Honey Walnut Shrimp Recipe

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

Walnuts: Halved and candied, they add a sweet crunch to the recipe.

Honey: Used to candy the walnuts, providing a sweet glaze.

Mayonnaise: Forms the base of the creamy sauce that coats the shrimp.

Condensed milk: Adds sweetness and creaminess to the sauce.

Lemon juice: Freshly squeezed, it adds a tangy brightness to the sauce.

Cornstarch: Used to coat the shrimp, ensuring a crispy texture when fried.

Vegetable oil: Used for frying the shrimp to golden perfection.

When coating the shrimp in cornstarch, make sure to press the cornstarch firmly onto the shrimp to ensure an even and thorough coating. This will help achieve a crispier texture when frying. Additionally, after frying, let the shrimp rest on a wire rack instead of paper towels to maintain their crispiness and prevent them from becoming soggy.

• shrimp - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be used. It provides a similar texture and absorbs 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 good alternative to honey.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• condensed milk - Substitute with coconut milk: Coconut milk can provide a similar creamy texture and a hint of sweetness, suitable for those who prefer a dairy-free option.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative to lemon juice.

• cornstarch - Substitute with potato starch: Potato starch can be used as a thickening agent and provides a similar texture to cornstarch.

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

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

• For short-term storage, place the honey walnut shrimp in an airtight container. Store it in the refrigerator for up to 3 days.

• To reheat, preheat your oven to 350°F (175°C). Spread the shrimp on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the crispy texture.

• If you prefer to use a microwave, place the shrimp on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For freezing, arrange the cooled shrimp in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• To thaw, place the frozen shrimp in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat thawed shrimp using the oven method mentioned above for the best results. Avoid using the microwave for reheating frozen shrimp as it can make them rubbery.

• Store the candied walnuts separately in an airtight container at room temperature. This keeps them crunchy and prevents them from becoming soggy when mixed with the shrimp.

• When ready to serve, reheat the shrimp and toss with the mayonnaise mixture. Top with the candied walnuts just before serving to maintain their texture.

• 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. Heat for about 10-15 minutes or until warmed through.
• For a quicker method, use a microwave. Place the shrimp in a microwave-safe dish and cover with a damp paper towel. Heat on medium power in 30-second intervals, stirring in between, until the shrimp are heated evenly.
• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Add the shrimp and cook, stirring occasionally, until heated through, about 3-5 minutes.
• To reheat the candied walnuts, place them in a dry skillet over medium heat. Stir frequently until they are warm and slightly crispy, about 2-3 minutes. Be careful not to burn the honey coating.
• For an air fryer method, preheat the air fryer 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.

• Small saucepan: Used to cook the honey and walnuts together until the honey is bubbly and the walnuts are golden brown.

• Mixing bowl: Used to whisk together the mayonnaise, condensed milk, and lemon juice.

• Whisk: Used to mix the mayonnaise, condensed milk, and lemon juice until smooth.

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

• Tongs: Used to turn the shrimp while frying to ensure they cook evenly on both sides.

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

• Serving dish: Used to serve the shrimp topped with the candied walnuts.

• Measuring cups: Used to measure out the honey, mayonnaise, condensed milk, and vegetable oil.

• Measuring spoons: Used to measure out the lemon juice.

• Knife: Used to halve the walnuts if they are not pre-halved.

• Cutting board: Used as a surface to halve the walnuts.

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

Pre-mix the sauce: Whisk together the mayonnaise, condensed milk, and lemon juice and refrigerate until needed.

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

Batch fry the shrimp: Fry the shrimp in batches to ensure even cooking and save time.

Prepare the cornstarch coating: Measure and place the cornstarch in a shallow dish ahead of time for easy coating.