Honey Walnut Shrimp And Calamari Recipe

Name: Honey Walnut Shrimp And Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp and Calamari; 1/2 pound shrimp, peeled and deveined; 1/2 pound squid, bodies and tentacles; 2/3 cup mochiko flour or cornstarch; 4 egg whites; vegetable oil, for frying; steamed broccoli, for serving; Candied Walnuts and Honey Sauce; 1 cup walnuts; 1 cup water; 1 cup sugar; 1/2 cup mayonaisse; 2 tablespoons honey; 1 tablespoon sweetened condensed milk

Servings: persons

Shrimp and Calamari
1/2 pound shrimp, peeled and deveined
1/2 pound squid, bodies and tentacles
2/3 cup mochiko flour or cornstarch
4 egg whites
vegetable oil, for frying
steamed broccoli, for serving
Candied Walnuts and Honey Sauce
1 cup walnuts
1 cup water
1 cup sugar
1/2 cup mayonaisse
2 tablespoons honey
1 tablespoon sweetened condensed milk

1
Heat water and sugar in small saucepan. Bring to boil. Add walnuts and boil for 2 minutes. Then drain and place walnuts on parchment paper to dry.
2
Heat 2-3 inches of vegetable oil in pot to a temperature of 350 degrees Fahrenheit.
3
Whip egg whites in medium bowl until foamy. Stir in the mochiko or cornstarch to make a paste.
4
Slice bodies of squid into 1/4 inch slices. Dip shrimp and squid into egg-flour batter. Working in batches, drop seafood carefully into hot oil and fry until crisp and golden, about 4-5 minutes. Remove from oil to drain on paper towels. Sprinkle with salt.
5
Combine mayonnaise, honey, and condensed milk in large mixing bowl. Add fried squid and shrimp. Toss to coat with sauce.
6
Serve seafood on plate with steamed broccoli. Top with candied walnuts.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Shrimp and Calamari, 1/2 pound shrimp, peeled and deveined, 1/2 pound squid, bodies and tentacles, 2/3 cup mochiko flour or cornstarch, and more.

Yes, Honey Walnut Shrimp And Calamari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey Walnut Shrimp And Calamari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions