Yes, you can absolutely use frozen shrimp for making ‘Candied Honey Walnut Shrimp,’ but there are a few essential steps to follow to ensure the best results. First, make sure the shrimp are completely thawed before cooking. While it may be tempting to cook them straight from frozen, doing so can result in uneven cooking and a soggy texture. To thaw shrimp properly, place them in the refrigerator overnight. If you’re in a hurry, you can thaw them by placing them under cold running water for about 10–15 minutes. After thawing, it’s important to pat the shrimp dry thoroughly with paper towels. Any excess moisture left on the shrimp will interfere with the batter and prevent it from crisping up properly. This step is crucial because removing the moisture ensures the batter sticks well, giving the shrimp a crispy, golden exterior that’s key to the dish’s texture. Additionally, be sure to remove the shells and devein the shrimp before cooking. This will enhance the flavor and presentation. If you’re using large shrimp, consider cutting them into smaller pieces for easier handling and a better balance of shrimp to sauce. By following these steps, you’ll get the perfect shrimp for this dish, with a crispy coating and tender inside, ensuring a delightful texture in every bite.

For deep-frying the shrimp for the dish, ‘Candied Honey Walnut Shrimp,’ it’s important to choose an oil with a high smoke point and a neutral flavor to allow the shrimp and batter to shine without being overwhelmed by the oil’s taste. The best oils for this purpose are typically vegetable oil, canola oil, or peanut oil.

• Vegetable Oil: This is a commonly used oil for deep-frying because it has a high smoke point (around 400°F or 204°C) and a neutral flavor that won’t interfere with the delicate taste of the shrimp or the sweet, sticky honey sauce.
• Canola Oil: Another great option, with a high smoke point of around 400°F (204°C) and a mild flavor. It’s also a healthier choice because it has less saturated fat compared to some other oils.
• Peanut Oil: This oil is often used in Chinese cooking because it has a very high smoke point of around 450°F (232°C), making it ideal for deep-frying. It also has a subtle nutty flavor that complements the sweetness of the honey walnut shrimp. However, if you or anyone you’re cooking for has a peanut allergy, it’s best to avoid peanut oil.

When deep-frying, it’s crucial to maintain the oil temperature between 350°F (175°C) and 375°F (190°C) for optimal crispiness. Too hot and the shrimp could burn; too cool and they could become greasy. Using one of these oils ensures a crispy, golden exterior while allowing the shrimp to cook evenly without absorbing too much oil.

To make the candied walnuts for Candied Honey Walnut Shrimp less sticky, it’s essential to follow a few steps that will help the sugar coating set properly and avoid clumping. After simmering the walnuts in the sugar and honey syrup, it’s important to spread them out in a single layer on a sheet of parchment paper or a non-stick baking mat. This helps prevent the walnuts from sticking to each other as they cool. Allow the walnuts to cool completely on the parchment paper. As they cool, the syrup will harden slightly, creating a crunchy, sweet coating without the excessive stickiness. If they’re left to cool in a pile or on a surface that isn’t non-stick, the syrup can harden unevenly, causing the walnuts to clump together and become sticky, making them difficult to handle and use with the shrimp. If you find the walnuts are still too sticky after cooling, you can lightly dust them with a small amount of cornstarch or powdered sugar. This will absorb any remaining moisture and further reduce stickiness, leaving you with perfectly candied walnuts that are ready to be added to your honey walnut shrimp.

Yes, there are alternatives to soda water when preparing the batter for ‘Candied Honey Walnut Shrimp.’ You can substitute soda water with cold water or even beer, both of which can work effectively in the recipe. However, each option has unique characteristics that affect the final texture of the dish.

• Cold Water: Using cold water is a simple and effective alternative, especially if you don’t have soda water on hand. The cold temperature slows down the gluten formation in the batter, helping to maintain a light and crisp texture. However, it lacks the carbonation found in soda water, so the coating may not be as airy.
• Beer: Beer is another excellent substitute that not only introduces carbonation for a crisp coating but also adds a subtle depth of flavor to the batter. The yeast and malt in beer can enhance the overall taste of the shrimp, complementing the sweetness of the honey sauce. Opt for a light beer to avoid overpowering the dish.
• Why Soda Water is Preferred: Soda water remains the best option because its carbonation creates tiny air pockets in the batter, resulting in a lighter and crispier texture. This is particularly important for Candied Honey Walnut Shrimp, where the delicate coating balances the sweetness of the sauce and the crunch of the candied walnuts.

When substituting soda water, make sure whatever liquid you use is chilled, as cold temperatures are key to achieving a light and crispy coating.

You can prepare the candied walnuts in advance when making ‘Candied Honey Walnut Shrimp.’ This not only saves time on the day you plan to cook but also ensures that the walnuts are perfectly crunchy and ready to go. To prepare them ahead of time, follow the recipe steps to simmer the walnuts in the sugar and honey syrup until they are evenly coated. Once the walnuts are coated, spread them out on parchment paper or a non-stick baking mat in a single layer to cool completely. Allow them to cool at room temperature until the coating hardens and becomes crisp. Once cooled, store the candied walnuts in an airtight container at room temperature. Proper storage is essential to maintaining their crunch. Keep the container in a cool, dry place away from heat, sunlight, or humidity, as moisture can cause the sugar coating to soften or become sticky. If stored properly, the candied walnuts will stay fresh and crunchy for up to 3–5 days, without losing flavor or texture. For even better results, consider making a larger batch and storing the extra walnuts for future use in other dishes like salads or desserts. By preparing the walnuts in advance, you can streamline the cooking process, ensuring a smoother and quicker assembly of the honey walnut shrimp on the day of serving, with perfectly crunchy walnuts every time.

Yes, you can make ‘Candied Honey Walnut Shrimp’ without frying the shrimp for a healthier alternative that still captures much of the dish’s flavor. Instead of deep-frying, you can pan-sear the shrimp to achieve a light, crisp texture. Start by skipping the soda water and batter entirely. Lightly toss the shrimp with dry ingredients like cornstarch or flour, which will help create a delicate, thin layer that enhances the shrimp’s texture without the need for frying.

• Heat a non-stick skillet or pan over medium-high heat, adding just enough oil to coat the bottom. Once the oil is hot, add the shrimp in a single layer, making sure not to overcrowd the pan to allow even cooking. Sear the shrimp for about 2–3 minutes on each side, or until they turn golden and are cooked through. The high heat will give the shrimp a light crust while keeping the inside tender and juicy, preserving the natural sweetness and flavor of the shrimp.
• Once seared, continue with the recipe as usual, tossing the shrimp in the honey sauce and serving them with the candied walnuts. While this method won’t provide the same crispy, airy coating as the deep-fried version, it’s a delicious, lighter option that still complements the rich flavors of the sweet and crunchy candied walnuts.

Additionally, pan-searing the shrimp offers a more controlled cooking process, making it easier to prevent overcooking, which can sometimes occur with deep-frying. This healthier version is perfect for those looking to enjoy the flavors of honey walnut shrimp while cutting down on oil.