Crispy shrimp coated in a creamy sweet sauce with crunchy candied walnuts. This quick and easy honey walnut shrimp is ready in 30 minutes with simple ingredients. This beats Chinese takeout saving you money and is fantastic for the family!.
If you want to eat honey walnut shrimp, you fry shrimp that are juicy and cover them in a sweet, creamy sauce. The walnuts add a great crunch. It has the perfect balance of textures!.
This is a main served at many Chinese restaurants and American-Chinese restaurants, like Panda Express. Its best served over steamed rice and veggies!.
The original recipe comes from Hong Kong. It’s often served at Chinese wedding banquets with bright green broccoli that has been blanched, and it was my favorite dish on the menu.
As I eagerly turned that lazy susan, I remember eying that sweet, crispy shrimp, so I knew I had to make my own! This is a quick shrimp recipe that only needs a few ingredients and is surprisingly simple to make at home.
In a non-stick pan on medium heat, add sugar followed by water. Stirring constantly, bring to a simmer.
Once the syrup thickens and can coat the back of your spatula, quickly add walnuts. Quickly mix to coat evenly.
Once each walnut is covered and a crust forms around it, take the pan off the heat right away and use tongs to carefully remove each one and place it on a piece of parchment paper, making sure they are spread out. Set aside.
In a large bowl, add peeled and deveined shrimp, season with salt and black pepper. (If your shrimp doesn’t already have its shell and veins removed, see my answer below in the FAQ section.)
In a separate large bowl, add egg whites and whisk until foamy. They should just be foamy, not like a meringue. Add cornstarch and mix until you have a runny paste.
Add seasoned shrimp and mix well until shrimp is coated in batter with tongs or chopsticks.
Heat vegetable oil or any neutral oil in a large pan on medium-high heat. When it’s hot (350 to 375 degrees F), fry shrimp in small groups for two to three minutes, or until they are crispy and turn a golden brown color. Do not overcrowd the pan.
For extra oil-free shrimp, use tongs or a slotted spoon to take them out of the hot oil and place them on a wire rack or a baking sheet lined with paper towels.
In a large bowl, add crispy shrimp, candied walnuts, followed by sauce. Toss everything together. Garnish with green onions.
The shrimp won’t taste as good after two or three days, so this dish is best eaten right away. However, it can be made two or three days ahead of time. I recommend storing the sauce separate from the crispy shrimp and candied walnuts. To eat, heat the shrimp up in the microwave for two to three minutes, in the oven for five to seven minutes, or in an air fryer at 350 F. Then mix the fried shrimp with the sauce and the walnuts.
I’ll start by taking off the shell from under the legs and work my way up to the tail. Cut a small hole in the back of the shrimp, across from the feet, where you can see a faint black line. Use a sharp knife, a paring knife is best. Careful not to cut too deeply or youll burst it. Once the black line is exposed, use the tip of your knife or toothpick to remove it. Rinse the shrimp under cold water to clean it.
Because there is a lot of sugar in the syrup, it can catch fire, so you need to act quickly. As soon as the syrup starts to thicken, add the walnuts and coat them. Once they form a crust, take them out of the pan.
I don’t think air-frying the shrimp will work for this recipe because the batter is wet and runny, and it will drip off the shrimp into the air fryer basket, which will make the results different.
Walnut shrimp is a classic Chinese restaurant dish that is made by coating shrimp in a light batter, frying until crispy, then tossing in a sweet and creamy sauce with candied walnuts. The end result is a dish with a wonderful contrast of flavors and textures – crunchy shrimp and walnuts paired with the sweet, creamy sauce.
While this dish may seem intimidating to make at home, it’s actually quite simple as long as you follow a few key tips. In this article, I’ll provide a step-by-step guide to making restaurant-quality walnut shrimp right in your own kitchen.
Ingredients You’ll Need
Here are the main ingredients you’ll need to make walnut shrimp
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Shrimp – Large or jumbo shrimp (16-20 count per pound) work best, Make sure they are peeled and deveined
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Egg whites – This helps provide a light, crunchy coating on the shrimp when fried.
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Cornstarch – For dredging the shrimp before frying to help achieve a crispy texture. Potato, tapioca or rice starch can also be used.
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Oil – For frying the shrimp. A neutral oil like canola, vegetable or peanut oil works well.
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Walnuts – Go for halved walnuts for easier prep.
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Sugar – To coat the walnuts and give them a candied crunch.
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Sauce ingredients: mayonnaise, sweetened condensed milk, lemon juice, rice vinegar, honey (optional), salt
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Blanched broccoli florets – Traditional for serving the shrimp over.
Step-by-Step Instructions
Follow these steps for crispy, flavorful walnut shrimp:
Make the Candied Walnuts
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In a small pot, heat 3-4 cups of oil to 325°F.
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While oil heats, whisk 2 tbsp water, 2 tbsp sugar and a pinch of salt in a small pan over low heat until sugar dissolves to make a simple syrup.
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When oil is ready, fry 1⁄2 cup walnut halves for 4 minutes until golden brown.
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Drain walnuts then add them to the simple syrup pan. Cook for 2-3 minutes, stirring constantly, until coated and syrup has crystallized.
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Spread walnuts on a parchment lined baking sheet to cool and harden.
Make the Sauce
In a small bowl, whisk together:
- 1⁄4 cup mayonnaise
- 3 tbsp sweetened condensed milk
- 1⁄4 tsp rice vinegar
- 2 tsp honey (optional)
- 1/8 tsp salt
Set aside.
Prepare the Shrimp
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Peel and devein 1 lb large shrimp if needed, leaving tails intact if desired.
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Pat shrimp dry, and season lightly with salt and pepper.
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Dredge the shrimp lightly in cornstarch, tapping off excess. Place on a plate or baking sheet.
Blanch the Broccoli
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Bring a pot of salted water to a boil.
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Add broccoli florets and blanch for 30 seconds.
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Shock in an ice bath to stop cooking then drain.
Fry the Shrimp
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In a dutch oven or deep pot, heat 2 cups of oil to 350°F.
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Just before frying, dredge shrimp again in cornstarch, coating evenly.
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Fry shrimp in batches 2-3 minutes until golden brown, turning occasionally.
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Drain on a paper towel lined plate.
Assemble the Dish
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In a large bowl, toss fried shrimp with sauce until coated.
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Add candied walnuts and gently toss together.
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Arrange blanched broccoli on a serving platter.
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Top with walnut shrimp and sauce.
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Garnish with sliced green onions if desired.
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Serve immediately while shrimp is still crispy.
And that’s it! With these simple steps, you’ll have restaurant-worthy walnut shrimp ready in just over 30 minutes.
Tips for Making Perfect Walnut Shrimp
Follow these tips for extra crispy, flavorful walnut shrimp every time:
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Use very cold shrimp straight from the fridge for added crispness when fried. Pat dry well before dredging.
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Make sure oil is hot enough (350°F) before frying. Use a deep fry or candy thermometer for best results.
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Fry shrimp in small batches to maintain oil temperature and prevent sticking.
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Let oil come back up to temp between batches for even cooking.
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Double fry the shrimp for 30 seconds after the first fry for extra crispy results.
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Drain fried shrimp well on paper towels or a wire rack to remove excess grease.
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Toss the shrimp in the sauce at the last minute to prevent sogginess.
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Serve immediately, or keep sauce separate and drizzle over shrimp just before eating.
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Store leftovers in the fridge, reheating gently in a 300°F oven to maintain texture.
Recipe Variations
There are a few ways you can switch up this classic walnut shrimp recipe:
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Use brown sugar instead of white sugar when making the candied walnuts.
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Add extra flavors to the sauce like sesame oil, sriracha, or green onion.
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For a heartier meal, serve over steamed rice or lo mein noodles.
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Skip the broccoli and serve with stir fried vegetables instead.
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Coat shrimp in beaten egg whites instead of cornstarch for a tempura-style coating.
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For a low carb option, serve shrimp over zucchini noodles instead of rice.
Cooking Tips
Here are some extra tips to help you nail this recipe:
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Prepare the sauce, coat shrimp, and candy walnuts in advance for easy assembling later.
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Use tongs or a slotted spoon when frying to prevent splatter burns.
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If shrimp begins browning too quickly, lower heat slightly to prevent burning.
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Let oil cool completely before straining through a cheesecloth lined mesh strainer for reuse.
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Store fried shrimp and sauce separately to retain the crispness of the shrimp longer.
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Add 1-2 tsp cornstarch to sauce if it seems too thin, mixing until smooth.
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For a quick dinner, pick up peeled, deveined shrimp at the grocery store seafood counter.
Common Questions
What size shrimp should I use?
Large (16-20 per pound) or jumbo shrimp work best, as smaller shrimp overcook too quickly. Avoid using colossal shrimp which are harder to coat evenly.
Do I need sweetened condensed milk?
Yes, the condensed milk is key for creating the classic creamy sauce. Evaporated milk is too thin. Sweetened coconut milk can be substituted for a dairy-free option.
Can I use a different oil to fry?
Yes, any neutral oil like vegetable, peanut or canola will work well. Avoid olive oil which can impart heavy flavor.
What if my walnuts burn or crystallize too quickly?
Be sure to stir constantly after adding walnuts to prevent burning. If crystallization happens too fast, try reducing heat and adding syrup more slowly next time.
How do I get the shrimp extra crispy?
Start with very cold shrimp, allow oil to fully reheat between batches, fry in small batches, and double fry the shrimp for 30 seconds after the initial fry.
The Perfect Pairings for Walnut Shrimp
Walnut shrimp is delicious on its own, but pair it with one of these sides for a complete meal:
- Steamed white or brown rice
- Lo mein or chow mein noodles
- Vegetables like broccoli, snow peas, or bok choy
- A fresh green salad with Asian vinaigrette
- Crab rangoon or vegetable egg rolls
- Hot and sour or egg drop soup
For special occasions, serve walnut shrimp over fried rice along with potstickers and chicken lettuce wraps for a restaurant-worthy Chinese banquet at home. It also makes a great Chinese New Year dish.
Is Walnut Shrimp Healthy?
While walnut shrimp is a treat and not the most diet-friendly dish, there are a few things that make it better for you:
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Walnuts provide heart-healthy fats, fiber, and antioxidants.
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Shrimp are low in calories and high in protein.
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Egg whites add protein without excess cholesterol from yolks.
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Broccoli offers essential vitamins, minerals, and fiber.
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Rice provides carbohydrates and pairs well with shrimp.
To lighten it up, use brown rice, keep portion sizes in check, and avoid over-frying. Enjoy in moderation along with plenty of vegetables as part of an overall balanced diet.
The Final Dish
Walnut shrimp is a favorite Chinese restaurant order
Other recipes you may enjoy
Quick & Easy Honey Walnut Shrimp
- 1 lb jumbo shrimp peeled and deveined
- 4 egg whites
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1/4 cup cornstarch, but you can use potato starch, tapioca starch, or sweet rice flour instead.
- 1 cup vegetable oil or any neutral oil for frying
- half a cup of Japanese mayo, also known as Kewpie mayo,
- 3. Add 3 tablespoons of condensed milk or coconut milk if you don’t want dairy.
- 2 tablespoon honey
- 1 tablespoon lemon juice freshly squeezed
- ½ cup walnut halves
- 3 tablespoon white granulated sugar or sub with brown sugar
- 1 tablespoon water cold
- 1 green onion finely chopped
- In a small bowl, combine Sauce ingredients. Set aside.
- While the pan is on medium heat, add the sugar and then the water. Stirring constantly, bring to a simmer.
- Add the walnuts quickly after the syrup gets thick enough to coat the back of your spatula. Quickly mix to coat evenly.
- Once each walnut is covered and a crust forms around it, take the pan off the heat right away and use tongs to carefully remove each one and place it on a piece of parchment paper, making sure they are spread out. Set aside.
- Crack open the shrimp and put them in a large bowl. Add salt and black pepper to taste.
- Add the egg whites to a different large bowl and whisk them until they become foamy. They should just be foamy, not like a meringue. Add cornstarch and mix until you have a runny paste.
- Use tongs or chopsticks to mix the shrimp into the batter until it covers all of the shrimp.
- In a large pan, heat vegetable oil or any neutral oil over medium-high heat. When it’s hot (350 to 375 degrees F), fry shrimp in small groups for two to three minutes, or until they are crispy and turn a golden brown color. Do not overcrowd the pan.
- For extra oil-free shrimp, use tongs or a slotted spoon to take them out of the hot oil and place them on a wire rack or a baking sheet lined with paper towels.
- Put crispy shrimp, candied walnuts, and sauce in a large bowl. Toss everything together. Garnish with green onions.