Today, I’m sharing my irresistible Honey Walnut Shrimp recipe. Imagine succulent shrimp coated in a crispy batter, paired with candied walnuts, and drenched in a heavenly honey sauce. This dish is a delightful balance of sweet and savory flavors, and I can’t wait to show you how to make it. So, grab your apron and let’s get cooking!
To kick things off, we’ll create the candied walnuts that will add a delightful crunch to our dish. In a small pot, mix water and sugars until it simmers. Once the sugars have dissolved, add in the chopped walnuts and stir them in. Let the mixture simmer for about 5 minutes, allowing the walnuts to become coated and caramelized. Next, pour the candied walnuts onto waxed or parchment paper, spreading them out to cool and harden. Trust me, it’ll be hard to resist munching on these addictive treats while you continue cooking!
Preparing the Shrimp:
Now, let’s focus on the star of the show—the shrimp! Start by seasoning the peeled and deveined shrimp with salt and white pepper, ensuring they’re perfectly seasoned. Toss the shrimp in a bowl with half a cup of flour, making sure each piece is lightly coated. In a separate mixing bowl, whisk together one cup of flour, cornstarch, and cold club soda until you have a smooth batter. This batter will give our shrimp a crispy, golden exterior.
Frying to Perfection:
It’s time to heat up that vegetable oil! In a frying pan or wok, heat the oil until it reaches 350°F. Take each shrimp from the flour and dip it into the wet batter, ensuring it’s fully coated. Carefully place the shrimp into the hot oil using a fork, allowing them to fry for about 3-4 minutes or until they turn a beautiful golden hue. Once cooked, remove the shrimp from the oil and let them drain on a wired rack to ensure they stay crispy.
Creating the Sauce:
Now, let’s move on to the mouthwatering honey sauce that will bring everything together. In a bowl, whisk together kewpie mayo, honey, and sweetened condensed milk until the mixture is smooth and well combined. This sauce is the perfect balance of creamy, sweet, and tangy flavors that will complement the shrimp and candied walnuts beautifully.
Bringing It All Together:
To finish off this delightful dish, carefully toss the cooked shrimp and candied walnuts in the honey sauce, ensuring each piece is coated evenly. The shrimp will soak up the luscious flavors, while the candied walnuts will provide that irresistible crunch. Serve this Honey Walnut Shrimp alongside some fluffy fried rice, allowing the flavors to mingle and create a memorable dining experience.
There you have it, folks—my mouthwatering recipe for Honey Walnut Shrimp. With its crispy shrimp, addictive candied walnuts, and heavenly honey sauce, this dish is a true crowd-pleaser. So, gather your ingredients, get that oil sizzling, and prepare yourself for a flavor explosion that will have your family and friends begging for seconds. Until next time, keep cooking, keep smiling, and keep enjoying the deliciousness of life. Happy eating, y’all!
Honey Walnut Shrimp Recipe
- 1 lb peeled and deveined shrimp
- 1 tsp salt
- 1 tsp white pepper
- 1 cup all purpose flour + 1/2 cup
- 2 TBS cornstarch
- 1 cup cold club soda
- Vegetable oil for frying
- 1/2 cup chopped walnuts
- 2 TBS water
- 1 TBS brown sugar
- 2 TBS granulated sugar
- 1 TBS kewpie mayo
- 2 TBS honey
- 1 TBS sweetened condensed milk
Mix the water and sugars in a small pot until it simmers.
Add in the walnuts and stir.
Continue to simmer for 5 mins.
Pour the walnuts onto waxed or parchment paper to cool.
Season the shrimp with salt and white pepper
Toss the shrimp into a bowl with the 1/2 cup of flour; set aside
In a separate mixing bowl, whisk together the 1 cup of flour, cornstarch, and club soda.
Heat vegetable oil in a frying pan or wok until it reaches 350°F.
Transfer the shrimp from the flour to the wet batter.
When the oil is hot, use a fork to place each shrimp into the oil.
Fry the shrimp for 3-4 mins until golden.
Remove and drain on a wired rack.
Whisk all sauce ingredients together.
Carefully toss the shrimp and the walnuts into the sauce and coat evenly.
Serve with fried rice