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Honey walnut shrimp with rice

Honey walnut shrimp with rice is a dish for 4 people inspired by Chinese restaurants, ready in 40 minutes, medium difficulty, for about €5.10 per person. The key is a crispy cornstarch crust on the shrimp and a honey sauce that coats them without going soggy, mixed in right before serving.

Tonight, crispy shrimp wrapped in a creamy honey sauce, with caramelized walnuts, just like at your favorite Chinese restaurant.

Honey walnut shrimp with rice
Total time
40 min
Difficulty
Medium
Cost per person
€5.10
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter
The kids
They generally like it

Fried shrimp with a thin, crackly crust, coated in a creamy sauce that blends honey, mayonnaise, and a touch of lemon, finished with caramelized walnuts for crunch in every bite. The rice underneath soaks up the sauce and balances out the sweetness. It tastes like your favorite takeout order, but made at home with simple ingredients.

This is a good dish for a night when you have a bit more time, or for a dinner that feels special without being complicated. Kids usually love the sweet, crunchy combination, and the caramelized walnuts win over adults too. Plan ahead for the frying and caramelizing steps so your kitchen stays organized once you start cooking.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Pantry

  • Cornstarchoften in the pantry 6 tbsp
  • Sunflower oiloften in the pantry 30 cl
  • Honeyoften in the pantry 3 tbsp
  • Lemon juiceoften in the pantry 1 tbsp
  • Walnutsoften in the pantry 80 g
  • Sugaroften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1
  • Mayonnaise 5 tbsp

Fruits and vegetables

  • Green onion 2

Allergens Shellfish, Eggs, Tree nuts, Mustard

The step by step recipe

  1. Boil the walnuts in simmering water for one minute, drain them, then caramelize them in a pan with the sugar and let cool on parchment paper. 6 min

    Separate them with a fork while they're still hot, they'll stick together in a clump once cooled.

  2. Season the shrimp with salt, dip them in beaten egg, then coat them in cornstarch.

    Roll them well in the cornstarch, that's what creates the crispy crust.

  3. Fry the shrimp in hot oil in small batches until golden. 8 min

    The oil is ready when a pinch of cornstarch sizzles right away.

  4. Cook the rice in salted water while you mix the mayonnaise, honey, and lemon juice for the sauce. 11 min

    Taste the sauce, it should be sweet with a hint of tang.

  5. Coat the shrimp in the sauce, sprinkle with caramelized walnuts and green onion, and serve over the rice.

    Toss everything together at the last minute so the crispiness holds.

Our tips to get it right

  • Pat the shrimp dry before coating them, extra moisture stops the cornstarch from sticking and the crust won't turn out as crispy.
  • Fry the shrimp in small batches so the oil doesn't crowd, otherwise the temperature drops and they end up soft instead of crispy.
  • Make the sauce and caramelized walnuts ahead of time, so frying the shrimp is the only thing left to do right before serving.

The variations

  • Swap the shrimp for breaded chicken pieces for a more budget friendly version, the rest of the recipe stays the same.
  • For a shellfish free version, use firm tofu or chicken breast cut into pieces and fried the same way.
  • For picky kids, serve the sauce on the side as a dip instead of coating the shrimp directly.

What to serve it with

  • Plain steamed rice
  • Pickled cucumber salad
  • Hot green tea

Storage

Keep the shrimp, sauce, and rice in separate sealed containers in the fridge for up to 2 days. Reheat the shrimp in the oven or a skillet for a few minutes to keep them crispy, the microwave tends to make fried food soggy. Freezing isn't recommended, the coating loses its crunch.

Questions about this dish

Can you substitute the mayonnaise in the sauce?

Yes, you can swap it for plain Greek yogurt for a lighter textured sauce. The flavor will be slightly less rich but still pairs well with the honey.

How do you keep the shrimp crispy until serving?

Place the fried shrimp on a wire rack instead of a plate, so steam doesn't soften the bottom. Only coat them in sauce right before serving.

Can you make the caramelized walnuts ahead of time?

Yes, they keep well for 2 to 3 days in an airtight container at room temperature. Avoid refrigerating them, the moisture would soften the caramel.

What's the trick to a really crispy shrimp coating?

Coat the shrimp thoroughly in cornstarch after the egg wash, that's what creates the crust. Fry in small batches so the oil stays hot enough.

How long does it take to make honey walnut shrimp with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in honey walnut shrimp with rice?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does honey walnut shrimp with rice cost?

About €5.10 per serving, or €20.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, eggs, tree nuts, mustard. Always check the labels of the products you buy.

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