the menu. But sure enough, you could make this right at home for just $10! With one pound of shrimp, some walnuts, honey, condensed milk and a bit of mayonnaise, you can easily recreate this on a tight budget.

The only complaint that I have is that there wasn’t enough shrimp for Jason and I! Next time, I’ll have no choice but to double the batch!

Honey Walnut Shrimp

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4

4

Honey Walnut Shrimp

Budget-friendly crispy battered shrimp tossed in a creamy, sweet mayonnaise mixture, topped with caramelized walnuts!

Ingredients

  • 1 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup walnut halves
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons condensed milk
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large egg, beaten
  • 1/2 cup cornstarch

Instructions

  • Heat vegetable oil in a large skillet over medium high heat.
  • Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.
  • In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
  • Season shrimp with salt and pepper, to taste.
  • Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
  • Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
  • In a large bowl, combine shrimp and honey mixture.
  • Serve immediately, topped with walnuts.

Notes

Adapted from Rasa Malaysia

http://damndelicious.net/2013/07/16/honey-walnut-shrimp/


Comments

  1. Emily3 says

    This looks decadent! Would this be an appetizer, or if an entree what would you serve it with? Rice? Anything else? Thanks :)

    • Chung-Ah says

      The walnuts are tossed with the caramel and set aside to cool to harden. As noted in the instructions, the last step is to “Serve immediately, topped with walnuts.” Hope that helps!

  2. Lynn says

    This recipe looks awesome. I’m confused, though, by how much it makes. The recipe says 4 servings but at the top you said it wasn’t enough for two people, so you’d have to double it next time. I know I could probably eat all of it myself, but I want to make sure there’s enough for everyone… :)

  3. Verna Dimitrioi says

    It was so so delicious, but the mayo sauce seemed very thick, are u supposed to heat it? I know
    When I have it out in a restaurant the sauce seems much thinner. Any susuggestions

  4. Tyler Carpadus says

    Made this for my girlfriend who LOVES honey walnut shrimp, and she loved it. I’m going to try and toast the walnuts next time, they felt like they needed it, but this is going in my “must have again” folder.

  5. Natasha says

    Great recipe! Thank you. When I make it next time I will be sure that the shrimp are crispy enough. This time I could taste the corn starch because it was a bit underfried. Also I will make sure to drain the walnut from the syrup better. This time there was a thick coating of hardened sugar and it was too sweet. I think it would have been perfect had I made those changes- I definitely recommend this recipe!

  6. Jeff says

    Havs anyone tried using a low fat or low calorie mayonnise? Does it drastically change the taste or ruin the dish?

  7. Ariane says

    Absolutely delicious! Made it today for a little snack, cut the recipe in half and it was just the munchie I needed. Much lighter than the panda express ones too.

  8. Kelli says

    This is my favorite Chinese dish! Thanks for posting the recipe! My local restaurant adds chopped peaches and diced green pepper — try it, it’s delicious!

  9. kelli says

    My local Chinese place adds diced green pepper and diced peaches. Sounds like an odd combo, but try it! It’s delish!

    • Chung-Ah says

      Lisa, unfortunately, there really is no substitute for the condensed milk. This is a crucial ingredient to this dish and makes it what it is. You can most certainly substitute a dairy-free product but I cannot speak for how much this will change in taste/texture of the dish.

  10. Susan says

    Would homemade sweetened condensed milk work? I would hate to open a can of the stuff just for the small amount used in this recipe.

  11. Patty says

    My family loves this dish. The restaurant I get this at adds broccoli to it. I think I will add this to one of my go to recipes.

  12. Stephanie says

    My family and I just LOVED this recipe!!! The sauce was too thick (it wouldn’t coat the shrimp), so I made a tiny bit more and thinned it out with some milk and added it the the shrimp/sauce mixture and it came together perfectly!!!

    Thanks for the wonderful recipe!

    • Chung-Ah says

      You should thaw the shrimp before using. I also recommend using sweetened condensed milk for optimal results.

        • Chung-Ah says

          Soo, as the recipe indicates, I recommend using uncooked shrimp. By using cooked shrimp, you run the risk of overcooking it, resulting in a rough, rubbery texture.

          As a general rule of thumb, I highly recommend using the ingredients listed in the recipe for optimal results. You are certainly free to make the appropriate substations but I cannot answer how the overall dish will turn out.

  13. Sophia says

    Hi! I was just wondering if there was a substitute for the mayo??? I highly dislike the smell, taste, and sight of it, but would love to try this dish.

  14. says

    Chung-ah! I made this tonight for my family and it was a total winner! This is my husband’s favorite dish from a Chinese restaurant, so he was pleasantly surprised to have a home cooked version. Thanks for the killer recipe! Printed, and keeping for future reference! :)

    • Chung-Ah says

      Shawn, I’m so glad you had a chance to make this – I actually prefer this homemade version than the restaurant one!

    • Chung-Ah says

      Feel free to use any kind of mayonnaise – even generic would work fine too, although I’ve been meaning to try out Japanese mayo for this!

  15. Remi Curley says

    YES!!! This is my favorite Chinese dish by far, and now I’ve found an easy recipe for it! I will absolutely be making this within a few days! Thank you for sharing!

  16. Diann Marsh says

    Chung-AH, I love coconut shrimp that looks a lot like this by the picture. Would you happen to know that recipe? It’s my favorite dish at this Chinese restaurant in Chattanooga TN called Chef-Lin.

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