This Honey Walnut Shrimp is better than most restaurant versions. Generously battered shrimp, sweetened walnuts, and a sweet honey sauce are Mind-Blowing!
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For years, our family would eat at a lovely, high-end Chinese Food restaurant in Roseville, California called “Fats”. The food there was really fabulous. One of our all-time favorite dishes, and frankly, one of the main reasons we ate there so often, was because the entire family couldn’t get enough of their Honey Walnut Shrimp. Chinese food was always a family favorite, but when we discovered this dish, it was a “Katie bar the doors” kinda situation.
If you’ve tried this dish before and weren’t too thrilled, try my recipe, it’s absolutely phenomenal… It’s the perfect blend of sweet and savory, and it’ll be all you can do to keep your family from literally licking their plates clean. You’ll find similar recipes all over the web; there’s the Panda Express Honey Walnut Shrimp recipe, for example, but the honey walnut shrimp Panda Express recipe has got nothing on this one. Or you can find recreations of the Honey Walnut Shrimp Trader Joe’s sells. Nope. Not quite.
Want to know the secret? It’s the mochiko. Those other recipes are fine, but they use cornstarch, which is quite different from mochiko, and honestly, it just doesn’t cut it!
What is mochiko?
“What is mochiko?” you ask. I’m so glad you brought it up! In America, mochiko is usually pronounced mo-chee-ko, though that varies depending on where you live. This is where I get it (affiliate link). It’s a kind of glutinous rice flour made from sweetened “sticky rice,” and it has a really distinct texture. It could be described best as “toothy” or even chewy. It’s not just the texture that separates the mochiko from cornstarch or different flours. It’s also the flavor. Like I mentioned, mochiko is made from sweetened flours. In fact, it’s often used in desserts in Japanese dishes.
You can find mochiko locally if you have an Asian market in your area. If you live in a larger city, you may even be able to pick up a bag at the grocery store. For those of you in the smaller towns, though, you can find mochiko for sale on Amazon. If you do buy your mochiko online, be sure to check the seller’s reviews. The last thing you want is to end up with a bag of expired mochiko. Like white and other flours, mochiko changes taste as it ages, and older flour can mean a bitter taste for your food.
Why You’ll Love This Recipe
- The Sauce…Oh, My, this SAUCE!
- The batter on the Shrimp is amazing. Unlike any I’ve ever had!
- The walnuts are lightly sweetened and have a great, tender texture.
Can You Use Cornstarch Instead Of Mochiko?
Yes! You can use cornstarch instead of mochiko in this recipe. But, I say that hesitantly, because the mochiko really does bring out the flavor of the honey walnut shrimp and creates an unparalleled texture. Cornstarch just fries differently than mochiko does. There are only two reasons for other recipes using cornstarch. 1) Maybe mochiko isn’t locally available, and you don’t want to wait for an online delivery. 2) Most of us already have cornstarch on hand, so it’s an easy substitute. 3.) People don’t realize that mochi doesn’t contain gluten at all.
Honey Walnut Shrimp Ingredients
- Water: Regular room temperature tap water.
- Sugar: Granulated sugar.
- Nuts: We use walnuts, of course.
- Eggs: We use large egg whites that have been brought to room temperature.
- Mochico: Ok, let me tell you upfront, this may not be super easy to find. It’s soooo worth hunting it down. This makes the batter incredibly light and makes the shrimp better, I dare say, than most restaurant recipes. I found mine on Amazon.
- Mayo: I used Best Foods. If you can find Japanese mayo, called Kewpie mayo, use that instead.
- Shrimp: More below.
- Honey: Another star ingredient. I like to use local honey.
- Sweetened Condensed Milk: Adds another layer of sweetness.
- Oil: We use peanut oil. It’s one of the best oils for deep frying, with a high smoke point and a neutral taste.
- Salt + Black Pepper: I didn’t use any. Feel free to add to taste. Of course, they’re not authentic ingredients, but the taste buds want what the taste buds want!
- Optional: Garnish with plain or black sesame seeds.
Recipe Notes for Honey Walnut Shrimp
Do I Need A Wok? If you happen to have a wok, this is a great recipe to use it for! That said, I got rid of my wok years ago because it took up so much space to store. I fry this in a large skillet with high sides. I love my 3-quart enamel cast iron pan for this job. A Lodge 12-inch skillet is also a great option. If you see recipes that insist you use a wok, I bet they coat their shrimp in cornstarch, so what do they know!
Frying: It’s important to maintain a constant temperature. Using a thermometer is incredibly helpful! Try not to allow the temperature to drop below 350, or your shrimp may get soggy!
Overcrowding: When frying, it’s important not to overcrowd the pan. First, if you crowd the pan, the temperature will drop too quickly, and your shrimp will not cook properly. Use a larger skillet if you have to, or fry in batches.
Shrimp size: You can really use any shrimp of any size you want. As you can tell in the photos, I used large shrimp! Keep in mind, though, that the smaller the shrimp is, the more of the sauce it will pick up. That may sound like a good thing, but it’s easy for the flavor of the shrimp to be overwhelmed. Restaurants that serve honey walnut shrimp near me use medium shrimp, but I’ve had the best success with large. Jumbo shrimp tend to be too big.
Frozen shrimp: I’ve been asked several times whether you can use frozen shrimp in this recipe. You can. Be sure, though, that you rinse the shrimp in cold water before you cook it, and that you let the shrimp dry, or pat it with a paper towel, before dipping it in the batter. Pre-cooked shrimp will not work with this recipe.
Sauce: Never in my wildest dreams did I think these ingredients would come together to make this divine sauce! I only mention it because I know there will be more skeptics and doubters just like me. Have faith, fellow doubters!
Mayonnaise substitutions: Some recipes work well using Greek yogurt instead of mayo to cut calories. I don’t recommend that in this particular case. You can certainly try it, but Greek yogurt has a tang to it, whereas mayo is a combination of sweet and tart. I’ve found that there’s a big taste difference when you skip the mayo in favor of more “healthy” ingredients.
Is Honey Walnut Shrimp healthy?
If you’re looking for info on Honey Walnut Shrimp calories, I’ll just give it to you straight – honey walnut shrimp isn’t exactly a low-calorie meal. This particular recipe contains about 600 calories per serving. The dish is sweet and has honey, sugar, mayo, and sweetened condensed milk in it. And while you could absolutely make substitutions, you’d have to experiment because some substitutions may change the texture and, of course, the taste of the dish.
If the calories in this recipe are just too much to justify, you’ve got a few options. First, try one of my other recipes, inspired by dishes from some of my favorite Chinese restaurants. You’ll love the Shrimp Lo Mein. It’s an easy meal – everything comes together in your wok or large skillet. Another favorite is my Szechuan Beef. Again, this is an easy one, it takes just 30 minutes to prepare. Last but not least, there’s Mongolian Chicken. The chicken in this recipe is pan-fried, cutting down on some of the fat and calories.
How To Make Honey Walnut Shrimp
- In a saucepan, bring water and sugar to a boil. Add walnuts and boil for 2 minutes. Spread out on a parchment-lined baking sheet.
-
In a medium bowl, use a handheld electric mixer to beat egg whites until foamy.
-
Mix in the mochiko until combined. Add the shrimp to the batter, a few at a time, shaking to remove any excess batter.
- Heat oil in a skillet with high sides or a large shallow pot to 350 degrees. Add shrimp (Do Not overcrowd) and fry until golden brown. You’ll need to regulate the heat to maintain the 350-degree temperature. After I get to that temperature, the shrimp have been added, and the temperature has stabilized, I often need to turn down the heat to medium-high heat.
- Make the creamy honey sauce. Whisk mayonnaise, honey, and sweetened condensed milk. Add the fried shrimp and toss to coat. Spread on a serving dish or large bowl. and sprinkle with candied walnuts and green onions.
***See Full Instructions Below!
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Honey Walnut Shrimp
Ingredients
- 1 Cup Water, plus more if needed
- 2/3 Cup Sugar
- 1/2 Cup Walnuts
- 4 Large Egg Whites
- 2/3 Cup Mochiko- See Substitution in Recipe Notes
- 1/2 Cup Mayonnaise
- 1 Pound Large Shrimp- Peeled and Deveined
- 1/4 Cup Honey
- 2 Tablespoon Canned Sweetened Condensed Milk
- 2-3 Cup Peanut Oil Amount Used Will Depend on the Size of Your Pan
Instructions
- In a small saucepan, stir together water and sugar and bring to a boil.
- Carefully stir in the walnuts and boil for 2 minutes.
- Carefully, remove walnuts with a slotted spoon, gently shaking to drain all the water, then spread out on a parchment lined baking sheet to dry.
- In a medium bowl, using a handheld electric mixer beat egg whites until they become light, airy, foamy and frothy.
- Mix in the mochiko until combined; the batter should have a pasty consistency, it's not as thin as a pancake batter.
- Add the shrimp to the batter, a few at a time, shaking to remove any excess batter.
- Heat oil in a skillet with high sides to 350 degrees. Add shrimp (Do Not overcrowd) and fry until golden brown, about 4-5 minutes.
- Meanwhile, make the sauce. In a medium bowl, whisk together mayonnaise, honey, and sweetened condensed milk. Add the fried shrimp and toss to coat. Spread on a serving dish and sprinkle with candied walnuts and green onions. Serve.
Fans Also Made:
Nutrition
Like Terry, my egg/mochiko was pretty much a lump and had to add probably close to 1/4 cup water before it was close to pancake batter consistency. Pretty sure my measurement was good. …but what about those eggs. Can you explain more about “frothy” ? I stopped while was still a bit liquidy.
Also, my cook time for the shrimp was longer. Used 21-30 size shrimp. It was about 6-7 minutes and the coating was barely tan.
Gotta say tho that the recipe is delicious! Thanks for posting it
Hey Terry. When I say frothy, it means you should whisk or beat the mixture vigorously until it becomes light and airy, almost foamy. The goal is to incorporate air into the eggs, which helps to create a slightly thicker and more stable mixture. I’ve never had that issue with the mochiko mixture. The consistency is pasty, it’s not as thin as a pancake batter. I’m so glad that you enjoyed the shrimp. Thanks for leaving the question, I hope it helped!
Hi. Finding Mochiko is proving to be tricky. Can I use ANY sweet/sticky/glutinous rice flour? Also, will sweet brown rice flour be okay (if I can find it)? What other names might it be sold under? tyia
Hi Elle, Mochiko is the only thing I’ve used. It’s really amazing! I get it at Amazon. I’ve added a link if you’d like to use it to find it.
Thank you, Kathleen. Your link worked perfectly! I was only finding larger quantities on Amazon and, though I would prefer to pick it up locally, no one had it! I even called the company and still couldn’t pin down where to get it. Going to try this recipe after Christmas. I have high hopes it will be like the crispy walnut shrimp I used to get in Los Angeles! Thank you for sharing it!
You’re so welcome. I just had a reader email me that she thought this recipe was as good as the Honey Walnut Prawns she had in NY at Frank Fats. I can’t tell you how much I love this recipe! I really hope you enjoy it as much as we do <3
Can you prepare the walnuts a day ahead of time?
Yes you can <3
Thank you! I just made them and they’re wonderful. I’m making this dish for my father and father-in-law for Father’s Day tomorrow. One more question, can I make the batter for the shrimp a day ahead?
Hi Tammi! I would not make the batter ahead. So glad you enjoyed <3
Something went wrong with the batter. I actually found the michiko flour, but when I mixed the egg whites and flour all I got was a big ball. I had to add water to make it pliable, it was a bit messy, however, once I put it all together my family Loved Loved Loved it. What did I do wrong with the flour?
Hey Terry! Honestly, I’m at a total loss as to why that happened. Any chance the Mochiko measurement was off?
Hey Kathleen, I think you may be right. I am going to make this again this week. Thanks for your reply.
Can you bake these instead of frying?
Hey Therese. Gosh, I’m not sure how that would work out. The coating puffs out a bit and gets all fluffy when they’re fried.
I am not sure I read all the information correctly, because I saw you added a stick of cinnamon to the sugar syrup but not in the recipe. Is that in the recipe? I love shrimp and this looks so delicious.
Hi Debbie. No there is no cinnamon in the recipe. I had an extra recipe in the post for an alternative way to prepare the Walnuts for this dish but I realized the way I wrote it in the post was confusing! So sorry <3
What recipe notes?
Hi Alvin. I’m sorry but I’m not sure I understand what you are asking. I’d love to help, please let me know if there is some confusion on one of the note 🙂
Hi Alvin, they are located above the recipe.
RECIPE NOTES FOR HONEY WALNUT SHRIMP :
Shrimp size – You can really use any size shrimp you want. As you can tell in the photos, I used large shrimp! Keep in mind, though, that the smaller the shrimp is, the more of the sauce it will pick up. That may sound like a good thing, but it’s easy for the flavor of the shrimp to be overwhelmed. Restaurants that serve honey walnut shrimp near me use medium shrimp, but I’ve had the best success with large. Jumbo shrimp tend to be too big.
Frozen shrimp – I’ve been asked several times whether you can use frozen shrimp in this recipe. You can. Be sure, though, that you rinse the shrimp in cold water before you cook it, and that you let the shrimp dry, or pat it with a paper towel, before dipping it in the batter. Pre-cooked shrimp will not work with this recipe.
Mayonnaise substitutions – Some recipes work well using Greek yogurt instead of mayo to cut calories. I don’t recommend that in this particular. You can certainly try it, but Greek yogurt has a tang to it whereas mayo is a combination of sweet and tart. I’ve found that there’s a big taste difference when you skip the mayo in favor of more “healthy” ingredients.
Thanks Beth! I was thinking Alvin was asking for a specific note! Long day I guess 🙂