{"id":230,"date":"2026-10-19T14:14:02","date_gmt":"2026-10-19T14:14:02","guid":{"rendered":"https:\/\/foryou.el-maarifa.com\/?p=230"},"modified":"2026-10-19T14:14:03","modified_gmt":"2026-10-19T14:14:03","slug":"crispy-honey-walnut-shrimp","status":"publish","type":"post","link":"https:\/\/foryou.el-maarifa.com\/?p=230","title":{"rendered":"Crispy Honey Walnut Shrimp"},"content":{"rendered":"\n

If you love classic takeout dishes with an unbeatable contrast of sweet, savory, and crunchy textures, Honey Walnut Shrimp<\/strong> is the ultimate recipe to make at home! Featuring succulent shrimp coated in a light, crispy tempura batter, tossed in a creamy sweet honey sauce, and finished with crunchy homemade candied walnuts, this dish is pure indulgence. It is easy to prepare and guaranteed to impress family and guests alike!<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

For the Candied Walnuts:<\/h4>\n\n\n\n
    \n
  • Walnuts:<\/strong> 1 cup raw walnut halves.<\/li>\n\n\n\n
  • Sugar:<\/strong> \u2153 cup granulated white sugar.<\/li>\n\n\n\n
  • Water:<\/strong> \u2153 cup water.<\/li>\n<\/ul>\n\n\n\n

    For the Crispy Shrimp:<\/h4>\n\n\n\n
      \n
    • Shrimp:<\/strong> 1 lb (450g) large shrimp (peeled, deveined, and tail-off or tail-on).<\/li>\n\n\n\n
    • Egg Whites:<\/strong> 2 large egg whites (whisked until frothy).<\/li>\n\n\n\n
    • Cornstarch:<\/strong> \u00bd cup cornstarch.<\/li>\n\n\n\n
    • Seasoning:<\/strong> \u00bd tsp salt and \u00bc tsp black pepper.<\/li>\n\n\n\n
    • Oil for Frying:<\/strong> Vegetable oil or peanut oil (about 1 inch deep for shallow frying).<\/li>\n<\/ul>\n\n\n\n

      For the Creamy Honey Sauce:<\/h4>\n\n\n\n
        \n
      • Mayonnaise:<\/strong> 3 tbsp mayonnaise.<\/li>\n\n\n\n
      • Honey:<\/strong> 2 tbsp honey.<\/li>\n\n\n\n
      • Sweetened Condensed Milk:<\/strong> 1 tbsp sweetened condensed milk.<\/li>\n\n\n\n
      • Lemon Juice:<\/strong> 1 tsp fresh lemon juice.<\/li>\n<\/ul>\n\n\n\n

        Step-by-Step Instructions<\/h3>\n\n\n\n
          \n
        1. Make the Candied Walnuts:<\/strong>\n
            \n
          • In a small saucepan, combine the water and sugar over medium heat. Bring to a boil, stirring until the sugar dissolves.<\/li>\n\n\n\n
          • Add the walnuts and simmer for 3 to 4 minutes until the syrup coats the walnuts.<\/li>\n\n\n\n
          • Using a slotted spoon, transfer the walnuts to a baking sheet lined with parchment paper, spreading them out to cool and harden into a crispy glaze.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
          • Whisk the Creamy Sauce:<\/strong>\n
              \n
            • In a large mixing bowl, combine the mayonnaise, honey, sweetened condensed milk, and fresh lemon juice.<\/li>\n\n\n\n
            • Whisk until smooth and creamy. Set aside.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
            • Batter and Fry the Shrimp:<\/strong>\n
                \n
              • Pat the peeled shrimp completely dry with paper towels and season with salt and pepper.<\/li>\n\n\n\n
              • In one bowl, whisk the egg whites until frothy. Place the cornstarch in a second bowl.<\/li>\n\n\n\n
              • Dip each shrimp into the frothy egg whites, then dredge thoroughly in the cornstarch, shaking off any excess.<\/li>\n\n\n\n
              • Heat oil in a deep skillet or heavy-bottomed pan to 350\u00b0F (175\u00b0C).<\/li>\n\n\n\n
              • Fry the shrimp in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
              • Toss and Serve:<\/strong>\n
                  \n
                • While the shrimp are still hot, transfer them into the bowl with the creamy honey sauce.<\/li>\n\n\n\n
                • Toss gently until every shrimp is evenly coated.<\/li>\n\n\n\n
                • Add the crunchy candied walnuts, toss once more, and transfer to a serving platter.<\/li>\n\n\n\n
                • Garnish with sliced green onions or sesame seeds if desired, and enjoy hot!<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n

                  Chef’s Tips for Success<\/h3>\n\n\n\n
                    \n
                  • Dry the Shrimp:<\/strong> Make sure the shrimp are thoroughly dried before dipping into egg whites and cornstarch so the batter sticks well and turns ultra-crispy.<\/li>\n\n\n\n
                  • Don’t Overcrowd the Pan:<\/strong> Fry the shrimp in small batches so the oil temperature stays hot enough to cook them quickly without becoming soggy.<\/li>\n\n\n\n
                  • Serving Suggestions:<\/strong> Serve over a bed of steamed jasmine rice or broccoli florets for a complete takeout-style meal at home.<\/li>\n<\/ul>\n\n\n\n

                    <\/p>\n","protected":false},"excerpt":{"rendered":"

                    Crispy tempura-battered shrimp tossed in a velvety sweet honey sauce and topped with crunchy candied walnuts. An irresistible takeout classic made easy at home!<\/p>\n","protected":false},"author":2,"featured_media":231,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[116,114,111,117,118,112,113,115],"class_list":["post-230","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-candied-walnuts","tag-chinese-recipes","tag-crispy-shrimp","tag-easy-seafood-recipe","tag-fried-shrimp","tag-honey-walnut-shrimp","tag-sweet-honey-sauce","tag-takeout-recipes"],"_links":{"self":[{"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=230"}],"version-history":[{"count":1,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/230\/revisions"}],"predecessor-version":[{"id":232,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/230\/revisions\/232"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/231"}],"wp:attachment":[{"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}