Honey-Walnut Shrimp

Where does honey-walnut shrimp come from?

It is unclear where honey-walnut shrimp originates, but there are stories that the dish initially came to the United States from Hong Kong. While you can find honey-walnut shrimp on menus in Chinese American restaurants, particularly fast-casual restaurants, honey-walnut shrimp is not considered a traditional Chinese dish.

How do I reheat honey-walnut shrimp?

To reheat the fried shrimp while maintaining their crisp texture, place them on a parchment paper–lined baking sheet and heat them in the oven (about 325℉) for roughly five minutes. 

What is sweetened condensed milk?

Sweetened condensed milk is made by cooking down cow’s milk until about 60% of the water is removed and then combining it with sugar. It is typically found in the baking aisle at a grocery store and mostly used in desserts to add a rich, milky flavor, but it can also be used in savory dishes.

Notes from the Food & Wine Test Kitchen

Use self-rising flour instead of all-purpose flour to achieve a crispier texture. If using self-rising flour, omit the baking powder in the recipe and reduce the salt by 1/4 teaspoon. 

Suggested pairing

A nutty, dry, toffee-scented sherry, like Lustau Los Arcos Amontillado, would pair wonderfully with this sweet-and-savory classic.

Make ahead

The shrimp are best the day of to maintain their crunch. The candied walnuts can be made up to five days in advance and stored in an airtight container at room temperature.