Honey Walnut Shrimp Recipe

Shrimp: Peeled and deveined, these are the main protein of the dish.

Walnuts: Halved and candied, they add a delightful crunch.

Honey: Provides sweetness to the sauce and balances the flavors.

Mayonnaise: Adds creaminess to the sauce.

Condensed milk: Sweetened and thick, it enhances the sauce's richness.

Cornstarch: Used to coat the shrimp for a crispy texture.

Water: Needed to boil the walnuts and dissolve the sugar.

Sugar: Used to candy the walnuts.

Vegetable oil: For frying the shrimp until golden brown.

When frying the shrimp, make sure to coat them evenly in cornstarch to achieve a crispy texture. Fry in small batches to prevent overcrowding the pan, which can lower the oil temperature and result in soggy shrimp. Use a thermometer to maintain the oil at a consistent 350°F for optimal frying.

• Shrimp - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be used. It will provide a different texture but still absorb the flavors well.

• Walnuts - Substitute with pecans: Pecans have a similar texture and slightly sweet flavor, making them a good alternative to walnuts.

• Honey - Substitute with maple syrup: Maple syrup has a similar sweetness and viscosity, making it a suitable replacement for honey.

• Mayonnaise - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture and tangy flavor similar to mayonnaise, with added health benefits.

• Condensed milk - Substitute with evaporated milk with sugar: Mixing evaporated milk with sugar can mimic the sweetness and thickness of condensed milk.

• Cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can be used in the same way as cornstarch.

• Water - Substitute with chicken broth: Using chicken broth instead of water can add extra flavor to the dish.

• Sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor, making it a healthier alternative to regular sugar.

• Vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good substitute for vegetable oil in frying.

• Allow the shrimp and walnuts to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the shrimp and walnuts to an airtight container. Separate the shrimp from the sauce if possible to maintain the crispiness of the shrimp.

• Store the sauce in a separate airtight container. This keeps the sauce fresh and prevents the shrimp from becoming overly saturated.

• Place the containers in the refrigerator if you plan to consume the dish within 2-3 days. The shrimp will remain fresh and flavorful.

• For longer storage, place the shrimp in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label with the date to keep track of freshness.

• Store the sauce in a separate freezer-safe container. Thaw both the shrimp and sauce in the refrigerator overnight before reheating.

• Reheat the shrimp in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This helps retain their crispy texture.

• Warm the sauce gently in a saucepan over low heat, stirring occasionally. Combine the shrimp and sauce just before serving to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for about 10-12 minutes or until heated through. This method helps maintain the crispy texture of the shrimp.

• For a quicker option, use a skillet. Heat a small amount of vegetable oil over medium heat. Add the shrimp and walnuts, stirring occasionally, until they are heated through. This method can help retain the crispiness of the shrimp while ensuring the honey mayonnaise sauce is well-distributed.

• If you prefer using a microwave, place the shrimp and walnuts in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to keep the moisture in. Heat on medium power for 1-2 minutes, stirring halfway through. Be cautious as this method may soften the crispy coating of the shrimp.

• For an air fryer, preheat to 350°F (175°C). Place the shrimp in a single layer in the basket. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating. This method helps to restore the crispiness of the shrimp.

• If you have a steamer, place the shrimp and walnuts in a heatproof dish and steam for about 5-7 minutes. This method ensures the shrimp remain moist, but it may soften the crispy coating.

• Small saucepan: Used to boil water and dissolve sugar for candying the walnuts.

• Mixing bowl: Used to combine mayonnaise, honey, and condensed milk for the sauce.

• Baking sheet: Used to dry the candied walnuts after boiling.

• Frying pan: Used to heat oil and fry the shrimp until golden brown.

• Paper towels: Used to drain excess oil from the fried shrimp.

• Tongs: Used to handle the shrimp while frying and tossing in the sauce.

• Measuring cups: Used to measure ingredients like honey, mayonnaise, condensed milk, cornstarch, water, and sugar.

• Wooden spoon: Used to stir the sugar and water mixture and to mix the sauce ingredients.

• Slotted spoon: Used to remove the shrimp from the oil after frying.

Pre-cook the walnuts: Boil and dry the walnuts ahead of time and store them in an airtight container.

Prepare the sauce in advance: Mix the mayonnaise, honey, and condensed milk the night before and refrigerate.

Use pre-peeled shrimp: Buy peeled and deveined shrimp to save on prep time.

Set up a frying station: Arrange your cornstarch, shrimp, and frying pan in an assembly line for efficient cooking.

Double the recipe: Make extra and freeze half for a quick meal later.