Walnut Shrimp
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
247 kcal
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Course
Main Course
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Cuisine
Chinese
Walnut Shrimp
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This walnut shrimp recipe features crispy shrimp and candied walnuts tossed in a sweet, creamy sauce. Recreate this iconic Chinese takeout dish at home, any night of the week, for a healthier twist that still gives you deliciously crispy and flavorful results without deep-frying! {Gluten-Free Adaptable}To make the dish gluten free, use dry sherry to replace Shaoxing wine. And use tamari instead of soy sauce.
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Ingredients
Glazed walnut
- 1 cup walnuts roasted
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
Sauce
- 1/4 cup mayonnaise
- 1 tablespoon sweetened condensed milk
- 2 teaspoons honey (or maple syrup)
- 2 teaspoons rice vinegar (or lemon juice)
- 1/2 teaspoon soy sauce or soy sauce, light
Shrimp
- 1 lb (450 g) Shrimp , peeled and deveined
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon salt
- 1 teaspoon ginger grated
- 1/4 teaspoon white pepper
- 4 tablespoons cornstarch
- 1/4 cup vegetable oil (for shallow fry)
- green onion , sliced (for garnish)
Instructions
Marinate the shrimp
- Mix the shrimp, Shaoxing wine, salt, ginger and white pepper together in a medium bowl. Marinate for 10 minutes while preparing other ingredients.
To make the glazed walnut
- Line a baking sheet or large plate with parchment paper.
- Heat the oil in a small or medium nonstick skillet over medium heat until just turning warm. Swirl the pan to let the oil coat as much surface as possible. Sprinkle the sugar into the pan in a thin layer.
- Turn to medium-low heat. Cook, swirling the pan occasionally, until most of the sugar has melted and starts turning an amber color, 3 minutes or so.
- Add the walnuts. Stir everything together to let the sugar coat the nuts as evenly as possible. Keep cooking and stirring until all the sugar has melted and the sugar turns a golden brown color, about 2 minutes. Then immediately transfer everything onto the lined baking sheet.
- Spread out the nuts again and separate them as much as possible using a spatula. Let cool until the coating has hardened, 5 minutes or so. Then you can easily break apart the nuts.
Mix the sauce
- Mix the mayonnaise, condensed milk, honey, rice vinegar, and soy sauce together in a small bowl. Stir to mix well.
Cook the shrimp
- Right before cooking, add the cornstarch to the marinated shrimp. Coat the shrimp evenly.
- Heat the oil in a medium-sized skillet over medium heat until hot. Add the shrimp without overlapping (you might need to cook in 2 batches). Let cook until the bottom turns golden. Flip and cook the other side until golden. Transfer the shrimp to a big plate to cool slightly.
Assemble
- Once the shrimp cool off a bit (*Footnote 1), transfer the shrimp into a big bowl without transferring the juice or oil pooled in the plate. Add the sauce and mix well.
- Add half of the glazed walnuts and give it a quick mix. Transfer everything to a large plate. Add the rest of the walnuts and garnish with sliced green onions. Serve immediately as a main dish.
Notes
- The key is to cool the shrimp for a few minutes so it’s not hot enough to melt the mayonnaise, but don’t wait until it turns cold.
Nutrition Information
Show Details
Serving
1serving
Calories
247kcal
(12%)
Carbohydrates
21.4g
(7%)
Protein
6.9g
(14%)
Fat
15.1g
(23%)
Saturated Fat
2.8g
(14%)
Cholesterol
42mg
(14%)
Sodium
837mg
(35%)
Potassium
100mg
(2%)
Fiber
1g
(4%)
Sugar
10.2g
(20%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 247kcal | 12% |
| Carbohydrates | 21.4g | 7% |
| Protein | 6.9g | 14% |
| Fat | 15.1g | 23% |
| Saturated Fat | 2.8g | 14% |
| Cholesterol | 42mg | 14% |
| Sodium | 837mg | 35% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10.2g | 20% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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