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crispy honey walnut shrimp on a metal plate garnished with green onions.
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5 from 4 votes

Honey Walnut Shrimp

This Honey Walnut Shrimp is crispy, golden shrimp tossed in a sweet, creamy honey sauce and topped with crunchy candied walnuts. It’s restaurant style takeout at home, minus the bill.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: American, Asian
Keyword: honey walnut shrimp
Servings: 4
Calories: 736kcal
Author: Joanna Cismaru

Equipment

Ingredients

Shrimp

  • 1 pound large shrimp peeled and deveined
  • 2 egg whites
  • ½ cup cornstarch
  • salt to taste
  • vegetable oil for frying

Candied Walnuts

  • 1 cup walnuts
  • ½ cup white sugar
  • ½ cup water

Honey Sauce

  • ½ cup mayonnaise
  • ¼ cup honey
  • 2 tablespoons sweetened condensed milk
  • 1 teaspoon lemon juice
US Customary - Metric

Instructions

Candied Walnuts

  • In a saucepan, combine sugar and water and bring to a simmer. Add the walnuts and cook for 2 minutes. Spread them on a baking sheet to cool.
    process shots showing how to make honey walnut shrimp.

Shrimp

  • In a bowl, whisk egg whites until frothy. Dip each shrimp into the egg whites, sprinkle with salt, then roll in cornstarch.
    process shots showing how to make honey walnut shrimp.
  • Fill a skillet with about 2 inches of oil and heat it over medium-high heat. Fry the shrimp until they are golden and crispy. Remove and place them on a plate lined with paper towels.
    process shots showing how to make honey walnut shrimp.

Honey Sauce

  • Mix mayonnaise, honey, sweetened condensed milk, and a dash of lemon juice in a bowl. Toss the fried shrimp in the sauce until well-coated.
    process shots showing how to make honey walnut shrimp.
  • Plate the shrimp sprinkled with candied walnuts on top. Serve immediately.

Video

Notes

  1. Use large or jumbo shrimp. Frozen shrimp works fine, just thaw and pat dry first.
  2. For lighter sauce, swap Greek yogurt for mayo. 
  3. Don’t crowd the pan when frying. Fry in batches so your shrimp stay crisp, not soggy.
  4. Sweetened condensed milk is key for the sauce’s creaminess. Coconut condensed milk works great if you’re dairy-free.
  5. Homemade candied walnuts taste amazing, but store bought totally works if you’re short on time (or energy).
  6. This dish doesn’t freeze well. Eat it fresh or refrigerate leftovers for up to 2 days.
  7. Serve immediately after tossing shrimp in sauce so they stay crispy.

Nutrition

Serving: 1serving | Calories: 736kcal | Carbohydrates: 55g | Protein: 23g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 862mg | Potassium: 337mg | Fiber: 2g | Sugar: 36g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg
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