Honey Walnut Shrimp delivers that magical restaurant-style bite at home. Crispy, golden shrimp are coated in a creamy sweet-savory glaze and topped with irresistible candied walnuts. This recipe uses a simple two-step fry for maximum crunch and a quick sauce for authentic flavor.
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Why You’ll Love This Honey Walnut Shrimp
- Perfect texture symphony: Crunchy shrimp and walnuts contrast the creamy sauce.
- Dangerously good sauce: Balanced sweet honey, rich mayo, and tangy lemon.
- Fancy yet approachable: Impressive results with straightforward steps.
- Ingredient control: Fresh, crispy shrimp and walnuts every time.
Ingredients & Tools
For the Candied Walnuts:
- 1 cup walnut halves
- 1/2 cup water
- 1/2 cup granulated sugar
For the Shrimp & Coating:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/2 tsp salt
- 1/4 tsp white pepper
- Vegetable or canola oil for frying
For the Honey Sauce:
- 1/4 cup mayonnaise
- 2 tbsp sweetened condensed milk
- 1 1/2 tbsp honey
- 1 tsp fresh lemon juice
Tools: A medium saucepan, a deep skillet or Dutch oven for frying, a wire rack set over a baking sheet, a few mixing bowls, and a whisk.
Notes: Don’t skip the candied walnuts—they add crucial texture and flavor. Using a wire rack instead of paper towels keeps shrimp crispy.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 24 g |
| Fat: | 28 g |
| Carbs: | 42 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is the single most important step for getting a crispy coating. Any surface moisture will create steam and prevent that beautiful, crunchy crust from forming. I use paper towels and really press down.
- Don’t skip the white pepper. It has a different, more floral heat than black pepper and is traditional in many Chinese dishes. It adds an authentic background note that black pepper just can’t replicate.
- Use a neutral, high-heat oil. You’ll be frying at a relatively high temperature, so an oil with a high smoke point like vegetable, canola, or peanut oil is essential. You don’t want the oil to break down and impart a burnt flavor.
- Have your sauce ingredients at room temperature. This makes it much easier to whisk them into a smooth, homogenous sauce. Cold mayo and condensed milk can be a bit stubborn to combine.
How to Make Honey Walnut Shrimp
Step 1: Candy the Walnuts. Start by toasting your walnut halves in a dry skillet over medium heat for about 3-4 minutes, just until they become fragrant. You’ll notice a lovely, nutty aroma—be careful not to burn them! Set them aside. In the same saucepan, combine the water and sugar. Bring it to a simmer over medium heat, stirring just until the sugar dissolves. Then, stop stirring and let it bubble for about 5-7 minutes until the syrup thickens slightly and takes on a pale golden color. Add the toasted walnuts back in, stir constantly for a minute to coat them evenly, then quickly pour them onto a parchment-lined baking sheet. Use two forks to separate them immediately—they set fast! Let them cool completely; they’ll become delightfully crunchy.
Step 2: Prep the Shrimp and Coating Station. While the walnuts are cooling, pat your peeled and deveined shrimp very dry with paper towels. This is crucial, so take your time. In one shallow bowl, whisk together the cornstarch, flour, salt, and white pepper. In another bowl, have your beaten egg ready. This is your standard breading station: dry, wet, dry. The cornstarch-flour blend is the trick to that super crispy, almost glass-like shell that holds up to the sauce.
Step 3: First Fry for Structure. Now, pour your oil into a deep skillet or Dutch oven until it’s about 1.5 inches deep. Heat it over medium-high heat to 325°F (163°C). Working in batches to avoid crowding, dredge each shrimp in the cornstarch mixture, then dip in the egg, and finally give it one last coat in the cornstarch mixture, pressing gently to adhere. Carefully lower the shrimp into the hot oil. Fry for about 2 minutes, just until the coating is set and a very light pale gold. You’re not cooking them through yet! Remove them with a slotted spoon and let them drain on the wire rack. This first fry is all about setting the crust.
Step 4: Second Fry for Ultimate Crisp. Increase the heat under your oil to bring it up to 375°F (190°C). This higher temperature is key for the final texture. Again in batches, return the par-cooked shrimp to the hot oil and fry for another 1-2 minutes, until they are a deep, golden brown and incredibly crispy. You’ll hear the sizzle change to a sharper sound. Remove them to the wire rack once more. This double-fry method ensures the shrimp stay juicy inside while the exterior becomes shatteringly crisp.
Step 5: Whisk Together the Magic Sauce. In a large bowl that’s big enough to eventually toss all the shrimp, combine the mayonnaise, sweetened condensed milk, honey, and fresh lemon juice. Whisk it vigorously until it’s completely smooth and creamy. The sauce should look glossy and pale. Taste it—you should get the sweet honey first, followed by the rich mayo and a slight tang at the end. Adjust with a tiny bit more lemon juice if you like.
Step 6: The Grand Finale – Toss and Serve. Now for the best part. Add all of your perfectly crispy, hot shrimp to the bowl with the sauce. Using a rubber spatula, gently and quickly toss them until every single shrimp is coated in that luscious sauce. Be swift to maintain the crispiness. Transfer the sauced shrimp to a serving platter and immediately top with a generous handful of your homemade candied walnuts. Serve right away while the contrast between hot, crispy shrimp and cool, creamy sauce is at its peak.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; coating and texture degrade.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The plain, fluffy rice is the perfect canvas to soak up any extra creamy sauce and balance the richness of the shrimp.
- Simple Stir-Fried Bok Choy — Its slight bitterness and fresh, green crunch provide a wonderful contrast and make the meal feel more complete and balanced.
- Vegetable Spring Rolls — They add another layer of crispy texture and a savory element that complements the sweet and creamy main dish beautifully.
Drinks
- Jasmine Green Tea — Its floral, slightly astringent quality cuts through the richness of the sauce and cleanses the palate beautifully between bites.
- Off-Dry Riesling — A wine with a touch of sweetness and bright acidity mirrors the flavors in the dish and enhances the overall dining experience.
Something Sweet
- Mango Pudding — This light, tropical dessert continues the theme without being too heavy, offering a cool, smooth finish to the meal.
- Fortune Cookies — It’s a classic, fun way to end a homemade Chinese-inspired feast, and everyone loves the surprise.
Top Mistakes to Avoid
- Mistake: Crowding the pan while frying. This is probably the most common error. Adding too many shrimp at once causes the oil temperature to plummet, which results in greasy, soggy shrimp instead of crispy ones. Patience is key—fry in small batches.
- Mistake: Making the candied walnuts too far in advance. While you can make them ahead, they are best the day of. If they sit for too long, especially in a humid environment, they can lose their satisfying snap and become sticky.
- Mistake: Tossing the shrimp in the sauce too early. You must wait until the very last second before serving to combine them. If the hot shrimp sit in the sauce for even a few minutes, the crispy coating will soften and become mushy.
- Mistake: Using pre-cooked shrimp. You need to start with raw shrimp to control the cooking process. Pre-cooked shrimp will become tough and rubbery when subjected to the double-frying method.
Expert Tips
- Tip: Use a thermometer for your oil. Guessing the oil temperature is a recipe for disappointment. A simple candy/deep-fry thermometer takes the guesswork out and ensures your shrimp fry at the perfect temp for the perfect texture every single time.
- Tip: Add a splash of sparkling water to your egg wash. For an even crispier, lighter crust, try replacing one tablespoon of the beaten egg with an equal amount of cold sparkling water. The bubbles create a more airy, tempura-like texture.
- Tip: Make the sauce your own. Feel free to play with the sauce ratios! If you like it sweeter, add a touch more honey. For more tang, a little extra lemon juice. A tiny pinch of salt can also help balance and deepen all the flavors.
- Tip: Prep your station like a pro. Before you even turn on the stove, set up your breading station, line your baking sheet with parchment for the walnuts, and set the wire rack over another baking sheet. Having everything ready makes the fast-paced frying process smooth and stress-free.
FAQs
Can I bake the shrimp instead of frying them?
You can try, but honestly, you won’t achieve the same signature crispiness. Baking will give you a cooked shrimp with a soft coating. For a slightly healthier alternative, you could try air frying. Toss the breaded shrimp in a little oil and air fry at 400°F (200°C) until crispy, but the texture will still be different from deep-frying. The double-fry method is truly what creates that classic restaurant-style shell.
Can I make any parts of this recipe ahead of time?
Absolutely! The candied walnuts can be made a day in advance; just store them in an airtight container at room temperature. You can also whisk the sauce together and keep it covered in the fridge for up to two days. The shrimp, however, are best breaded and fried just before serving to preserve their incredible texture.
My sauce split or looks curdled. What happened?
This usually happens if your sauce ingredients were too cold when combined, or if you added the lemon juice too aggressively. To fix it, you can try whisking in a teaspoon of warm water to bring it back together. For next time, just make sure your mayo and condensed milk aren’t straight from the fridge.
What’s a good substitute for sweetened condensed milk?
If you’re in a pinch, you can use an additional tablespoon of honey or mayonnaise, but the flavor profile will change. The condensed milk adds a unique milky sweetness and body that’s hard to replicate. For a dairy-free version, coconut cream with a bit of extra sugar can work as a substitute.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Be aware that the shrimp will soften significantly. To reheat, skip the microwave—it will make them soggier. Instead, spread them on a baking sheet and warm them in a 350°F (175°C) oven for 10-15 minutes to try and recapture some crispiness, though they are truly best fresh.
Honey Walnut Shrimp
Make the best Honey Walnut Shrimp with our easy recipe. Crispy fried shrimp in a creamy honey sauce with candied walnuts. Get the restaurant-style recipe now!
Ingredients
For the Candied Walnuts:
-
1 cup walnut halves
-
1/2 cup water
-
1/2 cup granulated sugar
For the Shrimp & Coating:
-
1 lb large shrimp (peeled and deveined)
-
1/2 cup cornstarch
-
1/4 cup all-purpose flour
-
1 large egg (beaten)
-
1/2 tsp salt
-
1/4 tsp white pepper
-
Vegetable or canola oil (for frying)
For the Honey Sauce:
-
1/4 cup mayonnaise
-
2 tbsp sweetened condensed milk
-
1 1/2 tbsp honey
-
1 tsp fresh lemon juice
Instructions
-
Candy the Walnuts. Start by toasting your walnut halves in a dry skillet over medium heat for about 3-4 minutes, just until they become fragrant. You’ll notice a lovely, nutty aroma—be careful not to burn them! Set them aside. In the same saucepan, combine the water and sugar. Bring it to a simmer over medium heat, stirring just until the sugar dissolves. Then, stop stirring and let it bubble for about 5-7 minutes until the syrup thickens slightly and takes on a pale golden color. Add the toasted walnuts back in, stir constantly for a minute to coat them evenly, then quickly pour them onto a parchment-lined baking sheet. Use two forks to separate them immediately—they set fast! Let them cool completely; they’ll become delightfully crunchy.01
-
Prep the Shrimp and Coating Station. While the walnuts are cooling, pat your peeled and deveined shrimp very dry with paper towels. This is crucial, so take your time. In one shallow bowl, whisk together the cornstarch, flour, salt, and white pepper. In another bowl, have your beaten egg ready. This is your standard breading station: dry, wet, dry. The cornstarch-flour blend is the trick to that super crispy, almost glass-like shell that holds up to the sauce.02
-
First Fry for Structure. Now, pour your oil into a deep skillet or Dutch oven until it’s about 1.5 inches deep. Heat it over medium-high heat to 325°F (163°C). Working in batches to avoid crowding, dredge each shrimp in the cornstarch mixture, then dip in the egg, and finally give it one last coat in the cornstarch mixture, pressing gently to adhere. Carefully lower the shrimp into the hot oil. Fry for about 2 minutes, just until the coating is set and a very light pale gold. You’re not cooking them through yet! Remove them with a slotted spoon and let them drain on the wire rack. This first fry is all about setting the crust.03
-
Second Fry for Ultimate Crisp. Increase the heat under your oil to bring it up to 375°F (190°C). This higher temperature is key for the final texture. Again in batches, return the par-cooked shrimp to the hot oil and fry for another 1-2 minutes, until they are a deep, golden brown and incredibly crispy. You’ll hear the sizzle change to a sharper sound. Remove them to the wire rack once more. This double-fry method ensures the shrimp stay juicy inside while the exterior becomes shatteringly crisp.04
-
Whisk Together the Magic Sauce. In a large bowl that’s big enough to eventually toss all the shrimp, combine the mayonnaise, sweetened condensed milk, honey, and fresh lemon juice. Whisk it vigorously until it’s completely smooth and creamy. The sauce should look glossy and pale. Taste it—you should get the sweet honey first, followed by the rich mayo and a slight tang at the end. Adjust with a tiny bit more lemon juice if you like.05
-
The Grand Finale – Toss and Serve. Now for the best part. Add all of your perfectly crispy, hot shrimp to the bowl with the sauce. Using a rubber spatula, gently and quickly toss them until every single shrimp is coated in that luscious sauce. Be swift to maintain the crispiness. Transfer the sauced shrimp to a serving platter and immediately top with a generous handful of your homemade candied walnuts. Serve right away while the contrast between hot, crispy shrimp and cool, creamy sauce is at its peak.06
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