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Restaurant Style Honey Walnut Shrimp Recipe

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4.3 from 2 reviews

This Restaurant Style Honey Walnut Shrimp recipe features crispy fried shrimp coated in a creamy, sweet honey glaze and topped with crunchy candied walnuts. Perfectly balanced with a hint of citrus from lemon juice and served over steamed rice, this dish brings a restaurant favorite to your home kitchen with easy-to-follow steps and delicious results.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Candied Walnuts

  • 1 cup halved walnuts
  • 1/4 cup white granulated sugar
  • 1/4 cup honey
  • 1/4 cup water
  • 2 to 3 cups canola oil for frying

Glaze

  • 3/4 cup mayonnaise
  • 1/2 cup sweetened condensed milk
  • Juice from 1 lemon
  • 3/4 cup half-and-half (or cream)

Shrimp

  • 2 pounds extra-large shrimp, peeled and cleaned
  • 2 cups corn starch
  • 4 to 6 cups canola oil for frying

To Serve

  • 6 cups steamed rice

Instructions

  1. Prepare Candied Walnuts: Place the walnuts into a medium saucepan and cover with water. Bring to a simmer over medium-high heat and cook for 30 minutes, whisking occasionally to remove the skins from the walnuts. Drain and rinse the walnuts under cold running water several times; set aside.
  2. Make Sugar Syrup for Walnuts: In a large frying pan, combine the 1/4 cup water, sugar, and honey. Add the drained walnuts and cook over medium-high heat, stirring continuously once the mixture simmers, until the syrup thickens and adheres well to the walnuts, about 3 minutes. Remove from heat and keep warm.
  3. Fry the Walnuts: Heat approximately 2 cups canola oil in a medium saucepan over medium heat until hot. Working in small batches, fry the syrup-coated walnuts for 1 minute. Remove with a slotted spoon and spread on a baking sheet, ensuring they don't stick together. Let cool completely before handling.
  4. Prepare the Glaze: In a large bowl, whisk together mayonnaise, sweetened condensed milk, lemon juice, and 3/4 cup half-and-half until smooth. Add more half-and-half if you prefer a thinner glaze. Set aside.
  5. Prepare and Fry Shrimp: Heat 4 cups canola oil in a medium saucepan over medium-high heat to about 300°F (150°C). Pat shrimp dry with paper towels. Coat 8 to 10 shrimp at a time evenly with cornstarch, then carefully place into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining shrimp.
  6. Toss Shrimp in Glaze: Place the fried shrimp in a large bowl and pour the prepared honey glaze over them. Toss gently until the shrimp are well coated with the creamy sauce.
  7. Serve: Arrange the glazed shrimp over steamed rice and top with the cooled candied walnuts. Serve immediately for best texture and flavor.

Notes

  • Be cautious when frying the candied walnuts as the sugar syrup is extremely hot and can cause burns.
  • Make sure to pat the shrimp dry before coating with cornstarch to ensure they fry up crisp.
  • Adjust the thickness of the glaze by adding more half-and-half if needed.
  • Serve immediately after assembling to maintain crispiness of shrimp and walnuts.
  • Walnuts can be prepared ahead of time; store in an airtight container once cool.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: Chinese-American

Find it online: https://recipesvibe.com/restaurant-style-honey-walnut-shrimp-recipe/