The Best Honey Walnut Shrimp Recipe
Recreating takeout classics at home is pure magic, and this Honey Walnut Shrimp delivers the perfect sweet-savory crunch we all crave. Say goodbye to soggy versions—this recipe guarantees perfectly crispy shrimp every time.
Why You’ll Love This Recipe
- Restaurant-Worthy Taste, Home Cook Easy: You’ll be absolutely amazed at how this recipe delivers that authentic, crave-worthy flavor you usually only find at your favorite Chinese restaurant, but with simple, straightforward steps.
- Perfectly Crispy Shrimp Every Time: I’ve cracked the code to ensuring your shrimp stay wonderfully crisp, even after saucing. Say goodbye to sogginess forever!
- Irresistibly Sweet & Crunchy Walnuts: The candied walnuts are a game-changer, adding a delightful sweet crunch that perfectly balances the creamy sauce and tender shrimp.
- A Cozy Meal for Any Night: It’s a dish that feels special enough for company but is easy enough for a weeknight treat. It’s truly a winner!
Honey Walnut Shrimp: Extra Crispy At Home
Ingredients
Equipment
Method
- First things first, let’s get those shrimp ready. Peel and devein them, then make a small, shallow cut down the back of each shrimp. This little trick, called butterflying, is fantastic because it increases the surface area. More surface area means more crispy bits when we fry them – a key to amazing Honey Walnut Shrimp!
- Now, let’s give our shrimp some love. In a small bowl, combine the peeled and butterflied shrimp with salt, white pepper, baking soda, and cornstarch. Add the neutral oil and give it all a good toss. The baking soda and cornstarch work wonders here, helping to tenderize the shrimp and ensuring they get wonderfully crisp later on. Let them marinate for about 10-15 minutes while you get the other components ready.
- Time for those glorious candied walnuts! In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until it’s completely dissolved. Pour in the water and bring the mixture to a gentle simmer. Let it bubble away for a few minutes until it starts to thicken slightly. Now, add your whole walnuts and stir them around to coat. Continue to cook and stir for about 5-6 minutes, until the syrup has thickened and coated the nuts beautifully. To keep them from clumping, immediately transfer the candied walnuts to a plate or a baking sheet lined with parchment paper, spreading them out into a single layer. Let them cool completely. Rinsing your walnuts in boiling water before candying can help remove some of their natural bitterness, leading to a sweeter final product.
- While your walnuts cool, let’s get the shrimp ready for their crispy destiny. In a large mixing bowl, combine the 1/2 cup of cornstarch with the salt and white pepper. Add your marinated shrimp to this bowl and toss gently until each piece is lightly and evenly coated. This thin batter is perfect for achieving that delicate, shatteringly crisp coating on your Honey Walnut Shrimp.
- Now for the fun part – frying! Pour your neutral oil into a Dutch oven or wok. Heat the oil over medium-high heat until it reaches precisely 325°F (160°C). Using a thermometer here is crucial for perfect results. Line a baking sheet with a wire rack – this is where your crispy shrimp will land. Carefully add about half of the battered shrimp to the hot oil, making sure not to overcrowd the pot. Fry them for 2-3 minutes, or until they turn a beautiful bright pink and look wonderfully crispy. Use a slotted spoon to transfer them to the prepared wire rack to drain. Repeat this process with the remaining shrimp. If you have a little extra time, a quick second fry at a slightly higher temperature (around 350°F or 175°C) for about 30 seconds can make them even crispier, though it’s totally optional!
- While the shrimp are draining, whisk up the dreamy sauce! In a large bowl, combine the mayonnaise, honey, sweetened condensed milk, rice vinegar, and kosher salt. Give it a good stir until everything is smooth and beautifully emulsified. Taste it! This is your chance to tweak the sweetness or tang to perfectly suit your preference. For a little extra zing, you could even whisk in a tiny bit of freshly grated ginger or a whisper of sesame oil.
- This is the grand finale for your Honey Walnut Shrimp! Add the freshly fried, still-warm shrimp to the bowl with the sauce. Gently toss them to coat every single piece in that luscious sauce. Immediately fold in your cooled, candied walnuts. It’s important to do this right before serving to ensure the shrimp stay as crisp as possible. Serve immediately and watch the smiles appear!
Essential Tools
- Deep-fry thermometer
- Wire rack (set over a baking sheet)
- Dutch oven or sturdy wok
- Parchment paper
Ingredients for the Best Honey Walnut Shrimp
Gathering your ingredients is the first joyful step in creating this delicious Honey Walnut Shrimp! Don’t worry if some items seem a little unique; they all play a special role in achieving that incredible flavor and texture.
For the Candied Walnuts
- 1 cup whole walnuts
- 1 tbsp butter
- 1/3 cup brown sugar
- 1/2 cup water
For the Shrimp Marinade
- 1 lb shrimp (peeled and deveined)
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tbsp cornstarch
- 1 tbsp neutral oil (like avocado or grapeseed)
For the Shrimp Batter
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp white pepper
For Frying
- 3 cups neutral oil (like avocado, peanut, or grapeseed)
For the Honey Walnut Sauce
- 1/2 cup mayo
- 2 tbsp honey
- 1 tbsp condensed milk
- 1 tbsp rice vinegar
- 1/2 tsp kosher salt
How to Make Honey Walnut Shrimp: A Step-by-Step Guide
Making Honey Walnut Shrimp at home is easier than you think, and the reward is absolutely phenomenal! I’m so excited for you to try this. Just follow these steps, and you’ll be enjoying a restaurant-quality dish in no time.
Step 1: Prepare Your Shrimp
First things first, let’s get those shrimp ready. Peel and devein them, then make a small, shallow cut down the back of each shrimp. This little trick, called butterflying, is fantastic because it increases the surface area. More surface area means more crispy bits when we fry them – a key to amazing Honey Walnut Shrimp!
Step 2: Marinate the Shrimp
Now, let’s give our shrimp some love. In a small bowl, combine the peeled and butterflied shrimp with salt, white pepper, baking soda, and cornstarch. Add the neutral oil and give it all a good toss. The baking soda and cornstarch work wonders here, helping to tenderize the shrimp and ensuring they get wonderfully crisp later on. Let them marinate for about 10-15 minutes while you get the other components ready.
Step 3: Candy the Walnuts to Perfection
Time for those glorious candied walnuts! In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until it’s completely dissolved. Pour in the water and bring the mixture to a gentle simmer. Let it bubble away for a few minutes until it starts to thicken slightly. Now, add your whole walnuts and stir them around to coat.
Continue to cook and stir for about 5-6 minutes, until the syrup has thickened and coated the nuts beautifully. To keep them from clumping, immediately transfer the candied walnuts to a plate or a baking sheet lined with parchment paper, spreading them out into a single layer. Let them cool completely. Rinsing your walnuts in boiling water before candying can help remove some of their natural bitterness, leading to a sweeter final product.
Step 4: Batter the Shrimp
While your walnuts cool, let’s get the shrimp ready for their crispy destiny. In a large mixing bowl, combine the 1/2 cup of cornstarch with the salt and white pepper. Add your marinated shrimp to this bowl and toss gently until each piece is lightly and evenly coated. This thin batter is perfect for achieving that delicate, shatteringly crisp coating on your Honey Walnut Shrimp.
Step 5: Fry the Crispy Honey Walnut Shrimp
Now for the fun part – frying! Pour your neutral oil into a Dutch oven or wok. Heat the oil over medium-high heat until it reaches precisely 325°F (160°C). Using a thermometer here is crucial for perfect results. Line a baking sheet with a wire rack – this is where your crispy shrimp will land. Carefully add about half of the battered shrimp to the hot oil, making sure not to overcrowd the pot.
Fry them for 2-3 minutes, or until they turn a beautiful bright pink and look wonderfully crispy. Use a slotted spoon to transfer them to the prepared wire rack to drain. Repeat this process with the remaining shrimp. If you have a little extra time, a quick second fry at a slightly higher temperature (around 350°F or 175°C) for about 30 seconds can make them even crispier, though it’s totally optional!
Step 6: Whisk Together the Irresistible Honey Walnut Sauce
While the shrimp are draining, whisk up the dreamy sauce! In a large bowl, combine the mayonnaise, honey, sweetened condensed milk, rice vinegar, and kosher salt. Give it a good stir until everything is smooth and beautifully emulsified. Taste it! This is your chance to tweak the sweetness or tang to perfectly suit your preference. For a little extra zing, you could even whisk in a tiny bit of freshly grated ginger or a whisper of sesame oil.
Step 7: Assemble Your Masterpiece
This is the grand finale for your Honey Walnut Shrimp! Add the freshly fried, still-warm shrimp to the bowl with the sauce. Gently toss them to coat every single piece in that luscious sauce. Immediately fold in your cooled, candied walnuts. It’s important to do this right before serving to ensure the shrimp stay as crisp as possible. Serve immediately and watch the smiles appear!
Expert Tips for Achieving Perfect Honey Walnut Shrimp
Making Honey Walnut Shrimp can be a joyful experience with a few insider tips! Always keep a close eye on your oil temperature when frying; a consistent 325°F (160°C) is key for golden-brown crispiness. Remember to never mix hot, just-fried shrimp directly into a cold mayo-based sauce as this can cause the sauce to break or become oily.
If using frozen shrimp, make sure they are completely thawed and patted thoroughly dry before marinating for the best texture. As we discussed, butterflying your shrimp provides more surface area for crisping. And for those walnuts, ensure they are fully cooled and separated after candying so they add a lovely crunch, not a sticky clump.
Creative Substitutions & Adaptations for Your Honey Walnut Shrimp
| Ingredient | Substitution/Adaptation | Notes |
|---|---|---|
| Sweetened Condensed Milk | Evaporated milk + sugar, or full-fat coconut milk + sugar (for dairy-free) | Will slightly alter texture; coconut milk adds a subtle tropical note. |
| Mayo (e.g., Kewpie) | Regular full-fat mayonnaise | Kewpie offers a richer, tangier flavor; adjust honey/vinegar to taste with regular mayo. |
| Rice Vinegar | Apple cider vinegar or white wine vinegar | Start with slightly less and taste, as acidity levels can vary. |
| Brown Sugar (for walnuts) | Granulated sugar, maple syrup (reduce water) | Granulated sugar yields a crisper coating; maple syrup changes flavor and texture. |
| Deep Frying Shrimp | Air fryer, Oven-baked | Air fryer: Toss coated shrimp with 1-2 tbsp oil, air fry at 375°F for 8-12 mins, flipping halfway. Oven: Bake at 400°F for 12-15 mins, flipping once. Results will be less crispy than deep-frying. |
| Dairy-Free Option | Use dairy-free mayo, substitute condensed milk with full-fat coconut milk + sugar | Ensure all ingredients (e.g., butter in walnuts) are replaced with dairy-free alternatives. |
Troubleshooting Your Honey Walnut Shrimp
Sauce fixes: Too thin? Whisk in more mayo or a cornstarch slurry (1 tsp cornstarch + 1 tbsp water, heated). Too thick? Thin with water or rice vinegar. Walnut woes: Spread in a single layer to cool completely for crispiness. Shrimp solutions: Ensure oil is hot enough and don’t overcrowd the pan. Drain on a wire rack and toss with sauce just before serving to avoid sogginess.
Serving Suggestions for Honey Walnut Shrimp
This Honey Walnut Shrimp is a star on its own, but it shines even brighter when paired thoughtfully! It’s absolutely divine served over a bed of fluffy steamed jasmine rice or brown rice to soak up any extra sauce. For a more complete meal, add some simple steamed or stir-fried vegetables like broccoli, snap peas, or bell peppers.
A light, fresh salad with a simple vinaigrette can also provide a refreshing contrast to the richness of the shrimp. For a cozy starter, try our 25-minute potsticker soup. If you’re planning a larger spread, our easy pistachio crusted salmon makes a complementary main, and a drizzle of our 5-minute cilantro lime sauce brightens the veggies.
Storing and Reheating Honey Walnut Shrimp
Leftovers:** Store in an airtight container in the refrigerator for up to 2 days. **Reheating:** Avoid the microwave to prevent sogginess—spread shrimp on a baking sheet and warm at 375°F for a few minutes (or use an air fryer). Toss with fresh sauce and walnuts just before serving.
Honey Walnut Shrimp Variations to Explore
Feeling adventurous? Let’s get creative with your Honey Walnut Shrimp! For a kick, try making Spicy Honey Walnut Shrimp by adding a teaspoon or two of sriracha or some red pepper flakes to the sauce. Want more garlicky goodness? Add some finely minced fresh garlic to the sauce while you whisk it together for Garlic Honey Walnut Shrimp. And why stop at walnuts? Experiment with a mix of nuts like pecans or cashews, or even add some toasted sesame seeds for an Extra Nutty Honey Walnut Shrimp!
Frequently Asked Questions
What exactly is Honey Walnut Shrimp? It’s a popular Chinese-American dish featuring crispy fried shrimp coated in a creamy, sweet, and tangy sauce, often topped with candied walnuts for an extra layer of texture and flavor.
How do I ensure my shrimp stays crispy? The key is frying them until perfectly golden and crispy, draining them well on a wire rack, and tossing them with the sauce immediately before serving. Avoid letting them sit in the sauce for too long.
Can I prepare parts of the recipe ahead of time? Yes! You can candy the walnuts a day or two in advance and store them in an airtight container. You can also peel and devein the shrimp a few hours ahead and keep them chilled. Prepare the sauce components separately, but assemble everything just before serving.
What’s the best way to devein shrimp? After peeling, make a shallow cut down the back of the shrimp with a small paring knife. You’ll see a thin, dark vein; gently slide the tip of your knife or a toothpick underneath it to lift and pull it out. Rinse the shrimp afterward.
Nutrition Information
(Nutrition information will be generated by the recipe card plugin.)
Conclusion
And there you have it, my friends – absolutely sensational Honey Walnut Shrimp made right in your own kitchen! I truly hope this recipe brings as much joy and deliciousness to your table as it does to mine. There’s such a wonderful feeling of accomplishment when you nail a dish like this, isn’t there? I’d be absolutely delighted if you’d share your experience in the comments below! Did you try any fun variations? What did you serve it with? I love hearing from you and seeing your culinary creations! Let’s keep cooking and crafting delicious meals together!
