Honey-Walnut Shrimp

Homemade Honey Walnut Shrimp from handletheheat.com

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 this shrimp dish is making my mouth water. I wish I could go back in time to when I took my first bite of this recipe. It’s almost an exact replica of the honey-walnut shrimp at the local Chinese restaurant. I contemplated adapting this recipe to a healthified version so it could fit into my Take-out at Home series but decided against it. There’s no way anything but a battered, fried, sugared, coated version could taste nearly as good. Plus, if you only eat honey-walnut shrimp when you make it, chances are you won’t be eating it weekly.

There are three components to this dish, the candied walnuts: the fry batter, and the mayo-based coating. All are easy enough but they do dirty a few dishes. Just make sure you fry your shrimp right after dipping them in the batter.

Recipe Rundown
Taste: Just like your favorite Chinest take-out dish, sweet and satisfying.
Texture: The shrimp is perfectly cooked with a glorious crisp, crunchy batter while the sauce is creamy and the walnuts are crunchy.
Ease: There’s batter and frying so it does dirty quite a few dishes. However, nothing is overly difficult or complicated.
Appearance: I was surprised at how similar this looked to the restaurant dish.
Pros: Deeeelicious.
Cons: Not healthy by any means. But hey, if you only eat honey-walnut shrimp when you make it from scratch at home, you probably won’t over-indulge.
Would I make this again? For a special treat.

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Honey-Walnut Shrimp

Yield: 4 servings

Ingredients:

  • 1 cup water
  • 2/3 cup granulated sugar
  • 1/2 cup walnuts
  • 4 egg whites
  • 2/3 cup cornstarch
  • 1/4 cup mayonnaise
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons honey
  • 1 tablespoon sweetened condensed milk
  • 1 cup vegetable oil for frying

Directions:

Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in cornstarch until it has a pasty consistency. Heat the oil to 350 degrees F in a heavy deep skillet over medium-high heat. Dip shrimp into egg white-cornstarch batter then fry in batches in hot oil until golden-brown, about 5 minutes per batch. Remove with a slotted spoon and drain on paper towels.

In a medium bowl stir together mayonnaise, honey, and sweetened condensed milk. Add fried shrimp and walnuts, tossing to coat.

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11 Responses to “Honey-Walnut Shrimp”

  1. #
    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. #
    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. #
    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. #
    4
    Melis@IWasBornToCook — October 27, 2011 at 8:43 pm

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

  5. #
    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. #
    6
    Jesica — October 28, 2011 at 8:01 pm

    ughhh look at those shrimps…. fresh and yum!

  7. #
    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. #
    8
    Bonnie Banters — October 30, 2011 at 6:03 pm

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

  9. #
    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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