Snowball Shrimp

Snowball Shrimp

Jason Nelson 6

"Don't let the ingredients scare you. If you have a sweet tooth and love shrimp, then this will be the most amazing shrimp dish you have ever tasted. I first tried it at an Asian restaurant. I loved it so much that I looked everywhere on the internet to find a mock version. With a little tweaking I came up with this recipe that tastes just like the original. I served it to my inlaws, and now they think I am an amazing chef."


1 h 30 m servings 935 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 935 kcal
  • 47%
  • Fat:
  • 57.6 g
  • 89%
  • Carbs:
  • 90.4g
  • 29%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Fill a saucepan with water and bring to a boil over high heat. Add the walnuts, and cook for 10 minutes. Drain the water from the walnuts, and stir in 1 cup of water and 1 cup sugar. Return to a boil, and cook 10 more minutes, stirring occasionally. Drain the walnuts and place on a cookie sheet lined with parchment paper to dry, about 15 minutes. Remove the walnuts to a bowl and coat them with honey.
  2. Heat oil in a deep-fryer or large saucepan to 325 degrees F (175 degrees C). Drain the walnuts of excess honey, and deep fry them until brown, about 5 minutes. Remove the walnuts from the oil with a slotted spoon, and set aside.
  3. Dry the shrimp well with paper towels. Whip egg whites in a medium bowl until foamy. Dip shrimp into the beaten egg whites, and then into the cracker crumbs, coating them well. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack. Reheat the oil to 350 degrees F (175 degrees C) and fry the shrimp in the hot oil until golden brown, about 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels.
  4. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli florets, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Set the broccoli aside.
  5. Whisk together mayonnaise, 1/4 cup sugar, vanilla extract, lemon juice, and sweetened condensed milk in a large bowl until smooth. Add the candied walnuts, shrimp, and steamed broccoli florets, and stir lightly to combine. Serve with hot cooked rice.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Your rating



  1. 8 Ratings


I made this because it looked like a similar recipe to something that I used to order at my favorite Chinese place back home. It tasted exactly like it. The ingredient combo sounds weird but i...

This is one of my favorite “novelty” Chinese dishes. Even though it’s labeled a shrimp dish, the main ingredient is actually broccoli and it’s served in a sweet rich cream sauce. If I could, I ...

tastes just like the one you get at the resteront. changed the crackers to panko and the cut the sweet and condessed milk in half but soooooooooooooooo good!!! and all of the people that said i...

There is a similar recipe on here (Honey Walnut Shrimp) that I prefer but doesn't have some of the ingredients from this one, like broccoli or vanilla extract. This is good, but a little messy t...

I was not a fan... the mayo was too strong. I made it thinking it would turn out like the "milky chicken" that my chinese food restaurant serves, but it just tasted like mayo with sugar.


Way too much work. The kitchen was a mess when I was done from frying, draining, mixing, steaming. Frying oil on the stovetop, cracker crumbs on the counter, honey dripped all over. Used a lot o...

I just made this for some friends. I tried to make it exactly like the recipe calls for and when it was served it looked amazing. Tough thing was it was too sweet. It was too rich for our blo...