Honey Walnut Shrimp

  • Recipe By
  • Published Mar 21st
  • Ready In30m
  • Servings4
  • Calories605
Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts

Honey Walnut Shrimp Ingredients

The following are the ingredients needed to make delicious Honey Walnut Shrimp for 4 servings:

  • 1 cup water
  • 2/3 cup white sugar
  • 1/2 cup walnuts
  • 4 egg whites
  • 2/3 cup mochiko (glutinous rice flour)
  • 1/4 cup mayonnaise
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons honey
  • 1 tablespoon canned sweetened condensed milk
  • 1 cup vegetable oil for frying

Honey Walnut Shrimp Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In30m

To cook Honey Walnut Shrimp, you need about 15 minutes of preparation time. The time needed to cook this Honey Walnut Shrimp is about 15 minutes , and you can serve your Honey Walnut Shrimp within 30 minutes . The following are the steps to cook Honey Walnut Shrimp easily:

  1. 1 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.
  2. 2 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.
  3. 3 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.

Nutrition Facts

Per Serving: 605 calories; 26.3 grams of fat; 68 grams of carbohydrates; 26.1 grams of protein; 179 milligrams of cholesterol; 340 milligrams of sodium.

  1. Mar 10th 2011

    The question of authenticity is difficult because of regional variations. I would say that this recipe is not what I would prefer. It's too greasy and too sweet. My preferences run toward ...

  2. May 21st 2008

    I registered just to rate this recipe. Honestly this taste better then some restaurants I’ve had this dish at. I followed the recipe exactly and it was a big hit. The effort should be made ...

  3. Oct 28th 2007

    This is hands down the best thing I have ever done with shrimp! Maybe even better than PF Chang's version. I like my walnuts crispy, so I threw them in the hot oil for a moment (maybe 10-2 ...

  4. Feb 21st 2007

    I used cornstarch instead of the mochiko...a little more than 2/3 cup to make it pasty and doubled the recipe for the sauce. My husband said it was really good and my daughter asked me to ma ...

  5. Jan 27th 2007

    I used regular flour and meringue powder/water equivalent instead of the listed ingredients. I liked the fact that the shrimp coating did not get soggy after the sauce was added. I also doub ...

  6. Nov 27th 2006

    yum! i used cornstarch instead of the flour it called for and it worked just as well. instead of boiling the pecans in sugar water, try toasting them in a sauce pan with 2 tbsp of butter a ...

  7. Jul 24th 2006

    I used another recipe for the egg white mixture. 1/2 egg white. 1/2 cup cornstarch. Make sure to add shrimp to oil individually so they don't stick togehter. Used Missy's Candied Walnut ...

  8. Apr 20th 2006

    Oh my gosh! I *absolutely love* honey walnut shrimp, but I didn't think that the recipe would be as simple as this. Like my display name says, I'm clueless when it comes to cooking. The only ...

  9. Jan 7th 2006

    As good if not better than any restaurant versions I've had.