Honey Walnut Shrimp

Large crispy shrimp tossed in honey mayo and served with candied walnuts. This honey walnut shrimp is easy to make and perfect for those who love the classic dish at Chinese restaurants.

Honey Walnut Shrimp | Cooking with a Wallflower

Just counting down the days till the weekend! I can’t believe that there’s just a few more days left of August. My month wasn’t as packed as it was in July, but it definitely flew by pretty fast.

And as much as I’m going to miss all the stone fruits and sweet berries readily available at the farmer’s market, I am definitely looking forward to fall. Warmer weather in San Francisco, leaves changing colors (outside the Bay Area), plaid shirts, distressed jeans, knee high boots, and blanket scarves.

Honey Walnut Shrimp | Cooking with a Wallflower

Anyways, remember how the other day I mentioned that the candied walnuts would lead to something more? THIS is it. Honey Walnut Shrimp, my most favorite dish at Chinese restaurants.

My cousin Linda and I are obsessed with shrimp so whenever we eat with family at Chinese restaurants, this is one of those dishes that we absolutely have to order. There’s something about the slightly crispy shrimp coated in creamy honey mayo sauce and served with toasted candied walnuts that’s so addictive.

Honey Walnut Shrimp | Cooking with a Wallflower

So of course, I want to make my own at home. That way I can have it any time I want. I actually shared a version of this back in 2014. But it’s time to bring it back out from the archives and give it a slight update.

Honey Walnut Shrimp | Cooking with a Wallflower

First, make that toasted candied walnuts from the previous post. The recipe makes 2 1/2 cups of walnuts and definitely more than enough for these honey walnut shrimp, but you can always snack with the leftovers.

Toasted Candied Walnuts | Cooking with a Wallflower

Second, coat the shrimp. The easiest way is to have stations set up. One bowl with the egg white. One bowl or dish with the cornstarch. One dish to place the coated shrimp. That way you can go from one step to the next quickly. Dip the shrimp in the egg white and the transfer to the cornstarch to lightly coat. Continue this for all the shrimp.

Honey Walnut Shrimp | Cooking with a Wallflower

Heat up vegetable oil in a deep skillet. I prefer a deeper skillet to avoid the splashing. Once the oil is hot, cook several shrimp at a time until the outside is golden brown, about 2-3 minutes per side. Once the shrimp is cooked, transfer to a plate lined with paper towels. I like to drain the excess oil. Set aside for now.

Honey Walnut Shrimp | Cooking with a Wallflower

Here’s the thing. It’s all about that honey mayo sauce. I’ve tried the sauce with just Kewpie mayo and the sauce was too runny. I tried the sauce with just regular mayo and it tasted too mayo-y. But a combination of both gave me the right consistency and taste. So I hope you’ll love this as much as I do.

In a small bowl, whisk together Kewpie mayo, honey, condensed milk, and lemon juice. For a slightly spicy kick, add Sriracha sauce.

Add the mayo to the shrimp and mix until all the shrimp are lightly coated. Toss with the toasted candied walnuts.

Serve the honey walnut shrimp warm.

Enjoy!

Honey Walnut Shrimp | Cooking with a Wallflower

Honey Walnut Shrimp | Cooking with a Wallflower

Honey Walnut Shrimp
 
Prep time
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Large crispy shrimp tossed in honey mayo and served with candied walnuts. This honey walnut shrimp is easy to make and perfect for those who love the classic dish at Chinese restaurants.
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 1 egg white
  • ⅓ cup cornstarch or all purpose flour
  • 18-24 large shrimp
  • ⅓ cup vegetable oil
Mayo Sauce
  • 1½ teaspoons mayo
  • 1½ teaspoons Kewpie mayo
  • ½ tablespoon honey
  • ½ tablespoon condensed milk
  • 1 teaspoon lemon juice
  • 1½ teaspoons Sriracha (optional)
Add ins
  • ½ cup toasted candied walnuts
  • black sesame
  • cilantro for garnish
  • rice for serving
Directions:
  1. Coat the shrimp with egg white and cornstarch. The easiest way is to have stations set up. One bowl with the egg white. One bowl or dish with the cornstarch. One dish to place the coated shrimp. Dip the shrimp in the egg white and then transfer to the cornstarch to lightly coat. Continue this for all the shrimp.
  2. Heat up vegetable oil in a deep skillet.Once the oil is hot, cook several shrimp at a time until the outside is golden brown, about 2-3 minutes per side. Once the shrimp is cooked, transfer to a plate lined with paper towels. Set aside for now.
  3. In a small bowl, whisk together Kewpie mayo, honey, condensed milk, and lemon juice. For a slightly spicy kick, add Sriracha sauce.
  4. Add the mayo to the shrimp and mix until all the shrimp are lightly coated. Toss with the toasted candied walnuts.
  5. Serve the honey walnut shrimp warm.

 

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