Honey Walnut Shrimp

Imagine biting into perfectly crispy golden shrimp coated in a luxuriously creamy, sweet sauce, complemented by candied walnuts that add an irresistible crunch. That’s the magic of Honey Walnut Shrimp – a beloved Chinese-American dish that balances delicate seafood with decadent sweetness. This restaurant favorite brings together contrasting textures and harmonious flavors that dance on your palate with every bite. You’ll learn how to achieve that perfect crispiness, create the signature sauce that makes this dish so addictive, and master the art of candy-coating walnuts for that professional touch.

Why You’ll Love This Recipe

This Honey Walnut Shrimp recipe delivers restaurant-quality results with surprisingly simple techniques. The contrast between the crunchy exterior of the shrimp and its tender interior creates an irresistible textural experience, while the sweet-tangy sauce provides the perfect flavor complement. Unlike many takeout versions that can be heavy or overly sweet, this homemade version allows you to control the sweetness and quality of ingredients.

What makes this recipe special is the balance of flavors – creamy Japanese mayo combines with honey and condensed milk for that signature sauce, while a hint of lemon juice cuts through the richness. The candied walnuts aren’t just a garnish; they’re a crucial component that provides a satisfying crunch and caramelized sweetness that elevates the entire dish.

Even better, this impressive dish comes together in under 30 minutes, making it perfect for special occasions or whenever you’re craving something extraordinary without spending hours in the kitchen.

Ingredients List for the Honey Walnut Shrimp

These carefully selected ingredients work together to create the perfect balance of flavors and textures that make Honey Walnut Shrimp so irresistible. The Japanese mayo provides a unique richness that sets this sauce apart from standard versions.

• 1 lb jumbo shrimp (peeled and deveined)
• 4 egg whites
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2/3 cup cornstarch (or sub with potato starch, tapioca starch, or sweet rice flour)
• 1 cup vegetable oil (or any neutral oil for frying)
• 1/4 cup Japanese mayo (aka Kewpie Mayo (or sub with normal mayo))
• 3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free version)
• 2 tbsp honey
• 1 tbsp lemon juice (freshly squeezed)
• 1/2 cup walnut halves
• 3 tbsp white granulated sugar (or sub with brown sugar)
• 1 tbsp cold water
• 1 green onion (finely chopped)

Pro Tips

Creating perfect Honey Walnut Shrimp requires attention to a few critical details that make all the difference:

Temperature matters: For the crispiest shrimp, make sure your oil is between 350-375°F. Too cool, and the shrimp will absorb oil and become greasy; too hot, and the coating will burn before the shrimp cooks through. If you don’t have a thermometer, test by dropping a small amount of batter – it should bubble immediately and float.

Don’t overcrowd the pan: Fry the shrimp in small batches, giving each piece plenty of space. Overcrowding causes the oil temperature to drop dramatically, resulting in soggy rather than crispy shrimp. Patient batch cooking yields consistently crispy results.

Timing is critical for the candied walnuts: The sugar syrup can go from perfect to burnt in seconds. Have your parchment paper ready before starting, and work quickly to separate the walnuts once coated. If they cool in a clump, they’ll stick together permanently.

Instructions

Step 1: In a small bowl, combine Sauce ingredients. Set aside.

Step 2: In a non-stick pan on medium heat, add sugar followed by water. Stirring constantly, bring to a simmer.

Step 3: Once the syrup thickens and can coat the back of your spatula, quickly add walnuts. Quickly mix to coat evenly.

Step 4: Once coated and a crust has formed around each walnut, immediately remove pan off the heat and remove candied walnuts one by one with tongs and transfer to parchment paper spreading them apart. Set aside.

Step 5: In a large bowl, add peeled and deveined shrimp, season with salt and black pepper.

Step 6: In a separate large bowl, add egg whites and whisk until foamy. They should just be foamy, not like a meringue. Add cornstarch and mix until you have a runny paste.

Step 7: Add seasoned shrimp and mix well until shrimp is coated in batter with tongs or chopsticks.

Step 8: Heat vegetable oil or any neutral oil in a large pan on medium-high heat. Once it’s hot (around 350-375 degrees F), fry shrimp in small batches for 2-3 minutes until crispy and a golden brown color develops. Do not overcrowd the pan.

Step 9: Remove shrimp from hot oil with a slotted spoon or tongs and transfer to wire rack or paper towel lined baking sheet to drain off excess oil.

Step 10: In a large bowl, add crispy shrimp, candied walnuts, followed by sauce. Toss everything together. Garnish with green onions.

Variations

Honey Walnut Shrimp with Coconut: For a tropical twist on the classic honey walnut shrimp recipe, add 1/4 cup of shredded coconut to the batter. Replace the regular honey with coconut honey if available, and garnish with toasted coconut flakes for an extra layer of texture and flavor that complements the sweetness of the dish beautifully.

Spicy Honey Walnut Shrimp: Add a kick to your crispy honey walnut shrimp by incorporating 1-2 teaspoons of sriracha or chili oil to the sauce. The heat balances wonderfully with the sweet components, creating a more complex flavor profile that spice-lovers will appreciate. Garnish with thinly sliced red chilies for color and additional heat.

Air Fryer Honey Walnut Shrimp: For a healthier version, coat the shrimp as directed but place in a single layer in your air fryer basket. Spray lightly with oil and cook at 380°F for about 8 minutes, shaking halfway through, until golden and crispy. You’ll get the same delicious walnut shrimp with significantly less oil.

Storage and Serving

Honey Walnut Shrimp is best enjoyed immediately after preparing while the shrimp remain crispy and the walnuts maintain their crunch. If you need to store leftovers, place them in an airtight container in the refrigerator for up to 2 days. The texture will change somewhat upon refrigeration, but you can revive the crispiness by reheating in an oven at 350°F for 5-7 minutes.

For serving, present your Honey Walnut Shrimp over a bed of steamed white rice to soak up the delicious sauce. For a complete meal, pair with steamed broccoli or bok choy, which provides a fresh, green contrast to the rich shrimp. For an elevated presentation, serve in lettuce cups as an appetizer, garnished with additional green onions and a light drizzle of honey for an eye-catching finish that highlights the beautiful golden-brown shrimp and glossy walnuts.

FAQs

Can I make Honey Walnut Shrimp ahead of time?
While the candied walnuts and sauce can be prepared 1-2 days ahead, the shrimp should be battered and fried just before serving to maintain its crispiness. If necessary, you can fry the shrimp up to 2 hours ahead and keep warm in a 200°F oven, though the texture is best when freshly made.

What’s the best substitute for Japanese mayo?
If you can’t find Japanese mayo (Kewpie), you can use regular mayonnaise mixed with a pinch of MSG or 1/4 teaspoon of rice vinegar to mimic the umami flavor. The sauce won’t be identical but will still be delicious with your honey walnut shrimp.

Can I use pre-cooked shrimp?
It’s not recommended for honey walnut shrimp recipes. Pre-cooked shrimp would become overcooked and rubbery when fried in the batter. Always start with raw shrimp for the best texture and flavor.

Why did my candied walnuts clump together?
This happens when the walnuts aren’t separated quickly enough after coating. Work very fast to transfer them individually to parchment paper. If they’ve already clumped, you may need to start over, as breaking them apart can be difficult.

Can I make this dish gluten-free?
Yes! This walnut shrimp recipe is naturally gluten-free if you use cornstarch, potato starch, or tapioca starch. Just verify that your mayo and other packaged ingredients are certified gluten-free if this is a concern.

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