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Honey Walnut Shrimp

Rated as 4.51 out of 5 Stars
7

"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"
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Ingredients

30 m servings 605
Original recipe yields 4 servings

Directions

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  1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
  2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
  3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Nutrition Facts


Per Serving: 605 calories; 26.3 68 26.1 179 340 Full nutrition

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Reviews

Read all reviews 371
  1. 483 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

yum! i used cornstarch instead of the flour it called for and it worked just as well. instead of boiling the pecans in sugar water, try toasting them in a sauce pan with 2 tbsp of butter and t...

Most helpful critical review

The question of authenticity is difficult because of regional variations. I would say that this recipe is not what I would prefer. It's too greasy and too sweet. My preferences run toward lig...

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yum! i used cornstarch instead of the flour it called for and it worked just as well. instead of boiling the pecans in sugar water, try toasting them in a sauce pan with 2 tbsp of butter and t...

Oh my gosh! I *absolutely love* honey walnut shrimp, but I didn't think that the recipe would be as simple as this. Like my display name says, I'm clueless when it comes to cooking. The only par...

This is hands down the best thing I have ever done with shrimp! Maybe even better than PF Chang's version. I like my walnuts crispy, so I threw them in the hot oil for a moment (maybe 10-20 se...

I registered just to rate this recipe. Honestly this taste better then some restaurants I’ve had this dish at. I followed the recipe exactly and it was a big hit. The effort should be made to us...

I used another recipe for the egg white mixture. 1/2 egg white. 1/2 cup cornstarch. Make sure to add shrimp to oil individually so they don't stick togehter. Used Missy's Candied Walnut reci...

The question of authenticity is difficult because of regional variations. I would say that this recipe is not what I would prefer. It's too greasy and too sweet. My preferences run toward lig...

I used cornstarch instead of the mochiko...a little more than 2/3 cup to make it pasty and doubled the recipe for the sauce. My husband said it was really good and my daughter asked me to make m...

As good if not better than any restaurant versions I've had.

I used regular flour and meringue powder/water equivalent instead of the listed ingredients. I liked the fact that the shrimp coating did not get soggy after the sauce was added. I also doubled ...