Delicious Honey Walnut Shrimp: A Restaurant Classic Made Easy at Home!

Introduction

Craving restaurant-quality Honey Walnut Shrimp? This classic Chinese takeout dish, loved for its irresistible combination of crispy shrimp, sweet and creamy sauce, and perfectly candied walnuts, is simpler to make at home than you think. Forget expensive delivery and create a superior version in your own kitchen. You will impress everyone with this fantastic homemade Honey Walnut Shrimp recipe.

Why You’ll Love This Honey Walnut Shrimp Recipe

Sweet Emily is all about making baking simple for busy parents and beginners! This recipe fits right in.

• Achieve irresistibly crispy shrimp every time, rivaling your favorite takeout spot.
• Master the balance of a sweet, tangy, and creamy sauce that perfectly coats each piece of shrimp.
• Enjoy perfectly crunchy candied walnuts, adding a delightful texture contrast to the dish.
• Recreate restaurant-quality Honey Walnut Shrimp right in your home kitchen, saving time and money.
• This dish is surprisingly quick and straightforward, perfect for a weeknight meal or special occasion.
• Impress your family and friends easily with a dish that looks and tastes incredibly gourmet.

Ingredients

Gathering the right ingredients is the first step to making this delicious Honey Walnut Shrimp. You will need fresh shrimp, simple coating items, components for the candied walnuts, and sauce ingredients.

• 1 lb shrimp, peeled and deveined
• Shrimp Marinade:
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 tbsp cornstarch
  • 1 tbsp neutral oil (like avocado or canola)
• Shrimp Coating:
  • 1/2 cup cornstarch
  • 1/4 tsp salt
  • 1/4 tsp white pepper
• Candied Walnuts:
  • 1 cup whole walnuts
  • 1/3 cup brown sugar
  • 2 tbsp butter
  • 1/2 cup water
• Honey Mayo Sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp honey
  • 1 tbsp condensed milk
  • 1 tbsp lemon juice, or sub rice vinegar
  • Salt, to taste
• Neutral Oil for Frying:
  • Enough for deep frying (e.g., avocado, canola, vegetable oil).

Notes & Substitutions

For the shrimp, use large raw shrimp (U-12 or U-10 size) for the best texture; fresh or frozen (thawed completely) works well. Baking soda tenderizes the shrimp, giving it that classic takeout crispness. White pepper offers a milder, more authentic flavor than black pepper in Chinese cuisine.

Cornstarch creates a light, extra-crispy batter for the shrimp. Kewpie mayo adds a richer, tangier flavor to the sauce, but regular mayonnaise is a fine substitute. Lemon juice brightens the sauce; rice vinegar is a good alternative for a slightly different tang. You can make your own candied walnuts or use store-bought for convenience.

Research highlights that baking soda raises the pH of shrimp, which helps prevent the muscle fibers from tightening, resulting in a more tender and plump texture. Learn more about the science behind tenderizing shrimp with baking soda.

Equipment

Having the right tools makes preparing this Honey Walnut Shrimp recipe a breeze. You likely already own most of these kitchen essentials.

• Deep pot or wok for frying
• Candy or meat thermometer
• Large mixing bowls (for coating and sauce)
• Wire rack set over a baking sheet for draining
• Small saucepan for candied walnuts
• Whisk

Instructions

Making Honey Walnut Shrimp from scratch is incredibly rewarding. Follow these simple steps for a truly delicious result.

Step 1: Prepare Shrimp

• Peel and devein your shrimp. Carefully make a small cut down the back of each shrimp, butterflying them. This simple step increases the surface area for a crispier fry.

Step 2: Marinate Shrimp

• In a small bowl, combine the shrimp with 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1/2 tablespoon cornstarch, and 1 tablespoon neutral oil. Gently toss to coat. Set aside while you prepare other components.

Step 3: Make Candied Walnuts

• In a small saucepan over medium heat, melt the butter. Add brown sugar and stir until it fully dissolves. Pour in 1/2 cup water and bring the mixture to a simmer. Stir in your whole walnuts and cook for 5-6 minutes, or until the syrupy mixture has visibly thickened and coated the walnuts. Immediately transfer the candied walnuts onto a plate or parchment paper to cool completely. They will crisp up as they cool.

Step 4: Prepare Shrimp Coating

• In a large mixing bowl, combine 1/2 cup cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon white pepper. Take your marinated shrimp and lightly coat each piece in this seasoned cornstarch mixture. Ensure an even, thin layer.

Step 5: Fry Shrimp

• Pour enough neutral oil into your deep pot or wok to reach a depth of about 2-3 inches. Heat the oil to 325°F (163°C). Fry the coated shrimp in small batches for 2-3 minutes per batch, until they turn golden brown and are cooked through. Do not overcrowd the pan. Use tongs or a spider strainer to remove the shrimp, then immediately place them on a wire rack set over a baking sheet to drain any excess oil.

Step 6: Make Honey Mayo Sauce

• In a separate large bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons honey, 1 tablespoon condensed milk, 1 tablespoon lemon juice, and salt to taste. Stir until the sauce is smooth and well combined.

Step 7: Combine

• Once the shrimp is fried and the walnuts are cooled and crisp, add both to the bowl with your honey mayo sauce. Gently toss everything together, ensuring the fried shrimp and candied walnuts are evenly coated in the creamy sauce. This creates your spectacular Honey Walnut Shrimp.

Step 8: Serve

• Serve your homemade Honey Walnut Shrimp immediately for the best taste and texture. Enjoy!

Pro Tips & Troubleshooting

Mastering a few techniques will elevate your Honey Walnut Shrimp even further. These tips ensure perfect results every time.

• Oil Temperature Control: Always maintain an oil temperature of 325°F (163°C) for frying the shrimp. Too low, and your shrimp will be greasy; too high, and they will burn before cooking through. Avoid overcrowding the pan, as this drops the oil temperature quickly.
• Perfectly Crispy Shrimp: Ensure your shrimp are thoroughly dry before coating them in cornstarch. Pat them with paper towels if needed. Do not over-marinate, as this can affect their texture.
• Preventing Soggy Walnuts: Let your candied walnuts cool completely on a separate plate before adding them to the sauce. Tossing them with the shrimp and sauce right before serving will keep them perfectly crisp.
• Flavor Adjustment: Taste your honey mayo sauce before adding the shrimp. Adjust the sweetness with more honey or condensed milk, and the tanginess with additional lemon juice or rice vinegar to suit your preference.
• Storage Best Practices: To maintain crispiness, store the fried shrimp and candied walnuts separately from the sauce. This prevents them from becoming soggy.

Serving Suggestions, Storage, & Variations

This versatile dish offers many options for serving, storing, and customizing.

Serving Suggestions

Serve your delicious Honey Walnut Shrimp over a bed of fluffy steamed white rice or brown rice. For a balanced meal, pair it with some vibrant steamed broccoli, tender asparagus, or a simple side salad. It also complements fried rice beautifully.

Storage Instructions

For best results, store leftover fried shrimp and candied walnuts in one airtight container, and the honey mayo sauce in another. Refrigerate both within two hours of cooking. To reheat, warm the shrimp in an air fryer or oven at 350°F (175°C) until crispy again, then toss with the cold sauce and walnuts just before serving. Enjoy within 2-3 days.

Variations

• Spicy Honey Walnut Shrimp: Add a dash of sriracha, a pinch of red chili flakes, or a little chili garlic sauce to your honey mayo sauce for a delightful kick.
• Gluten-Free Version: Ensure you use gluten-free cornstarch for coating and verify your mayonnaise and condensed milk are gluten-free.
• Air Fryer Shrimp: For a less oily option, air fry the coated shrimp at 375°F (190°C) for 8-10 minutes, flipping halfway, until golden and crispy.
• Nut-Free Option: If you have a nut allergy, substitute the walnuts with roasted chickpeas for a similar crunchy texture.

Nutrition Information

Please note that these nutritional values are approximate and can vary based on specific ingredients, portion sizes, and preparation methods. This information is provided for general guidance.

Walnuts are a nutrient-dense food, providing healthy fats, antioxidants, and omega-3s that contribute to heart, brain, and gut health. Discover more about the health benefits of walnuts.

Frequently Asked Questions (FAQ)

Conclusion

You now have all the tools to create an unforgettable homemade Honey Walnut Shrimp. This recipe proves that restaurant-quality dishes are entirely achievable in your kitchen, even for beginners. With crispy shrimp, luscious sauce, and crunchy walnuts, it’s a dish that truly delights. Give this classic a try and taste the difference of a fresh, homemade meal. Share your creations and let us know how much you loved this easy recipe!

Delicious Honey Walnut Shrimp: A Restaurant Classic Made Easy at Home!

This recipe guides you through making a restaurant-quality Honey Walnut Shrimp at home. It features crispy fried shrimp coated in a creamy, sweet honey-mayo sauce, paired with delightful candied walnuts.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 550 kcal

Equipment

• Small bowl
• Small saucepan
• Plate
• Large mixing bowl
• Deep fryer or large pot

Ingredients

  

Shrimp Marinade

• 1 lb shrimp peeled and deveined
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 tbsp cornstarch
• 1 tbsp neutral oil

Candied Walnuts

• 1 cup whole walnuts
• 1/3 cup brown sugar
• 2 tbsp butter
• 1/2 cup water

Shrimp Coating

• 1/2 cup cornstarch
• 1/4 tsp salt
• 1/4 tsp white pepper

Honey Mayo Sauce

• 1/2 cup mayo
• 2 tbsp honey
• 1 tbsp condensed milk
• 1 tbsp lemon juice sub rice vinegar
• salt to taste

Instructions

 

Preparation

• Peel and devein the shrimp, then butterfly them by making a small cut down their backs to increase surface area for frying.
• In a small bowl, marinate the butterflied shrimp with salt, white pepper, baking soda, cornstarch, and neutral oil.
• In a small saucepan, melt butter and dissolve brown sugar, then add water and bring to a simmer. Stir in walnuts and cook for 5-6 minutes until thickened, then immediately transfer to a plate to cool.
• Season 1/2 cup of cornstarch with salt and white pepper in a large mixing bowl, then lightly coat the marinated shrimp.

Cooking & Serving

• Heat oil to 325F and fry the coated shrimp in batches for 2-3 minutes until golden and crispy.
• In a large bowl, combine mayo, honey, condensed milk, lemon juice, and salt. Immediately stir in the fried shrimp and cooled candied walnuts, then serve and enjoy.

Notes

Butterflying the shrimp increases their surface area for a crispier texture when fried. Ensure your oil reaches the correct temperature (325F) for best results when frying.