Honey Walnut Shrimp Recipe

If you’ve ever dined at a Chinese-American restaurant, chances are you’ve come across honey walnut shrimp. It’s that magical combination of crispy, golden-fried shrimp, sweet and creamy sauce, and crunchy candied walnuts that instantly turns a simple dish into something spectacular. This recipe recreates that restaurant-quality taste right at home—no takeout menu required! The best part? It’s surprisingly easy to make, and trust me, once you try it, you’ll find excuses to make it again and again.

this RECIPE

A personal memory of my honey walnut shrimp journey

The first time I tried honey walnut shrimp was during a family dinner at our favorite Chinese restaurant. I still remember the excitement when the sizzling platter arrived at our table, glistening with sauce and crowned with those irresistible candied walnuts. I was hooked from the first bite—the juicy shrimp paired with the sweet crunch of the walnuts and that luscious creamy sauce was unlike anything I’d tasted before. Fast forward to today, and I’ve tinkered in my kitchen to recreate those flavors. The recipe I’m sharing here has been a labor of love, one I whip up whenever I’m craving a bit of nostalgia or need a guaranteed crowd-pleaser for dinner guests.

The origin story: a dish with global flair

Honey walnut shrimp is the perfect fusion of Cantonese and Western culinary influences. Originating in Hong Kong, it became popular in Chinese-American restaurants where chefs adapted traditional Cantonese flavors to appeal to a broader palate. The addition of mayonnaise to the sauce is a distinctly Western twist, blending sweet and savory into a luxurious coating for the shrimp. Today, honey walnut shrimp is beloved worldwide, with chefs and home cooks alike putting their spin on this classic.

Let’s talk ingredients: why each one matters

This recipe relies on a handful of simple ingredients that pack a flavorful punch.

• Jumbo shrimp: The star of the dish! The larger the shrimp, the more satisfying the bite. If jumbo shrimp are hard to find, large shrimp work just fine. For the best texture, make sure they’re peeled, deveined, and patted dry.
• Cornstarch: This ensures that crispy, golden coating we all love. Potato starch is a great substitute, giving a similar crunch.
• Egg whites: They act as a binder for the cornstarch, creating a light and airy batter. Whisk them just until foamy for the best results.
• Honey: Sweetness is key in the sauce, and honey provides a floral, natural flavor. Agave syrup or maple syrup can work as substitutes in a pinch.
• Sweetened condensed milk: This adds creaminess and sweetness. For a dairy-free option, condensed coconut milk works beautifully without altering the flavor too much.
• Walnuts: These become the ultimate candied crunch. Choose fresh walnut halves and avoid pre-packaged ones that may taste stale.
• Green onion (optional): A sprinkling of chopped green onion adds freshness and color to the finished dish.

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

Making honey walnut shrimp is easier with a few tools on hand:

• Mixing bowls: You’ll need separate bowls for the shrimp, batter, and sauce.
• Non-stick pan: This is ideal for making the candied walnuts. A non-stick surface prevents sticking and ensures an even coating of the syrup.
• Tongs or chopsticks: Perfect for handling shrimp and candied walnuts without making a mess.
• Deep pan or skillet: A heavy-bottomed pan works great for frying the shrimp. If you have a deep fryer, that’s an excellent option too.
• Wire rack or paper towels: These are essential for draining the fried shrimp to keep them crispy.

If you’re missing something, don’t worry—improvise! For instance, parchment paper works well as a surface to cool your candied walnuts.

Step-by-step: my foolproof method

1. Start with the sauce

Mix the mayonnaise, sweetened condensed milk, honey, and lemon juice in a small bowl. Stir until smooth and set aside. This step is a breeze and can be done ahead of time to save you some stress later.

2. Candy those walnuts

In a non-stick pan, heat sugar and water until it starts to bubble. Keep stirring—it’ll feel like nothing’s happening, but once it thickens and turns syrupy, things move quickly. Add the walnuts and toss to coat them evenly. Here’s my tip: work fast, as the syrup can harden in seconds. Use tongs to transfer the walnuts to parchment paper so they don’t stick together.

3. Batter up!

Season your shrimp with salt and pepper. Whisk the egg whites until foamy, then mix in the cornstarch to create a thin batter. Toss the shrimp in until they’re well-coated. Pro tip: coat the shrimp just before frying to keep the batter from turning gummy.

4. Fry it up

Heat your oil to around 350-375°F. Fry the shrimp in small batches for 2-3 minutes or until they’re golden and crispy. Don’t overcrowd the pan—this can drop the oil temperature and lead to soggy shrimp. Drain the fried shrimp on a wire rack or paper towels.

5. Bring it all together

In a large bowl, toss the shrimp with the candied walnuts and the prepared sauce. Make sure everything is coated evenly.

6. Garnish and serve

Sprinkle some chopped green onion on top for a fresh pop of color and flavor, and serve immediately.

Variations and adaptations you’ll love

• Gluten-free: Swap out the cornstarch for rice flour or a gluten-free flour blend.
• Dairy-free: Use condensed coconut milk in the sauce instead of sweetened condensed milk.
• Spicy twist: Add a dash of Uni-Eagle Sriracha or chili oil to the sauce for a spicy kick.
• Seasonal add-ins: During summer, toss in some fresh pineapple chunks for a tropical vibe. In fall, roasted pecans can replace the walnuts for a nutty variation.

Serving ideas: make it shine

This dish is stunning on its own, but you can level up your presentation with a few tricks. Arrange the shrimp on a large platter and scatter the candied walnuts across the top. Garnish with finely sliced green onions or even sesame seeds for extra texture. For sides, serve with steamed jasmine rice, garlic noodles, or stir-fried bok choy. It’s also fabulous paired with a crisp cucumber salad to balance out the sweetness.

Beverages to pair with

A meal like honey walnut shrimp deserves refreshing drinks to match. I recommend a tall glass of iced jasmine tea for its floral notes or a sparkling limeade with a hint of mint. If you’re in the mood for something creamy, Thai iced tea or a mango lassi would be delightful. For a zesty option, try ginger ale—it cuts through the richness of the sauce beautifully.

How to store and reheat leftovers

If you have leftovers (rare, but it happens!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer to keep the shrimp crispy. Avoid microwaving, as it can make the shrimp soggy. For the best texture, reheat the shrimp separately and toss them in the sauce just before serving.

Scaling the recipe for a crowd or a cozy dinner

This recipe makes about 4 servings, but it’s easy to adjust. For a larger crowd, simply double or triple the ingredients. Just make sure to fry the shrimp in batches so they stay crisp. If you’re cooking for one or two, you can halve the recipe—but be careful when reducing the sauce ingredients, as the balance of flavors might need tweaking.

Potential hiccups and how to avoid them

• Shrimp too soggy? Make sure your oil is hot enough before frying.
• Walnuts clumping together? Spread them out on parchment paper immediately after coating.
• Sauce too thick or runny? Adjust the consistency by adding a splash of water or reducing it over low heat.

Give it a try!

Honey walnut shrimp is one of those dishes that brings joy to the table. It’s crispy, creamy, sweet, and just a little indulgent—all the things that make a meal memorable. Whether you’re serving it for a special occasion or just because, I promise it’ll be a hit. Don’t forget to make it your own by trying some of the variations. Now, let’s get cooking!

FAQs

1. Can I use frozen shrimp?
Absolutely! Just make sure they’re fully thawed and patted dry before cooking.

2. Can I skip the walnuts?
Yes, but you’ll miss out on the sweet crunch they bring. Try toasted almonds as a substitute.

3. What oil is best for frying?
A neutral oil like vegetable, canola, or peanut oil works perfectly.

4. How do I know the shrimp are cooked?
They’ll turn pink and curl into a C-shape when fully cooked.

5. Can I make the sauce ahead of time?
Yes! The sauce can be prepared up to two days in advance and stored in the fridge.

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