Name: Honey Walnut Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: For the Candied Walnuts:; 1/2 cup walnut halves; 1/2 cup water; 1/2 cup granulated sugar; For the Shrimp:; 1 lb large shrimp, peeled and deveined; 2 egg whites; 1/2 cup cornstarch; Salt and pepper, to taste; Vegetable oil, for frying; For the Sauce:; 1/4 cup mayonnaise; 2 tbsp sweetened condensed milk; 1 tbsp honey; 1 tsp lemon juice (optional)

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Honey Walnut Shrimp is a crispy, creamy, sweet-savory dish that’s a favorite in Chinese-American restaurants—and I love making it at home just as much. The shrimp are lightly fried until golden, then tossed in a rich, sweet honey mayo sauce and topped with crunchy candied walnuts. Every bite is a perfect mix of textures and flavors.

Why You’ll Love This Recipe

I love this recipe because it’s fast, indulgent, and surprisingly simple to make. The shrimp stay juicy inside and crisp on the outside, while the sauce adds just the right amount of sweetness and tang. The candied walnuts bring crunch and a little elegance to the dish. It’s perfect for a weeknight treat or impressing guests with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the candied walnuts:

Walnut halves
Water
Granulated sugar

For the shrimp:

Large shrimp, peeled and deveined
Cornstarch
Egg whites
Salt and pepper
Oil, for frying

For the sauce:

Mayonnaise
Sweetened condensed milk
Honey
Lemon juice (optional, for brightness)

Directions

I start by making the candied walnuts: in a small pot, I combine sugar and water, bring to a boil, then add the walnuts and simmer for 2–3 minutes. I remove and place them on a parchment-lined sheet to dry.
I pat the shrimp dry and season them lightly with salt and pepper.
I whisk egg whites in a bowl until foamy, then toss in the shrimp and coat them in cornstarch for a crisp coating.
I heat oil in a skillet or deep pan and fry the shrimp in batches for about 2–3 minutes per side until golden and crispy. I transfer them to a paper towel-lined plate.
For the sauce, I whisk together mayonnaise, sweetened condensed milk, honey, and a splash of lemon juice if using.
I toss the warm shrimp in the sauce just before serving.
I top the dish with the candied walnuts and serve immediately.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and another 15 minutes to cook, so I can have it ready in around 30 minutes total.

Variations

Sometimes I add a dash of sriracha or chili flakes to the sauce for a spicy-sweet twist. For a lighter version, I bake or air fry the shrimp instead of deep frying. I’ve also swapped the walnuts for pecans in a pinch—they still give a nice crunch.

Storage/Reheating

This dish is best enjoyed fresh, while the shrimp are crispy. If I have leftovers, I store them in the fridge for up to 2 days. To reheat, I use a skillet over medium heat or an air fryer to bring back some of the crispiness. I avoid the microwave to keep the texture intact.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp—just make sure to thaw and pat them completely dry before frying.

What’s the best oil for frying?

I use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Can I make this ahead of time?

I prep all the components ahead—shrimp cleaned, sauce mixed, walnuts candied—but I fry the shrimp and assemble right before serving for best texture.

Is there a substitute for sweetened condensed milk?

If I don’t have it, I mix honey and a touch of cream or milk to mimic the sweetness and creaminess, but the flavor will be slightly different.

Can I serve this with rice?

Absolutely. I usually serve it over steamed jasmine rice or even with stir-fried noodles—it soaks up the sauce beautifully.

Conclusion

Honey Walnut Shrimp is one of those dishes that feels fancy but is easy enough for any night of the week. With crispy shrimp, a rich honey mayo glaze, and sweet crunchy walnuts, it’s a perfect blend of sweet, savory, and texture that I keep coming back to. It’s always a hit—and once I make it at home, I rarely crave the takeout version again.