Quick & Easy Honey Walnut Shrimp Recipe

If you’re searching for something that tastes irresistibly decadent but comes together in under 30 minutes, Honey Walnut Shrimp is your ticket to crunchy, creamy, sweet-and-savory bliss. This iconic Cantonese-American dish features golden, crispy shrimp tossed in a luscious honey-mayo sauce, topped with candied walnuts for that signature crunch—perfect for date night or a weeknight treat!

Ingredients You’ll Need

You won’t believe how simple ingredients can create something so show-stopping. Every component in Honey Walnut Shrimp is there for a reason—from plump shrimp to velvety sauce and those crackly walnuts. Here’s what makes this dish irresistible!

• Jumbo shrimp (1 lb, peeled and deveined): Go for the largest, freshest shrimp you can find—the star of the dish!
• Egg whites (4): Whipped until foamy to create a super-light, crispy batter for frying.
• Salt & black pepper (¼ teaspoon each): A little goes a long way to season the shrimp perfectly.
• Cornstarch (⅔ cup): Gives fried shrimp that delicately shattering crunchy shell. Potato, tapioca, or sweet rice starch work too!
• Vegetable oil (1 cup): Any neutral oil is perfect for shallow-frying the shrimp to a golden brown.
• Japanese mayo aka Kewpie (¼ cup): Adds richness and a touch of umami to the sauce. Sub with regular mayo if that’s what you have.
• Sweetened condensed milk (3 tablespoons): The secret to the sauce’s sweet, milky flavor. For dairy-free, use condensed coconut milk.
• Honey (2 tablespoons): Brings the iconic golden sweetness that makes this dish pop.
• Lemon juice (1 tablespoon): Freshly squeezed is best—the acidity balances all that creaminess and sweetness.
• Walnut halves (½ cup): Classic candied walnuts for crunchy contrast; buy pre-halved to save time.
• White granulated sugar (3 tablespoons): For candying the walnuts. Brown sugar works for a toastier flavor.
• Cold water (1 tablespoon): Helps melt the sugar evenly when candying.
• Green onion (optional, finely chopped): Adds a fresh hit of color and just the right savory accent.

Variations

The beauty of homemade Honey Walnut Shrimp is how easily you can play with the flavors and textures—make it lighter, swap proteins, or adapt for allergies. This dish loves a good remix, so don’t be shy!

• Make it Dairy-Free: Swap the sweetened condensed milk for condensed coconut milk and use plant-based mayo for a creamy, completely non-dairy version.
• Change Up the Nuts: Try pecans or cashews if walnuts aren’t your thing, or just skip the nuts for a simpler crispy shrimp dish.
• Crispy Baked Version: For a lighter approach, bake the battered shrimp at 425°F on a wire rack until golden instead of frying—still super crispy!
• Spice It Up: Stir a dash of sriracha or chili crisp into the sauce to add a subtle kick without overpowering the dish.

How to Make Honey Walnut Shrimp

Step 1: Mix the Sauce

In a small bowl, whisk together the Japanese mayo, sweetened condensed milk, honey, and lemon juice until smooth and glossy. This sauce is the signature of Honey Walnut Shrimp—velvety, sweet, and slightly tangy. Set it aside; it only gets better as it sits!

Step 2: Candy the Walnuts

Heat a non-stick pan over medium and add the sugar and water, stirring steadily. As soon as the syrup thickens enough to coat a spatula, toss in the walnut halves, stirring quickly to coat. Once the walnuts are glossy and crusted, transfer them onto parchment paper, spreading them apart so they stay crisp while they cool.

Step 3: Prep and Batter the Shrimp

Place the peeled and deveined shrimp in a large bowl, and season with salt and pepper for a base layer of flavor. In another bowl, whisk egg whites until just foamy (don’t try for stiff peaks), then stir in the cornstarch. You’ll have a runny, airy batter—perfect for our crispy coating! Add the shrimp to the batter and toss until every pink curl is slicked in it.

Step 4: Fry the Shrimp

Pour vegetable oil into your largest skillet or wok and heat over medium-high. Once shimmering hot (350–375°F is ideal), fry shrimp in small batches—about 2–3 minutes each, turning for even crispiness. The shrimp should sizzle, puff up their batter, and turn irresistible golden brown. Drain them on a rack or paper towels to cool.

Step 5: Toss and Serve

Gently combine the crispy shrimp, cooled candied walnuts, and reserved sauce in a large bowl. Toss everything lightly so the crunchy exterior stays crisp under that dreamy, sticky sauce. Finish with a sprinkle of green onions—your Honey Walnut Shrimp masterpiece is ready to steal the show!

How to Serve Honey Walnut Shrimp

Garnishes

Finish your Honey Walnut Shrimp with a scattering of finely chopped green onions for freshness and a pop of color. You can also dust a tiny bit of sesame seeds over the top, or add some microgreens for a restaurant-worthy flourish.

Side Dishes

This dish shines with a bowl of steamed jasmine rice to soak up any extra sauce. For color and crunch, add simple stir-fried veggies—think baby bok choy, sugar snap peas, or broccoli. If you want to keep with the Chinese-American vibe, serve alongside egg drop soup or a light cucumber salad.

Creative Ways to Present

Try serving Honey Walnut Shrimp on a long platter, nestled over lettuce leaves for pretty contrast and easy sharing. Or, go for individual bowls with rice, tucking the shrimp and walnuts on top for an elegant grain bowl at your next dinner party. For a party appetizer, skewer each shrimp with a walnut on cute picks—irresistible finger food!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store the shrimp and nuts in an airtight container in the fridge for up to 2 days. The textures will soften a little, but the flavors meld beautifully together overnight.

Freezing

For best results, freeze only the fried shrimp (before saucing) and candied walnuts separately. Lay them on a baking sheet to freeze, then transfer to bags or containers—they’ll keep for up to 1 month. Thaw in the fridge, then re-crisp in the oven before tossing with fresh sauce.

Reheating

To revive that crunch, reheat shrimp and walnuts in a hot oven (400°F, for about 5–8 minutes), or pop them in the air fryer. Wait to toss with sauce until right before serving for the best texture!

FAQs

Final Thoughts

I hope this Honey Walnut Shrimp recipe brings a little restaurant magic to your kitchen, with all the wow-factor and none of the stress. Give it a try—you’ll be surprised how simple and satisfying this crowd-pleaser can be. I can’t wait to hear how it turns out for you!

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