Crispy Honey Walnut Shrimp

There’s something special about a plate of crispy shrimp coated in a creamy, sweet sauce and topped with crunchy candied walnuts. Every time I make this, it reminds me of family dinners where we’d pass plates around the table, trying to snag “just one more” piece. The best part? This recipe comes together in about 30 minutes, and with ingredients you can find easily. It’s restaurant-level comfort food you can actually make in your own kitchen — without the takeout price tag.

Why You’ll Fall in Love with This Recipe

This dish has been a staple for me during busy weeks. The shrimp stay juicy, the coating is crisp but light, and that sauce — oh, that sauce — strikes the perfect balance of sweet, creamy, and just slightly tangy.

I still remember tasting honey walnut shrimp for the first time at a wedding banquet in Hong Kong. I must’ve been 10 or 11, and I remember carefully turning the lazy Susan, making sure no one else noticed I was hoarding the platter near my side. This recipe brings that memory to life for me every time, and now I make it whenever I want something comforting but still a little special.

Ingredients and Substitutions

Here’s what you’ll need and a few thoughts from my kitchen experience:

For the Shrimp

• Jumbo or large shrimp – I go for pre-peeled and deveined shrimp when I’m short on time. Black Tiger or Pacific White are my top picks, but honestly, use what’s available. Just don’t go too small — you want that plump bite.

• Egg whites – They give the batter a light, crisp texture. Save the yolks for an omelet tomorrow morning.

• Cornstarch – Potato or tapioca starch works too. Mochiko flour gives a slightly chewier bite if that’s what you like.

• Neutral oil – Grapeseed, peanut, or canola works well. Avoid olive oil, which burns too quickly for frying.

For the Sauce

• Kewpie mayo – The flavor is creamier and slightly sweeter than regular mayo. If all you have is standard mayo, it still works, but I promise Kewpie is worth the trip to the Asian market.

• Condensed milk – Coconut condensed milk works beautifully if you want a dairy-free version.

• Honey – Stick with plain liquid honey — no infused or flavored versions.

• Fresh lemon juice – A splash brightens up all that creamy sweetness.

For the Candied Walnuts

• Walnut halves – Pre-cracked halves save so much time (and your fingers).

• Granulated sugar and water – Brown sugar works too for a deeper, caramel-like flavor.

Tips That Make All the Difference

Over the years, I’ve picked up a few tricks that guarantee this recipe turns out perfect every time:

• Prep everything first. This recipe moves quickly, and you don’t want to be scrambling to measure sauce ingredients while the shrimp are frying.

• Use a non-stick pan for the walnuts. Trust me, scrubbing hardened sugar from stainless steel is no fun.

• Double fry for the ultimate crunch. A second quick fry keeps the shrimp crisp, even after tossing in the sauce.

• Drain on a wire rack. Paper towels can make the coating soggy.

• Serve sauce and shrimp separately if needed. Great for parties when you want the shrimp to stay crispy until serving time.

How to Make Honey Walnut Shrimp

Here’s how I put it together step by step:

1. Mix the sauce. Stir together mayo, condensed milk, honey, and lemon juice in a small bowl. Set aside.

2. Candy the walnuts. Simmer sugar and water in a non-stick pan, stirring until syrupy. Toss in the walnuts quickly, coat them evenly, then spread them apart on parchment paper to cool.

3. Season and coat the shrimp. Toss the shrimp in salt and pepper. Whisk egg whites with cornstarch until it forms a thin batter, then coat the shrimp evenly.

4. Fry the shrimp. Heat oil to around 350°F and fry in small batches until golden and crisp. For extra crunch, give them a second fry for about 30 seconds.

5. Assemble. Toss the crispy shrimp with the sauce and candied walnuts, then garnish with green onions.

Storage Tips

This dish is at its best fresh, when the shrimp are perfectly crispy. But if you’ve got leftovers, here’s what I do:

• Fridge: Store in an airtight container for up to 4 days. Reheat in an oven or air fryer at 350°F for 5–7 minutes. The microwave works too, but the shrimp won’t be quite as crisp.

• Freezer: I don’t recommend freezing; the coating just doesn’t hold up well.

Pairing Ideas

I love to serve honey walnut shrimp with:

• Steamed or fried rice — jasmine rice is my go-to.

• Stir-fried greens like bok choy or broccoli in garlic sauce.

• Other family-style dishes like Mongolian chicken or soy garlic tofu.

• Simple noodle sides like chow mein or plain lo mein tossed with sesame oil.

Common Questions

Can I make it ahead?
Yes — just keep the shrimp, sauce, and candied walnuts separate. Reheat the shrimp in the oven or air fryer before tossing everything together right before serving.

How do I devein shrimp?
Peel the shell, then make a shallow slit along the back to expose the dark vein. Use a toothpick or the tip of a knife to pull it out, then rinse under cold water.

Why did my candied walnuts burn?
Sugar cooks fast, so once the syrup thickens, move quickly. As soon as they’re coated, transfer them to parchment.

Can I air fry the shrimp?
I’ve tried it, but the wet batter doesn’t stick well in an air fryer. For this dish, frying in oil really gives the best result.

Continue to Content

Yield: 4

Crispy Honey Walnut Shrimp

Print

Sweet, crunchy, and irresistibly creamy — this honey walnut shrimp is the ultimate restaurant-style dish you can make at home in just 30 minutes.

Prep Time 22 minutes

Cook Time 8 minutes

Total Time 30 minutes

Ingredients

For the Shrimp

• 1 lb jumbo shrimp, peeled and deveined
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 egg whites
• ⅔ cup cornstarch (or potato starch, tapioca starch, or sweet rice flour)
• 1 cup neutral oil for frying (like vegetable or canola oil)

For the Sauce

• ¼ cup Japanese mayo (Kewpie preferred, or regular mayo)
• 3 tablespoons sweetened condensed milk (or condensed coconut milk for dairy-free)
• 2 tablespoons honey
• 1 tablespoon freshly squeezed lemon juice

For the Candied Walnuts

• ½ cup walnut halves
• 3 tablespoons sugar (white or brown)
• 1 tablespoon cold water

Optional Garnish

• Green onion, finely chopped

Instructions

1. Make the sauce: In a small bowl, whisk together the mayo, condensed milk, honey, and lemon juice until smooth. Set aside.
   
2. Candy the walnuts: In a non-stick skillet over medium heat, stir together the sugar and water until it simmers and thickens slightly. Add the walnut halves, tossing to coat evenly. Once a light crust forms, quickly transfer the coated walnuts to parchment paper, separating them to cool.
   
3. Prepare the shrimp: Season the shrimp with salt and pepper. In a separate bowl, whisk egg whites until foamy (not stiff). Stir in the cornstarch to create a thin batter. Add the shrimp and coat well.
   
4. Fry the shrimp: Heat oil in a pan to 350–375°F (medium-high heat). Fry the shrimp in small batches for 2–3 minutes until golden and crispy. Remove and place on a paper towel-lined tray or wire rack to drain excess oil.
   
5. Combine and serve: In a large bowl, toss the crispy shrimp and candied walnuts with the prepared sauce until well coated. Garnish with green onions and serve immediately for the best crunch.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1024Total Fat 78gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 67gCholesterol 250mgSodium 1371mgCarbohydrates 50gFiber 1gSugar 27gProtein 33g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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My Final Thoughts

This crispy honey walnut shrimp is the kind of dish that makes any weeknight feel like a celebration. It’s quick enough for a Tuesday dinner but impressive enough to put on the table for guests. Over the years, this recipe has become one of my most requested family dishes — and honestly, I never mind making it. There’s just something so comforting about those golden shrimp coated in that creamy, sweet sauce with the crunch of those candied walnuts.

Also try these Shrimp recipes:-

• Shrimp and Scallop Scampi with Angel Hair Pasta
• 15-Minute Old Bay Steamed Shrimp
• Authentic Southern Shrimp and Grits