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Crispy pan-fried shrimp, honey-glazed walnuts, and a candy, creamy sauce make this Honey Walnut Shrimp a wow-worthy weeknight dinner. Who wants takeout when you will get this succulent shrimp recipe on the desk in simply half-hour?!
Why You’ll Love This Honey Walnut Shrimp Recipe
- Takeout Fakeout! Whether or not it’s Shrimp Fried Rice, Candy and Bitter Hen or Normal Tso Tofu, I like an excellent takeout remake. Not solely is it enjoyable to recreate my favourite restaurant dishes at house, it’s additionally a unbelievable solution to get pleasure from all these acquainted flavors in a barely more healthy kind.
- 30-Minute Dinner. Shrimp at all times makes for a fast meal—see shrimp dishes like Air Fryer Shrimp and Grilled Shrimp for examples—and this honey walnut shrimp is not any exception. After 20 minutes of prep time, you solely have 10 minutes of cooking and dinner’s prepared!
- Creamy (and Wholesome!) Sauce. There are lots of variations of this dish, however most rely on mayo and both sweetened condensed milk or heavy cream and sweetener for the sauce. I’ve used plain Greek yogurt sweetened with honey, which supplies the sauce the creamy texture you like, with out the heaviness. Slightly little bit of lemon juice or vinegar provides a touch of acidity to convey all of it into steadiness. (Psst—If you happen to love creamy honey walnut shrimp, you’ll love Bang Bang Shrimp and Bang Bang Shrimp Tacos!)
- Candy and Savory. If you happen to’ve obtained a tender spot for sweet-and-savory taste combos, you’ll adore honey walnut shrimp. Shrimp works surprisingly nicely with candy flavors, which is why I like pairing it with pineapple to make Shrimp Kabobs too!
Learn how to Make Honey Walnut Shrimp
The Elements
Candied Walnuts
- Honey. Provides simply the correct quantity of sweetness to our candied walnuts.
- Water. To skinny the honey so the walnuts are well-coated.
- Walnut Halves. The crunchy complement to the succulent shrimp and creamy sauce!
Stir Fry Sauce
- Plain Greek Yogurt. Full-fat gives you the richest sauce, however any selection works.
- Honey. Sufficient to taste the sauce with out being overwhelming.
- Kosher Salt. For steadiness.
- Black Pepper. Freshly floor is greatest.
- Lemon Juice or White Vinegar. Additionally provides steadiness and a little bit of tangy taste.
Shrimp
- Additional-Giant Uncooked Shrimp. Depart the tails off or on, however peel and devein the shrimp so that they’re simple to eat.
- Cornstarch. For crispy coating.
- Kosher Salt. My favourite salt for cooking!
- Egg Whites. The ultimate ingredient for our batter.
- Canola Oil. Or one other oil appropriate for high-heat like vegetable oil.
- Rice. Cooked brown rice or white rice for serving.
- Inexperienced Onions. Optionally available, however provides colour and taste to the honey walnut shrimp.
The Instructions
- Make the Candied Walnuts. Switch the walnuts to a parchment-lined reducing board or plate.
- Make the Sauce. Stir collectively all the sauce elements in a medium bowl.
3. Make the Batter. Whisk till foamy.
4. Batter the Shrimp. Stir the shrimp within the batter till they’re coated.
5. Prepare dinner. Use medium-high warmth and cook dinner in batches.
6. Toss and Serve. Add the cooked shrimp and walnuts to the sauce, gently toss, and serve over rice. Garnish honey walnut shrimp with inexperienced onions and ENJOY!
Storage Suggestions
- To Retailer. Leftovers might be saved in an hermetic container within the fridge for as much as 1 day, however notice that the shrimp will probably be a lot much less crispy because it sits within the sauce. (This actually is a dish made for consuming immediately!)
- To Reheat. Heat leftover honey walnut shrimp in a skillet set over medium warmth.
Meal Prep Tip
Make the honey-glazed walnuts up to some days upfront. Allow them to cool fully, then retailer them in an hermetic container at room temperature.
Leftover Concepts
Use leftover honey walnut shrimp as a filling for lettuce wraps, a la my Asian Lettuce Wraps recipe.
What to Serve with Honey Walnut Shrimp
- Wok. A worthwhile funding for those who cook dinner quite a lot of Asian-inspired recipes like honey walnut hen at house.
- Paring Knife. The right knife for deveining shrimp.
- Chopsticks. They’re not only for consuming with! If you happen to’re nimble with chopsticks, they’re a good way to flip shrimp within the pan.
Recipe Suggestions and Methods
- Dry the Shrimp Effectively. This may assist the batter stick as an alternative of sliding off!
- Don’t Overcrowd the Pan. If you happen to do, your shrimp will steam and it gained’t get that delightfully crispy exterior you need in honey walnut shrimp. Prepare dinner the shrimp in two batches to maintain them crisp.
- Know When Shrimp Is Carried out. Shrimp cooks rapidly, which implies it’s very simple to over-cook. Completed shrimp is pink in colour and it curls right into a C-shape.
- Devour Instantly. Because the shrimp sits within the creamy sauce, the crispy exterior will begin to soften, so honey walnut shrimp is a dish greatest loved immediately.
For the Walnuts
- 2 tablespoons honey
- 2 tablespoons water
- 1/2 cup walnut halves
For the Shrimp
- 1 pound extra-large 26/30 rely uncooked shrimp peeled and deveined, tails off or on
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 2 massive egg whites
- 3 tablespoons canola oil divided
- Cooked brown rice or white rice for serving
- Inexperienced onions non-obligatory for serving
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Make the walnuts: Set a sheet of parchment paper on a reducing board or plate close to your range. In a small skillet, warmth the honey and water over medium, whisking to mix. As quickly because the combination begins to boil, add the walnuts. With a spoon, stir to coat the walnuts within the scorching liquid, till the skillet is sort of dry (resist the urge to style a walnut, they’re HOT). Switch the walnuts instantly to the parchment paper, spreading them right into a single layer. Put aside to chill.
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Make the sauce: In a medium bowl, stir collectively the yogurt, honey, and lemon juice or vinegar.
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Make the shrimp: With paper towels, pat the shrimp dry. In a big bowl, whisk collectively the egg whites, cornstarch, and salt till no lumps stay. The combination will probably be thick, sticky, and harking back to Elmer’s glue. Add the shrimp. Stir gently to coat.
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Warmth a big non-stick skillet or wok over medium-high warmth. Add 1 ½ tablespoons of the oil. As soon as the oil is sizzling and shimmering, swirl to coat the pan with the oil, then with tongs, add half of the shrimp, putting them one by one so that they aren’t touching one another (in the event that they do contact, it’s OK however they’ll stick collectively, so use a spatula to interrupt them aside). Pan fry on the firsit facet for two minutes, then flip and cook dinner on the opposite facet for 1 to 2 minutes extra, till the shrimp is golden outdoors and cooked via. Instantly take away to the plate with the walnuts. Repeat with the remaining 1 ½ tablespoons oil and remaining shrimp.
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Add the shrimp and walnuts to the bowl with the sauce. Stir to coat. Serve instantly over piping sizzling rice with a sprinkle of inexperienced onions.
- TO STORE: Leftovers might be saved in an hermetic container within the fridge for as much as 1 day, however notice that the shrimp will probably be a lot much less crispy as they sit within the sauce. (This actually is a dish made for consuming immediately!)
- TO REHEAT: Heat leftovers in a skillet set over medium warmth.
Serving: 1(of three)Energy: 530kcalCarbohydrates: 44gProtein: 28gFats: 28gSaturated Fats: 2gPolyunsaturated Fats: 13gMonounsaturated Fats: 11gTrans Fats: 0.1gLdl cholesterol: 192mgPotassium: 342mgFiber: 2gSugar: 30gVitamin A: 278IUVitamin C: 0.4mgCalcium: 130mgIron: 1mg
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Often Requested Questions
Panda Specific honey walnut shrimp is made with tempura-battered shrimp, a honey sauce, and glazed walnuts. Not like many different variations of honey walnut shrimp, the sauce at Panda Specific shouldn’t be made with mayonnaise (so it shares that in widespread with this recipe).
Honey walnut shrimp is a Western-inspired recipe that originated in Hong Kong, then crossed the Pacific to the USA, the place it started popping up on Chinese language restaurant menus within the Nineteen Eighties and 90s.
You possibly can, however it’s not splendid—the microwave is extra possible to present you rubbery, unappetizing shrimp. It’s greatest to softly reheat leftovers in a skillet on the stovetop.
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