sweetness. [honey walnut shrimp]

July 20th, 2012 by | comments


I’ve had this honey walnut shrimp recipe filed away ever since Joanne from Fifteen Spatulas posted it a while back. So, I apologize for the non-seasonal post, but I felt it was time to finally make the dish. I’m so glad that I did. Seriously, go make it right now, it’s incredible! Sure, your kitchen might stink of oil for a few days (or maybe that’s just me because I don’t have a deep fryer/backyard), but it’s nothing a little Febreze and open windows can’t fix. :)

My thoughts and prayers go out to those in Colorado. x


1 cup water

2/3 cup sugar

1 tbsp. honey

1 cup walnuts

1 tbsp. mayonnaise

2 tbsp. heavy cream

2 tsp. lemon juice

Pinch of salt and pepper

1 lb. shrimp, shelled and deveined

4 egg whites, whipped until foamy

1/2 cup rice flour

Steamed rice, for serving

Chopped scallions, for garnish

Zest of 1/2 lemon, for garnish


Combine water, sugar, honey, and walnuts in a heavy bottomed saucepan. Bring to a boil, and watch very carefully as the mixture first dissolves the sugar, and then starts to caramelize. This will go from perfect to burned very quickly, so keep an eye on it, and also keep in mind that you want to pull it a few moments before it’s actually done, since it continues to cook after you take the pan off the heat.

Remove the walnuts from the pan with a slotted spoon, and place on parchment paper to harden.

Whisk to combine the mayonnaise, heavy cream, lemon juice, and salt and pepper. Set aside.

Preheat a deep fryer to 350 degrees F, or heat a large pot 1/4 full of canola oil over medium-high heat.

Combine the whipped egg whites and rice flour, and whisk until it forms a smooth paste.

Season all the shrimp on both sides with salt and pepper, then dip it into the batter. Deep fry in batches for 2-3 minutes, until golden brown.

Drain on a paper towel, then toss in the cream sauce. Add the caramelized walnuts to the mix, and serve the dish with some steamed rice. Garnish with scallions and lemon zest, if desired.

Recipe adapted from Fifteen Spatulas.

// share //
  • wow! seriously wow! I love the crunch factor with the walnuts, i love the sweetness of the honey. YUMMM! just amazing

  • Aren’t you glad you made this dish? Haha. It’s one of my favorites. Deep frying is a PITA but these are worth it =)

  • This shrimp looks stunning my friend, a beautiful combination of flavours :)

    Choc Chip Uru

  • What a delicious recipe! I bet the walnuts in this dish are incredible! :)

  • Gorgeous photos and stunning dish, here. Love it! So glad I popped in!

  • Absolutely yummy Caroline. So glad you shared this.
    Today is a very sad day. What an awful event. I can’t imagine…

  • I have never made anything with shrimp before. Can you believe it? Whenever I go to a restaurant I seek out the shrimp dishes, yet have never made them myself. This looks delicious!

  • Oh my goodness! I definitely need to make this ASAP! The title alone had me drooling. This will be a hit with the whole family too! :)

  • That whole Colorado incident has me shook :/
    Shrimp look majorly great – I’ve been craving shrimp lately, too.

  • This looks great! I’m going to make it for dinner this weekend!

  • I could have this at any season! Love the flavours.

  • Great recipe Caroline.
    :-) Mandy

  • Gorgeous shrimp! Anything with shrimp is always in season in my opinion :)

  • You were right, Caroline, this does sound delicious. And I vote for the lemon zest garnish to give it that pop.

  • I learn so much here… Thanks, Caroline!

  • I dislike walnuts, but I have a hard time remembering that looking at these pictures. Man alive I could eat every bite!

  • Even if its a non-seasonal post, I dont care as long as it looks delish as that :)

  • Gorgeously, lushly presented, Caroline.

    WOWWwwww. I want some. xx

  • Your shrimp look beautiful! I bake just about everything because of the smell. I heard somewhere that you can soak a towel with vinegar and leave in near the stove and it will absorb the smell. Haven’t tried it, but it sounds good to me.

  • Amy

    Yum! never heard of a recipe like this

  • egg me on

    Great job Caroline! I think you’ve done Joanne’s recipe justice. Looks awesome!

  • I’m still learning to like seafood, and shrimp still is iffy for me… but the flavors in this all sound so good I may have to try it out. I love the walnuts with the lemon and scallions!

  • Yum, this looks fantastic – great flavor, very unique! I think it would be work a bit of odor in the kitchen!

  • Joanne’s recipes are great. Nice work!

  • oh these shrimp look fantastic! Wow!

  • oooh Caroline! These look great!! Did I tell you that shrimps are my favourite seafood?? (okay, that and also lobster) I must try these some day!!

  • I swear my stomach just growled! This looks fantastic, Caroline – and not too outside the season (at least around here.) :)

  • These look fantastic, Caroline.I love the combination of flavors.

  • The honeyed walnuts and creamy, crisp shrimp must be delicious.

  • This was a favorite dish of ours at a nearby Chinese restaurant but it has since closed and we haven’t been able to find the same dish anywhere. How delicious!!