Honey Walnut Shrimp is a Chinese takeout favorite featuring lightly battered succulent shrimp coated in a sweet creamy honey sauce, then topped with crunchy candied walnuts.
Honey Walnut Shrimp is believed to have originated in Hong Kong but is highly popular in Chinese restaurants across the United States.
Large crispy fried shrimp are tossed in a sweet creamy honey sauce, then topped with crunchy candied walnuts. This dish is usually served with steamed white rice or brown rice. The shrimp are succulent and delicious enough on their own but when paired with the sweet creamy sauce, it is the perfect balance of sweet and savory.
Honey Walnut Shrimp tends to be one of the most expensive items on the menu in Chinese restaurants. You can make it at home for a fraction of the cost!
This dish may involve a few steps but it really is a snap to put together with minimal ingredients for each component. We’ll start by making the candied walnuts, followed by the shrimp. While waiting for the shrimp to cool, we’ll prepare the creamy honey sauce.
How to Make Honey Walnut Shrimp
Candied Walnuts
Combine 1/2 cup sugar and 1/2 cup water in a saucepan over medium heat.
Stir frequently with a silicone spatula to prevent burning.
When the caramel turns a nice golden brown color, add 1/2 cup walnut halves to the saucepan.
Tip: you may want to double the amount of walnut halves, so you can snack on the candied walnuts and still have enough for the dish. You won’t be able to resist snacking on them as they’re incredibly delicious and addictive!
Stir for about 15 – 25 seconds, then remove the walnuts from the saucepan with a spider skimmer.
Place the candied walnuts on a baking sheet lined with parchment paper to allow them to cool. Resist the temptation to snack on all of the candied walnuts before your dish is ready!
Fried Shrimp
Add 1 teaspoon salt and 1 beaten egg to 1 pound of raw large shrimp. The shrimp should be peeled and deveined; tail on or off – it’s up to you. Coat all of the shrimp in this mixture.
Pour 1 cup of cornstarch in a separate shallow bowl or plate. Coat the shrimp in the cornstarch.
Heat enough cooking oil in a frying pan or wok to shallow-fry or deep-fry the shrimp. Fry the shrimp in small batches, shaking off the excess cornstarch as you carefully place each shrimp in the oil.
If shallow-frying, it will be about 1 minute on each side, depending on the size of the shrimp. It will take about 2 minutes to deep-fry each batch.
You’ll want the shrimp to be a pale golden brown color.
Place the fried shrimp on a cooling rack over a baking sheet, or on oil-absorbing paper.
Creamy Honey Sauce
In a small bowl, combine 3 tablespoons of mayonnaise, 1 1/2 tablespoons honey, 1 tablespoon sweetened condensed milk, and 1 teaspoon fresh lemon juice.
Add the creamy honey sauce to the fried shrimp and toss to combine in a large bowl.
Top the shrimp with candied walnuts, then garnish with chopped scallions.
Serve with steamed white rice or brown rice. I personally love brown rice with this dish because brown rice has a bit of a nutty flavor that I think goes really well with this dish.
Enjoy!
Honey Walnut Shrimp
Ingredients
Candied Walnuts
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup walnut halves
Fried Shrimp
- 1 pound raw shrimp large, peeled and deveined
- 1 teaspoon salt
- 1 egg beaten
- 1 cup cornstarch
- Cooking oil enough for shallow-frying or deep-frying
- Chopped scallions for garnish
Creamy Honey Sauce
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 teaspoon fresh lemon juice
Instructions
- Candied walnuts: Combine sugar and water in a saucepan over medium heat. Stir frequently with a silicone spatula to prevent burning. When the caramel turns a nice golden brown color, add walnut halves to the saucepan.
- Stir for about 15 - 20 seconds then remove the walnuts from the saucepan with a spider skimmer. Place the candied walnuts on a baking sheet lined with parchment paper. Set aside.
- Shrimp: Add salt and the beaten egg to the shrimp. Coat the shrimp in this egg mixture.
- Pour cornstarch in a separate shallow bowl or plate. Coat the shrimp in the cornstarch.
- Heat enough cooking oil in a frying pan or a wok to shallow-fry or deep-fry the shrimp.
- Fry the shrimp in small batches, shaking off the excess cornstarch as you carefully place each shrimp in the oil. Fry till the shrimp turn a pale golden brown color: about 1 - 2 mins per batch.
- Place the fried shrimp on a cooling rack over a baking sheet, or on oil-absorbing paper.
- Creamy Honey Sauce: In a small bowl, combine mayonnaise, honey, condensed milk and lemon juice. Stir well.
- Add the creamy honey sauce to the shrimp and toss to combine in a large bowl.
- Add the candied walnuts to the shrimp, then garnish with chopped scallions.
- Enjoy with steamed white rice or brown rice!
Notes
Nutrition
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