Honey Walnut Shrimp
This post may contain affiliate links. Learn more.
🧪 Developed & tested by the The Chowmi Test Kitchen for US kitchens. How we develop our recipes.
Honey walnut shrimp is a Cantonese-American banquet favorite: crispy battered shrimp tossed in a creamy, sweet honey sauce and topped with candied walnuts. There are three parts — candy the walnuts by simmering them briefly in sugar syrup and letting them dry crisp; fry the shrimp in a light egg-white-and-starch batter until golden and crunchy; and make the signature sauce from mayonnaise, honey and a little sweetened condensed milk (some add lemon). The trick is to toss the crispy shrimp in the sauce just before serving so they stay crisp, and to let the candied walnuts cool completely so they harden. It's rich, sweet and crunchy — an indulgent dish that's surprisingly doable at home, and far fresher than the takeout version.
Why you'll love this honey walnut shrimp
- Crispy shrimp, crunchy candied walnuts, and a creamy-sweet sauce — the restaurant indulgence, made at home.
- Fresher and less heavy than takeout, and you control the sweetness.
- A genuine crowd-pleaser and special-occasion showpiece.
- We share the light batter that stays crisp and the trick to keep the walnuts crunchy.
Ingredients
Candied walnuts
- ½ cup walnut halves
- ¼ cup sugar
- ¼ cup water
Shrimp & batter
- 1 lb large shrimp, peeled and deveined, patted dry
- 1 egg white
- ½ cup cornstarch, or potato starch, for the crispiest coating
- 3 cups neutral oil, for frying
Creamy honey sauce
- 3 tbsp mayonnaise
- 2 tbsp honey
- 1 tbsp sweetened condensed milk, or a little more honey
- 1 tsp lemon juice, optional, to balance
Missing an ingredient?
AITell us what you have and what you're making — get the best US-grocery swap, with ratios.
Equipment
- Wok or deep pot for frying — Deep enough to fry the shrimp in batches.(shop →)
- Wire rack — For draining and cooling the walnuts and shrimp crisp.(shop →)
Instructions
Candy the walnuts: simmer the sugar and water until the sugar dissolves, add the walnuts, and simmer 2 minutes. Lift them out with a slotted spoon onto a rack or parchment, spacing them apart, and let them cool and harden completely.
💡 Spread the walnuts out and let them cool fully — crowded or warm, they stay sticky instead of turning crunchy.
Whisk the sauce ingredients (mayonnaise, honey, condensed milk, lemon) together until smooth. Set aside.
Pat the shrimp very dry. Toss them with the egg white, then dredge in cornstarch, pressing so each is well coated. Shake off the excess.
Heat the oil to 350°F (175°C). Fry the shrimp in batches for 2–3 minutes until golden and crisp, then drain on a rack. (Don't crowd the oil or they'll steam.)
Just before serving, toss the hot crispy shrimp gently with the creamy sauce until lightly coated — don't drown them. Pile onto a plate.
💡 Sauce the shrimp at the last moment. The longer they sit in the creamy sauce, the softer the crust gets.
Scatter the candied walnuts over the top and serve immediately, while the shrimp are still crisp.
Tips & notes
- Cornstarch or potato starch makes a lighter, crispier coating than flour — and frying just before serving keeps it crunchy.
- Candy the walnuts first and let them cool completely so they harden; warm walnuts stay sticky.
- Toss the shrimp in the sauce at the very last second and use a light hand — too much sauce, too early, and they go soggy.
- Adjust the sauce to taste: more honey for sweeter, a squeeze of lemon to cut the richness.
- Use large or jumbo shrimp so they stay plump and juicy inside their crisp coating.
Recipe wording too vague?
AIPaste any fuzzy step (少许, 火候正好, 焯水) and get exact amounts, temps and times.
Honey Walnut Shrimp
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Intermediate
Ingredients
- ½ cup walnut halves
- ¼ cup sugar
- ¼ cup water
- 1 lb large shrimp, peeled and deveined, patted dry
- 1 egg white
- ½ cup cornstarch, or potato starch, for the crispiest coating
- 3 cups neutral oil, for frying
- 3 tbsp mayonnaise
- 2 tbsp honey
- 1 tbsp sweetened condensed milk, or a little more honey
- 1 tsp lemon juice, optional, to balance
Instructions
- Candy the walnuts: simmer the sugar and water until the sugar dissolves, add the walnuts, and simmer 2 minutes. Lift them out with a slotted spoon onto a rack or parchment, spacing them apart, and let them cool and harden completely.
- Whisk the sauce ingredients (mayonnaise, honey, condensed milk, lemon) together until smooth. Set aside.
- Pat the shrimp very dry. Toss them with the egg white, then dredge in cornstarch, pressing so each is well coated. Shake off the excess.
- Heat the oil to 350°F (175°C). Fry the shrimp in batches for 2–3 minutes until golden and crisp, then drain on a rack. (Don't crowd the oil or they'll steam.)
- Just before serving, toss the hot crispy shrimp gently with the creamy sauce until lightly coated — don't drown them. Pile onto a plate.
- Scatter the candied walnuts over the top and serve immediately, while the shrimp are still crisp.
Nutrition (est., per serving): 470 cal · 24 g protein · 32 g carbs · 28 g fat
Honey Walnut Shrimp FAQ
How do you keep honey walnut shrimp crispy?
Two things: use a starch-based coating (cornstarch or potato starch) and fry the shrimp just before serving, and toss them in the creamy sauce at the very last moment with a light hand. The sauce softens the crust the longer it sits, so sauce-and-serve immediately for the best crunch.
What is the sauce in honey walnut shrimp made of?
The classic creamy sauce is mayonnaise, honey and a little sweetened condensed milk, sometimes with a squeeze of lemon to balance the richness. It's sweet, creamy and clingy. You can adjust it — more honey for sweetness, lemon to cut the richness — to suit your taste.
How do you candy the walnuts?
Simmer the walnuts briefly in a simple sugar syrup (equal parts sugar and water) for a couple of minutes, then lift them out and spread them on a rack or parchment to cool and harden. The key is spacing them apart and letting them cool completely so they turn glassy and crunchy rather than staying sticky.
Can I make honey walnut shrimp without deep-frying?
Yes, with a slightly different texture. You can air-fry or pan-fry the coated shrimp in a shallow layer of oil until crisp, or even bake them. They won't be quite as evenly crunchy as deep-fried, but tossed with the sauce and candied walnuts they're still delicious and a bit lighter.
What do you serve with honey walnut shrimp?
Steamed rice is the standard pairing, and a simple stir-fried green vegetable balances the rich, sweet shrimp. Because it's indulgent, honey walnut shrimp is often served as part of a larger spread or for special occasions like Chinese New Year, where shrimp symbolize happiness and liveliness.
You might also like
Get our free Chinese Kitchen Starter Guide
The 12 pantry staples, the 5 techniques, and a week of beginner-friendly dinners — plus a new decoded recipe each week.