Best 9 Walnut Shrimp Recipes

CHINESE HONEY-WALNUT SHRIMP

Steps:

• Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
• Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
• Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
• Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
• Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
• Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
• Serve shrimp with the walnuts and honey dressing.

GRILLED SHRIMP WITH WALNUT PESTO

Steps:

• Preheat a grill to high. Soak six 10-inch wooden skewers in water for at least 30 minutes.
• Meanwhile, make the pesto: Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil and parsley until fairly smooth. With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen. Transfer to a bowl and season with salt.
• Make the shrimp: Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat. Brush with the vegetable oil and season on both sides with salt and the red pepper flakes. Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes. Remove from the grill and drizzle with the red wine vinegar. Remove the shrimp from the skewers, if desired, and serve over mixed greens. Drizzle with some of the pesto and serve the remaining pesto on the side.

STIR-FRIED SHRIMP, SNOW PEA, AND WALNUT SALAD

Steps:

• In a small bowl stir together the water, 1 tablespoon of the vinegar, the soy sauce, the sesame oil, the sugar, and a pinch of salt. In a bowl toss the shrimp with the garlic paste and 1 teaspoon of the olive oil and let the shrimp marinate for 10 minutes. In a non-stick skillet heat 2 teaspoons of the remaining olive oil over moderately high heat until it is hot but not smoking and in it sauté the walnuts, stirring, for 30 seconds. Add the snow peas, sauté the mixture, stirring, for 45 seconds, or until the snow peas are crisp-tender, and transfer it to a bowl. In the skillet sauté the shrimp for 1 minute on each side, add the soy sauce mixture, and simmer the shrimp, covered, for 1 minute, or until they are cooked through. Add the shrimp mixture to the snow pea mixture. In a large bowl toss the endive, sliced thin crosswise, and the watercress with the remaining 1 tablespoon olive oil, the remaining 1 teaspoon vinegar, and salt and pepper to taste, divide the greens between 2 dinner plates, and top them with the shrimp mixture.

WALNUT SHRIMP

Steps:

• 1. Boil shrimp/prawns until they turn pink, drain and put in a bowl. Toss cooked shrimp with cornstarch. IMPORTANT: The oil needs to be over 400 degrees F and deep fry a few at a time. This makes your shrimp super crispy.
• 2. In a wok, heat vegetable oil. Mix together the walnuts, karo syrup, honey. Add to the oil in the wok and slow cook until the walnuts have absorbed the liquid (they are "candied"). Set aside in a bowl.
• 3. Heat oil in deep fryer to 350 and, using a heat-safe colander, add walnuts a few at a time to cook ONLY 1 minute while stirring. Remove to a cookie sheet and sprinkle with sesame seeds.
• 4. In a bowl, combine sweetened condensed milk, mayo, salt, lime juice and 1/2 and 1/2 to make a dipping consistency. Whisk together, taste and adjust as needed.
• 5. Combine the shrimp, walnuts and sauce. Transfer to a nice serving platter.
• 6. Cook carrots and broccoli just until tender. (This is more of a garnish) Top the shrimp, walnuts and sauce with this.

HONEY WALNUT SHRIMP

Steps:

• 1. Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
• 2. Rinse the walnut halves with water, drain and set aside.
• 3. Heat up the water until it boils and add in the sugar.
• 4. Keep stirring until it turns thick and golden color and then add the walnut.
• 5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
• 6. Heat the oil in a wok over high heat.
• 7. Coat the shrimp with a thick layer of corn starch and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
• 8. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
• 9. Add shrimp and toss with the mayonnaise sauce.
• 10. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately. (if desired, you can also add the pineapple chunk for garnish)

HONEY WALNUT SHRIMP

Steps:

• Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
• Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
• In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

HONEY WALNUT SHRIMP

Steps:

• In small saucepan bring water and sugar to a boil. Add walnuts and continue boiling for 2 minutes, stirring occasionally. Drain and place walnuts on a cookie sheet to dry.
• Grate cabbage and carrots and toss lightly to mix. Place on serving platter. Set aside.
• In medium bowl, whip egg white with wire whisk until light and foamy. Stir in corn starch until it takes on a thick consistency. Heat oil in deep skillet over medium-high heat to 350 degrees f.
• While oil is heating make the sauce. In medium bowl mix together mayonnaise, honey, sweetened condensed milk, orange juice and orange zest. Set aside.
• Dip shrimp into batter mixture and fry in heated oil 3-5 minutes or until golden brown.
• You will want to do this in 3-4 batches. Remove and drain on paper towels.
• Place shrimp on top of cabbage and carrot mixture, drizzle with sauce and sprinkle with the glazed walnuts. Can be served on steamed rice or by itself as a salad.

SHRIMP & BABY GREENS WITH WALNUT RASPBERRY DRESSING

Steps:

• Make salad dressing ahead of time; Mix all ingredients together and blend with a hand blender or put into blender and mix until emulsifed.
• Put into a container with lid or salad dressing bottle.
• In Large salad bowl add baby grens, grapes and shrimp.
• Toss with salad dressing and add walnuts.
• Enjoy.

HONEY WALNUT SHRIMP

Steps:

• 1. Coarsely chop the walnuts. Don't make the pieces too small.
• 2. Heat butter in a small saucepan on medium-low heat until melted.
• 3. Add the walnuts and stir until they are completely coated with butter.
• 4. Once they are coated, turn the heat up to high and cook for 1 minute, stirring constantly.
• 5. Turn the heat back down to medium and sprinkle with the 2 T sugar while stirring to coat each walnut.
• 6. Cook for another 2 minutes stirring constantly. After 2 minutes, turn off the heat and set walnuts aside to cool.
• 7. In a large cup, mix together all the ingredients for the sauce. Set the mixture aside.
• 8. In a large bowl, mix together all the ingredients for the batter.
• 9. Once the batter is thoroughly mixed, add the shrimp and stir to coat each piece.
• 10. Leave the shrimp in the batter.until they are ready to go in the hot oil.
• 11. In a skillet, heat the oil on high
• 12. Once the oil is hot add the shrimp one at a time directly from the batter into the oil. Make sure to let the excess batter drip off before placing in the oil.
• 13. Cook 8-10 shrimp at a time so that the skillet is not crowded.
• 14. Cook the shrimp 2-3 minutes or until they are a light golden brown.
• 15. Remove them with a slotted spoon and place on a paper towel lined plate to drain.
• 16. Continue cooking in batches until all the shrimp is cooked.
• 17. Once all the shrimp is done, place in a large bowl. Add the walnuts and sauce and toss to coat.
• 18. You can add 1/2 cup sweetened coconut flakes if you like. Just add to the bowl for the final step.