Honey Walnut Shrimp Honey walnut shrimp is a rich and creamy way to enjoy flavors of sweetened walnuts in every bite. It has shiny surface, crispy crust and that magical combination of sweet and savoury taste. While this is the sort of dish you might see on a restaurant menu, it turns out honey walnut shrimp is simple to make at home and making it yourself enables you to dictate how fresh, how crispy and how sweet you want it. These instructions go step by step to guide you through cooking this takeout favorite in your own kitchen.
Table of Contents
Key Ingredients You’ll Need
- Large peeled shrimp
- Walnuts for caramelizing
- Sugar or honey for coating
- Cornstarch for crisp frying
- Egg whites for batter
- Mayonnaise for the creamy sauce
- Sweetened condensed milk
- Lemon juice for balance
Helpful Tools for Cooking
- Medium saucepan for walnuts
- Large skillet or fryer for the shrimp
- Bowls for batter and sauce
- Slotted spoon for draining
- Sheet tray with parchment
- Whip or blend with a fork.
The Birth and Allure of Honey Walnut Shrimp
This dish became popular in Chinese American restaurants, as chefs developed fusion cuisine from classic cooking techniques and ingredients. Honey walnut shrimp caught on quickly because it seemed fancy, yet at its essence, was quite straightforward. Texture and an elegant finish are provided by the signature candied walnuts, leaving the shrimp tender on the inside and crispy outside with a light batter. The creamy sauce is the great unifier here, a luxurious coat of sweetness that complements the inherent brine of shrimp. The all-over flavor profile is just for anyone who loves the opposite textures and tastes in a single bite of comfort.
Preparing the Candied Walnuts
You should prepare the walnuts before you cook the shrimp, because they provide bite and sweetness to the whole dish. Usually, the walnuts are boiled in a simple sugar syrup until glossy and then spread out on parchment to dry as they harden. The process makes a sweet, crunchy crust that goes really well with the shrimp. The candied walnuts will need to cool down completely before you stir them into the final dish; they need to sit until the sugar has hardened sufficiently. If you prefer a drink that’s less sweet, reduce the sugar in the syrup, or swap some of it for honey for more wildflower flavor. You can also lightly toast the walnuts before candy-ing them if you are looking for a more forward nutty smell.
Creating the Perfect Crispy Shrimp
At the center of this recipe are the shrimp, and nailing the batter is key to getting them right. A lot of recipes call for a combination of egg whites and cornstarch to create a light, crisp crust that isn’t dense or greasy. They’re dipped in the mixture and fried until golden, then drained well, to keep them crisp. Large shrimp are best for that, since they can stand up to frying and remain tender within. When frying, the oil should be hot enough to crisp the coating without the shrimp so that it is not soaked. After frying, the shrimp need a moment to rest on a tray so that any extra oil seeps out. With this simple method, you achieve restaurant-quality crispiness without any fuss.
Mixing the Creamy Honey Sauce
It’s really all about the sauce that makes this honey walnut shrimp, well, honey walnut shrimp. Its base is a combination of mayonnaise, sweetened condensed milk and honey; lemon juice brightens it up and keeps it from tasting cloying. Sauce should be whipped smooth and glossy. After the shrimp have cooled enough that they’re no longer steaming but are still crisp, they’re tossed very lightly in sauce — just enough to coat and wilt them but not make them soggy. The key is balance. Oversaucing the shrimp can soften the crisp coating, so start with a little and add more as needed. The sauce should adhere to the shrimp, but leave room for the crispy walnuts.
Bringing It All Together
Assemble Once you have the walnuts ready, shrimp fried and sauce mixed- all that is left to do is assembly! Combine the shrimp with creamy sauce at last minute to keep them crunchy only. Studded with candied walnuts for crunch and visual contrast. For added flavor, a drizzle of honey or squeeze of lemon juice can be served over the top. It is good with steamed rice, stir-fried noodles or veg. The flavors are so rich and creamy, opting for a simple side to balance the meal. Whether it’s a dinner recipe, for a special occasion or any ol’ homemade takeout night, this tastes special.
Frequently Asked Questions
Is there a way to make honey walnut shrimp without deep frying it?
The shrimp can be air fried or shallow fried. Air frying yields a healthier final result, but I find the texture to be perhaps just a hair less crispy.
Can I use smaller shrimp?
Yes, but shrimp large enough to fit a filling are best, as they will hold their shape and remain juicy when fried.
Can I use something else instead of mayonnaise in the dressing?
Greek yogurt or a mayo substitute with fewer calories can make it, but you might not get the creamy texture.
How can I stop the sauce from cooking the shrimp?
Stir in the sauce just before serving and use only as much as needed to coat the shrimp lightly.
Can the walnuts be prepared in advance?
Yes. If they are kept dry, these store well in an airtight container for several days.
Honey walnut shrimp, a dish that combines luxurious textures and harmonious flavors with restaurant panache but not the part where you have to get dressed. If you tread a little carefully (candying the walnuts, deep-frying the shrimp just so) and make sure to take some notice when it comes together that creamy sauce, you may have a dish both comforting and impressive. To taste sweetness, crunch and flavor can be adjusted to this recipe. With a little practice, this is one of those go-to dishes to pull out for company, for family or just whenever you fancy really good takeout at home.
