March 11, 2014

Honey Walnut Shrimp

Honey walnut shrimp

Recently, Mitch and I ate out with his family at a little Chinese restaurant that’s sort of famous around here. It’s called the Mandarin. Ever heard of it? To give you an idea, when we arrived there and were told it would be an hour and a half wait, do you think we were deterred? Nope. We waited the whole. Stinkin. 90. Minutes. Yeah, it’s that good. Annndd it was my sister-in-law’s birthday dinner. And she made the calls that night. It was worth the wait.

Anyways, one of the dishes we ordered there was this Honey Walnut Shrimp. I had never tried it before. But once they brought it to our table, we all went into animal-mode. Let’s just say I was preparing to use my chopsticks as a weapon to get ahold of a little more of that shrimp.

After that night, I went home and savagely poured over the Internet to find a similar recipe. And lo and behold! I found one. And it tastes just like it. And I promise if we ever eat dinner together, I will control my chopstick-jabbing instincts.

Make this stuff. It will change your life.

First, get some rice cooking. Whatever kind you like.

Rice In a saucepan over medium heat, gently toast some walnuts for about 2 minutes. I find this toasting gives the nuts a really nice, crunchy-yummy texture. Yes, I said crunchy-yummy.

Walnuts Add sugar and water and bring to a boil. Boil for 2 minutes…


…then drain the liquid and lay the walnuts out on an aluminum foil-lined baking sheet to dry.


Whip 4 egg whites with a whisk until they’re foamy.

Egg whites Egg whites Frothy

Stir in the corn starch until it has a pasty consistency, sort of like thick glue. Isn’t that appetizing?!

batter batter batter

Peel a pound of shrimp (I used 20 small ones), and pat them dry with a paper towel. We need the batter to stick to ‘em!

shrimp shrimp & batter

Heat a good amount of oil in a deep skillet over medium-high heat, or around 350° F if you’ve got a thermometer handy.

Once the oil is hot, dip those cute little shrimpies into the corn starch batter…


…and fry them in the oil for a few minutes until golden brown. Take them out with a slotted spoon and set them on a few paper towels to drain.


Aww… Mitch cooks with chopsticks. Isn’t that cute?

Grab a cutting board and dice up some green onions for the garnish.

Green onions

Now for the easiest sauce in the world. In a medium mixing bowl, stir together mayonnaise,





and sweetened condensed milk.


Now hurry and hide the sweetened condensed milk in your fridge so you don’t just go at it with a spoon and make yourself sick. Er, I have a…friend… who did that once. So just be warned and stuff. Zap it in the microwave for 30 seconds or so, or until it’s nice and hot.


Add your cooked shrimp to the sauce and toss to coat. These taste like candy, I tell you.


Serve the shrimp over the rice and top with candied walnuts and a sprinkling of diced green onions.

Honey walnut shrimp And remember, sharing is caring, but not when it comes to this dish. You’ll want it all to yourself. Enjoy!


Recipe adapted slightly from

Honey Walnut Shrimp
Prep time
Cook time
Total time
Lightly battered shrimp tossed in a sweet, addictive sauce and topped with candied walnuts. Served over rice. Delish!
Recipe type: Main Dish
Cuisine: Chinese
Serves: 4
  • 1 cup water
  • ⅔ cup white sugar
  • ½ cup walnuts
  • 4 egg whites
  • ⅔ cup corn starch
  • ½ cup mayonnaise
  • 1 pound shrimp, peeled and deveined (or about 20 small)
  • ¼ cup honey
  • 2 T. canned sweetened condensed milk
  • 1 cup vegetable oil for frying
  • Rice, cooked
  • Green onions, diced
  1. In a rice cooker, prepare rice according to directions on package.
  2. In a medium saucepan, toast the walnuts for about 2 minutes, then add sugar and water and bring to a boil.
  3. Boil for 2 minutes, then drain the liquid, and pour the walnuts onto a lined baking sheet.
  4. Whisk egg whites in a medium bowl until frothy.
  5. Whisk in the corn starch until it reaches a pasty consistency, somewhat like glue.
  6. Heat the oil in a deep skillet over medium-high heat, or until oil is about 350° F.
  7. Dip shrimp into the corn starch batter, and fry in the oil for a couple of minutes on each side, or until golden-brown.
  8. Remove shrimp with a slotted spoon and place on paper towels to drain.
  9. In a medium-sized, microwave-safe mixing bowl, stir together mayonnaise, sweetened condensed milk, and honey.
  10. Microwave for 30 seconds or so, or until hot.
  11. Toss the shrimp in the sauce and serve over rice.
  12. Top with glazed walnuts and diced green onions.



  1. I have enjoyed this dish with candied pecans (my favorite nut) and with winter melon cold balls in it…I’ve also had honey pecan chicken which isn’t shrimp, but really good.. Thanks, I like your recipe more than my daughter-in-law and she and her family have 5 restaurants….

    • Katelyn

      Mmm… thanks for the wonderful ideas! Pecans are my favorite as well. So glad you liked the recipe!

  2. Substituted whipped coconut creme for the condensed milk. Delicious!

    • Katelyn

      That sounds super tasty! Thanks for sharing the tip!

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