Honey Walnut Shrimp

4.88 from 8 votes

Crispy honey walnut shrimp in a finger licking good sauce. This takeout favorite couldn't be easier to make at home.

Course Appetizer

Cuisine Asian, Chinese

Prep Time 15

Cook Time 3

Total Time 18

Servings Servings

Calories 636kcal

In a small saucepan,combine water and sugar. Bring to a boil. Pour in walnuts, and cook for 2 minutes. Drain and pat dry.
In a large dutch oven, heat oil over medium high heat.
Set up a dredging station with egg and cornstarch. Dip shrimp in egg, and then cornstarch.
Fry for 5-7 minutes or until pink. Drain on paper towels. Fry walnuts for 1-2 minutes.
In a medium bowl, combine mayonnaise, honey, and sweetened condensed milk. Toss with shrimp until evenly coated.
Serve with walnuts and sliced green onions.

Ingredient Notes and Shopping Tips

Shrimp: Fresh or frozen shrimp would fine in this recipe. I used frozen because my small town grocery store doesn't carry fresh. To thaw frozen shrimp place in a bowl of cold water. Thoroughly pat dry before frying.
Walnuts: For the most crunch use walnut halves, not pieces. If you don't have them on hand pecans would be a good substitute.
Honey: Use good quality local honey if possible. Pick it up at your local farmers' market. Another liquid sweetener like pure maple syrup could also be substituted.

Tips and Tricks

Dry Shrimp: Pat your shrimp as dry as possible. This will help the coating strick and for it to fry up nice and crispy.
Use 2 Hands: Use one hand to dip your shrimp into the egg, and another into the cornstarch. This will prevent you from battering your hands themselves.
Fry Carefully: Always add the shrimp into the pan away from you to avoid splattering. Cook only a few at a time to avoid lowering the oil temperature. This can lead to a soggy or greasy end product.
Reheat: Reheat in the oven on a baking sheet at 350 degrees for 4-6 minutes.