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Pf Chang’s Shrimp With Candied Walnuts: A Culinary Adventure

The first time I tasted Pf Chang’s Shrimp with Candied Walnuts, it was a revelation. I was a broke college student, and a friend took me out for my birthday. The delicate crunch of the candied walnuts against the perfectly fried shrimp, all bathed in that creamy, subtly spiced sauce, was unlike anything I’d ever experienced. It felt decadent, a special occasion on a plate, and I’ve been trying to recreate that magic ever since. This recipe captures the essence of that memory, bringing the restaurant experience into your home kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Yield: Variable, depending on shrimp size
Dietary Type: Not Gluten-Free (can be modified, see Variations)

Ingredients

The Walnuts

½ cup water
½ cup brown sugar
1 cup walnuts

The Sauce

½ cup coconut milk
¼ cup rice syrup
1 tablespoon mayonnaise, slightly heaping
1 ½ tablespoons rice vinegar
⅛ teaspoon turmeric (maybe a dash more)
1 dash celery salt (do NOT put in very much)
1 dash powdered ginger

The Shrimp

1 lb shrimp, de-veined and shelled
2 egg whites
¾ cup all-purpose flour
¼ cup cornstarch
Salt and pepper to season the flour, to taste
1 cup oil (for frying)

The Finishing Touches

1 cup honeydew melon balls (or Cantaloupe if you prefer)
Sweetened flaked coconut

Equipment Needed

Saucepan
Parchment paper or lightly greased baking sheet
Whisk
Mixing bowls
Deep fryer or large pot for frying
Paper towels

Instructions

First, prepare your workspace. Lay out a piece of parchment paper or lightly grease a baking sheet. Set it aside; you’ll need it for the candied walnuts.
Now, let’s create the candied walnuts. In a medium saucepan, combine the water and brown sugar. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
Add the walnuts to the sugar syrup and continue stirring constantly. Cook for about 5-10 minutes, or until the syrup has thickened and coats the walnuts evenly. Be patient and keep stirring to prevent burning!
Carefully transfer the candied walnuts to the prepared parchment paper or baking sheet, making sure to separate them as much as possible to prevent them from clumping together. Allow the walnuts to cool completely. This is crucial for achieving that perfect crunch.
Alternative Candying Method: For a faster option, you can simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized. Watch carefully to prevent burning!
Time to prepare the sauce! In a separate bowl, whisk together the coconut milk, rice syrup, mayonnaise, rice vinegar, turmeric, celery salt, and powdered ginger.
Transfer the sauce mixture to a small saucepan and whisk over low heat until it’s warm. The ideal color is a very pale yellow; if it’s too pale, add a tiny dash more turmeric for a richer hue. Remove the sauce from the heat and set aside.
Now for the shrimp. Ensure the shrimp are properly cleaned and dried. Patting them dry will help the breading adhere better.
In a bowl, lightly whisk the egg whites. Add the shrimp to the egg whites, ensuring they are well coated. This will act as a binder for the flour mixture.
In another bowl, combine the all-purpose flour, cornstarch, salt, and pepper. Mix well to ensure even seasoning.
Dredge each shrimp in the flour mixture, making sure they are fully coated. You can also use just cornstarch for a crispier, gluten-free option (see variations).
Heat the oil in a deep fryer or large pot to 350°F (175°C).
Carefully fry the shrimp in batches, being sure not to overcrowd the fryer. Cook for about 3-5 minutes, or until the breading is golden brown and the shrimp are pink and cooked through.
Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
In a large bowl, gently toss the fried shrimp and honeydew melon balls (or cantaloupe) in the warm sauce.
Transfer the shrimp and melon mixture to a serving platter. Top with the candied walnuts and a light sprinkling of sweetened flaked coconut.
Serve immediately, ideally over rice.

Expert Tips & Tricks

For extra crispy shrimp: After dredging, place the shrimp on a wire rack in the refrigerator for 15-20 minutes before frying. This helps the coating adhere better and crisps up beautifully.
Don’t overcrowd the fryer: Frying in batches ensures the oil temperature doesn’t drop too much, which can result in soggy shrimp.
Adjust the sauce to your taste: If you prefer a sweeter sauce, add a little more rice syrup. For more tang, increase the rice vinegar slightly.
Make ahead: The candied walnuts can be made a day or two in advance and stored in an airtight container at room temperature. The sauce can also be prepared ahead of time and reheated gently.
Preventing Soggy Shrimp: Ensure the shrimp are very dry before dredging them. Also, serve immediately after tossing with the sauce. The longer they sit, the softer the breading will become.

Serving & Storage Suggestions

Serve this dish immediately while the shrimp is crispy and the sauce is warm. It’s best served over steamed rice to soak up all that delicious sauce. Garnish with extra candied walnuts and a sprinkle of coconut for a beautiful presentation.

Storage: Leftovers should be stored in an airtight container in the refrigerator. They will last for up to 2 days. However, the shrimp will lose some of its crispness upon reheating.

Reheating: Reheat gently in a skillet over low heat or in the microwave. Be careful not to overheat, as this can make the shrimp tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	525 kcal	26%
Total Fat	30g	46%
Saturated Fat	8g	40%
Cholesterol	175mg	58%
Sodium	340mg	15%
Total Carbohydrate	45g	15%
Dietary Fiber	2g	8%
Sugars	20g	N/A
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend or use only cornstarch for dredging the shrimp. Ensure your rice syrup is gluten-free as well.
Vegan: Replace the shrimp with battered and fried tofu. Use a vegan mayonnaise substitute.
Spicy: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Different Nuts: Use pecans or cashews instead of walnuts for a different flavor profile.
Different Fruits: Try mango or pineapple instead of honeydew or cantaloupe.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before dredging.

Q: Can I bake the shrimp instead of frying?
A: While frying provides the best texture, you can bake the shrimp at 400°F (200°C) for about 12-15 minutes, flipping halfway through. They won’t be as crispy, but it’s a healthier option.

Q: How do I prevent the walnuts from sticking together?
A: Spread them out as much as possible on the parchment paper while they are cooling. If they do stick, you can gently break them apart once they are completely cool.

Q: Can I make the sauce ahead of time?
A: Yes, the sauce can be made a day in advance and stored in the refrigerator. Reheat it gently before tossing it with the shrimp.

Q: What kind of rice should I serve with this dish?
A: Jasmine rice or basmati rice are both great options.

Final Thoughts

This Shrimp with Candied Walnuts recipe is a delightful journey of textures and flavors, bringing a touch of restaurant-style indulgence into your home. Don’t be intimidated by the number of steps; each one is straightforward and contributes to the overall deliciousness of the dish. Gather your ingredients, put on some music, and enjoy the process of creating this culinary masterpiece. I encourage you to experiment with variations and make it your own. And, most importantly, share your creations and feedback! Happy cooking!

Pf Chang’s Shrimp With Candied Walnuts Recipe