Honey Walnut Shrimp is one of the most popular Chinese food items in the west. It features juicy, savory pan fried shrimp tossed in the honey mayonnaise sauce. This super delicious shrimp then mixed with candied walnuts to complete the flavor and texture. Just add freshly made rice and a vegetable dish for an extremely satisfying meal.
Ingredients Required for Honey Walnut Shrimp
Large white shrimp, peeled and deveined, work the best for this recipe. Don’t worry if you are getting shelled shrimp like I do today. I’ll show you how to de-shell and devein the shrimp.
The water-milled sweet rice flour is gluten-free and super smooth. It is the same sweet rice flour I use for making super yummy and soft Red Bean Sweet Rice Flour Dumplings, Pork Sweet Rice Flour Dumplings, and Red Bean Mochi Soup.
Last but not least is the homemade candied walnuts, which use simple ingredients such as raw walnut halves, sugar in the raw, and a tiny pinch of Himalayan pink salt and freshly ground black pepper. Make this in advance to save some time. Read here for a detailed step-by-step guided recipe.
How to make Honey Walnut Shrimp from scratch?
The first is to make candied walnuts
Read here for a detailed step-by-step guided recipe.
The second is to marinate the shrimp
I use large white shrimp, which needs to be de-shelled and de-veined.
If the shrimp you’ve got still have shells, gently peel off the shell. For the tail part, while your fingers hold the tip of the tail shell, yank firmly while gently in small intervals back and forth, the shell shall come off easily.
Shrimp has two veins, one on the back and one on the belly. Most grocery stores de-vein the back one. To de-vein the belly one, hold the shrimp vertically in your left hand, or less dominant hand, and use a knife to slit where the vein is. Then use your fingers to pull out the vein.
If you need to de-vein the back vein as well, you can apply the similar technique.
Once you have de-shelled and de-veined all shrimp, wash and rinse them well and pat dry with paper towel. Place them on a large plate and add a pinch of Himalayan pink salt, freshly ground black pepper, and paprika. Toss and mix well, and set aside.
The third is to coat the marinated shrimp with egg liquid and sweet rice flour.
Place water-milled sweet rice flour and whisked egg liquid in a shallow bowl, respectively. Grab one shrimp at a time, first quickly dip into egg liquid and then in the sweet rice flour, both sides and then place it onto a plate.
Repeat until you have completed all marinated shrimp.
The fourth is to pan-fry the shrimp
Turn the heat to medium-high and heat a 10-inch hard-anodized non-stick fry pan for 2 minutes. Then turn the heat to medium and add 1 cup of avocado oil. Grab one shrimp at a time, quickly dab it again in the sweet rice flour, on both sides, and then lay flat in the frying pan.
Set a timer of 3 minute as soon as you place the first shrimp in the pan.
We are going to pan-fry in two batches. The 10-inch frying pan is best to handle half a pound of shrimp. Therefore, repeat this for the remaining half-pound shrimp.
You might ask, why not using a 12-inch frying pan instead? Well, the primary reason is to have a deeper level of oil for better pan-frying without having to use extra oil.
At one and half (1.5) minute, flip the shrimp and let it cook for the other side for the remaining one and half minute.
Repeat till you have done with all the shrimps.
The fifth is to make honey mayonnaise sauce
The last is to mix pan-fried shrimp with the sauce and top with candied walnut
Place the honey shrimp on a serving plate, top with candied walnuts and garnish with chopped green onions.
All done! Enjoy a super delicious and satisfying Honey Walnut Shrimp.