Honey Walnut Shrimp Recipe

More Recipes Like This See all

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Reviews More Reviews

Most Helpful Positive Review

Sep 23, 2008

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 then 2-3 tbsp of brown sugar.

—bakedbyjen

See full review »

Most Helpful Critical Review

Mar 10, 2011

The question of authenticity is difficult because of regional variations. I would say that this recipe is not what I would prefer. It's too greasy and too sweet. My preferences run toward light, flavorful, subtleties, and this dish, as listed, does not fulfill that requirement. A far better method for treating shrimp in this manner is the standard wash of the walnuts in 1 cup of water and 1/3 cup of sugar. Forget the egg white batter--it brings the wrong texture to this dish. Instead, a very light egg wash with corn starch and panko is spot on, and the dip should be made minus the condensed milk with a very small touch of pressed garlic, so that you have what is essentially a very lightly touched aioli sauce with a honey sweetened linger on the palate. That's the way you improve on what has been lost in translation.

—Cookie Monster

See full review »

359 Ratings

See other versions of this recipe!

Apr 20, 2006

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 part that took me a while to get down was separating the egg whites, but other than that, if you're craving for some honey walnut shrimp, THIS is the recipe to use! Also, don't forget about the cabbage! Just shred some cabbage and spread it on the bottom of your container. After you coat the shrimp with the sauce, the cabbage can catch the extra sauce, and you've got yourself a delicious salad!

—[the clueless cook]

See full review »

Oct 28, 2007

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 seconds) after boiling with sugar. Note that this will dirty the oil a bit, so if you are concerned with presentation you might want to use fresh oil for the shrimp. I used cornstarch instead of the rice flour, and mixed to an "Elmer's Glue" consistency. The batter was enough for a pound and a half of shrimp, but if you use that much you'll need to double the sauce. I never quite got the shrimp to a golden brown color, but I pulled the shrimp after six minutes and they were fine. The batter is bland, but it lets the sauce showcase itself. I added a teaspoon of lemon juice to the sauce for a bit of tang, and served with honeydew melon chunks. Will be making again!

—Alaskabetty

See full review »

May 21, 2008

I registered just to rate this recipe. Honestly this taste better then some restaurants I’ve had this dish at. I followed the recipe exactly and it was a big hit. The effort should be made to use mochiko because it has a different texture that corn starch or flour can not duplicate. My husband suggested that I use the egg white mochiko mixture to coat chicken and make orange chicken. Thanks for sharing I will diffidently be making this again.

—mamadelogan

See full review »

Jul 24, 2006

I used another recipe for the egg white mixture. 1/2 egg white. 1/2 cup cornstarch. Make sure to add shrimp to oil individually so they don't stick togehter. Used Missy's Candied Walnut recipe to cook walnuts.

—MOONANDSTARS_113

See full review »

Feb 21, 2007

I used cornstarch instead of the mochiko...a little more than 2/3 cup to make it pasty and doubled the recipe for the sauce. My husband said it was really good and my daughter asked me to make more sauce next time. Tasted just like a dish I usually get at my favorite chinese restaurant.

—chris annette beason

See full review »

Jan 07, 2006

As good if not better than any restaurant versions I've had.

—Matthew Kobin

See full review »

ADVERTISE WITH US

Nutrition

Calories
605 kcal
30%

Carbohydrates
68 g
22%

Cholesterol
180 mg
60%

Fat
26.3 g
40%

Fiber
1.5 g
6%

Protein
26.2 g
52%

Sodium
339 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Walnut Shrimp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 605
** Calories from Fat: 237

% Daily Value *
** Total Fat 26.3g 40 %
** Saturated Fat 3.7g 19 %
** Cholesterol 180mg 60 %
** Sodium 339mg 14 %
** Potassium 316mg 9 %
** Total Carbohydrates 68g 22 %
** Dietary Fiber 1.5g 6 %
** Protein 26.2g 52 %
** Sugars 45.2g
** Vitamin A 5 %
** Vitamin C 4 %
** Calcium 8 %
** Iron 33 %
** Thiamin 11 %
** Niacin 35 %
** Vitamin B6 24 %
** Magnesium 23 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.