Q: Can I use frozen shrimp?

A: Yes, defrost fully and pat dry before frying.

Q: Can I air-fry instead of deep frying?

A: Yes, coat in oil and air-fry at 200°C (390°F) for 10–12 mins.

Q: Is there a substitute for condensed milk?

A: You can use a little honey + cream, but the flavor will change.

Q: Can I make the sauce ahead?

A: Yes — store covered in the fridge for up to 2 days.

Q: Can I use other nuts?

A: Pecans work well if walnuts aren’t available.

Q: What mayo is best?

A: Regular or Japanese (Kewpie) mayo gives the best richness.

Q: Is this dish gluten-free?

A: Yes, if your cornflour and condiments are certified GF.

Q: Can I make it spicier?

A: Add chilli flakes or sriracha to the glaze.

Q: Will leftovers stay crispy?

A: Not really — best eaten fresh, though still tasty reheated.

Q: How long can I keep leftovers?

A: Up to 2 days in the fridge in an airtight container.

Camarão Crocante de Nozes e Mel com Cobertura Doce Cremosa

Crispy Honey Walnut Shrimp with Creamy Sweet Glaze

Rated 5.0 stars by 1 users

Cuisine

Chinese-American

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

525

Honey Walnut Shrimp is the crown jewel of Chinese-American takeout — a crispy, golden shrimp dish bathed in a sweet and creamy sauce, finished with crunchy candied walnuts.

It strikes a perfect balance of texture and taste: the crunch of the fried shrimp, the sticky sweetness of honey and condensed milk, and the toasty richness of walnuts make every bite addictive.

While it might look like something best left to restaurants, it’s surprisingly easy to recreate at home. The walnuts are gently candied in a simple syrup, the shrimp get their signature crunch from a light cornstarch coating, and the sauce—made with mayo, honey, and sweetened condensed milk—coats everything in a luscious, glossy finish.

Serve it over steamed rice or jasmine rice to soak up all that sauce, and don’t forget the optional rice vinegar for balance. Whether you're cooking for guests or just treating yourself, this dish always impresses.

Image of Crispy Honey Walnut Shrimp with Creamy Sweet Glaze

Ingredients

500g (1 lb) large raw shrimp, peeled and deveined
1/2 cup walnut halves
1/2 cup sugar
1/2 cup water
2 egg whites
1/2 cup cornflour (cornstarch)
2 tablespoons mayonnaise
1 tablespoon sweetened condensed milk
1 tablespoon honey
1 teaspoon rice vinegar (optional, for balance)
Pinch of salt
Vegetable oil, for deep frying
Spring onion or sesame seeds for garnish (optional)

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Directions

In a small saucepan, combine sugar and water. Bring to a boil, then add walnut halves. Simmer for 2–3 minutes. Remove walnuts and dry on parchment paper.
Pat shrimp dry. In a bowl, whisk egg whites until frothy. Toss shrimp in egg whites, then dredge in cornflour.
Heat oil in a pan to 180°C (350°F). Fry shrimp in batches until golden and crisp, 2–3 minutes per side. Drain on paper towels.
In a separate bowl, whisk together mayonnaise, condensed milk, honey, and a small pinch of salt (and vinegar if using).
Toss the fried shrimp in the sauce until well coated. Add candied walnuts and gently mix.
Serve immediately, garnished with spring onion or sesame seeds.

Nutrition

Serving Size: 1
per serving: Calories; 525

Amount/Serving % Daily Value

Fat: 34 grams; 44%
Saturated Fat: 6 grams; 30%
Cholesterol: 155 milligrams; 52%
Sodium: 570 milligrams; 25%
Carbs: 29 grams; 10%
Protein: 23 grams
Sugar: 20 grams
Fiber: 1 grams; 4%

Dicas para camarão com mel e nozes

Não cozinhe demais o camarão – 2–3 minutos é tudo o que eles precisam.
Use camarão cru para obter melhor textura; evite pré-cozido.
Para ficar ainda mais crocante, frite o camarão duas vezes.
Deixe as nozes cristalizadas secarem completamente para evitar que fiquem encharcadas.
Adicione um pouco de vinagre de arroz para dar um toque picante.
Use maionese light para um esmalte um pouco mais saudável.
Misture o camarão ao molho antes de servir para mantê-lo crocante.
Frite aos poucos para não entupir a frigideira.
Polvilhe sementes de gergelim torradas para dar mais crocância.
Sirva imediatamente para aproveitar ao máximo a textura.

Sirva com sugestões

Jasmim cozido no vapor ou arroz pegajoso
Bok choy frito ou brócolis chinês
Salada de pepino em conserva
Macarrão de gergelim
Edamame gelado com sal marinho
Sopa light de missô
Fatias de manga ou abacaxi para sobremesa
Vinho branco seco ou água com gás com limão
Chuvisco de óleo de pimenta ou sriracha ao lado
Verduras asiáticas temperadas com alho

Perguntas frequentes

P: Posso usar camarão congelado?
R: Sim, descongele totalmente e seque antes de fritar.

P: Posso fritar ao ar livre em vez de fritar?
R: Sim, cubra com óleo e frite ao ar livre a 200°C (390°F) por 10–12 minutos.

P: Existe substituto para o leite condensado?
R: Você pode usar um pouco de mel + creme, mas o sabor vai mudar.

P: Posso fazer o molho antes?
R: Sim – guarde coberto na geladeira por até 2 dias.

P: Posso usar outras nozes?
R: As nozes funcionam bem se as nozes não estiverem disponíveis.

P: Qual maionese é melhor?
R: A maionese normal ou japonesa (Kewpie) proporciona a melhor riqueza.

P: Este prato não contém glúten?
R: Sim, se a sua farinha de milho e condimentos forem certificados pela GF.

P: Posso torná-lo mais picante?
R: Adicione flocos de pimenta ou sriracha à cobertura.

P: As sobras permanecerão crocantes?
R: Na verdade não - é melhor comê-lo fresco, embora ainda seja saboroso reaquecido.

P: Por quanto tempo posso guardar as sobras?
R: Até 2 dias na geladeira em recipiente hermético.

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Camarão Crocante de Nozes e Mel com Cobertura Doce Cremosa

Crispy Honey Walnut Shrimp with Creamy Sweet Glaze

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Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

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Dicas para camarão com mel e nozes

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

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Crispy Honey Walnut Shrimp with Creamy Sweet Glaze

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Dicas para camarão com mel e nozes

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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