Honey Walnut Shrimp

Soo… the only honey that I had was the Langnese Acacia honey.. and OMG… I absolutely LOVE it and can’t get out of it.. Thank you so so much for this recipe, I can’t wait to have my family try this too. :”)

I didn’t have condensed milk so I used coconut water with the mayo and honey, also added about 1 TBSP of sugar. Didn’t have walnuts so used pecans. Didn’t have rice flour so used tempura batter with the egg whites. Overall it came out the same as I have had in restaurants! I was impressed with myself.

This recipe is sweet and tasty but only works good as a side dish.

i have made this several times it is delicious!

This was pretty good. I made the shrimp in the air fryer instead of the pan fry in oil. I did 400 degrees for 7 minutes and they had the perfect crunch and flavor! The sauce is pretty good too but I think I used too much mayonnaise cuz I could still taste it. My one complaint is when I mixed the egg whites and mochiko for the fry batter it came out as more of a dough than a paste, and I couldn’t coat the shrimp well enough. Overall I liked it, and I would definitely make it again.

Hubby gave this a 12 out of 10. I ordered the flour from Amazon and followed the directions. I did add an extra tablespoon of honey to the sauce. This recipe was delicious and very simple to make. Highly recommend.

I used tempura batter. It seemed like the candied walnuts had too much water. The sauce was on point though

I have made this several times. The rice flour adheres much better than corn starch and is worth finding. Larger shrimp work better than smaller. Overall, this is delicious and easy.

It’s very good but very sweet. I would say to go easy on the amount of “sauce” you toss the shrimp in.

It was absolutely amazing. It didn’t take long to make it I will be making that again.. I think I may use less manage but overall pretty good dish…

Thank you Celia for a very very good recipe. I learned a lot and got to eat a dish I have no way of ordering near me and had been craving. Thank you!! I liked this recipe a lot. I decided to make the recipe as is with no suggestions/changes from other reviewers. Here are my notes/lessons learned. I am an average home cook but have never fried meat before and this took about 1.5 hrs start to serving. That time included making a side of rice, chopping a couple heads of broccoli then steaming, and also deveining shrimp that were tail/shell free. Step one notes: I followed the recipe exactly and even with doing this first my nuts were wet and not very sweet by serving time. I will look at other reviews to alter the recipe (maybe less water or making a sugary paste..) Also I put them on a cookie sheet but all this did was make another big dish to clean from sugary water. 1/2 cup of walnuts is not much so I’ll put them on a dinner plate that is easier to throw in the dishwasher at the end. This meal makes a lot of clean up dishes as is. (One other thought… I now wonder if the recipe is supposed to have another Atr and the baking sheet is to put the walnuts into the over to dry out and bake?) Step two notes: I could not find mochiko at my small town local grocery or Walmart but I did get the mochiko flour from Amazon. I’ll use the left over flour to make this again and to attempt to make mocchi from scratch. The batter using the flour was awesome but using the full amount of

Delicious!!

Super easy to make and simple ingredients, the family loved it!

Family loved it! I would say to double the sauce and add red chili flakes.

I followed this recipe to a T and it is disgusting. Super bland, gross consistency. I actually spit it out.

Loved it, I added more walnuts because I love the flavor

None of the mochiko and egg whites batter stuck to the shrimp. None. basically eating shrimp with mayo

I loved this recipe! Just for a little something special, I added a tablespoon of flaked coconut and an extra egg white.

Didn’t change a thing

Delicious! Better than the restaurant version I enjoyed before COVID closed down the restaurant I went to. I did make some mild observations and had to make one substitution. Observations: 1. When using nonstick cookware, instead of a plastic slotted spoon you may benefit from tongs or chopsticks as the spoon WILL warp. 2. I had to add about 2 tablespoons of water to the mochiko and egg mixture in order to thin it out enough it would stick to the shrimp. I also had to toss to coat instead of being able to just dip it in. 3. I used pre-cooked shrimp so this wasn’t an issue, but at medium high the batter became golden and in one batch a little burned in under a minute. You may need to play around with your stove to find out if it’s an over achiever like mine is! 4. The oil wasn’t quite deep enough in the skillet I used, so I will be adding more to avoid having to turn the shrimp over half way through again. My substitution was miracle whip instead of proper mayonnaise, both because we were out of mayo and because my mine went to kewpie mayo which is sweeter and miracle whip was as close as I could get to it on short notice. All in all an easy, fast recipe! (Don’t be me and forget to wear long sleeves!)

Made this for my hubby and we both loved how it tasted!