honey walnut shrimp recipe
The Best honey walnut shrimp recipe
Honey Walnut Shrimp
A delightful and flavorful dish featuring succulent shrimp tossed in a sweet and savory honey walnut glaze, paired with crispy fried shallots and fresh herbs. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional)
- ¼ cup honey
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp minced shallots
- 2 tbsp chopped walnuts
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp water
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped green onions
- 2 tbsp fried shallots (store-bought or homemade)
- Lime wedges
👨🍳Directions
-
1
Pat shrimp dry with paper towels and season with smoked paprika, garlic powder, and red pepper flakes. Set aside. -
2
In a small saucepan, combine honey, soy sauce, rice vinegar, minced shallots, ginger, garlic, and sesame oil. Simmer over medium heat for 3-4 minutes until slightly thickened. Remove from heat and stir in cornstarch and water. Let cool slightly. -
3
Heat olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside. -
4
In the same skillet, add chopped walnuts and cook for 1-2 minutes until lightly toasted. Remove walnuts and set aside. -
5
Return shrimp to the skillet, pour the honey walnut glaze over them, and toss to coat evenly. Cook for another 2 minutes until shrimp are fully coated and glaze is absorbed. -
6
Divide shrimp among plates, garnish with chopped cilantro, green onions, and fried shallots. Serve with lime wedges on the side.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Food processor (optional)
- Tongs
- Fine-mesh sieve
- Small saucepan
📊Nutrition Facts (per serving)
📝Notes
- For extra crunch, add a sprinkle of crushed peanuts or sesame seeds on top.
- Substitute walnuts with pecans or almonds if preferred.
- Ensure shrimp are fresh and of good quality for the best texture.
- Adjust sweetness or saltiness to taste by modifying the honey or soy sauce ratios.
Watch Video Of How Honey Walnut Shrimp Works
❓ Frequently Asked Questions About Honey Walnut Shrimp
What is the main difference between honey walnut shrimp and traditional shrimp recipes?
Honey walnut shrimp stands out because it combines sweet and savory flavors with a sticky, caramelized glaze made from honey, walnuts, and a touch of butter or cream. Traditional shrimp dishes often rely on citrus, vinegar, or spicy sauces, whereas this recipe balances rich, nutty, and fruity notes—making it a unique and decadent twist.
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How do I ensure the honey walnut shrimp sauce stays sticky and glossy?
For a sticky, glossy sauce, reduce the honey and butter mixture to the consistency of a thick glaze over medium heat. Stir frequently to prevent burning, and if it gets too thick, add a splash of warm water or shrimp stock. For extra shine, brush the sauce over the shrimp after cooking.
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Can I substitute regular walnuts for pecans or almonds in this recipe?
While walnuts are traditional, you can experiment with pecans or almonds for a slightly different texture and flavor. Pecans add a nuttier, earthier taste, while almonds bring a slightly sweeter, milder note. Just ensure they’re finely chopped or ground for the best integration into the sauce.
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What’s the best way to cook shrimp to avoid overcooking them?
To keep shrimp tender, cook them quickly over high heat—about 2–3 minutes per side for large shrimp (or 1–2 minutes for smaller ones). Use a hot skillet or grill pan and avoid overcrowding the pan. Remove them from the heat just before they turn opaque but still have a slight pink tint, as they’ll continue cooking slightly afterward.
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How can I make this recipe ahead of time and reheat it properly?
Honey walnut shrimp can be prepped ahead by cooking the shrimp and sauce separately, then combining them just before serving. Store in an airtight container in the fridge for up to 2 days. To reheat, warm the sauce in a saucepan and gently toss with the shrimp in a skillet over low heat—avoid boiling to prevent the sauce from separating. For a quicker option, microwave the shrimp and sauce in portions, stirring occasionally.
