Honey Walnut Shrimp

Honey Walnut Shrimp is a takeout favourite that mixes crispy egg-white-battered shrimp with a home made honey-lemon sauce and crunchy candied walnuts. It’s gentle, scrumptious, and surprisingly simple to whip up in underneath 20 minutes!

Should you love shrimp, you’ll love my crispy bang bang shrimp, baked coconut shrimp, and cilantro lime shrimp.

Honey Walnut Shrimp on a plate with a spoon. — Honey Walnut Shrimp 61

Holly’s Recipe Highlights: Honey Walnut Shrimp

Taste: Crispy shrimp are coated in a creamy, candy, and tangy honey lemon sauce, then completed with crunchy candied walnuts for a scrumptious mixture of textures and flavors.
Texture: A light-weight egg white and cornstarch coating offers the shrimp a crisp, delicate crust with out the heaviness of conventional breading.
Instruments: A nonstick skillet makes it simpler to caramelize the walnuts evenly and simplifies cleanup.

Whole Time: 16 Minutes (5 Minutes Prep!) Servings: 4 Cooking Methodology: Stovetop

Ingredient Notes

oil , mayonnaise , cornstarch , lemon , salt , walnuts ,sugar , egg whites , water , condensed milk , shrimp with labels to make Honey Walnut Shrimp. — Honey Walnut Shrimp 63

Walnuts: Use walnut halves or massive items for the very best crunch and presentation. Pecans make an incredible substitute.
Massive Shrimp: Use uncooked, peeled, and deveined shrimp. Frozen shrimp work properly too, so long as they’re absolutely thawed and patted very dry earlier than battering.
Sugar: Cooks with water to create a easy caramel coating that sweetens and evenly toasts the walnuts.
Egg Whites: Whisk till foamy to create a light-weight, ethereal coating that turns crisp when fried.
Vegetable or Canola Oil: Both impartial oil works properly for shallow frying and lets the shrimp brown with out including additional taste.
Sweetened Condensed Milk: Provides sweetness and a clean, creamy richness that honey alone can’t present.

Serve with homemade fried rice, roasted broccoli, or stir-fry vegetables.

Watch the Sugar Carefully: As soon as it begins turning amber, maintain a detailed eye on it, as caramel can go from golden to burnt in a short time.
Pat Shrimp Very Dry: Pat the shrimp totally with paper towels earlier than battering. Extra moisture can forestall the coating from sticking correctly.
Fry the Shrimp in Batches: Keep away from overcrowding the pan, as it may well decrease the oil temperature and depart the coating greasy as an alternative of crisp.
Combine the Sauce Forward: Put together the sauce prematurely, however wait till simply earlier than serving to toss it with the shrimp. This helps maintain the coating as crisp as doable.

juicy Honey Walnut Shrimp on a plate. — Honey Walnut Shrimp 64

Storing Leftover Honey Shrimp

Preserve leftovers in an hermetic container within the fridge for as much as 2 days. The coating will soften as soon as refrigerated.
Reheat at 350°F within the air fryer for 3 to five minutes, or at 400°F within the oven on a wire rack over a baking sheet for 8 to 12 minutes or till heated by.

Freezing shouldn’t be advisable.

Takeout Favorites at Residence

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text — Honey Walnut Shrimp 65

Prep Time 5 minutes

Prepare dinner Time 11 minutes

Whole Time 16 minutes

For the Walnuts:

Line a baking sheet or massive plate with parchment paper. Add the walnuts, sugar, and water to a medium nonstick skillet over medium warmth.
Prepare dinner, stirring usually, till the water evaporates and the syrup thickens to coat the nuts, about 8 to 9 minutes. The sugar will flip amber. Unfold out the nuts on the parchment paper to chill.

Watch intently because the sugar can flip from amber to burnt rapidly.

For the Sauce:

For the sauce, mix mayonnaise, sweetened condensed milk, lemon juice, and honey in a medium bowl. Put aside.

For the Shrimp:

Pour the oil right into a shallow pan or skillet, you must have about ¼-inch of oil. Warmth over medium-high warmth.
For the shrimp, whisk the egg whites in a medium bowl till foamy. Whisk within the cornstarch and salt. The combination can be thick and sticky. Add the shrimp (patted dry first) and gently fold to coat.
Take away the shrimp from the batter, letting any extra batter drip off, and add it to the oil in small batches. Prepare dinner 2 minutes per facet.
As soon as golden, switch the shrimp to a paper towel-lined plate. As soon as the entire shrimp is cooked, add it to the sauce and toss to coat.
Sprinkle with the walnuts and garnish with inexperienced onion if desired.

If utilizing massive shrimp, you should have about 8 or 9 shrimp per serving.
Preserve leftovers in an hermetic container within the fridge for as much as 2 days.

Vitamin info offered is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.

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Delicacies Asian

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