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Honey Walnut Shrimp is a luxurious and irresistible Chinese-American restaurant favorite featuring crispy golden shrimp tossed in a creamy, sweet honey sauce and finished with crunchy candied walnuts. The contrast between crisp shrimp, silky sauce, and caramelized walnuts makes every bite wonderfully satisfying.

Honey Walnut Shrimp:

This homemade version recreates the restaurant-style experience with simple ingredients. Large shrimp are lightly coated and fried until golden, while a creamy sauce combines mayonnaise, honey, sweetened condensed milk, and a touch of lemon juice for a smooth balance of sweetness and tanginess.

The walnuts are gently caramelized with sugar and water until glossy and crunchy. Once everything comes together, the result is a beautiful dish that’s perfect for family dinners, celebrations, or an impressive homemade Chinese-American meal. Serve it with steamed jasmine rice and fresh vegetables for a complete dinner.

History:

Honey Walnut Shrimp is strongly associated with Chinese-American restaurant cuisine, particularly Cantonese-style banquet and restaurant dishes. Sweet, creamy seafood preparations became popular in Chinese restaurants outside China, where chefs adapted traditional ingredients and techniques to suit local tastes.

The combination of crispy shrimp, a sweet creamy sauce, and candied walnuts became especially popular in North American Chinese restaurants. Although recipes vary, the signature contrast of crunchy walnuts and sweet creamy shrimp remains the defining feature of this dish.

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Honey Walnut Shrimp

Shruthi

Honey Walnut Shrimp features crispy golden shrimp coated in a creamy honey sauce.Large shrimp are lightly coated and fried until beautifully crisp.Walnuts are caramelized with sugar to create a sweet crunchy topping.Honey and mayonnaise form the rich, creamy foundation of the sauce.A little lemon juice balances the sweetness with fresh acidity.Serve this elegant dish with steamed rice and vegetables for a restaurant-style meal.

Print Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Cantonese-Inspired, Chinese-American

Servings 4

Calories 560 kcal

Ingredients

  

For the Shrimp

• 1½ pounds large shrimp, peeled and deveined
• 1 large egg white
• 1 tablespoon cornstarch
• ½ cup cornstarch
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon white pepper
• Vegetable or canola oil, for frying

For the Candied Walnuts

• 1 cup walnut halves
• ½ cup granulated sugar
• ¼ cup water

For the Honey Sauce

• ½ cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons sweetened condensed milk
• 1 tablespoon fresh lemon juice
• 1 teaspoon sesame oil, optional

Garnishing

• Toasted sesame seeds, optional
• Thinly sliced green onions, optional
• Lemon wedges, optional

Instructions

 

• Pat the shrimp thoroughly dry with paper towels.

  Place the shrimp in a bowl and add the egg white, 1 tablespoon cornstarch, salt, and white pepper.

  Toss until evenly coated.

  Allow the shrimp to rest for approximately 10 minutes.
• Place the water and sugar in a small saucepan over medium heat.

  Stir until the sugar dissolves.

  Add the walnuts and simmer gently for approximately 3–5 minutes until the syrup thickens and coats the walnuts.

  Carefully transfer the walnuts to a parchment-lined plate or baking sheet.

  Separate them slightly and allow them to cool completely.
• Combine ½ cup cornstarch and ¼ cup flour in a shallow bowl.

  Add the marinated shrimp and toss until lightly and evenly coated.

  Shake off excess coating.
• Heat approximately 2 inches of vegetable or canola oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
• Carefully add the shrimp in small batches.

  Fry for approximately 2–3 minutes per side, depending on size, until golden brown and cooked through.

  Transfer the shrimp to a wire rack or paper towel-lined plate.

  Avoid overcrowding the oil.
• In a medium bowl, combine mayonnaise, honey, sweetened condensed milk, lemon juice, and sesame oil if using.

  Whisk until smooth and creamy.

  Taste and adjust the honey or lemon juice according to your preference.
• Place the crispy shrimp in a large bowl.

  Pour the honey sauce over the shrimp.

  Toss gently until the shrimp are evenly coated.

  Don't leave the shrimp sitting in the sauce for too long, as the coating will gradually soften.
• Arrange the sauced shrimp on a serving platter.

  Scatter the candied walnuts generously over the top.
• Sprinkle with sesame seeds and sliced green onions if desired.

  Add lemon wedges on the side.
• Serve immediately with steamed jasmine rice, fried rice, or stir-fried vegetables.

Notes

• Use large shrimp: Larger shrimp are easier to coat and remain juicy after frying.
• Dry the shrimp well: Excess moisture can make the coating less crisp.
• Don't overcrowd the oil: Fry in batches for even browning.
• Watch the walnut syrup: Sugar becomes extremely hot and can burn quickly.
• Cool the walnuts completely: They become crispier as the sugar coating
• sets.
• Balance the sauce: Lemon juice helps prevent the creamy sauce from tasting overly sweet.
• Sauce just before serving: This keeps the shrimp as crisp as possible.
• Serve immediately: Honey Walnut Shrimp has the best texture when freshly prepared.

 

Keyword Chinese Honey Walnut Shrimp, Chinese-American Seafood, crispy shrimp recipe, Honey Walnut Shrimp, Restaurant Style Shrimp

Tips for Perfect Honey Walnut Shrimp:

• Choose large or jumbo shrimp for the best presentation.
• Pat shrimp completely dry before coating.
• Keep the frying oil around 350°F (175°C).
• Cook shrimp only until just done to prevent a rubbery texture.
• Use parchment paper for cooling the candied walnuts.
• Make the honey sauce while the shrimp are cooking.
• Toss shrimp gently so the crispy coating doesn’t break apart.
• Add the candied walnuts immediately before serving.

FAQ’s for Honey Walnut Shrimp:

1. What type of shrimp is best for Honey Walnut Shrimp?

Large or jumbo shrimp are ideal. They provide a meaty texture and are less likely to overcook during frying.

2. Can I use frozen shrimp?

Yes. Thaw them completely and pat them very dry before coating.

3. Can I bake the shrimp instead of frying?

Yes. Arrange the coated shrimp on a lightly greased baking rack and bake at approximately 425°F (220°C) until golden and cooked through. The texture will be somewhat different from deep-fried shrimp.

4. Can I air-fry Honey Walnut Shrimp?

Yes. Lightly spray the coated shrimp with oil and air-fry at approximately 400°F (200°C) until golden and fully cooked, turning halfway through.

5. Can I make the sauce less sweet?

Absolutely. Reduce the honey or sweetened condensed milk and add a little more lemon juice for balance.

6. Can I use pecans instead of walnuts?

Yes. Pecans make an excellent substitute and provide a similarly rich, buttery crunch.

7. Can I make Honey Walnut Shrimp without mayonnaise?

You can experiment with plain Greek yogurt or a suitable creamy alternative, although traditional restaurant-style versions are generally mayonnaise-based.

8. How should I store leftovers?

Store the shrimp and candied walnuts separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in an air fryer or oven and add the walnuts afterward for better texture.

Conclusion:

Honey Walnut Shrimp is an elegant and indulgent Chinese-American favorite that combines crispy golden shrimp, silky honey cream sauce, and crunchy caramelized walnuts. The contrasting textures and sweet-savory flavors make it a standout dish that’s perfect for special occasions as well as weekend family dinners.

For the best results, keep the shrimp crisp by frying them in small batches and coating them with sauce immediately before serving. Prepare the walnuts ahead of time so they have plenty of time to cool and become crunchy. Serve everything over fluffy jasmine rice with fresh vegetables for a beautiful homemade restaurant-style meal.