Best 5 Honey Walnut Shrimp Recipes

CHINESE HONEY-WALNUT SHRIMP

Steps:

• Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
• Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
• Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
• Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
• Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
• Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
• Serve shrimp with the walnuts and honey dressing.

HONEY WALNUT SHRIMP

Steps:

• 1. Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
• 2. Rinse the walnut halves with water, drain and set aside.
• 3. Heat up the water until it boils and add in the sugar.
• 4. Keep stirring until it turns thick and golden color and then add the walnut.
• 5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
• 6. Heat the oil in a wok over high heat.
• 7. Coat the shrimp with a thick layer of corn starch and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
• 8. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
• 9. Add shrimp and toss with the mayonnaise sauce.
• 10. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately. (if desired, you can also add the pineapple chunk for garnish)

HONEY WALNUT SHRIMP

Steps:

• In small saucepan bring water and sugar to a boil. Add walnuts and continue boiling for 2 minutes, stirring occasionally. Drain and place walnuts on a cookie sheet to dry.
• Grate cabbage and carrots and toss lightly to mix. Place on serving platter. Set aside.
• In medium bowl, whip egg white with wire whisk until light and foamy. Stir in corn starch until it takes on a thick consistency. Heat oil in deep skillet over medium-high heat to 350 degrees f.
• While oil is heating make the sauce. In medium bowl mix together mayonnaise, honey, sweetened condensed milk, orange juice and orange zest. Set aside.
• Dip shrimp into batter mixture and fry in heated oil 3-5 minutes or until golden brown.
• You will want to do this in 3-4 batches. Remove and drain on paper towels.
• Place shrimp on top of cabbage and carrot mixture, drizzle with sauce and sprinkle with the glazed walnuts. Can be served on steamed rice or by itself as a salad.

HONEY WALNUT SHRIMP

Steps:

• 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 the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
• In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

HONEY WALNUT SHRIMP

Steps:

• 1. Coarsely chop the walnuts. Don't make the pieces too small.
• 2. Heat butter in a small saucepan on medium-low heat until melted.
• 3. Add the walnuts and stir until they are completely coated with butter.
• 4. Once they are coated, turn the heat up to high and cook for 1 minute, stirring constantly.
• 5. Turn the heat back down to medium and sprinkle with the 2 T sugar while stirring to coat each walnut.
• 6. Cook for another 2 minutes stirring constantly. After 2 minutes, turn off the heat and set walnuts aside to cool.
• 7. In a large cup, mix together all the ingredients for the sauce. Set the mixture aside.
• 8. In a large bowl, mix together all the ingredients for the batter.
• 9. Once the batter is thoroughly mixed, add the shrimp and stir to coat each piece.
• 10. Leave the shrimp in the batter.until they are ready to go in the hot oil.
• 11. In a skillet, heat the oil on high
• 12. Once the oil is hot add the shrimp one at a time directly from the batter into the oil. Make sure to let the excess batter drip off before placing in the oil.
• 13. Cook 8-10 shrimp at a time so that the skillet is not crowded.
• 14. Cook the shrimp 2-3 minutes or until they are a light golden brown.
• 15. Remove them with a slotted spoon and place on a paper towel lined plate to drain.
• 16. Continue cooking in batches until all the shrimp is cooked.
• 17. Once all the shrimp is done, place in a large bowl. Add the walnuts and sauce and toss to coat.
• 18. You can add 1/2 cup sweetened coconut flakes if you like. Just add to the bowl for the final step.