Honey Walnut Shrimp is a delightful dish that combines crispy fried shrimp with candied walnuts in a creamy, sweet sauce. This Chinese-American classic is a favorite at many restaurants, but it’s surprisingly easy to make at home. With its perfect balance of textures and flavors, it’s sure to become a family favorite!

Table of Contents

Why You’ll Love This Honey Walnut Shrimp

Quick and Easy: This recipe comes together in under 30 minutes.
Flavorful: The combination of sweet honey, creamy sauce, and crunchy walnuts is irresistible.
Restaurant Quality: Tastes just like your favorite takeout, but made fresh in your kitchen.

Ingredients You’ll Need

Shrimp: 1 lb large shrimp, peeled and deveined
Walnuts: 1/2 cup
Honey: 1/4 cup
Mayonnaise: 1/3 cup
Condensed Milk: 2 tablespoons
Cornstarch: 1 cup
Egg Whites: 2
Sugar: 1/4 cup
Water: 1/4 cup
Lemon Juice: 1 tablespoon
Vegetable Oil: For frying
Salt: To taste
Green Onions: 2, finely chopped (optional for garnish)

How to Make Honey Walnut Shrimp

Prepare the Walnuts: In a small saucepan, combine 1/4 cup sugar and 1/4 cup water. Bring to a boil, stirring until sugar dissolves. Add the walnuts and cook for 2 minutes. Remove and place on a baking sheet to dry.
Prepare the Shrimp: In a bowl, whisk the egg whites until frothy. Toss the shrimp in the egg whites, then coat each piece with cornstarch.
Fry the Shrimp: Heat vegetable oil in a deep pan over medium-high heat. Fry the shrimp in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
Make the Sauce: In a large bowl, mix mayonnaise, honey, condensed milk, and lemon juice until smooth.
Combine: Add the fried shrimp to the sauce and toss to coat evenly. Add the candied walnuts and gently mix.
Serve: Garnish with chopped green onions if desired. Serve immediately.

Variations and Tips

Spicy Kick: Add a teaspoon of sriracha or chili flakes to the sauce for a spicy version.
Lighter Version: Bake the shrimp instead of frying to reduce calories.
Nut-Free: Substitute the walnuts with sesame seeds or leave them out if you have nut allergies.

How to Store Honey Walnut Shrimp

Store any leftover Honey Walnut Shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve the crispy texture of the shrimp.

Honey Walnut Shrimp Recipe

Recipe by Rose HernandezCourse: MainCuisine: Chinese-AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

Shrimp: 1 lb large shrimp, peeled and deveined
Walnuts: 1/2 cup
Honey: 1/4 cup
Mayonnaise: 1/3 cup
Condensed Milk: 2 tablespoons
Cornstarch: 1 cup
Egg Whites: 2
Sugar: 1/4 cup
Water: 1/4 cup
Lemon Juice: 1 tablespoon
Vegetable Oil: For frying
Salt: To taste
Green Onions: 2, finely chopped (optional for garnish)

Directions

Prepare the Walnuts: In a small saucepan, combine 1/4 cup sugar and 1/4 cup water. Bring to a boil, stirring until sugar dissolves. Add the walnuts and cook for 2 minutes. Remove and place on a baking sheet to dry.
Prepare the Shrimp: In a bowl, whisk the egg whites until frothy. Toss the shrimp in the egg whites, then coat each piece with cornstarch.
Fry the Shrimp: Heat vegetable oil in a deep pan over medium-high heat. Fry the shrimp in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
Make the Sauce: In a large bowl, mix mayonnaise, honey, condensed milk, and lemon juice until smooth.
Combine: Add the fried shrimp to the sauce and toss to coat evenly. Add the candied walnuts and gently mix.
Serve: Garnish with chopped green onions if desired. Serve immediately.