Honey walnut shrimp is one of those magical dishes that feels like a restaurant-level indulgence but is surprisingly easy to make at home. Between the crispy shrimp, the creamy-sweet sauce, and the crunch of candied walnuts, every bite is a perfect balance of flavors and textures. It’s a dish that turns an ordinary dinner into something truly special. Whether you’re trying to impress dinner guests or just want to treat yourself, this recipe will have everyone coming back for seconds—and maybe even thirds.

A sweet memory that sparked this recipe 🍯

The first time I tasted honey walnut shrimp was at a small Chinese restaurant my family used to frequent when I was a kid. I can still remember the first bite—the crispiness of the shrimp, the slightly nutty sweetness of the candied walnuts, and that luscious, velvety sauce. It was love at first bite! For years, I thought this was the kind of dish you could only order out because it seemed too fancy to make at home.

Fast forward to a couple of years ago, and I decided to try recreating it. After a few hilarious kitchen fails (one batch of shrimp ended up stuck together in a giant clump), I finally landed on this recipe. It’s become a family favorite and makes regular appearances at our dinner table, especially when we’re in the mood for a little comfort food with flair.

The origin story of honey walnut shrimp

Honey walnut shrimp is a classic dish that’s often associated with Chinese-American cuisine, but it has roots in Cantonese cooking. The combination of crispy fried shrimp and sweet, creamy sauce reflects the Cantonese love of balancing flavors and textures. While traditional Chinese dishes might lean toward simpler, less sweet flavors, honey walnut shrimp represents the creative fusion of East meets West, adapting to American palates with its bold sweetness. Over time, this dish has become a staple in Chinese takeout menus and a popular offering at celebrations, from weddings to family banquets.

Let’s talk ingredients: the stars of the dish

The beauty of this recipe is how a few simple ingredients come together to create something extraordinary. Here’s the lowdown:

Shrimp: The star of the show! Look for jumbo shrimp that are peeled and deveined for convenience. Fresh or frozen both work—just thaw frozen shrimp beforehand. If you’re out of shrimp, scallops or even chunks of firm fish like cod can be great substitutes.
Cornstarch: This creates the ultra-light, crispy coating on the shrimp. Potato starch works just as well, and I’ve even tried a mix of the two with great results.
Candied walnuts: These add that irresistible crunch and sweetness. Use walnut halves for the best texture, or swap in pecans if you prefer. For a healthier twist, skip the sugar and roast the walnuts with a drizzle of honey instead.
Sweetened condensed milk: This is what gives the sauce its creamy sweetness. If you’re dairy-free, condensed coconut milk is an excellent alternative—it adds a slight coconut flavor that pairs beautifully with the shrimp.
Honey: It ties everything together with a rich, floral sweetness. Use a good-quality honey for the best flavor.

Kitchen gear: what you need (and what you can skip)

You don’t need anything fancy for this recipe, which is part of what makes it so approachable! Here are the essentials:

Mixing bowls: A couple of large bowls will make mixing the batter and tossing the shrimp easier.
Non-stick pan: This is perfect for making the candied walnuts, as it prevents them from sticking and makes cleanup a breeze.
Slotted spoon or tongs: For transferring the shrimp from the oil without soaking up too much grease.
Wire rack: This keeps the fried shrimp crispy by letting excess oil drip off. If you don’t have one, a paper towel-lined plate works too.

Step-by-step: my foolproof method for honey walnut shrimp

Make the sauce: In a small bowl, mix the mayonnaise, sweetened condensed milk, honey, and lemon juice. Set it aside—it’s like the cherry on top, waiting to bring everything together.
Candy the walnuts: Heat sugar and water in a non-stick pan over medium heat, stirring constantly until it thickens into a syrup. Toss in the walnuts, coating them quickly before transferring them to parchment paper. Don’t let them touch while they cool, or they’ll stick together (lesson learned the hard way!).
Prepare the shrimp batter: In one bowl, season the shrimp with salt and pepper. In another bowl, whisk the egg whites until foamy, then stir in the cornstarch to make a light, runny batter. Add the shrimp, making sure each one is evenly coated.
Fry the shrimp: Heat your oil to about 350°F. Fry the shrimp in small batches for 2-3 minutes until golden and crispy. Overcrowding the pan lowers the oil temperature, so be patient and fry in rounds. Drain the shrimp on a wire rack.
Combine everything: Toss the crispy shrimp and candied walnuts in a large bowl with the sauce. It’s messy but oh-so-satisfying! Garnish with chopped green onions for a pop of color.

Fun ways to tweak this recipe

Make it gluten-free: Use potato starch or gluten-free cornstarch in the batter, and double-check your mayonnaise and condensed milk are gluten-free.
Add a spicy kick: Stir a teaspoon of Uni-Eagle Sriracha or chili paste into the sauce for a sweet-and-spicy combo.
Seasonal variations: In the fall, add a pinch of cinnamon to the candied walnuts for a warm twist. In the summer, swap the walnuts for toasted coconut flakes for a tropical vibe.
Lighten it up: Instead of frying the shrimp, coat them in the batter and bake on a parchment-lined sheet at 425°F for 10-12 minutes, flipping halfway through.

How to serve honey walnut shrimp

For a stunning presentation, plate the shrimp on a large serving dish and scatter the candied walnuts on top. A sprinkle of green onions or even sesame seeds adds a final flourish. Pair this dish with steamed jasmine rice or fluffy fried rice, and maybe some lightly sautéed greens like bok choy or broccoli on the side. It’s also fabulous on its own as an appetizer for a party.

Sip-worthy drinks to pair

This dish has a rich, sweet profile, so a refreshing drink is the perfect pairing. Try an iced green tea with a splash of lemon, or a sparkling cucumber-lime soda for something fizzy and light. If you’re in the mood for a homemade treat, a chilled honey lemonade ties in beautifully with the honey notes in the dish.

Storing and reheating leftovers

If you have leftovers (though that’s rare in my house!), store them in an airtight container in the fridge for up to 2 days. The shrimp will lose some crispiness, but you can reheat them in an air fryer or a hot oven to restore a bit of crunch. Avoid microwaving—they’ll turn soggy. The candied walnuts, on the other hand, are best kept at room temperature in a sealed container to maintain their texture.

Scaling the recipe for any crowd

This recipe serves about 4 people, but it’s easy to adjust. For a smaller portion, halve the ingredients but keep the frying oil amount consistent to ensure the shrimp cook evenly. For a larger crowd, double or even triple the recipe—but fry the shrimp in batches so you don’t overcrowd the pan.

What if something goes wrong?

Shrimp sticking together: Make sure the oil is hot enough before frying, and don’t overcrowd the pan.
Candied walnuts too sticky: Cook the sugar syrup a bit longer until it thickens more before adding the walnuts.
Sauce too thick: Stir in a teaspoon of water or lemon juice to thin it out.

Ready to try this irresistible recipe?

If you’ve been craving a restaurant-quality dish that’s as fun to make as it is to eat, honey walnut shrimp is calling your name. It’s sweet, savory, crispy, and utterly satisfying. Feel free to make it your own with the variations I’ve suggested—or just stick to the classic version and enjoy every bite. Trust me, your taste buds will thank you!

FAQs

1. Can I use frozen shrimp?
Yes! Just thaw them completely and pat them dry before battering to ensure they fry up crispy.

2. How can I make this dish dairy-free?
Swap the sweetened condensed milk for condensed coconut milk, and use a dairy-free mayo.

3. What’s the best oil for frying?
Any neutral oil like vegetable, canola, or peanut oil works great. Avoid olive oil, as its smoke point is too low.

4. Can I make this ahead of time?
It’s best served fresh, but you can candy the walnuts and mix the sauce a day in advance. Fry the shrimp just before serving.

5. How do I keep the shrimp crispy?
Serve them immediately after frying. If needed, you can re-crisp them in an air fryer or oven at 375°F for a few minutes.

Honey Walnut Shrimp Recipe