Blue Moon Honey Glazed Walnut Shrimp

Once in a blue moon, I like to prepare a very easy, delicious recipe that I call Blue Moon Honey Glazed Walnut Shrimp. It is a take off on a classic recipe that can be found on the menus of some Chinese restaurants in the United States and Hong Kong. I’m told this dish often surpasses the old American standby “Almond Chicken” for Chinese takeout orders in some cities.

Blue Moon Honey Glazed Walnut Shrimp is very easy to prepare, and is great for a relaxing meal during vacations or holidays, or a fabulous game-day snack. The dish is simply lightly battered shrimp in a mayonnaise sauce served with crunchy candied walnuts and sesame seeds. Tantalizing!

Here is the two-step recipe for your enjoyment. I have this recipe for Blue Moon Honey Glazed Walnut Shrimp in the Chinese food recipe section of my family cookbook. Feel free to add it to yours, if you like:

Blue Moon Honey Glazed Walnut Shrimp

Candied Walnuts: (can be made in advance)
6-8 oz walnut halves
3/4 cup sugar
3/4 cup water

Rinse the walnut halves with water, drain and set aside. Boil the water and then add the sugar. Stir until mixture thickens and turns a golden color. Add walnuts. Boil for two minutes, then spoon walnuts onto a cookie sheet lined with parchment or foil. Bake at 350ºF for about 15 minutes, turning them every 5 minutes so as not to burn. Candied walnuts should be crispy and look like shiny dark shellac. Reminder: Candied walnuts can be eaten as is, but save enough for your Blue Moon Honey Glazed Walnut Shrimp.

1 pound shrimp (31/40 count)
1 large egg white
1/2 cup corn starch
1-2 cups oil for frying

Peel and devein the shrimp. Pat dry with paper towels. Whisk the egg white until light and foamy, and mix well into the shrimp. Heat oil on high in frying pan or wok. Coat the shrimp with a thick layer of corn starch and then fry in hot oil for 3-5 minutes until golden brown. Remove the shrimp and drain on paper towels.

3 Tbl mayonnaise
2 Tbl honey
1 Tbl sweetened condensed milk
1 Tbl lemon juice

3 cups shredded cabbage
1 cup shredded carrot
Sesame seeds

While shrimp drains, stir together the mayonnaise, honey, condensed milk and lemon juice in a large bowl. Add shrimp to mayonnaise sauce, and toss thoroughly. Arrange cabbage and carrot garnish on serving plate. Spoon shrimp on top, add walnuts and sprinkle with sesame seeds. Serve immediately. Blue Moon Honey Glazed Walnut Shrimp disappears quickly, so be sure to snag a few if serving as appetizers (plan 3-4 per person as appetizer, or 7 for dinner portion with other dishes).

Happy Cookbooking,


About Erin Miller

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One Comment

  1. Only seven for dinner? Ya gotta be kidding!!!

    Plan at least a pound of shrimp per person and forget about the “other dishes” since it is sooooo good, especially if you just love tender shrimp!!

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