Honey Walnut Shrimp
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Honey Walnut Shrimp – crispy golden shrimp tossed in sweet, creamy honey sauce and topped with crunchy candied walnuts. Takeout’s got nothing on this.
Crispy Honey Walnut Shrimp
Okay, confession time: I can’t eat this Honey Walnut Shrimp anymore because I randomly developed a shrimp allergy in my 30s. Super fun, right?
But Remo loves shrimp, so I still make it for him, and snack on the candied walnuts while pretending I’m not jealous.
Crispy golden shrimp, sweet creamy honey sauce, crunchy walnuts… it’s basically restaurant takeout but way better (and cheaper). Remo swears it’s worth every shrimp free bite I’m missing.
Why You’ll Love This Honey Walnut Shrimp
- Crispy shrimp that stay crunchy under all that luscious sauce.
- Sweet, creamy honey sauce that’s downright addictive. You’ll want to drizzle it on everything.
- Homemade candied walnuts that somehow never all make it to the plate (because snacking happens).
- Tastes like fancy restaurant takeout, but ready in about 30 minutes and way cheaper.
- Guaranteed to impress anyone you serve it to.
Before You Start: Tips & Ingredient Notes
- Go for large or jumbo shrimp if you can. They look fancy and stay nice and juicy.
- Frozen shrimp totally works. Just thaw and pat them dry so they don’t steam instead of fry.
- Whip those egg whites until frothy, it’s what makes the coating super light and crispy.
- No eggs? A quick flour and water slurry will pinch-hit, but egg whites give the best crunch.
- Cornstarch is your crispy coating BFF. Arrowroot works too if that’s what’s lurking in your pantry.
- Walnuts bring the crunch. Almonds or pecans work too. And if you snack on half while cooking…no judgment from me.
- Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Hot oil = crispy shrimp, not soggy ones.
- Aim for 350°F–375°F when frying. No thermometer? Drop in a bit of batter, it should sizzle and float.
- Fry in batches. Crowding the pan makes shrimp steam instead of crisp up, and we’re not here for soggy shrimp sadness.
- Full-fat mayo is the move here. Greek yogurt’s an option if you’re trying to feel virtuous, but let’s be honest, this dish is pure indulgence.
- Honey brings sweetness and that glossy finish. Maple syrup works for a twist (and for a vegan swap if you’re ditching shrimp altogether).
- Sweetened condensed milk makes the sauce ridiculously creamy and sweet. Coconut condensed milk is great if you’re dairy-free.
- Fresh lemon juice brightens everything up. Lime juice or even a splash of vinegar works in a pinch.
Grab a small saucepan and stir together sugar and water. Bring it to a simmer, then toss in the walnuts. Let them cook for 2 minutes. Spread the walnuts on a baking sheet to cool (and try not to eat them all while you’re cooking the shrimp).
Whisk egg whites in a bowl until nice and frothy. Dip each shrimp into the egg whites, sprinkle with a bit of salt, then roll in cornstarch to coat. Heat about 2 inches of oil in a skillet over medium-high heat.
Once the oil’s hot (around 350°F–375°F), fry the shrimp in batches until golden and crispy. Drain them on a paper towel-lined plate. Try not to eat them all straight out of the pan.
In a bowl, whisk together mayonnaise, honey, sweetened condensed milk, and a splash of lemon juice. Taste it. If you want it thinner, add a splash of water or lemon juice until it’s the consistency you like.
Toss the crispy shrimp in the honey sauce until they’re all coated in creamy goodness. Plate the shrimp, sprinkle with those candied walnuts, and garnish with green onions. Serve immediately so the shrimp stay nice and crispy.
Serve With This
This Honey Walnut Shrimp is pretty fabulous on its own, but it loves some company on the plate. Try it with:
Easy Tossed Salad
Sesame Noodles
Thai Cucumber Salad
Avocado Salad
Frequently Asked Questions
Can I make this ahead of time?
Sort of. You can candy the walnuts and mix the sauce ahead. But fry the shrimp right before serving so they stay crispy. Nobody wants soggy shrimp.
Can I use store bought candied walnuts?
Absolutely. No judgment here. Homemade’s great, but if you’re short on time (or patience), store bought walnuts work just fine.
Can I make this lighter?
Sure! Swap Greek yogurt for mayo, and try baking the shrimp instead of frying. But just know it won’t be quite as crispy or decadent, and that’s kind of the point of this dish.
What if I don’t have sweetened condensed milk?
You can leave it out and add a bit more honey and a splash of cream or milk.
Can I freeze Honey Walnut Shrimp?
Sadly, no. The sauce and shrimp texture don’t survive freezing. Eat it fresh or refrigerate leftovers for up to 2 days instead.
Do I really need a thermometer for frying?
It’s helpful, but not essential. Drop a bit of batter into the oil, if it sizzles and floats, you’re good to go. Just don’t fry at low heat, or your shrimp will soak up oil like sponges.
Try These Shrimp Recipes Next
- Bang Bang Shrimp
- Italian Shrimp Bake
- Shrimp Cocktail
- Garlic Butter Shrimp
- Oven Baked Shrimp
- Asian Garlic Shrimp
- Popcorn Shrimp
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Honey Walnut Shrimp
Video
Ingredients
Shrimp
- 1 pound large shrimp (peeled and deveined)
- 2 egg whites
- ½ cup cornstarch
- salt (to taste)
- vegetable oil (for frying)
Candied Walnuts
- 1 cup walnuts
- ½ cup white sugar
- ½ cup water
Honey Sauce
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons sweetened condensed milk
- 1 teaspoon lemon juice
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Candied Walnuts
- In a saucepan, combine sugar and water and bring to a simmer. Add the walnuts and cook for 2 minutes. Spread them on a baking sheet to cool.
Shrimp
- In a bowl, whisk egg whites until frothy. Dip each shrimp into the egg whites, sprinkle with salt, then roll in cornstarch.
- Fill a skillet with about 2 inches of oil and heat it over medium-high heat. Fry the shrimp until they are golden and crispy. Remove and place them on a plate lined with paper towels.
Honey Sauce
- Mix mayonnaise, honey, sweetened condensed milk, and a dash of lemon juice in a bowl. Toss the fried shrimp in the sauce until well-coated.
- Plate the shrimp sprinkled with candied walnuts on top. Serve immediately.
Notes
- Use large or jumbo shrimp. Frozen shrimp works fine, just thaw and pat dry first.
- For lighter sauce, swap Greek yogurt for mayo.
- Don’t crowd the pan when frying. Fry in batches so your shrimp stay crisp, not soggy.
- Sweetened condensed milk is key for the sauce’s creaminess. Coconut condensed milk works great if you’re dairy-free.
- Homemade candied walnuts taste amazing, but store bought totally works if you’re short on time (or energy).
- This dish doesn’t freeze well. Eat it fresh or refrigerate leftovers for up to 2 days.
- Serve immediately after tossing shrimp in sauce so they stay crispy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
