Honey Walnut Shrimp Recipe

If you’ve never tried honey walnut shrimp before, you’re in for a treat. This dish has everything—crispy, golden shrimp, a creamy honey-infused sauce, and crunchy candied walnuts to tie it all together. It’s the kind of meal that feels fancy enough for a special dinner yet simple enough to whip up on a busy weeknight. This recipe is one of my go-to favorites because it checks all the boxes: sweet, savory, crispy, and downright comforting. Plus, the homemade candied walnuts? Absolute game-changers.

I first fell in love with honey walnut shrimp at a tiny family-owned Chinese restaurant I used to visit with my best friend. The first bite was magic—the crunch of the shrimp, the creamy sauce, the slightly sweet nuttiness. It was perfection. Over time, I started experimenting in my own kitchen to recreate that nostalgic flavor, and after a few (okay, maybe more than a few) trial runs, I finally nailed it. Now, I get to share it with you!

this RECIPE

The origin story of honey walnut shrimp

Honey walnut shrimp is a classic dish in Chinese-American cuisine, often found on the menu at Cantonese restaurants or your favorite takeout spot. Its roots trace back to Hong Kong, where chefs introduced this sweet-and-savory pairing to appeal to Western palates. Over the years, it’s become a beloved staple in Chinese-American food culture, known for its luxurious flavor and crispy texture. Fun fact: The dish’s signature candied walnuts are believed to have been inspired by traditional Chinese sweets made with caramelized nuts. Pretty cool, right?

Let’s talk ingredients: sweet, creamy, and crunchy

Every ingredient in honey walnut shrimp has a role to play in creating that perfect balance of flavors and textures.

• Shrimp: The star of the dish. Jumbo shrimp work best because they stay juicy and plump during frying. If you can’t find jumbo shrimp, large shrimp will do. Frozen shrimp are fine, just make sure to thaw and pat them dry before cooking. Shrimp is also high in protein and low in calories, which makes this indulgent dish a bit more balanced.
• Cornstarch: This is the secret to that ultra-crispy coating. You can also use potato starch if that’s what you have on hand. I’ve tried both, and they work like a charm.
• Egg whites: They act as the glue for the cornstarch, creating a light and crispy batter. Pro tip: Don’t over-whisk—just make them foamy, not stiff.
• Sweetened condensed milk: Adds sweetness and a slight caramel note to the sauce. For a dairy-free version, use condensed coconut milk—it’s just as rich and tasty.
• Honey and lemon juice: These bring a sweet-tart balance to the sauce that makes it irresistible. Don’t skip the fresh lemon juice—it really brightens the flavors.
• Walnuts: The crunch factor. Toasted and candied with sugar, they’re the ultimate topping. If walnuts aren’t your thing, pecans make a great substitute.

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

You don’t need a ton of fancy equipment to make this dish, but a few tools will make your life easier.

• Large non-stick pan: This is essential for making the candied walnuts. A non-stick surface keeps the sugar from burning or sticking too much.
• Wire rack: If you don’t have one, no worries! A paper towel-lined plate works fine for draining excess oil from the shrimp, but a wire rack keeps the shrimp crispy for longer.
• Tongs or chopsticks: These are super handy for flipping shrimp while frying and transferring the candied walnuts from the pan to parchment paper.
• A good whisk: You’ll need this to get those egg whites foamy for the batter. A fork works in a pinch, but a whisk is quicker.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Make the sauce

Start by mixing the mayonnaise, sweetened condensed milk, honey, and lemon juice in a small bowl. Give it a taste—you’ll know it’s perfect when it’s creamy with just the right balance of sweet and tangy. Set this aside; you’ll need it later.

2. Candy the walnuts

Add sugar and water to a non-stick pan over medium heat, stirring constantly. When the syrup thickens and turns glossy, quickly toss in the walnut halves. Coat them evenly, then transfer them to parchment paper to cool. Trust me, don’t skip spreading them apart—they’ll stick together like crazy if you do!

3. Prep the shrimp

Season the peeled and deveined shrimp with salt and pepper. Whisk the egg whites until foamy, then stir in the cornstarch to create a runny paste. Toss the shrimp in this mixture until each one is coated. (Pro tip: Use your hands or tongs—it’s messy but worth it.)

4. Fry the shrimp

Heat your oil to about 350°F. You can test it by dropping in a tiny bit of batter—if it sizzles and floats, you’re good to go. Fry the shrimp in small batches, about 2-3 minutes per batch, until golden and crispy. Overcrowding the pan will make them soggy, so patience is key!

5. Combine everything

Toss the crispy shrimp with the sauce and candied walnuts in a large bowl. The sauce should lightly coat the shrimp, not drown them. Top with green onion for a pop of color and freshness.

Make it your own: Variations and adaptations

• Gluten-free: Use a gluten-free cornstarch and make sure your mayonnaise is certified gluten-free.
• Dairy-free: Swap sweetened condensed milk for condensed coconut milk. It’s just as creamy and works perfectly.
• Lower sugar: Use a sugar substitute like monk fruit or stevia for the candied walnuts and honey.
• Spicy kick: Add a drizzle of Uni-Eagle Sriracha or a sprinkle of red pepper flakes to the sauce. I tried this once, and the result was heavenly.
• Seasonal twist: In the fall, toss in a pinch of cinnamon with the candied walnuts for a warm, cozy vibe.

How to serve and plate it beautifully

Honey walnut shrimp deserves a little extra flair when served. Arrange it on a white platter to let the golden shrimp and glossy walnuts shine. Sprinkle some finely chopped green onion or even sesame seeds on top. Pair it with steamed white rice or fried rice on the side. For extra veggies, a simple stir-fry or steamed broccoli balances the meal perfectly.

Drink pairings

• Lemon iced tea: The tangy citrus notes complement the sauce’s sweetness.
• Sparkling water with lime: Light and refreshing, it cleanses the palate.
• Ginger ale: A subtly sweet, bubbly option that pairs beautifully with the walnuts.

Storing and reheating tips

If you have leftovers (rare, but possible), store them in an airtight container in the fridge for up to 2 days. The shrimp will lose a bit of crispiness, but reheating in an oven at 350°F for 8-10 minutes helps revive them. Avoid microwaving—it makes the shrimp soggy. For the candied walnuts, keep them separate in a sealed container so they stay crunchy.

Adjusting for different servings

This recipe is easy to double if you’re feeding a crowd. Just fry the shrimp in more batches to avoid overcrowding the pan. Halving the recipe works too—just keep an eye on the sauce quantities so you don’t end up with too much or too little.

Common questions about honey walnut shrimp

1. Can I use frozen shrimp?

Absolutely! Just thaw them completely and pat them dry before seasoning.

2. What if I don’t have cornstarch?

Potato starch works just as well. In a pinch, all-purpose flour can be used, but the texture will be less crispy.

3. How do I know if the oil is hot enough?

Drop a little batter into the oil. If it sizzles and floats immediately, it’s ready.

4. Can I make this ahead of time?

You can candy the walnuts and mix the sauce ahead, but fry the shrimp just before serving for the best texture.

5. What’s the best substitute for walnuts?

Pecans or cashews work beautifully as substitutes.

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