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Chinese · Entree

Honey Walnut Shrimp

Chef Bao

Crispy fried shrimp tossed in a creamy honey sauce with sweet candied walnuts, served over steamed rice.

Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes
Servings
4 servings
Chef Bao presenting Honey Walnut Shrimp

Ingredients

Shrimp

  • 1 lb large shrimp, peeled and deveined (450 g)
  • 1 cup walnut halves (100 g)
  • 1/4 cup granulated sugar (50 g)
  • 2 tbsp (30 mL) water
  • 1/2 cup cornstarch (65 g)
  • 1/2 cup all-purpose flour (60 g)
  • 2 large eggs, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil, for frying

Sauce

  • 1/3 cup mayonnaise (80 g)
  • 2 tbsp (30 mL) sweetened condensed milk
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) lemon juice

Directions

  1. Bring the sugar and water to a simmer. Add the walnuts and cook until evenly coated, then transfer them to parchment paper to cool.
  2. Whisk together the mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth.
  3. Combine the flour, cornstarch, salt, and pepper in a shallow bowl. Dip the shrimp into the beaten eggs, then coat in the flour mixture.
  4. Heat vegetable oil to 350°F (175°C). Fry the shrimp for 2–3 minutes until golden and crispy, then drain on paper towels.
  5. Toss the fried shrimp with the sauce until evenly coated.
  6. Gently fold in the candied walnuts.
  7. Serve immediately over steamed white rice, if desired.