What to Serve with Honey Walnut Shrimp?

A vegetable like broccoli or sugar snap peas works great. This shrimp is best served with Basmati or Jasmine rice and some green onions for extra crunch and flavor.

Can This Be Made Ahead of Time?

Since the shrimp are fried, they are best eaten right away. However, you can make the sauce and walnuts a couple of days in advance.

Crispy Honey Walnut Shrimp - Easy Dash Recipes

Name: Crispy Honey Walnut Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 cup vegetable oil; 1 cup water; 2/3 cup granulated sugar; 1 cup walnut halves; 3 tbsp mayonnaise; 1 1/2 tbsp honey; 1 tbsp condensed milk; 1/8 tsp crushed red pepper flakes; 3 egg whites; 1/2 cup cornstarch; 1 lb large shrimp, peeled and deveined

This recipe delivers perfectly crispy fried shrimp coated in a creamy, sweet glaze and topped with candied walnuts. It is a fast way to recreate a restaurant-style favorite at home with simple ingredients.

List of ingredients

1 cup vegetable oil – used for deep frying the shrimp.
1 cup water – for the walnut glaze syrup.
2/3 cup granulated sugar – to candy the walnut halves.
1 cup walnut halves – provides a crunchy, sweet topping.
3 tbsp mayonnaise – creates the creamy base for the sauce.
1 1/2 tbsp honey – adds floral sweetness and thickness.
1 tbsp condensed milk – adds rich sweetness and creaminess.
1/8 tsp crushed red pepper flakes – adds a very subtle spicy kick.
3 egg whites – creates a light, airy batter.
1/2 cup cornstarch – ensures a crisp, golden-brown exterior.
1 lb large shrimp – peeled and deveined for easy eating.

step-by-step instructions

Heat the Oil: Pour the vegetable oil into a medium deep skillet and heat it over medium-high heat until it reaches frying temperature.
Candy the Walnuts: Combine the water, sugar, and walnut halves in a small saucepan and bring to a boil for 2 minutes. Immediately transfer the mixture to a parchment-lined sheet to dry and harden.
Prepare the Sauce: In a small mixing bowl, whisk together the mayonnaise, honey, condensed milk, and crushed red pepper flakes until smooth. Set this aside for the final step.
Batter and Fry: Use a handheld mixer to whisk the egg whites and cornstarch in a bowl until soft peaks form. Working in small batches, dip the shrimp into the batter and fry for 2-3 minutes or until golden brown, then transfer to a paper-lined plate.
Combine and Serve: Gently toss the fried shrimp in the prepared cream sauce and serve immediately. Top each serving with the candied walnuts for added texture.

Pro Cooking Techniques for Better Results

Use Wild-Caught Shrimp

Wild-caught shrimp often provide a more robust flavor and firmer texture compared to farm-raised options. They typically hold up better during the frying process and absorb the sauce more effectively. Ensure they are high quality to maximize the final taste of the dish.

Ensure Shrimp are Fully Thawed

If using frozen shrimp, thaw them completely in the refrigerator overnight or under cold running water. Ice crystals on the surface of the shrimp will cause the frying oil to splatter and can make the batter soggy. Pat the shrimp completely dry with paper towels before dipping them in the batter.

Maintain Precise Oil Temperature

Keep your frying oil between 350°F and 375°F for the best results. If the oil is too cool, the shrimp will absorb excess fat and become greasy. If the oil is too hot, the cornstarch batter will burn before the shrimp are cooked through.

Avoid Overcrowding the Pan

Fry the shrimp in small batches to prevent the oil temperature from dropping too quickly. Overcrowding the skillet leads to steaming rather than frying, which ruins the crispiness of the batter. Leave plenty of space between each piece of shrimp for even browning.

Ingredient Substitutions and Alternatives

Substitute Maple Syrup for Honey

If honey is unavailable, pure maple syrup is an excellent alternative that maintains the sweet profile of the sauce. Maple syrup provides a slightly woodier taste which complements the walnuts well. Use the same measurement as honey for a consistent sauce consistency.

Swap Cornstarch for All-Purpose Flour

While cornstarch creates a lighter, crispier shell typical of Chinese cuisine, all-purpose flour can be used. Flour results in a slightly denser, more bread-like crust. If using flour, you may need to adjust the frying time slightly to ensure the crust is fully cooked.

Choosing the Right Frying Oil

Vegetable oil is recommended for its neutral taste and high smoke point. You can also use canola oil, peanut oil, or grapeseed oil for similar results. Avoid using extra virgin olive oil as its smoke point is too low for deep frying.

Substitute Pecans or Almonds for Walnuts

If you prefer a different nut, toasted pecans or slivered almonds work well with the sweet glaze. Pecans offer a buttery flavor, while almonds provide a sharper crunch. Follow the same candying process with sugar and water regardless of the nut chosen.

Ways to Customize the Flavor

Increasing the Heat with Extra Pepper

The original recipe uses a small amount of red pepper flakes for a hint of warmth. To make the dish spicier, increase the amount of flakes to 1/2 teaspoon or add a dash of Sriracha to the sauce. This balances the heavy sweetness of the condensed milk and honey.

Incorporating Fresh Lemon Juice

A squeeze of fresh lemon juice over the finished dish adds a bright acidity that cuts through the richness of the mayonnaise. You can whisk a teaspoon of lemon juice directly into the sauce for a more integrated citrus flavor. This helps lighten the overall palate of the meal.

Adding a Garlic Note

For a more savory profile, add a pinch of garlic powder to the cornstarch batter. This adds depth to the fried exterior without overpowering the sweet sauce. Avoid using fresh minced garlic in the batter as it may burn during the high-heat frying process.

Best Side Dish Pairings

Pairing with Jasmine or Basmati Rice

Fragrant white rice is the traditional accompaniment for this dish as it absorbs the excess sauce. Jasmine rice provides a subtle floral aroma, while Basmati offers a firmer grain. Steam the rice until fluffy to provide a neutral base for the rich shrimp.

Adding Steamed Broccoli or Snap Peas

Serving the shrimp alongside steamed broccoli or sugar snap peas adds necessary color and nutrition. The crisp, fresh nature of the vegetables balances the creamy sauce and fried texture. Lightly season the vegetables with salt and sesame oil for extra flavor.

Garnishing with Sliced Green Onions

Freshly sliced green onions provide a sharp, peppery contrast to the sweet glaze. Sprinkle them over the top of the dish just before serving to maintain their crunch and color. This simple garnish makes the plate look professionally presented.

Storage and Reheating Advice

Storing Sauce and Nuts Separately

If you are preparing this meal in advance, store the cream sauce and candied walnuts in separate airtight containers in the refrigerator. This prevents the sauce from separating and the walnuts from losing their crunch. Keep the sauce chilled for up to three days.

Handling Fried Shrimp Leftovers

Fried shrimp are best enjoyed immediately, but leftovers can be stored in the fridge for 24 hours. Be aware that the batter will naturally soften over time as it absorbs moisture. Store them in a single layer to prevent them from crushing each other.

Using an Air Fryer for Reheating

To restore the crispness of the shrimp, reheat them in an air fryer at 350°F for 3-5 minutes. Avoid using a microwave, as this will make the batter rubbery and soggy. Toss them back in the sauce only after they have been reheated and crisped.

Common Preparation Challenges

Preventing the Batter from Deflating

Egg white and cornstarch batters rely on aeration to stay light. Avoid over-mixing the batter once the peaks have formed, or it will lose its volume. If you are frying in many batches, keep the batter bowl in a cool spot to maintain stability.

Avoiding Sauce Saturation

Tossing the shrimp in the sauce too early or leaving them to sit can lead to a soggy crust. The sauce should be applied immediately before the dish hits the table. Use a gentle folding motion to coat the shrimp without breaking the delicate fried shell.

Managing Sugar Crystallization in Walnuts

When candying the walnuts, ensure the sugar and water reach a full boil before adding the nuts. Stirring too aggressively during the boiling process can cause the sugar to crystallize, resulting in a grainy texture. Let the mixture boil undisturbed for the full two minutes.

Frequently Asked Questions

How do I peel and devein shrimp?

Use a small paring knife to make a shallow slit along the back of the shrimp to remove the dark digestive tract. Use your fingers or a pair of kitchen shears to remove the shell, leaving the tail on for a better presentation.

How do I know when shrimp is cooked?

Cooked shrimp turn an opaque white color with a pinkish-red exterior. They should curl into a ‘C’ shape; if they curl tightly into an ‘O’ shape, they are likely overcooked and may become rubbery.

Can I make the sauce ahead of time?

Yes, the sauce can be mixed and stored in the refrigerator for up to 48 hours. Simply whisk it again before using to ensure the honey and condensed milk are fully integrated with the mayonnaise.

Is there a way to fry these without a deep skillet?

You can use a shallow pan for pan-frying, provided you have about an inch of oil. Ensure the oil completely covers the bottom and sides of the shrimp to achieve an even, golden-brown crust.

Can I use frozen pre-cooked shrimp?

This recipe is designed for raw shrimp to ensure the batter adheres properly. Using pre-cooked shrimp often results in a rubbery texture because they are essentially being cooked a second time during the frying process.