Chinese walnut shrimp is a fusion dish that is served in most Chinese restaurants in the USA. It is made by deep-frying the shrimps (the traditional Chinese cooking method) and mixed with a mayonnaise-based sauce (definitely non-Asian). The result is the creation by integrating the best of both culinary essences into a single dish.

You may find walnut shrimp uncommon if you are living in Hong Kong, Malaysia, or Singapore. The most likely reason is due to the sauce mainly consisting of mayonnaise, which is not traditionally Asian. 

I have lived in Malaysia and Hong Kong for decades and have not found it on the menu of any local restaurants!

However, the flavor is outstanding! I want to introduce this wonderful dish to those who have not tried it and are interested in making it at home.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Let’s move on to the details of the walnut shrimp recipe right away.

How to make Chinese walnut shrimp

Succulent shrimp coated in a crispy crust, dressed with a mayonnaise sweet sauce, and served with crunchy candied walnuts. The description already makes you drool before you start cooking!

I have arranged the process to make it into three separate steps. 

1. Coat the walnut with syrup

The uniqueness of the walnut shrimp lies in the combination of the savory shrimp and the candied walnuts doused in a sweet sauce.

1. Deep-fry the walnuts in medium heat (150°C/300°F) until the surface has turned to a golden brown. Remove and set aside to cool.
2. Heat the palm sugar in a small saucepan until it starts to melt. 
3. Pour an equal amount of hot water into the melted palm sugar to form a simple syrup. You will expect it to sizzle vigorously. When the sizzling stops, cook down the syrup until it thickens.
4. Place the walnuts in the syrup,  then coat them thoroughly.
5. Arrange the candied walnuts on a parchment paper or a baking sheet to let them cool. Do not let them touch each other, as they will stick together after returning to room temperature.

Note:

• An alternative way to prep the walnuts is to oven-baked them at 150°C/300°F until lightly golden before coating them with the syrup. This method is the choice to cut the consumption of oil. However, I deep-fry the walnuts as I have prepared the oil to cook the shrimp. Besides, deep-frying also makes the walnuts more flavorful.
• You can use honey instead of syrup to make candied walnuts. However, since honey is relatively expensive, few local Chinese restaurants will serve honey walnut shrimp.
• I use palm sugar to give it the extra aroma and taste. It is available in most Asian markets. You can use brown sugar as a substitute for palm sugar, but the flavor of palm sugar is much better

2. How to cook the shrimp

a. Coat the shrimp with a batter

I would suggest using medium to large shrimp to prepare this dish. First, make a batter to coat the shrimp.

1. Remove the shell and head of the shrimp. Deveined the shrimp and make a deep cut at the back of the shrimp. The cut will make the shrimp open up at the back during deep-frying for better presentation. 
2. Crack the egg,  then separate the egg white from the yolk. The egg whites help to form a crispy coating for the shrimp.
3. Place the egg whites, cornstarch, all-purpose flour, and half a teaspoon of baking powder in a large bowl.
4. Add two tablespoons of water and mix well to form a thick batter without lumps.
5. Place the shrimp in the mixing bowl and coat them thoroughly with the batter.

Note: Keep the battered shrimp refrigerated if you are not deep-frying the shrimp immediately.

b. Deep-fry the shrimp twice

1. Heat the vegetable oil with high smoke points (corn oil, palm oil, or peanut oil) in a wok or a deep skillet.
2. Deep-fry the shrimp at medium-high heat, about 150°C/300°F, for two minutes or until lightly golden.
3. Remove the shrimp with a slotted spoon to let it cool.
4. Return the shrimp to the hot oil again.
5. Deep-fry the shrimp at high heat, 200°C/390°F, for the second time.
6. Remove the shrimp when it turns golden brown.
7. Drain away the excess oil on a paper towel or wire rack.

Note: 

• Deep-frying the shrimp twice can create a very crispy coating for the shrimp.
• It is crucial to wait until the shrimp is cool before proceeding to the second round of deep-frying. This is because the moisture in the shrimp will release as vapor during cooling, resulting in a much dryer outer crust. As a result, it will become very crispy after the second round of deep-frying.

3. How to make the walnut shrimp sauce

We need to make a dressing for the shrimp and walnuts. This sweet, creamy sauce is quite different from other traditional Chinese sauces, which are primarily savory. 

You only need four ingredients to make the walnut shrimp sauce:

1. First, mix the mayonnaise, lemon juice, sweetened condensed milk, and coconut cream in a small bowl. You may use rice vinegar to replace the lemon juice.
2. Besides, I also add a pinch of salt to balance the sweetness. 
3. Combine the ingredients thoroughly in a small bowl, then keep it refrigerated.

4. To plate the walnut shrimp

Place the shrimp over a bed of lettuce or broccoli florets, then top with the walnuts. I prefer not to mix the crispy shrimp with the sauce in advance, as it will make the shrimp soggy.

Instead, I drizzle the mayonnaise mixture on top right before serving and garnish with green onions. This way will ensure you are serving the crispy fried shrimp.

Chinese walnut shrimp is perfect as the main dish for Chinese banquets or during Chinese New Year reunion dinner. It is also one of the best recipes for daily meals served with white rice. 

What to serve with walnut shrimp?

I would suggest the following Chinese food recipes for you to make it a complete meal.

• The first one is Bok Choy stir-fry. This vegetable is perfect to pair with the deep-fried shrimp since it is cooling and with plenty of fibers. You can get this easy recipe here.
• The second recipe is Chicken and Corn soup. My mom used to prepare it when I was young. I love the creamy and silky texture of this soup. You can get the Chicken and Corn soup recipe here.