Honey Walnut Shrimp
Crispy battered shrimp tossed in a creamy, sweet honey sauce and topped with crunchy candied walnuts. This Hong Kong-style takeout favorite balances rich flavors with a delightful mix of textures — juicy shrimp, velvety sauce, and crackling nuts, all ready in under 30 minutes.
For 4 servings
- boil · ~10 min
Candy the walnuts.
1.Bring 2 cups water to a boil in a small saucepan.2.Add walnuts and boil for 2 minutes to soften and remove bitterness.3.Drain walnuts well and pat dry with paper towels.4.Toss warm walnuts with sugar in a bowl until evenly coated.5.Heat 1 tbsp oil in a pan and fry sugared walnuts for 2-3 minutes until caramelized and golden, stirring constantly.6.Spread on parchment paper to cool and harden.TIPWork quickly once sugar hits the pan — it can burn in seconds. - prep · ~5 min
Prepare the shrimp for frying.
1.Pat shrimp completely dry with paper towels.2.Place shrimp in a bowl, add egg white and a pinch of salt, and mix until well coated.3.Sprinkle cornstarch over shrimp and toss until each piece is evenly dusted and clings together. - fry · ~8 min
Fry the shrimp until crispy.
1.Heat 2 cups oil in a wok to 350°F (175°C).2.Working in batches, carefully slide shrimp into hot oil.3.Fry for 2-3 minutes until golden and just cooked through.4.Remove with slotted spoon and drain on paper towels.TIPDon't overcrowd the wok — fry in batches to keep oil temperature steady. - mix · ~2 min
Make the honey sauce.
In a large mixing bowl, whisk together mayonnaise, honey, condensed milk, and lemon juice until completely smooth and creamy.
- assemble · ~2 min
Toss shrimp in sauce and plate.
1.Add the warm fried shrimp to the bowl of honey sauce.2.Gently toss until every piece is evenly coated.3.Transfer to serving plate and top with candied walnuts.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp thoroughly dry before coating; excess moisture prevents the cornstarch from sticking and leads to a soggy crust.
- 2Candy the walnuts first so they have time to cool and harden completely before you top the shrimp.
- 3Use a candy or deep-fry thermometer to keep oil at a steady 350°F — temperature drops cause greasy shrimp.
- 4Toss the fried shrimp with sauce while they are still warm; the heat helps the creamy sauce adhere evenly.
- 5For extra crunch, double-coat the shrimp: dust with cornstarch, shake off excess, then lightly mist with water and dust again.
- 6Leftover candied walnuts can be stored in an airtight container at room temperature for up to 3 days.
Adapt it for your goals.
Low-oil / air-fryer
Skip the deep-fry: spray cornstarch-coated shrimp with oil and air-fry at 400°F for 6–8 minutes, flipping halfway. The result is 80% less oil but still a crisp exterior — perfect for lighter eating.
spicy srirachaSpicy-sriracha
Stir 1–2 teaspoons of sriracha or chili garlic sauce into the honey-mayonnaise mixture. The heat contrasts beautifully with the sweet candied walnuts and gives the dish a fiery kick.
gluten freeGluten-free
Replace cornstarch with arrowroot powder or potato starch (both are naturally gluten-free). The frying technique remains identical, and the sauce contains no gluten ingredients — an easy swap for celiac-friendly dining.
Why this is on our healthy list.
Rich in Omega-3s
Walnuts are one of the best plant sources of alpha-linolenic acid (ALA), an omega-3 fatty acid linked to heart and brain health. Each serving provides a meaningful dose.
High-Quality Protein from Shrimp
Shrimp is a lean protein source, delivering about 20g of protein per 100g with minimal saturated fat. It also supplies selenium and vitamin B12.
Antioxidant Support from Walnuts
Walnuts contain polyphenols and vitamin E, which help combat oxidative stress and support skin health. The blanching step slightly reduces tannins while preserving these beneficial compounds.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight or under cold running water, then pat absolutely dry — any residual water will cause the oil to splatter and the coating to fall off.
