Chinese-American · main

Honey Walnut Shrimp

Honey Walnut Shrimp reads sweetness 6.7, richness 5.3 and nutty 4.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.0 / 10
• Sweet & Fruity — 7.0 / 10
• Sour & Bright — 5.2 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 6.7 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Sweetness 6.7 · Richness 5.3 · Nutty 4.9 · Umami 4.2 · Citrus 4.1 · Salinity 4.1 · Sourness 3.7 · Floral 3.7 · Marine & Briny 3.4 · Earthy 2.8 · Herbaceous 2.1 · Bitterness 1.8 · Allium 1.7 · Fruity 0.8

What's in it (13)

• walnut halves — 237 g
• granulated sugar — 101 g
• shrimp — 454 g
• salt — 5 g
• egg whites — 200 g
• cornstarch — 118 g
• vegetable oil — 435 g
• mayonnaise — 109 g
• condensed milk — 30 g
• honey — 15 g
• lemon juice — 5 g
• scallions — 200 g
• water — 44 g

Time & effort: about 28 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 249.1 kcal, 7.7 g protein, 16.3 g fat, 18.1 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Candy the walnuts: in a small skillet, combine the walnut halves, sugar, and 3 tablespoons water. Cook over medium heat, stirring constantly, until the sugar dissolves, then turns from foamy to a deep amber and clings glossy to the walnuts, 6-7 minutes. Immediately scrape onto a parchment-lined sheet, spread into a single layer, and let cool completely, about 10 minutes, until hard and crackable.
2. Pat the shrimp dry and season with 1/2 teaspoon of the salt.
3. In a wide bowl, whisk the egg whites until loose and frothy, about 30 seconds, then add the shrimp and toss to coat evenly.
4. Spread the cornstarch on a plate. Working a few pieces at a time, lift the shrimp from the egg white letting excess drip off, then dredge in the cornstarch, pressing to adhere, and set on a tray.
5. Heat the oil in a heavy pot or wok to 350°F. Fry the shrimp in two batches until the coating is crisp and pale gold and the shrimp are opaque and curled, 2-3 minutes per batch; lift to a wire rack and season immediately with a pinch of the remaining salt.
6. While the shrimp fry, whisk together the mayonnaise, condensed milk, honey, and lemon juice in a large bowl until smooth.
7. Add the hot fried shrimp to the sauce and toss quickly to coat, just until glossy - don't let them sit, or the crust will soften.
8. Transfer to a platter, scatter the candied walnuts and scallions over the top, and serve immediately.

Dishes with a similar flavor shape

• Harissa Salmon with Blistered Chickpeas — Middle Eastern
• Maple Dijon Salmon Sheet Pan — American
• Siomay (Steamed Fish Dumplings) — Indonesian
• Harissa-Glazed Pork Chops — Middle Eastern
• Roasted Green Beans With Greek Dressing — Greek

Keep reading: what sweetness, richness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.