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Honey Walnut Shrimp {Easy Delicious Healthy Way}

by Shirley

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Honey Walnut Shrimp {Easy Delicious Healthy Way}

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.

Honey Walnut Shrimp {Easy Delicious Healthy Way}

Ingredients Required for Honey Walnut Shrimp

Honey Walnut Shrimp Ingredients
Ingredients

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.

For marinating the shrimp, I use a pinch of Himalayan pink salt, freshly ground black pepper and paprika.

I use egg and water-milled sweet rice flour to coat the marinated shrimp for pan frying.

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.

The delicious sauce is coming from organic honey, mayonnaise and organic heavy cream.

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.

Candied walnuts {Easy Yummy Chinese Style}
Candied walnuts {Easy Yummy Chinese Style}

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.

Marinating de-shelled and de-veined shrimp for Honey Walnut Shrimp
Marinating de-shelled and de-veined shrimp for Honey Walnut Shrimp

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.

Coat marinated shrimp with egg liquid and sweet rice flour
Coat marinated shrimp with egg liquid and sweet rice flour

Repeat until you have completed all marinated shrimp.

Marinated and Coated Shrimp for Pan-Frying
Marinated and Coated Shrimp for Pan-Frying

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.

Re-coat shrimp with sweet rice flour right before pan-frying
Re-coat shrimp with sweet rice flour right before pan-frying

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.

Pan Frying Shrimp for Honey Walnut Shrimp
Pan Frying Shrimp for Honey Walnut Shrimp

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.

Pan Fry Shrimp for Honey Walnut Shrimp
Pan Fry Shrimp for Honey Walnut Shrimp

Remove the shrimp from the frying pan using a pair of kitchen chopsticks or tongs, and place them on a plate.

Repeat till you have done with all the shrimps.

Pan Fried Shrimp for Honey Walnut Shrimp
Pan Fried Shrimp for Honey Walnut Shrimp

The fifth is to make honey mayonnaise sauce

Add honey, mayonnaise and heavy cream into a mixing bowl and whisk to mix well using a mini egg whisk.

Honey Mayonnaise Sauce for Honey Walnut Shrimp
Honey Mayonnaise Sauce for Honey Walnut Shrimp

The last is to mix pan-fried shrimp with the sauce and top with candied walnut

Add the pan fried shrimp into the mixing bowl, toss and mix well with the sauce using a pair of bamboo utensils.

Mix the pan fried shrimp with the sauce
Mix the pan fried shrimp with the sauce

Place the honey shrimp on a serving plate, top with candied walnuts and garnish with chopped green onions.

Honey Walnut Shrimp {Easy Delicious Healthy Way}
Honey Walnut Shrimp {Easy Delicious Healthy Way}

All done! Enjoy a super delicious and satisfying Honey Walnut Shrimp.

Honey Walnut Shrimp {Easy Delicious Healthy Way}
Honey Walnut Shrimp {Easy Delicious Healthy Way}
Honey Walnut Shrimp {Easy Delicious Healthy Way}

Honey Walnut Shrimp {Easy Delicious Healthy Way} Recipe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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

For Candied Walnuts, see notes.

  • 250 Gram raw walnut haves, about 3 cups
  • 1/4 tsp Himalayan Pink Salt, or salt of your choice
  • 1/8 tsp black pepper, freshly ground
  • 2.5 Qt. water, for blanching the walnuts before roasting
  • 1 cup Sugar in the Raw
  • 1/2 cup water
  • 2 tsp toasted white sesame seeds

For Marinating the Shrimp:

  • 1 lb large white shrimp, de-shelled and de-veined
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika

For Coating the Shrimp:

  • 1 large egg, cage-free or organic
  • 1/2 cup water-milled sweet rice flour

For Pan Frying the Shrimp:

  • 1 cup avocado oil

For the Sauce:

  • 1/4 cup mayonnaise
  • 2 tbsp honey, raw organic
  • 2 tbsp heavy cream, organic

For Serving:

  • 1 stalk of green onion, finely chopped

Instructions

Gather all ingredients:
Honey Walnut Shrimp Ingredients

Make Candied Walnuts In advance:

  1. Read here for a detailed step-by-step guided recipe.
    Candied Walnuts {Easy Yummy Chinese Style}

Prep Shrimp:

  1. De-shell and de-vein the shrimp. Wash and rinse a few times and pat dry with a paper towel, and place them on a large plate. Add a pinch of Himalayan pink salt, freshly ground black pepper, and paprika. Toss and mix well, and set aside.
    Marinating de-shelled and de-veined shrimp for Honey Walnut Shrimp
  2. 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.
    Coat marinated shrimp with egg liquid and sweet rice flour
  3. Repeat until you have completed all marinated shrimp.
    Marinated and Coated Shrimp for Pan-Frying

Pan Fry the Shrimp:

  1. Turn the heat to medium-high and heat a 10-inch hard-anodized non-stick fry pan for 2 minutes.
  2. 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.
    Re-coat shrimp with sweet rice flour right before pan-frying
  3. Set a timer of 3 minutes as soon as you place the first shrimp in.
  4. We are going to pan-fry the one-pound shrimp in two batches. The 10-inch frying pan is best to handle half a pound of shrimp. Repeat this for the remaining half-pound shrimp.
    Pan Frying Shrimp for Honey Walnut Shrimp
  5. At one and a half (1.5) minutes, flip the shrimp and let it cook for the other side for the remaining one and half a minute.
    Pan Fry Shrimp for Honey Walnut Shrimp
  6. Remove the shrimp from the frying pan using a pair of kitchen chopsticks or tongs, and place them on a plate.
  7. Repeat till you have done with all the shrimps.
    Pan Fried Shrimp for Honey Walnut Shrimp

Make Honey Mayonnise Sauce:

  1. Add honeymayonnaise,, and heavy cream into a mixing bowl and whisk to mix well using a mini egg whisk.
    Mix the pan fried shrimp with the sauce
  2. Place the honey shrimp on a serving plate, top with candied walnuts,, and garnish with chopped green onions.
  3. All done! Enjoy a super delicious and satisfying Honey Walnut Shrimp.
    Honey Walnut Shrimp

Notes

  • Read here for how to make candied walnuts in advance. Although we only need 1 cup of candied walnut for this recipe, it is easier to make a batch of about 3 cups of candied walnuts.
  • I usually make 2 lb of shrimp so that we have some yummy leftovers for the next day. It is also a great way to maximize the 1 cup of avocado oil. You can use the same 1 cup of avocado oil to pan-fry 2 lb of shrimp with no issue. Double rest of ingredients in the recipes.

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Nutrition Information:
Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 931Total Fat: 71gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 57gCholesterol: 300mgSodium: 1280mgCarbohydrates: 43gFiber: 1gSugar: 9gProtein: 30g

Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.

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