Best 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:

• Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
• Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
• Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
• Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
• Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
• While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
• Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
• Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
• Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
• Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
• Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.

GRAND MARNIER SHRIMP WITH HONEY WALNUT

Steps:

• Combine the mayonnaise and sweetened condensed milk in a small bowl or cup. Set aside. Fill a fryer or deep pot with at least 4 inches of oil. Place a fryer basket in the oil. Heat the oil to 350 degrees. Bring a large pot of water to a boil. Place dry tempura mix in a shallow dish for coating the shrimp. In another bowl, combine more dry tempura mix with water according to the package directions to make a batter. Dip the shrimp in the batter, then place the shrimp in the dry mix (see Photo A) and toss to coat. Roll the shrimp in the dry mix until the pieces are separate and look shaggy. The shrimp are ready to cook. Stretch them out slightly as you add them to the fryer basket, one by one. After all the shrimp are added, do not shake the fryer or pot -- let them cook until they begin to turn golden brown and start to float. Shake the fryer basket a few times, then turn the shrimp onto a shallow plate (Photo B). The total cooking time should be 2-3 minutes. Add the broccoli florets to the boiling water. Heat a large saute pan over medium-low heat, then add the mayonnaise mixture. Stir the mixture just until warmed through and loosened up. Remove from the heat and add the shrimp to the pan -- stir to coat. Drizzle with the Grand Marnier (Photo C) and gently toss just until combined, being careful not to break up the shrimp. Using a slotted spoon, remove the broccoli from the boiling water -- it should be just fork-tender. Place the hot rice in a small deep bowl and invert it onto the center of a dinner plate. Place the broccoli florets in a circle around the rice toward the edges of the plate (Photo D). Set the shrimp on their heads, tails up, between the florets. Sprinkle walnuts along the shrimp. Garnish the shrimp and broccoli with dried parsley and the rim of the plate with sweet paprika. Makes 1 main-dish serving.

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:

• Start by rinsing the walnuts, then boil in water, changing water a couple of times. The goal is to have clear water but it takes way too long. When tired of changing the water add sugar and boil until sugar dissolves. Drain walnuts.
• On high, heat 2 cups oil until almost smoking, lower to medium heat and deep fry walnuts until they're shiny and brown, no longer golden. It takes a little while before they actually burn but keep an eye on them. Place walnuts on cookie sheet, let cool. I make extra because they are delish and I ate quite a few while prepping the shrimp. Keep the oil to cook the shrimp later.
• Mix cornstarch and egg whites together to form a thick, sticky texture. Do not over mix, if too smooth and soupy add some more cornstarch. Add peeled, deveined shrimp and coat well.
• The mix will be a bit runny. This mixture, when fried, will be like a tempura type coating on the shrimp and should be crispy like fried chicken or something like it.
• Next prepare the sauce, by combining the honey, lemon juice, mayonnaise salt, accent, and condensed milk. I found that there's not really a lot of sauce for the shrimp but if you don't want it very saucy this is a good coating. Otherwise increase the amount of honey, lemon juice, mayonnaise and condensed milk; or just add a little more condensed milk if you just want a bit more sauce. The mayonnaise and condensed milk really make the sauce.
• Now it's time to fry up the shrimp. Use the same oil from frying the walnuts but add more oil to make sure you cover the shrimp. Heat the oil up on high and turn down a bit when it starts to smoke. I recommend cooking the shrimp in at least 2 batches to ensure the tempura-like batter cooks and gets crispy. Do not cover as it will steam the batter and shrimp. Drain the shrimp of excess oils. Once done frying the shrimp add to the sauce and coat well. Top off with the walnuts and serve.
• Variation: You can use cut up chicken instead of the shrimp. Deep fry until cooked and crisp.

PANDA EXPRESS HONEY WALNUT SHRIMP RECIPE - (4/5)

Steps:

• In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes. Drain and place on a baking sheet to dry. Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve

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.

SRIRACHA-HONEY-WALNUT SHRIMP

Steps:

• Combine sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium heat; cook, undisturbed, until light golden, about 5 minutes. Add walnuts; cook, stirring, until deep golden, about 1 minute. Transfer to a parchment-lined baking sheet in a single layer. Season with salt. Let cool completely while preparing the shrimp.
• Meanwhile, in a large bowl, whisk mayonnaise, honey, sriracha, and lemon juice; season with salt.
• Heat 2 inches safflower oil to 375 degrees over medium heat in a heavy-bottomed pot or deep skillet. In a separate large bowl, whisk together egg yolk, club soda, and 1/2 teaspoon salt. Gently stir in rice flour. Season shrimp with salt. Holding each by the tail, dip shrimp in batter one at a time and fry in small batches until crisp, 1 to 2 minutes. Remove with slotted spoon. Drain on paper towels. (Allow oil to return to 375 degrees between batches.)
• Transfer shrimp to bowl with mayonnaise mixture. Toss to coat. Stir in walnuts. Serve immediately with lemon wedges over a bed of fresh steamed broccoli.

HONEY WALNUT SHRIMP RECIPE BY TASTY

Steps:

• Mix the egg whites until frothy, then fold them with the cornstarch and 3 tbsp water.
• Add the shrimp and coat well. In a saucepan, add the sugars, 1 cup of water, and walnuts. Mix and let it simmer for 12-15 minutes.
• Fry the shrimp for a few minutes until golden.
• After the walnuts and sugar syrup reduce, lay them on parchment paper to dry.
• Mix the sauce ingredients and pour over the shrimp. Top with roasted walnuts.
• Garnish with green onions and serve.

PANDA EXPRESS HONEY WALNUT SHRIMP RECIPE - (5/5)

Steps:

• First, make the sauce so the flavors have time to marry, simply Combine all the ingredients listed under "cream sauce" in a small bowl, whisk to combine and then set aside. Next, in a small pot combine water and sugar over medium heat, stirring to dissolve. Add the walnuts and boil for 2 min. Then drain and place onto a parchment paper lines cookie sheet to dry. In another bowl combine together flour and egg white. Mix until smooth and then season with salt,pepper and paprika. Heat the oil and pan-fry the shrimp until golden brown, flipping to brown evenly. Remove from the oil and place them on a plate lined with a paper towel to drain any excess. Transfer the cooked shrimp to the creamy sauce mixture, coating thoroughly. Add the dried walnuts and toss well again. Serve immediately.

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.

HONEY WALNUT SHRIMP/WALNUT PRAWN

Steps:

• 1. Peel and devein the shrimp. Pat dry with paper towels, add the egg white, mix well 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 walnuts. 5. Boil for 2 minutes, then drain and place walnuts on a cookie shet/parchment paper to dry. 6. Heat oil in a wok over high heat. 7. coat the shrimp with a thick layer of corn starch and than fry in the hot oil until golden brown. Remove the shrimp 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.

LIGHTER HONEY WALNUT SHRIMP

Steps:

• Preheat Oven To 300 F
• Toss Walnuts With Egg Beaters (Or Egg White) & Splenda.
• Spread Coated Walnuts On A Lined Cookie Sheet & Cook In Oven For 30 Mins (Remember To Stir/Check Every 10 Mins).
• Season Shrimp With Salt, Pepper, & Garlic To Taste (Optional).
• Spray Pan With Non-Stick Spray & Cook Shrimp On Medium Heat.
• Mix Mayo, Honey, Lemon Juice, Almond Milk, & Splenda.
• Heat Mixture On Stove On Lowest Setting.
• Toss & Coat Shrimp With Mixture
• Top With Candied Walnuts.
• Serve W/ Rice If Desired.

HONEY WALNUT SHRIMP

Steps:

• In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.
• Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels.
• In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.