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Crispy, battered shrimp and sweet candied walnuts tossed in a creamy, honey-laced sauce. A beloved Chinese-American restaurant classic that's surprisingly easy to make at home for a special dinner.
Candy the Walnuts
Prepare the Creamy Sauce
Batter the Shrimp
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Crispy, battered shrimp and sweet candied walnuts tossed in a creamy, honey-laced sauce. A beloved Chinese-American restaurant classic that's surprisingly easy to make at home for a special dinner.
This chinese_american recipe takes 35 minutes to prepare and yields 4 servings. At 800.73 calories per serving with 28.48g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Fry the Shrimp
Combine and Serve
For a lighter version, coat the shrimp with cooking spray and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway. The texture will be less crispy than deep-frying but still delicious.
Add 1-2 teaspoons of sriracha or your favorite chili garlic sauce to the mayonnaise mixture for a spicy kick.
Omit the walnuts entirely. You can add a different crunch by topping the finished dish with toasted sesame seeds or crispy fried wonton strips.
Add 1 tablespoon of pineapple juice or yuzu juice to the sauce for a bright, citrusy note that cuts through the richness.
Shrimp is a lean source of high-quality protein, which is essential for building and repairing tissues, including muscle.
Walnuts are one of the best plant-based sources of omega-3 fatty acids (ALA), which are beneficial for brain health and reducing inflammation.
Shrimp offers important minerals like selenium, an antioxidant that helps protect cells from damage, and iodine, which is crucial for thyroid function.
A typical serving of homemade Honey Walnut Shrimp contains approximately 550-650 calories, primarily from the fried shrimp, walnuts, and creamy sauce. Restaurant versions can often be higher.
While delicious, Honey Walnut Shrimp is considered an indulgent dish. It is high in calories, fat, and sugar due to the deep-frying method and the sweet, mayonnaise-based sauce. It's best enjoyed in moderation as a special treat.
Sogginess is usually caused by a few factors: not drying the shrimp enough before battering, overcrowding the frying pan (which lowers the oil temperature), or letting the shrimp sit in the sauce for too long before serving. Work in batches and serve immediately for the best crispy texture.
This dish is best served fresh. You can prepare the components ahead of time: candy the walnuts, make the sauce, and prep the shrimp. However, you should only batter and fry the shrimp right before you plan to toss and serve.
For the most authentic and rich flavor, Japanese Kewpie mayonnaise is highly recommended. It's made with egg yolks only and has a distinct umami flavor. If you can't find it, a good quality full-fat regular mayonnaise will also work.
It's not recommended. The recipe relies on raw shrimp to cook perfectly inside the crispy batter. Using pre-cooked shrimp will result in overcooked, rubbery shrimp by the time the batter is golden brown.