Honey Walnut Shrimp

Honey Walnut Shrimp is a creamy, crispy, and slightly sweet seafood dish that’s just as good—if not better—than what I’d order at a restaurant. Crispy fried shrimp are tossed in a luscious honey mayo sauce and topped with candied walnuts for crunch and sweetness. It’s indulgent, bold, and surprisingly simple to make at home.

Why You’ll Love This Recipe

I love this recipe because it hits that perfect balance between sweet, savory, and crunchy. The shrimp are lightly battered and fried until crisp, the sauce is creamy with a hint of tangy sweetness, and the candied walnuts bring it all together with their nutty crunch. It’s one of those dishes that looks and tastes fancy but takes very little effort—and it never fails to impress.

Ingredients

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

For the candied walnuts:

• Raw walnut halves

• Granulated sugar

• Water

For the shrimp:

• Large shrimp (peeled and deveined)

• Cornstarch or potato starch (for coating)

• Egg whites

• Salt and pepper

• Vegetable oil (for frying)

For the honey mayo sauce:

• Mayonnaise

• Honey

• Sweetened condensed milk

• Optional: lemon juice for a slight tang

Directions

1. Make the candied walnuts:
   I bring water and sugar to a simmer in a small saucepan, then stir in the walnuts and let them simmer for 2–3 minutes.
   I drain them and spread them on a baking sheet to dry or bake at 350°F (175°C) for 10–12 minutes for extra crunch.

2. Prepare the shrimp:
   I pat the shrimp dry and season with salt and pepper.
   In a bowl, I whisk the egg whites until frothy, then add the shrimp and toss to coat.
   I dredge the shrimp in cornstarch, shaking off the excess.

3. Fry the shrimp:
   I heat oil in a deep skillet or pot to 350°F (175°C) and fry the shrimp in batches until golden and crispy, about 2–3 minutes per batch.
   I transfer them to a paper towel-lined plate to drain.

4. Make the sauce:
   In a large bowl, I whisk together the mayo, honey, and sweetened condensed milk until smooth. I sometimes add a splash of lemon juice for brightness.

5. Toss and assemble:
   I gently toss the fried shrimp in the sauce until coated.
   I serve immediately, topped with candied walnuts and optional chopped green onions or sesame seeds for garnish.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep, 20 minutes to cook, and 5 minutes to assemble—so I can have it ready in around 40 minutes total.

Variations

I like changing it up depending on what I have:

• Add sriracha or chili flakes to the sauce for a spicy twist.

• Use pecans or cashews instead of walnuts for a different nutty flavor.

• Serve over jasmine rice or lettuce leaves for a full meal.

• Add steamed broccoli or snap peas for color and freshness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. For best texture, I keep the sauce and shrimp separate if I plan to store them. To reheat, I warm the shrimp in the oven or air fryer to crisp them up, then toss with fresh sauce just before serving. I avoid microwaving them, as it softens the coating.

FAQs

Can I use frozen shrimp?

Yes. I thaw them completely, then pat dry thoroughly to help the coating stick and fry properly.

What’s the best oil for frying?

I use neutral oils like vegetable, canola, or peanut oil—they handle high heat well and don’t overpower the flavors.

Can I make it less sweet?

Definitely. I reduce the amount of honey or sweetened condensed milk to suit my taste, or add a squeeze of lemon for balance.

Can I bake or air fry the shrimp instead?

Yes, though they won’t be quite as crispy. I spray them lightly with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through.

Is this dish gluten-free?

It can be! I use gluten-free cornstarch and make sure all other ingredients (like mayo and condensed milk) are labeled gluten-free.

Conclusion

Honey Walnut Shrimp is a takeout classic that’s easy to recreate at home and tastes just as indulgent. With crispy shrimp, a silky-sweet sauce, and crunchy candied walnuts, every bite is full of bold flavor and satisfying texture. Whether I’m cooking for a special dinner or just want something a little extra, this recipe always delivers restaurant-style results with homemade heart.