Honey Walnut Shrimp is Grumpy's favorite Chinese Dish ever. There is something about the salty sweetness of the sauce that coats the crispy cooked shrimp that is irresistible.
I don't make it very often though, maybe once a year if that! Mostly because it is a fried food and I don't like frying food for a couple of reasons. One, I hate snappy, grease that splatters all over and two, its not the healthiest for you. So, this is a treat when we do have it. Since it had been way more than a year since I've made the dish, I figured it was time to make it again.
This is a revisited recipe because this time I did it a little bit differently than I did when I made it and posted it the last time - way back in January of 2009. Not to mention, my photography has improved a lot since then also and I wanted an opportunity to get some good pics of the dish. :o) When I made this dish before I wasn't as patient with the shrimp when I coated it with the cornstarch mixture. This time I took my time and dipped them one by one and let the batter drip off before placing it in the hot oil. This allowed me to have individual pieces of battered shrimp instead of them sticking together. I also adjusted the sauce a little bit. I have to say I think this is the best I have ever made this recipe!
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Honey Walnut Shrimp
- Prep walnuts. Bring 1 cup water and sugar to a boil. Add walnuts. Bring back to a boil and boil for 2 minutes. Remove from heat and drain water. Place walnuts on a cookie sheet to dry.
- Peel and devein shrimp. Rinse and pat dry. Set aside.
- Whisk egg whites until slightly foamy. Stir in cornstarch, ⅓ cup at a time. If cornstarch mixture starts to stiffen you can thin it out some with a little bit of cold water.
- Heat oil to 350 degrees. Place shrimp in cornstarch mixture and remove pieces with fork, letting coating drip off so you don't have a really thick crust. Place in hot oil, repeat with remaining shrimp. Turn pieces several times until shrimp coating is browned. Be cautious as you are cooking the shrimp as sometimes the oil will snap and pop right out of the pan. Have a lid nearby to partially cover pan if necessary to prevent grease from popping out of the pan. This is where a deep fryer with thermostat control and a cover works well! I have one of them but I am lazy (yes I admit it) when it comes to pulling it out and filling it with grease. I'd rather use a small pan with less oil.
- Once shrimp is cooked, mix mayonnaise, honey, and sweetened condensed milk together. Pour over top of hot shrimp. Add sugared walnuts and toss to coat shrimp and walnuts with sauce.
- Serve as desired.