Honey Walnut Shrimp

Honey Walnut Shrimp

322
Celia 0

"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"

Ingredients

30 m {{adjustedServings}} servings 605 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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. 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. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

322
  1. 415 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 and t...

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 par...

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 10-20 se...