Lighter Honey Walnut Shrimp Recipes

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HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it's one of the first recipes I wanted my mom to share with me. It's considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut's interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it's known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I've made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup shelled walnut halves or large pieces (about 4 ounces)
1/2 cup mayonnaise
2 tablespoons sweetened condensed milk
2 tablespoons pineapple juice, such as Dole's 100% Pineapple Juice
1 tablespoon honey
2 teaspoons white distilled vinegar
Kosher salt
1 pound very large (U 16-20) shrimp, peeled and deveined
2 medium heads broccoli, about 1 pound, cut into florets, stems peeled and cut into bite-size pieces
Canola oil, for frying (about 3 cups)
1/3 cup sugar
1/4 cup cornstarch

Steps:

  • Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
  • Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
  • Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
  • Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
  • Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
  • While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
  • Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
  • Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
  • Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
  • Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
  • Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.

LIGHTER HONEY WALNUT SHRIMP



Lighter Honey Walnut Shrimp image

Make and share this Lighter Honey Walnut Shrimp recipe from Food.com.

Provided by rogonzalez4

Categories     Nuts

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup walnuts
1 tablespoon Splenda sugar substitute
1 tablespoon Egg Beaters egg substitute
6 tablespoons low-fat mayonnaise
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon almond milk (Or Soy Milk)
1 teaspoon Splenda sugar substitute
16 ounces shrimp

Steps:

  • Preheat Oven To 300 F
  • Toss Walnuts With Egg Beaters (Or Egg White) & Splenda.
  • Spread Coated Walnuts On A Lined Cookie Sheet & Cook In Oven For 30 Mins (Remember To Stir/Check Every 10 Mins).
  • Season Shrimp With Salt, Pepper, & Garlic To Taste (Optional).
  • Spray Pan With Non-Stick Spray & Cook Shrimp On Medium Heat.
  • Mix Mayo, Honey, Lemon Juice, Almond Milk, & Splenda.
  • Heat Mixture On Stove On Lowest Setting.
  • Toss & Coat Shrimp With Mixture
  • Top With Candied Walnuts.
  • Serve W/ Rice If Desired.

Nutrition Facts : Calories 268, Fat 11.5, SaturatedFat 1.1, Cholesterol 238.9, Sodium 1073, Carbohydrate 14, Fiber 1, Sugar 10.2, Protein 28.1

CHINESE HONEY-WALNUT SHRIMP



Chinese Honey-Walnut Shrimp image

Enjoy honey-walnut shrimp, a Chinese restaurant classic, at home! Sweet and crunchy! Enjoy with a side of cubed mango pieces.

Provided by SweetNsalty

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 2

Number Of Ingredients 12

1 tablespoon egg white
¼ teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
¼ cup water
¼ cup white sugar
½ cup walnut halves
3 tablespoons mayonnaise
½ tablespoon honey
½ tablespoon sweetened condensed milk
1 teaspoon lemon juice
⅓ cup cornstarch
vegetable oil for frying

Steps:

  • Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
  • Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
  • Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
  • Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
  • Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
  • Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
  • Serve shrimp with the walnuts and honey dressing.

Nutrition Facts : Calories 708.9 calories, Carbohydrate 55.7 g, Cholesterol 179.1 mg, Fat 45.1 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 5.9 g, Sodium 625.3 mg, Sugar 32.8 g

HONEY WALNUT SHRIMP RECIPE BY TASTY



Honey Walnut Shrimp Recipe by Tasty image

Here's what you need: cornstarch, egg whites, water, shrimp, sugar, brown sugar, walnuts, water, oil, mayonnaise, honey, condensed milk, water

Provided by Fatimah A

Yield 4 servings

Number Of Ingredients 13

½ cup cornstarch
2 egg whites
3 tablespoons water
12 oz shrimp, small
¾ cup sugar
2 tablespoons brown sugar
½ cup walnuts
1 cup water
oil, for frying
¼ cup mayonnaise
1 tablespoon honey
1 tablespoon condensed milk
1 tablespoon water

Steps:

  • Mix the egg whites until frothy, then fold them with the cornstarch and 3 tbsp water.
  • Add the shrimp and coat well. In a saucepan, add the sugars, 1 cup of water, and walnuts. Mix and let it simmer for 12-15 minutes.
  • Fry the shrimp for a few minutes until golden.
  • After the walnuts and sugar syrup reduce, lay them on parchment paper to dry.
  • Mix the sauce ingredients and pour over the shrimp. Top with roasted walnuts.
  • Garnish with green onions and serve.

Nutrition Facts : Calories 599 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 1 gram, Protein 23 grams, Sugar 39 grams

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts

Provided by Celia

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 cup water
⅔ cup white sugar
½ cup walnuts
4 egg whites
⅔ cup mochiko (glutinous rice flour)
¼ cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

Steps:

  • Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
  • Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
  • In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Nutrition Facts : Calories 605.2 calories, Carbohydrate 68 g, Cholesterol 179.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 340.2 mg, Sugar 45.2 g

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