Honey Walnut Shrimp
Crispy battered shrimp tossed in a creamy honey walnut sauce and topped with sweet, buttery candied walnuts. This takeout-style favorite is crunchy, sweet, and savory with the perfect balance of texture and flavor — better than your local spot and made fresh at home.
WHAT MAKES THIS HONEY WALNUT SHRIMP SO GOOD
Restaurant-Style Crisp
Using cornstarch in the batter creates that signature light, airy crunch you expect from takeout honey walnut shrimp — crisp on the outside while staying juicy inside.
Perfect Sweet-Savory Balance
The combination of honey, condensed milk, and lemon juice creates a creamy sauce that’s sweet but not overpowering, with just enough brightness to cut through the richness.
Homemade Candied Walnuts
Making the walnuts from scratch gives you a deeper caramel flavor and better texture than store-bought versions. That buttery crunch on top takes this from good to unforgettable.
STEP INSTRUCTIONS FOR HONEY WALNUT SHRIMP
Season the Shrimp
Pat shrimp completely dry to help the batter stick. Season with season salt, black pepper, and rice cooking wine. Toss thoroughly and let marinate briefly while preparing the other components.
Prepare the Batter
In a mixing bowl, whisk together the egg, cornstarch, and vegetable oil until smooth. The batter should be thick enough to coat the shrimp evenly without dripping off too thin.
Make the Candied Walnuts
In a small saucepan, combine water, butter, and brown sugar over medium heat and bring to a boil. Add chopped walnuts, reduce heat between medium and low, and cook until coated and slightly thickened. Spread out to cool.
Fry the Shrimp
Heat oil in a deep pan. Toss shrimp in the batter, ensuring full coverage. Fry in batches until golden brown and crispy. Remove and drain on a rack or paper towel.
Make the Honey Walnut Sauce
In a skillet or wok, heat together mayo, honey, sweetened condensed milk, and fresh lemon juice until silky smooth and warm. Turn off the heat.
Finish & Plate
Lightly toss the crispy shrimp and candied walnuts in the honey walnut sauce — don’t oversaturate. Plate and sprinkle generously with more candied walnuts or green onion. Serve immediately for maximum crunch.
- Whipped Honey Butter
- Chicken Noodle Soup
- Chili Crisp Crunch Oil
- Cheeseburger Skillet
- Fluffy Buttermilk Biscuits
Honey walnut shrimp, orange chicken, and chow mein used to be my automatic order at Panda Express. No thinking required. That combo had me in a chokehold for years. The crispy shrimp in that creamy sweet sauce with the candied walnuts? Elite. But somewhere along the way, I became a double orange chicken girl. Extra sauce, extra pieces — no regrets.
Still, I’d randomly think about that honey walnut shrimp and how good it was, especially with chow mein on the side soaking up everything. So instead of choosing between nostalgia and my new favorite, I decided to just make it at home. Now I can have both. And honestly? Homemade hits harder. Crispy shrimp, balanced sauce, real flavor — and I control the portions. Double orange chicken energy… with honey walnut shrimp back in the rotation.
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Honey Walnut Shrimp
Ingredients
Method
- Pat shrimp dry.
- Season with season salt, black pepper, and rice cooking wine.
- Toss well and let sit while you prepare the batter.
- In a bowl, whisk egg, cornstarch, and vegetable oil until smooth and thick.
- Toss shrimp in batter until fully coated.
- Fry in hot oil until golden and crispy.
- Remove and drain.
- In a saucepan, combine water, butter, and brown sugar. Bring to a boil.
- Cut heat between mediam and low. Add walnuts, and cook until sauce thickens and walnuts are coated.
- Set aside to cool.
- In a skillet or wok, heat together mayo, honey, sweetened condensed milk, and lemon juice over medium-low heat until smooth.
- Add shrimp and candied walnuts to the sauce and lightly coat.
- Top with more candied walnuts or green onion and serve immediately.