Honey Walnut Shrimp Recipe

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 part that took me a while to get down was separating the egg whites, but other than that, if you're craving for some honey walnut shrimp, THIS is the recipe to use! Also, don't forget about the cabbage! Just shred some cabbage and spread it on the bottom of your container. After you coat the shrimp with the sauce, the cabbage can catch the extra sauce, and you've got yourself a delicious salad!

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 then 2-3 tbsp of brown sugar.

It was delicious. My kids love Panda’s Honey Walnut shrimp and they devoured these shrimp. The only changes I made was to lightly salt the shrimp before dipping them in the batter. Also, I didn’t have glutinous rice flour so I used regular rice flour and two tablespoons of corn starch. My batter was a little thick so I also added a couple tablespoons of water.

I didn’t have condensed milk so I used coconut water with the mayo and honey, also added about 1 TBSP of sugar. Didn’t have walnuts so used pecans. Didn’t have rice flour so used tempura batter with the egg whites. Overall it came out the same as I have had in restaurants! I was impressed with myself.

Thank you Celia for a very very good recipe. I learned a lot and got to eat a dish I have no way of ordering near me and had been craving. Thank you!! I liked this recipe a lot. I decided to make the recipe as is with no suggestions/changes from other reviewers. Here are my notes/lessons learned. I am an average home cook but have never fried meat before and this took about 1.5 hrs start to serving. That time included making a side of rice, chopping a couple heads of broccoli then steaming, and also deveining shrimp that were tail/shell free. Step one notes: I followed the recipe exactly and even with doing this first my nuts were wet and not very sweet by serving time. I will look at other reviews to alter the recipe (maybe less water or making a sugary paste..) Also I put them on a cookie sheet but all this did was make another big dish to clean from sugary water. 1/2 cup of walnuts is not much so I’ll put them on a dinner plate that is easier to throw in the dishwasher at the end. This meal makes a lot of clean up dishes as is. (One other thought… I now wonder if the recipe is supposed to have another Atr and the baking sheet is to put the walnuts into the over to dry out and bake?) Step two notes: I could not find mochiko at my small town local grocery or Walmart but I did get the mochiko flour from Amazon. I’ll use the left over flour to make this again and to attempt to make mocchi from scratch. The batter using the flour was awesome but using the full amount of

Delicious! Better than the restaurant version I enjoyed before COVID closed down the restaurant I went to. I did make some mild observations and had to make one substitution. Observations: 1. When using nonstick cookware, instead of a plastic slotted spoon you may benefit from tongs or chopsticks as the spoon WILL warp. 2. I had to add about 2 tablespoons of water to the mochiko and egg mixture in order to thin it out enough it would stick to the shrimp. I also had to toss to coat instead of being able to just dip it in. 3. I used pre-cooked shrimp so this wasn’t an issue, but at medium high the batter became golden and in one batch a little burned in under a minute. You may need to play around with your stove to find out if it’s an over achiever like mine is! 4. The oil wasn’t quite deep enough in the skillet I used, so I will be adding more to avoid having to turn the shrimp over half way through again. My substitution was miracle whip instead of proper mayonnaise, both because we were out of mayo and because my mine went to kewpie mayo which is sweeter and miracle whip was as close as I could get to it on short notice. All in all an easy, fast recipe! (Don’t be me and forget to wear long sleeves!)

My family really enjoyed this. I actually used chicken instead of shrimp. I cut the chicken into bite sized pieces and they cooked fine (( checked the internal temperature to make sure). I warmed the sauce a bit because I didn't want to cool down the food. Because of this, I had to add a bit of milk to the sauce to loosen it back up. I definitely needed a lot more oil than the recipe called for but that was okay. It sounds like I changed a lot of things but not really. This recipe is good as it is, these were just my preferences.

Great recipe. I used the tempura batter. Roasted the walnuts in the oven with butter and brown sugar. Served it with fried rice. The recipe was perfect.

My family loved this recipe! My kids don't eat shrimp, so I cut some chicken breasts in to cubes and then followed the recipe. I didn't have rice flour so I substituted with 2 tablespoons of corn starch to every cup of all purpose flour. Recipe turned out perfect! Can't wait to share this with others! Thank you!

Soo... the only honey that I had was the Langnese Acacia honey.. and OMG... I absolutely LOVE it and can't get out of it.. Thank you so so much for this recipe, I can't wait to have my family try this too. :")

Very involved and a lot of work I thought but the outcome was delicious. Next time I’m not going to do all it asks for the walnuts. I’m just going to put them in the sauce. Because it was a lot of work but also because the walnuts didn’t seem all that great for the effort. The shrimp and the sauce was so yummy. I used cornstarch instead of the very elusive and impossible to find glutinous rice flour.

Very good.

Made this for my wife, only change I made was used Corn Starch instead of mochiko (glutinous rice flour), due to availability. She loved it!

It never ceases to amaze me how people always seem to change a recipe greatly, then make either positive or negative comment. Their recipe is not the recipe given! Just saying!

Even my dad said it was impressive.

Perfect for busy weeknights.

Made it last night — everyone raved.

Walnut shrimp is one of my all-time favorites and this recipe was right on.

I can’t imagine why anyone wouldn’t like this.

Totally exceeded my expectations.