Honey-Walnut Shrimp

Yield: 4 servings

Tessa Arias While I write this post I am starving. It's a special form of torture to have to write about food while you're ravenous. Just looking at the photo above of...

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11 Responses to “Honey-Walnut Shrimp”

  1. #
    Jean — October 27, 2011 at 3:57 pm

    hi Tessa,

    First time here. But love your blog and recipes! Somehow I had problem to find a place to leave a comment in the first place. I could only do that after being redirected from foodbuzz …… not sure if others are having the similar problem or just me.

    Anyway, buzzed you!!

  2. #
    Caroline — October 27, 2011 at 4:26 pm

    Awesome! I just mentioned these in my most recent post from my first visit to PF Chang's a few days ago – my mom will be so thrilled when I make these for her someday!

  3. #
    soniarumzi — October 27, 2011 at 8:07 pm

    Tessa, this is one of my favorite dishes when I eat out in a Chinese restaurant. I am thrilled that you have the recipe for it. Thank you so much.

  4. #
    Melis@IWasBornToCook — October 27, 2011 at 8:43 pm

    This looks really good…definitely putting it on the list!

  5. #
    Kathy — October 28, 2011 at 5:30 am

    Yum! Every time I go to a Chinese restaurant, I'd either get dim sum or this. Honey walnut shrimps are delicious!!
    http://thepolaroidpictures.blogspot.com

  6. #
    Jesica — October 28, 2011 at 8:01 pm

    ughhh look at those shrimps…. fresh and yum!

  7. #
    Curt — October 30, 2011 at 5:50 pm

    Wow, this sounds AND looks awesome! It's amazing at how many dofferent ways there are to prepare shrimp. This one sounds so delicious.

  8. #
    Bonnie Banters — October 30, 2011 at 6:03 pm

    Oooey-gooey shrimp…to die for! The condensed milk was interesting! Thanks!

  9. #
    Jeff — November 22, 2013 at 5:40 am

    This shrimp was amazing Tessa! So much better than takeout! I had to post about my experience making it along with my own ugly pictues :) , but I totally linked back to you a few times!! Thanks so much for the wonderful recipe and keep up the great work! Cheers!

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