Honey Walnut Shrimp is one of the most popular Chinese takeout food. It features juicy, savory pan-fried shrimp tossed in the honey mayonnaise sauce. This super delicious shrimp is 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.
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 devein the back one. To devein 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 a similar technique.
Once you have de-shelled and de-veined all shrimp, wash and rinse them well and pat dry with a 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 it into egg liquid and then in the sweet rice flour, on both sides and then place it onto a plate.
Repeat until you have completed all marinated shrimp. You will notice shrimp still somewhat semi-wet after the first coating. Don’t worry. We are going to do a second coating to make it powdery for the best frying results.
Once you’ve completed the first coating, do the second round of coating. Grab one shrimp at a time, quickly dab the shrimp in the sweet rice flour on both sides, and place it onto another dry & clean plate.
The fourth is to pan-fry the shrimp
Turn the heat to medium-high and heat a 12-inch hard-anodized non-stick fry pan for 2 minutes. Then turn the heat to medium and add 1 cup of avocado oil. Add the shrimp to the pan, try to lay them flat, one at a time, and cook for 2 minutes.
Then flip the shrimp starting from the very first one you placed on the pan and cook the other side for 1 minute. Flip again and cook for an additional 1 minute, or till the shrimp has changed color, the meat firmed up and the sweet rice becomes crispy.
The cooking time is obviously determined by the size of the shrimp. Larger ones require a longer time to cook.
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.