Honey Walnut Shrimp is a beloved Chinese takeout classic, featuring tender, crispy shrimp tossed in a creamy honey sauce and topped with crunchy candied walnuts. It's a dish that perfectly balances sweet and savory flavors.
This iconic dish, believed to have originated in Hong Kong, has become a favorite in Chinese restaurants across the United States.
It is known for its irresistible combination of textures: crispy fried shrimp coated in a creamy sweet sauce, complemented by the crunch of candied walnuts.
Typically served with steamed white or brown rice, the dish delivers a satisfying mix of rich, sweet, and savory flavors in every bite.
Honey Walnut Shrimp tends to be one of the most expensive items on the menu in Chinese restaurants. You can make it at home for a fraction of the cost!
With just a few simple steps and minimal ingredients, this recipe will have you whipping up restaurant-quality Honey Walnut Shrimp right in your own kitchen!
This dish is sure to impress, whether you're making it for a weeknight dinner or a special occasion. Plus, you can double up on the candied walnuts because trust me—you won’t be able to stop snacking on them!
Ingredients for Honey Walnut Shrimp
The ingredients for Honey Walnut Shrimp are divided into three simple components: the candied walnuts, the crispy shrimp, and the creamy honey sauce. Each section uses just a handful of ingredients to create the perfect balance of textures and flavors.
For the Candied Walnuts:
- Walnut Halves: Walnuts provide the perfect crunch and nutty flavor for this dish.
- Sugar: Essential for making the caramel coating for the walnuts. When heated with water, it transforms into a rich, golden syrup that hardens up for a nice crunch
- Water: Water is used to dissolve the sugar, creating the base for the caramel coating.
For the Fried Shrimp:
- Large shrimp: The star of the dish! Use large or jumbo shrimp that are peeled and deveined for convenience. Leaving the tails on is optional but it does add a bit of elegance to the presentation.
- Egg: A beaten egg helps the cornstarch adhere to the shrimp, creating a light, crispy coating when fried.
- Salt: Just a pinch of salt enhances the natural flavors of the shrimp and balances the sweetness of the sauce
- Cornstarch: Cornstarch is the secret to achieving a light, golden crust, giving the shrimp its signature crispy texture
- Cooking oil: Use a neutral oil like canola oil, vegetable oil or peanut oil for frying. They have a higher smoke point and won't affect the flavors of the dish
For the Creamy Honey Sauce:
- Mayonnaise: This is the base ingredient for the sauce, which lends creaminess. You can use any type of mayo but Japanese Kewpie mayo is a popular choice for this dish due to its unique, umami flavor.
- Honey: Honey adds the signature sweetness to the sauce. Its natural floral notes pair beautifully with the shrimp and walnuts.
- Sweetened Condensed Milk: This enhances the creamy texture and deepens the flavor and sweetness
- Fresh lemon juice: A splash of lemon juice cuts through the richness of the sauce, adding a hint of brightness and tanginess
How to Make Honey Walnut Shrimp
Step 1: Candied Walnuts
We will start by preparing the candied walnuts first because they need time to cool and harden. This ensures that they retain their crunch and don't stick together.
Having the walnuts prepared in advance also keeps the cooking process efficient. If the shrimp are fried first and left sitting while you prepare the walnuts, they may lose their crispy texture as they cool. By tackling the walnuts first, you'll keep everything perfectly crisp and fresh for when it's time to assemble the dish.
If you prefer, you can skip the candying process and just use plain raw or toasted walnuts instead. While candied walnuts are the traditional choice for Honey Walnut Shrimp, plain walnuts will still provide a delightful nuttiness and crunch; a great option if you are looking for a slightly less sweet version of this dish.
In a saucepan over medium heat, combine ½ cup sugar and ½ cup water.
Stir frequently to prevent burning. I like to use a silicone spaluta for this task.
Once the caramel turns a nice golden brown color, add ½ cup walnut halves to the saucepan.
Pro Tip: You may want to double the walnuts so you can snack on them while you cook. You won't be able to resist snacking on them as they're irresistibly delicious!
Stir for about 15 - 25 seconds, then remove the walnuts from the saucepan with a spider skimmer.
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Place the candied walnuts on a parchment-lined baking sheet to cool. Resist the urge to eat them all before the dish is ready!
Step 2: Fried Shrimp
Add 1 teaspoon of salt and 1 beaten egg to 1 pound of raw large shrimp. The shrimp should be peeled and deveined; tail on or off. Coat all of the shrimp in this mixture.
Pour 1 cup of cornstarch on to a shallow plate and dredge the shrimp.
Heat enough cooking oil in a frying pan or wok to shallow-fry or deep fry the shrimp. Fry the shrimp over medium-high heat in small batches, shaking off the excess cornstarch batter as you carefully place each shrimp in the hot oil. Be careful not to overcrowd the pan while frying.
- For shallow-frying: Fry each side for about 1 minute.
- For deep-frying: Fry for about 2 minutes per batch.
The shrimp should be a pale golden brown color.
Place the fried shrimp in a single layer on a wire rack over a baking sheet. You can also place them on a paper towel, parchment paper, or oil-absorbing paper.
While waiting for the shrimp to cool slightly, we'll prepare the creamy honey sauce.
Step 3: Creamy Honey Sauce
In a small bowl, whisk together 3 tablespoons of mayonnaise, 1 ½ tablespoons honey, 1 tablespoon sweetened condensed milk, and 1 teaspoon fresh lemon juice.
Bringing It All Together
Toss the shrimp in the sauce in a large bowl until evenly coated. Top the shrimp with the cooled candied crunchy walnuts, then garnish with chopped scallions.
Serve immediately with steamed white rice or brown rice. Personally, I love pairing this dish with brown rice for its nutty flavor—it complements the candied walnuts beautifully.
It goes really well with Fried Rice, too!
Enjoy!
Honey Walnut Shrimp
Ingredients
Candied Walnuts
- ½ cup sugar
- ½ cup water
- ½ cup walnut halves
Fried Shrimp
- 1 pound raw shrimp large, peeled and deveined
- 1 teaspoon salt
- 1 egg beaten
- 1 cup cornstarch
- Cooking oil enough for shallow-frying or deep-frying
- Chopped scallions for garnish
Creamy Honey Sauce
- 3 tablespoons mayonnaise
- 1 ½ tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 teaspoon fresh lemon juice
Instructions
- Candied walnuts: Combine sugar and water in a saucepan over medium heat. Stir frequently with a silicone spatula to prevent burning. When the caramel turns a nice golden brown color, add walnut halves to the saucepan.
- Stir for about 15 - 20 seconds then remove the walnuts from the saucepan with a spider skimmer. Place the candied walnuts on a baking sheet lined with parchment paper. Set aside.
- Shrimp: Add salt and the beaten egg to the shrimp. Coat the shrimp in this egg mixture.
- Pour cornstarch in a separate shallow bowl or plate. Coat the shrimp in the cornstarch.
- Heat enough cooking oil in a frying pan or a wok to shallow-fry or deep-fry the shrimp.
- Fry the shrimp in small batches, shaking off the excess cornstarch as you carefully place each shrimp in the oil. Fry till the shrimp turn a pale golden brown color: about 1 - 2 mins per batch.
- Place the fried shrimp on a cooling rack over a baking sheet, or on oil-absorbing paper.
- Creamy Honey Sauce: In a small bowl, combine mayonnaise, honey, condensed milk and lemon juice. Stir well.
- Add the creamy honey sauce to the shrimp and toss to combine in a large bowl.
- Add the candied walnuts to the shrimp, then garnish with chopped scallions.
- Enjoy with steamed white rice or brown rice!
Notes
Nutrition
Frequently Asked Questions
You can prepare the candied walnuts and creamy honey sauce ahead of time, but the fried shrimp should be cooked right before serving to ensure they stay crispy. If making the sauce in advance, store it in an airtight container in the refrigerator. Before using, let it come to room temperature for about an hour and give it a quick stir to recombine the ingredients.
Yes! For a lighter version, you can bake or air-fry the shrimp. While they may not be as crispy as deep-fried shrimp, the flavors will still be delicious.
I do not recommend using pre-cooked shrimp for this recipe. They won’t hold the coating during frying and will definitely overcook, resulting in a tough and rubbery texture. For the best results, use raw shrimp so they cook perfectly during the frying process, giving you the ideal texture and flavor for this dish.
Yes, you can use plain walnuts instead of candied ones if you prefer a less sweet version of the dish. While candied walnuts are traditional, plain walnuts still provide a nice crunch.
Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, use a skillet or air fryer to bring back some of the shrimp's crispiness. Keep in mind, however, that the creamy honey sauce may separate during reheating, and the texture of the dish just won’t be the same as when freshly made. While the flavor will still be delicious, the dish is best enjoyed fresh.
