Honey Walnut Shrimp

why You’ll Love This Recipe

I love Honey Walnut Shrimp because every bite gives me a combination of crispy, creamy, sweet, and savory flavors. The candied walnuts add crunch, while the honey sauce creates the signature creamy finish.

I also like that the individual components are straightforward to prepare. I candy the walnuts, mix the sauce, fry the shrimp, and bring everything together just before serving.

Another reason I enjoy making this dish at home is that I can adjust the sweetness and creaminess. I can use slightly less honey, add more lemon juice for tanginess, or increase the walnuts when I want extra crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Candied Walnuts

• 1 cup walnut halves
• 1/2 cup granulated sugar
• 1/2 cup water

For the Shrimp

• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon white or black pepper
• 2 large egg whites
• 1/2 cup cornstarch
• Vegetable oil, for frying

For the Honey Sauce

• 1/2 cup mayonnaise
• 3 tablespoons honey
• 1 tablespoon sweetened condensed milk
• 1 tablespoon fresh lemon juice

For Serving

• Thinly sliced green onions, optional
• Steamed white rice, optional
• Steamed broccoli or other vegetables, optional

Directions

1. I start with the candied walnuts. I combine the sugar and water in a small saucepan and bring the mixture to a gentle boil.
2. I add the walnuts and let them simmer in the syrup for about 2–3 minutes. I remove them with a slotted spoon and arrange them in a single layer on parchment paper or a lightly greased baking sheet to cool.
3. While the walnuts cool, I prepare the honey sauce. I whisk the mayonnaise, honey, sweetened condensed milk, and lemon juice together until smooth and creamy. I set it aside while I cook the shrimp.
4. I pat the shrimp thoroughly dry with paper towels and season them lightly with salt and pepper.
5. I place the egg whites in a bowl and whisk them until slightly foamy. I add the shrimp and toss until lightly coated.
6. I place the cornstarch in a separate shallow bowl. I remove each shrimp from the egg whites, allow the excess to drip away, and coat it lightly in cornstarch.
7. I heat about 1–2 inches of vegetable oil in a heavy skillet or saucepan to approximately 350°F (175°C).
8. Working in small batches, I carefully add the shrimp to the hot oil. I fry them for about 2–3 minutes, turning as needed, until the coating is crisp and lightly golden and the shrimp are cooked through.
9. I transfer the cooked shrimp to a wire rack or paper-towel-lined plate and continue frying the remaining batches. I make sure the shrimp reach an internal temperature of 145°F (63°C).
10. I let the shrimp cool for just a minute before placing them in a large bowl. I add enough honey sauce to coat them lightly and toss gently.
11. I add the candied walnuts and give everything another gentle toss.
12. I serve the Honey Walnut Shrimp immediately, optionally finishing it with sliced green onions and pairing it with steamed rice and vegetables.

Servings and Timing

I get approximately 4 servings from this recipe when I serve the shrimp as a main dish with rice and vegetables.

• Servings: 4
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: About 35 minutes

The cooking time may vary slightly depending on how many batches of shrimp I need to fry.

Variations

For a less sweet Honey Walnut Shrimp, I reduce the honey and sweetened condensed milk slightly and add a little extra lemon juice. This gives me a tangier sauce while keeping its creamy texture.

When I want extra-crispy shrimp, I make sure the shrimp are thoroughly dry before coating them and avoid overcrowding the oil while frying.

For an air-fryer variation, I lightly spray the coated shrimp with cooking oil and air-fry them until crisp and fully cooked. I don’t get exactly the same texture as deep-frying, but I still get a delicious result with less oil.

I can also make a lighter sauce by replacing part of the mayonnaise with plain Greek yogurt. This gives me more tanginess and a slightly different texture.

For extra citrus flavor, I add finely grated lemon or orange zest to the honey sauce.

When I want additional crunch, I increase the amount of candied walnuts and sprinkle some over the finished dish instead of mixing all of them into the sauce.

Storage/Reheating

I get the best texture when I eat Honey Walnut Shrimp immediately after preparing it. Once the crispy coating sits in the creamy sauce, it gradually becomes softer.

If I have leftovers, I transfer them to an airtight container and refrigerate them promptly for up to 3 days.

For the best make-ahead option, I store the cooked shrimp, honey sauce, and candied walnuts separately. This helps me preserve the different textures.

To reheat shrimp that haven’t been coated in sauce, I use an oven or air fryer at about 350°F (175°C) until they are thoroughly hot and crisp again. I then toss them with the sauce just before serving.

If my shrimp are already coated in sauce, I reheat them gently. I avoid prolonged heating because shrimp can quickly become tough and the mayonnaise-based sauce is best when it isn’t exposed to excessive heat.

I don’t recommend freezing the fully assembled dish because the creamy sauce and crispy coating can lose their original textures after thawing.

FAQs

What is Honey Walnut Shrimp?

Honey Walnut Shrimp is a Chinese-American restaurant-style dish I make with crispy battered shrimp, candied walnuts, and a creamy honey-based sauce. It combines sweet, savory, creamy, and crunchy elements in one dish.

How do I keep Honey Walnut Shrimp crispy?

I keep the shrimp and sauce separate until just before serving. I also fry the shrimp in small batches so the oil temperature stays hot enough to create a crisp coating.

Can I make Honey Walnut Shrimp without sweetened condensed milk?

Yes. I can leave it out and adjust the honey and lemon juice to taste. The sauce will have a slightly different flavor, but the combination of mayonnaise and honey still gives me a creamy, sweet coating.

Can I make Honey Walnut Shrimp ahead of time?

I can prepare the candied walnuts and honey sauce ahead of time, but I prefer frying the shrimp shortly before serving. I toss everything together at the last moment so the coating stays as crisp as possible.

What do I serve with Honey Walnut Shrimp?

I usually serve Honey Walnut Shrimp with steamed white or jasmine rice and vegetables such as broccoli, bok choy, green beans, or snap peas. I like keeping the side dishes relatively simple because the shrimp already have a rich, sweet, and creamy sauce.

Conclusion

Honey Walnut Shrimp is one of my favorite restaurant-inspired dishes to recreate when I want something crispy, creamy, and slightly sweet. Juicy shrimp, a delicate cornstarch coating, candied walnuts, honey, and a tangy mayonnaise sauce give me plenty of contrasting flavors and textures.

Honey Walnut Shrimp

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Honey Walnut Shrimp combines crispy battered shrimp, crunchy candied walnuts, and a creamy honey-mayonnaise sauce for a sweet, savory, and tangy restaurant-inspired dish. Serve it immediately with steamed rice and vegetables for the best texture.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Deep Frying
• Cuisine: Chinese-American
• Diet: Low Lactose

Ingredients

• 1 cup walnut halves
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon white or black pepper
• 2 large egg whites
• 1/2 cup cornstarch
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 3 tablespoons honey
• 1 tablespoon sweetened condensed milk
• 1 tablespoon fresh lemon juice
• Thinly sliced green onions, optional
• Steamed white rice, optional
• Steamed broccoli or other vegetables, optional

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Instructions

1. Combine the sugar and water in a small saucepan and bring to a gentle boil.
2. Add the walnuts and simmer in the syrup for 2–3 minutes. Remove with a slotted spoon and arrange in a single layer on parchment paper or a lightly greased baking sheet to cool.
3. Whisk the mayonnaise, honey, sweetened condensed milk, and lemon juice together in a bowl until smooth and creamy. Set aside.
4. Pat the shrimp thoroughly dry with paper towels and season with the salt and pepper.
5. Place the egg whites in a bowl and whisk until slightly foamy. Add the shrimp and toss until lightly coated.
6. Place the cornstarch in a separate shallow bowl. Remove each shrimp from the egg whites, allow the excess to drip away, and coat lightly with cornstarch.
7. Heat 1–2 inches of vegetable oil in a heavy skillet or saucepan to approximately 350°F (175°C).
8. Working in small batches, carefully add the shrimp to the hot oil and fry for 2–3 minutes, turning as needed, until crisp, lightly golden, and cooked through.
9. Transfer the shrimp to a wire rack or paper-towel-lined plate. Repeat with the remaining shrimp, making sure the cooked shrimp reach an internal temperature of 145°F (63°C).
10. Let the fried shrimp cool for about 1 minute, then transfer them to a large bowl. Add enough honey sauce to coat them lightly and toss gently.
11. Add the candied walnuts and gently toss again to combine.
12. Serve immediately with optional sliced green onions, steamed white rice, and vegetables.

Notes

• For a less sweet sauce, reduce the honey and sweetened condensed milk slightly and add extra lemon juice to taste.
• For extra-crispy shrimp, dry the shrimp thoroughly before coating and fry in small batches to maintain the oil temperature.
• For an air-fryer variation, lightly spray the coated shrimp with cooking oil and air-fry until crisp and fully cooked.
• For a lighter sauce, replace part of the mayonnaise with plain Greek yogurt.
• Add finely grated lemon or orange zest to the sauce for extra citrus flavor.
• Increase the candied walnuts for additional crunch, reserving some to sprinkle over the finished dish.
• For the best texture, keep the shrimp, sauce, and walnuts separate until shortly before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat uncoated shrimp in an oven or air fryer at about 350°F (175°C) until thoroughly hot and crisp, then toss with the sauce.
• Freezing the fully assembled dish is not recommended because the creamy sauce and crispy coating can lose their texture.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 690 kcal
• Sugar: 35 g
• Sodium: 620 mg
• Fat: 42 g
• Saturated Fat: 6 g
• Unsaturated Fat: 34 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 2 g
• Protein: 27 g
• Cholesterol: 190 mg