Honey Walnut Shrimp

Restaurant-quality Honey Walnut Shrimp at home! This honey walnut shrimp recipe is the perfect balance of crunchy, sweet and savory. Honey shrimp would pair great with Empress Chicken or Fried Rice (or even instant pot sushi rice).

Course Dinner, Lunch

Cuisine American, Asian

Keyword Copycat Recipes, Panda Express, Shrimp Recipes

Prep Time 15

Cook Time 15

Total Time 35

Servings people

Calories 1295kcal

Author Darcey Olson

Ingredients

CANDIED WALNUTS

¾ cup walnut halves, rinsed with water and dried *Note 1
3-4 cups canola oil
2 Tbsp granulated sugar
2 Tbsp water
⅛ tsp salt

HONEY WALNUT SAUCE

¼ cup high quality mayonnaise
3 Tbsp sweetened condensed milk
2 tsp honey
¼ tsp rice vinegar
⅛ tsp salt

HONEY WALNUT SHRIMP

1 lb medium raw shrimp, deveined and shelled *Note2
⅓ cup cornstartch
optional garnish: diced chives

Instructions

PREP THE WALNUTS AND SAUCE

Rinse the walnuts with water and let dry before proceeding. If you add wet walnuts to oil it will spit out hot oil. Do not attempt.
Add the mayonnaise, condensed milk, honey, rice vinegar and salt to a small bowl and mix to combine. Set aside (do not refrigerate).

MAKE THE CANDIED WALNUTS

Pre-heat oil in a small saucepan (enough to cover a piece of shrimp) to 325°F. Add the dried walnuts to the oil and dry for 3-4 minutes, until golden brown.
Remove the walnuts with a slotted spoon and transfer to a paper towel lined plate to drain. Set aside. Turn off the oil while you proceed with the next steps.
Pre-heat a second small saucepan over medium-low heat. Add the sugar, water and salt and mix until the sugar and salt are dissolved (approx. 2-3 minutes).
Add the walnuts to the syrup. Keep stirring until there's no liquid in the bottom of the pan and the syrup isn't dripping off the walnuts. Transfer to a baking sheet lined with parchment paper ensuring the walnuts don't touch.

FRY THE SHRIMP

Place the cornstarch in a shallow bowl and lightly dredge all the shrimp. Set aside for 3-4 minutes. Do not toss out the remaining cornstarch.
Turn the heat back on and pre-heat the oil to 350°F.
Dredge the shrimp a second time in the cornstarch and shake off any excess. Repeat until all the shrimp have been coated twice.
Add the shrimp to the oil, one at a time, as to avoid splashing the hot oil. Get the shrimp in there as quickly as possible to ensure even cooking. Work in batches, if needed.
As the shrimp cooks, flip them around a couple times to ensure even cooking. Cook until golden brown, approx. 2-3 minutes.
Remove the shrimp with a slotted spoon and transfer to a large heat-safe mixing bowl. Pour the mayonnaise sauce over the shrimp and gently toss to coat.
Transfer the shrimp to a serving plate or bowl and top with the candied walnuts and chives.

Notes

Note 1 - Do not add wet walnuts to oil; it will spit out hot oil and burn ya!

Note 2 - Do not use pre-cooked shrimp. It will overcook and become tough and rubbery.

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