Honey Walnut Shrimp

Okay, real talk — this honey walnut shrimp has become one of my absolute go-to dinner recipes and I am so excited to share it with you. Whether you are feeding your family on a busy weeknight or just treating yourself, this one delivers every single time. It is flavorful, satisfying, and honestly not that hard to pull together.

Why You’ll Love This Honey Walnut Shrimp

• Ready in about 25 min with simple ingredients
• Big, bold flavors without a ton of fuss
• Perfect for meal prep or feeding a crowd
• The whole family actually eats it — win

Ingredients

• shrimp
• walnuts
• honey
• mayonnaise
• condensed milk
• cornstarch
• lemon juice

How to Make It

Start by gathering everything and prepping your ingredients — mise en place makes this go so much smoother, I promise. Crispy shrimp coated in a creamy honey walnut sauce. Restaurant-style at home. Follow the recipe card below for the full step-by-step with exact measurements. The method is straightforward and I walk you through everything you need.

My biggest tip: do not rush the process. Let things cook properly and you will be rewarded with the most incredible result. Trust the recipe and trust yourself!

Shop What I Use

A few of my favorite kitchen staples that make this recipe shine:

• Shrimp
• Walnuts
• Honey

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Honey Walnut Shrimp

Crispy battered shrimp tossed in a sweet creamy honey sauce with candied walnuts. The takeout favorite, made better at home.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

For the candied walnuts

• 1 cup walnut halves
• 1/2 cup water
• 1/2 cup sugar

For the shrimp

• 1.5 lbs large shrimp peeled and deveined
• 1/2 cup cornstarch
• 2 egg whites
• 2 cups neutral oil for frying

For the sauce

• 1/3 cup mayonnaise
• 3 tbsp honey
• 2 tbsp sweetened condensed milk
• 1 tbsp lemon juice

Method

 

1. Boil the water and sugar in a small pan, add the walnuts, and simmer 2 minutes. Lift them out with a slotted spoon onto parchment and let them cool and harden.
2. Whisk the mayonnaise, honey, condensed milk and lemon juice together in a large bowl and set aside.
3. Beat the egg whites until frothy. Dip each shrimp in the egg white, then dredge it in the cornstarch, shaking off the excess.
4. Heat the oil to 350 degrees in a deep skillet. Fry the shrimp in batches for 2 to 3 minutes, until golden and crisp, and drain on paper towels.
5. Toss the hot shrimp in the sauce until coated.
6. Fold in the candied walnuts and serve immediately, while everything is still crisp.

Notes

Candy the walnuts first and let them cool completely so they stay crunchy. Sauce the shrimp at the very last second or the coating softens.