Honey Walnut Shrimp

Honey Walnut Shrimp is a crispy, creamy, and slightly sweet dish that brings restaurant-style flavor right to my kitchen. With crunchy candied walnuts, golden fried shrimp, and a luscious honey-mayo glaze, this takeout favorite is surprisingly easy to make and incredibly satisfying.

Why You’ll Love This Recipe

I love how this dish balances textures and flavors—sweet and savory, creamy and crispy, tender and crunchy. The candied walnuts add a rich, nutty crunch, while the shrimp are perfectly crisp under a silky honey glaze. It’s an impressive dish I can pull together quickly for a special dinner or when I’m craving Chinese-American comfort food at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the candied walnuts:

• Walnut halves

• Water

• Granulated sugar

For the shrimp:

• Large shrimp, peeled and deveined

• Cornstarch

• Egg whites

• Salt

• Vegetable oil (for frying)

For the sauce:

• Mayonnaise

• Honey

• Sweetened condensed milk

• Lemon juice (optional, for brightness)

To serve:

• Cooked white rice

• Green onions or sesame seeds for garnish (optional)

directions

1. Candying the walnuts: I bring water and sugar to a boil in a small saucepan, then add the walnuts and boil for about 2–3 minutes. I remove the walnuts, spread them on a parchment-lined baking sheet, and let them dry.

2. Preparing the shrimp: I toss the shrimp with egg whites and then coat them in cornstarch with a pinch of salt.

3. Frying: I heat oil in a deep skillet or wok to 350°F (175°C) and fry the shrimp in batches until golden and crispy, about 2–3 minutes. I drain them on paper towels.

4. Making the sauce: I whisk together mayonnaise, honey, and sweetened condensed milk in a large bowl. I stir in a bit of lemon juice if I want a slight tang.

5. I toss the crispy shrimp in the sauce until evenly coated.

6. I top the shrimp with candied walnuts and serve over rice, garnished with green onions or sesame seeds if desired.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: about 35 minutes

Variations

Sometimes I add a dash of sriracha or chili flakes to the sauce for a spicy kick. I’ve also made it lighter by air-frying the shrimp or using a yogurt-based mayo. If I want more crunch, I toss in shredded cabbage or serve it in lettuce cups for a fun twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days, though the shrimp are best fresh. To reheat, I use a skillet or air fryer to restore some crispiness. I avoid microwaving, as it softens the coating. I keep the sauce separate if I’m making it ahead and toss everything together just before serving.

FAQs

Can I use pre-cooked shrimp?

I prefer raw shrimp for this recipe because they stay juicier when fried. Pre-cooked shrimp can be used, but I only fry them briefly to avoid overcooking.

What kind of mayo works best?

I use full-fat mayonnaise for the richest flavor and creamiest sauce. Kewpie mayo also works great for extra umami.

How do I keep the shrimp crispy?

I make sure the oil is hot enough and don’t overcrowd the pan. After frying, I let the shrimp rest on a rack or paper towels before tossing in the sauce.

Can I make the candied walnuts ahead of time?

Yes, I candy the walnuts a day or two ahead and store them in an airtight container at room temperature.

Is this dish very sweet?

It’s sweet and creamy, but not overly so. I adjust the honey or add a splash of lemon juice to balance it out to my taste.

Conclusion

Honey Walnut Shrimp is a dish I love making when I want something crispy, creamy, and a little indulgent. It brings all the flavors of a classic takeout favorite with none of the fuss. Whether I’m serving it over rice or alongside stir-fried veggies, this recipe always hits the mark and leaves everyone wanting more.