Honey Walnut Shrimp
This Honey Walnut Shrimp is a crispy, restaurant-style shrimp recipe tossed in a creamy sweet honey sauce and topped with crunchy candied walnuts. The shrimp are lightly battered and fried until golden, then coated in a rich honey mayonnaise sauce for the perfect balance of sweet and savory flavors. It’s an easy homemade version of the popular Chinese takeout dish that tastes amazing served over rice.
Servings: 4
Equipment
- Small saucepan
- Medium mixing bowl
- Whisk or fork
- Deep skillet or heavy frying pan
- Slotted spoon
- Paper towels
Ingredients
- 1 cup water
- ⅔ cup white sugar
- ½ cup walnuts
- 4 large egg whites
- ⅔ cup mochiko glutinous rice flour
- 1 cup vegetable oil for frying
- 1 pound large shrimp peeled and deveined
- ¼ cup mayonnaise
- 2 tbsp honey
- 1 tbsp sweetened condensed milk
Instructions
- In a small saucepan, combine water and sugar. Bring to a boil over high heat. Add the walnuts and boil for about 2 minutes. Drain the walnuts and spread them on a baking sheet to dry.
- In a medium bowl, whisk the egg whites until foamy. Stir in the mochiko flour until a thick batter forms.
- Heat vegetable oil in a deep skillet over medium-high heat.
- Dip the shrimp into the batter so they are fully coated.
- Fry the shrimp in batches in the hot oil until golden and crispy, about 5 minutes.
- Remove the shrimp with a slotted spoon and place them on paper towels to drain excess oil.
- In a medium bowl, mix mayonnaise, honey, and sweetened condensed milk until smooth.
- Add the fried shrimp to the sauce and gently toss until evenly coated.
- Transfer the shrimp to a serving dish and sprinkle the candied walnuts on top. Serve immediately.
Notes
- For best results, fry the shrimp in batches so the oil temperature stays hot and the shrimp become crispy.
- This dish tastes great served over steamed white rice to soak up the sweet honey sauce.