Honey Walnut Shrimp is a beloved Chinese takeout favorite for a reason. Crispy fried shrimp are coated in a creamy, sweet honey sauce and finished with crunchy candied walnuts for a perfect sweet-and-savory balance. This easy homemade version tastes like the restaurant classic and comes together in about 30 minutes.
Table of Contents
- ❤️ Why You’ll Love This Recipe
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- How to Store Honey Walnut Shrimp
- How to Make Honey Walnut Shrimp
- 📌 Save This Recipe
- Honey Walnut Shrimp Recipe
❤️ Why You’ll Love This Recipe
- Restaurant-style flavor that’s simple to make at home
- Light, crispy shrimp coated in a creamy honey sauce
- Candied walnuts add a crunchy, caramelized finish
- Ready in about 30 minutes—great for weeknights
- Pairs perfectly with steamed rice or fried rice
Key Ingredients
NOTE: This highlights the main ingredients. See the recipe card below for quantities and full instructions.
Shrimp
Large shrimp are ideal for a meaty, restaurant-style bite; medium shrimp can be used with a slightly adjusted cook time.
Walnuts
Walnuts are cooked in a honey-sugar syrup until crisp and caramelized, providing the signature crunch and sweetness.
Mayonnaise
Mayonnaise forms the creamy base of the sauce and helps balance the sweetness from honey and condensed milk.
Sweetened Condensed Milk
This gives the sauce its rich, sweet, and slightly sticky texture so it clings to the shrimp.
Honey
Used both in the candied walnuts and the sauce for added depth of sweetness and aroma.
Cornstarch
Cornstarch helps create a light, crisp coating on the shrimp without weighing it down.
Neutral Frying Oil
Choose a neutral oil with a high smoke point—vegetable, canola, or peanut oil—for golden, crispy results.
Ingredients & Substitutions
NOTE: Substitutions are suggested below. See the recipe card for exact amounts.
Honey Walnuts
- Water – used to dissolve sugar
- Granulated sugar – light brown sugar may be used for a deeper caramel note
- Honey – maple syrup can substitute, though flavor will differ slightly
- Walnuts – pecans or cashews work well as alternatives
Sauce
- Mayonnaise – Japanese mayonnaise (Kewpie) gives a richer, creamier taste
- Sweetened condensed milk – recommended for authentic texture and sweetness
- Honey – maple syrup can replace honey if needed
- Lemon juice – lime juice offers a slightly different citrus note
Shrimp
- Large shrimp – best for a restaurant-style texture; use medium if needed and shorten cook time
- Egg whites – whipped with cornstarch to make a light batter
- Cornstarch – potato starch can be substituted for a similar crispness
- Neutral frying oil – vegetable, canola, or peanut oil are good choices
For serving
- Steamed rice or fried rice – cauliflower rice or noodles can be used for a low-carb or different presentation
Variations
- Spicy Honey Walnut Shrimp – add sriracha or sweet chili sauce to the creamy sauce for heat.
- Air Fryer Honey Walnut Shrimp – air-fry battered shrimp at 400°F for 8–10 minutes, flipping once.
- Lighter version – use light mayonnaise and serve over cauliflower rice.
- Extra-crunchy – double-coat the shrimp in batter before frying for added crispness.
Tips for Best Results
- Pat shrimp dry before coating so the batter adheres well.
- Watch walnuts closely while caramelizing; sugar can burn quickly.
- Fry shrimp in batches to maintain oil temperature and consistent crispiness.
- Toss shrimp with the sauce immediately before serving to keep them crisp.
- Use fresh lemon juice for the best bright flavor.
- Keep oil around 375°F to achieve a golden, non-greasy crust.
FAQs
Crispy fried shrimp coated in a creamy, sweet sauce with crunchy candied walnuts—balanced sweet and savory, similar to the popular restaurant version.
Both. The sauce and candied walnuts provide sweetness, while the fried shrimp adds a savory, crispy contrast.
Large shrimp (26/30) are ideal because they stay juicy when fried and match the texture of restaurant versions.
Shrimp soften if they sit in sauce too long. Toss them with the sauce right before serving to retain crispness.
Yes—make the candied walnuts and sauce in advance, but fry and sauce the shrimp just before serving for best texture.
Yes. Thaw completely and pat dry before battering and frying.
Steamed rice, fried rice, lo mein, roasted or stir-fried vegetables pair well for a full meal.
You can bake or air-fry for a lighter result, though deep frying gives the crispiest texture.
How to Store Honey Walnut Shrimp
Store leftovers in an airtight container in the refrigerator for up to 3 days. The shrimp will soften over time, but reheating in an air fryer or oven can help restore some crispiness.
How to Make Honey Walnut Shrimp
NOTE: The recipe card below lists exact measurements. This is a quick overview of steps.
This dish combines crispy fried shrimp, homemade candied walnuts, and a creamy honey-based sauce for the classic flavors of Honey Walnut Shrimp.
Quick steps:
- Make the candied walnuts and cool them on parchment paper.
- Whisk together mayonnaise, sweetened condensed milk, honey, and lemon juice for the sauce.
- Beat egg whites with cornstarch until thick and form soft peaks to make a light batter.
- Coat shrimp in the batter and fry until golden and crispy.
- Toss the hot shrimp with the sauce and stir in candied walnuts.
- Serve immediately over steamed rice or fried rice.
Serve with your favorite sides
Serve this Honey Walnut Shrimp with steamed or fried rice, lo mein, roasted broccoli, or stir-fried vegetables for a complete meal. Add simple appetizers like egg rolls or crab rangoons for a restaurant-style spread at home.
If You Enjoyed Honey Walnut Shrimp
If you loved these flavors, try other favorite shrimp and Asian-inspired recipes for more easy, flavorful meals. Options like Southern Fried Shrimp, Peel-and-Eat Shrimp, Chicken Teriyaki, or Orange Chicken offer different takes on sweet-savory home-cooked takeout.
📌 Save This Recipe
Save this recipe for a quick homemade takeout night—it’s perfect for easy family dinners and special occasions.
Honey Walnut Shrimp
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Equipment
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heavy-bottomed skillet
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slotted spoon
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parchment paper
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mixing bowl
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whisk or hand mixer
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deep fryer or heavy pot
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spider strainer or tongs
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paper towels and serving bowls
Ingredients
For the honey walnuts
- 1 cup water
- ⅔ cup granulated sugar
- 1 tablespoon honey
- 1 cup walnuts
For the sauce
- ¼ cup mayonnaise
- 2 tablespoons sweetened condensed milk
- 1 tablespoon honey
- 1 teaspoon lemon juice
For the shrimp
- 2 large egg whites
- ¼ cup cornstarch
- 1 pound large shrimp (26/30), peeled and deveined
- oil for frying
For serving
- Steamed rice or fried rice
Instructions
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Combine water, granulated sugar, honey, and walnuts in a heavy-bottomed skillet.
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Bring to a boil, then reduce to medium and cook until the sugar dissolves and turns amber; watch closely to prevent burning. Remove walnuts with a slotted spoon and cool on parchment paper.
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Whisk mayonnaise, sweetened condensed milk, honey, and lemon juice in a small bowl; set aside.
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Preheat oil in a deep fryer or heavy pot to 375°F (190°C).
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Beat egg whites and cornstarch with a hand mixer until thick and soft peaks form. Dip shrimp in the batter to coat evenly.
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Fry shrimp in batches 2–3 minutes until golden and crispy. Drain on paper towels.
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Toss the hot shrimp with the prepared sauce, stir in the candied walnuts, and serve immediately over steamed or fried rice.
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in an air fryer at 350°F for 3–4 minutes for best texture, or bake at 350°F for 8–10 minutes. Microwaving will make the shrimp softer.
Freezing
Freeze fried shrimp separately from the sauce for up to 2 months and thaw overnight in the refrigerator before reheating.
Tips
Use raw shrimp for best texture, avoid overcrowding the fryer, and toss shrimp with sauce just before serving to keep them crisp.
Alternate Cooking Methods
Air fryer: 400°F for 8–10 minutes, flipping once. Oven: bake at 425°F for 10–12 minutes until crispy.
Leftovers
Use leftover shrimp in lettuce wraps or rice bowls, or chop and add to fried rice.
Notes
Candied walnuts can be made ahead and stored airtight. Japanese mayonnaise gives a richer, restaurant-style sauce.
Nutrition
Nutrition information is an approximation.
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