Honey Walnut Shrimp

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Main Dishes

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Honey Walnut Shrimp

Prep 15 m

Cook 15 m

Ready In 30 m

4 Servings

605 Calories


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

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  1. 1 cup water

  2. 2/3 cup white sugar

  3. 1/2 cup walnuts

  4. 4 egg whites

  5. 2/3 cup mochiko (glutinous rice flour)

  6. 1/4 cup mayonnaise

  7. 1 pound large shrimp, peeled and deveined

  8. 2 tablespoons honey

  9. 1 tablespoon canned sweetened condensed milk

  10. 1 cup vegetable oil for frying


  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.

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