Honey Walnut Shrimp is a classic dish from Hong Kong that many of us know about thanks to Panda Express. However, preparing it yourself is always a better solution than buying it from any fast-food chain. So, why won’t we learn together to make it at home in only 30 minutes? The Honey Walnut Shrimp Recipe will become your new favorite homemade shrimp dish. The crunchy shrimp pairs amazingly with the sweet fried walnuts.
This walnut shrimp recipe is one of my family’s fav Hong Kong-style dishes from takeouts. So I decided to learn how to prepare it in order to taste and look as similar as possible to the original one. I’ll let you decide if this is the case; just let me know about that in the comment section below!
How to Make vegetable Honey Walnut Shrimp Recipe
First of all, I want to strongly advise my readers to eat take-out as rarely as possible. I know that our time is more and more limited and this sounds like a fine and even more affordable alternative to home cooking.
However, the effects may sometimes be unfortunate. One of them is the Chinese Restaurant Syndrome (CRS). CRS refers to when people experience symptoms such as sweating and headaches after eating in Chinese restaurants. Doctors now call this the MSG effect, an additive used in restaurants and pre-packaged foods. Therefore, please find some time to cook for yourself at home. The future YOU will most probably be thanking you! Not to mention that we should always serve our kids the best and healthiest food possible.
Now, that we’re done with the “boring stuff”, let’s jump straight to the ingredient list and step-by-step recipe. This Honey Walnut Shrimp Recipe won’t cook itself!
Ingredient List
First of all, let me tell you my preferences when it comes to store-bought shrimp. It’s easiest to buy shrimp that are already peeled and deveined. Also, the best shrimp for this recipe is 26/30 in size and comes from South America. The size is the best one for frying and the origins are important if sustainability matters to you. If you’re looking to buy sustainably sourced shrimp, Monterey Bay Aquarium’s Seafood Watch recommends that you avoid shrimp from places like Argentina, China, and India.
Now, let’s see what you need in order to properly prepare this Hong Kong-style Honey Walnut Shrimp Recipe:
- vegetable oil (for frying);
- 20 shrimp (size 26-30, deveined, de-shelled);
- 1/4 teaspoon salt (for shrimp);
- 3 oz walnuts;
- 4 tablespoon mayonnaise;
- 3 tablespoons sweetened condensed milk;
- 2 teaspoon lemon juice;
- 4 tablespoons all-purpose flour;
- 2 tablespoon cornstarch;
- 2 teaspoon baking powder;
- 1 egg;
- 2 teaspoon corn oil;
- 7 tablespoon water;
- 2 tablespoon honey;
- sesame seeds (optional garnish).
Step-by-Step Honey Walnut Shrimp Recipe
Trust me: if you give this dish a try, you’ll have a real taste of Hing Kong right in your home! The instructions are simple, but here I strongly recommend you follow them and not improvise too much! You want your final result to be as closer to the original as possible!
- Cut each shrimp in half lengthwise (for a larger area when frying); then mix them in a bowl with the salt.
- Next, mix mayonnaise, sweetened condensed milk, and lemon juice in a new bowl. (this is for the sauce)
- Now, we’re going to prepare the batter for the shrimp. So, in another bowl, mix all-purpose flour, cornstarch, baking powder, corn oil, water, and the beaten egg. Mix until the consistency is smooth and you may also need to add dashes of water to get it to the desired consistency.
- Fill a pan or wok with enough oil to submerge the walnuts and heat it to 300 F. Then, fry for 3-4 minutes. Scoop the walnuts out with a strainer ladle, and let the oil reheat to 300F.
- Mix the walnuts with the honey and fry again for about 2 minutes.
- Fill a clean wok with vegetable oil for frying the shrimp and heat it to 300 F. At the same time, mix the shrimp with the batter you already prepared (step 3).
- Once the oil is hot enough, set the shrimp into the wok, one by one. Then, let the shrimp fry for about 3-4 minutes, until the batter turns golden brown.
- Finally, mix and coat the shrimp with the sauce we already prepared (step 2), and add the candied walnuts (steps 4 and 5) and sesame seeds.
Easy Video Tutorial for Honey Walnut Shrimp Recipe
This quick and easy Honey Walnut Shrimp Recipe is an authentic Hong Kong-style dish that’s better than takeout itself! Loaded with crunchy walnuts and a sweet flavor, it’s always a husband’s favorite. Succulent and crispy shrimp paired perfectly with the texture of fried walnuts is the main characteristic of this authentic version of walnut shrimp recipe. So, be prepared to serve a Honk Kong-style dish that bursts with wonderful flavors and it’s also very quick to cook.
Just watch the steps and instructions here and you’ll convince yourself that this is one of the best Asian dishes you’ll ever make at home!
Enjoy Your Better-than-Takeout Meal!
All in all, this was all about the Honey Walnut Shrimp Recipe! Wasn’t that fun? All those steps…uh, I’m sure that I need some days for recovering! However, now it’s not about my experience anymore; tell me about yours! How that was? Did you achieve the desired final result? Was your family impressed by the crispy shrimp and all those sweet flavors? Tell me everything in the comments section below.
Wasn’t it much easier to prepare them than you initially thought? I don’t want to be too excited about it, but for me was surprisingly easy. When I first saw the recipe on the Internet, I wouldn’t have believed it takes so little time and the steps are actually so easy. In addition, as you surely already noticed, this is an incredibly versatile recipe and is also easy to double or triple for larger groups. Just be sure to have enough shrimp!
Now, it’s your turn to share with me everything about this Honey Walnut Shrimp Recipe and whatever you want to discuss in the comment section below. I am aware that cooking can sometimes be a little tricky, therefore don’t hesitate to ask about any curiosity or dilemma you have. In addition, please let me know what you think about my recipes and my way of explaining things here, on the blog. Feedback is really important in this area as I want to be constantly improving myself and my content.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 20 shrimp size 26-30, deveined, de-shelled
- 3 oz walnuts
- 2 tablespoon honey
- 4 tablespoon mayonnaise
- 3 tablespoon sweetened condensed milk
- 2 teaspoon lemon juice
- 2 tablespoon cornstarch
- 2 teaspoon corn oil
- 7 tablespoon water
- 1 egg
- 2 teaspoon baking powder
- 4 tablespoon all purpose flour
- 1/4 teaspoon salt for shrimp
- vegetable oil for frying
- sesame seeds optional garnish
Ingredients
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- Cut each shrimp in half lengthwise (for a larger area when frying); then mix them in a bowl with the salt.
- Next, mix mayonnaise, sweetened condensed milk, and lemon juice in a new bowl. (this is for the sauce)
- Now, we're going to prepare the batter for the shrimp. So, in another bowl, mix all-purpose flour, cornstarch, baking powder, corn oil, water, and the beaten egg. Mix until the consistency is smooth and you may also need to add dashes of water to get it to the desired consistency.
- Fill a pan or wok with enough oil to submerge the walnuts and heat it to 300 F. Then, fry for 3-4 minutes. Scoop the walnuts out with a strainer ladle, and let the oil reheat to 300F.
- Mix the walnuts with the honey and fry again for about 2 minutes.
- Fill a clean wok with vegetable oil for frying the shrimp and heat it to 300 F. At the same time, mix the shrimp with the batter you already prepared (step 3).
- Once the oil is hot enough, set the shrimp into the wok, one by one. Then, let the shrimp fry for about 3-4 minutes, until the batter turns golden brown.
- Finally, mix and coat the shrimp with the sauce we already prepared (step 2), and add the candied walnuts (steps 4 and 5) and sesame seeds.
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