So you’re craving that sweet, crispy, absolutely addictive honey walnut shrimp from your favorite Chinese restaurant, but you don’t want to pay $18 for what’s basically fried shrimp with nuts? I totally get it. This dish might sound fancy, but honestly, it’s one of those recipes that looks way more complicated than it actually is. Trust me on this one—I’ve been perfecting this recipe for years, and now I can whip it up faster than the delivery guy can find my apartment (which, let’s be real, takes forever anyway).
The best part? You probably have most of these ingredients hanging around your kitchen already. No weird specialty items that you’ll use once and then let expire in your pantry.
Why You’ll Absolutely Love This Recipe
- Restaurant-quality results at home – Seriously, your family will think you ordered takeout and are just being mysterious about it
- Budget-friendly – Save those hard-earned dollars for something more exciting than overpriced shrimp 🙂
- Ready in 30 minutes – Perfect for those “what’s for dinner?” panic moments
- Customizable heat level – Make it mild for the kids or spicy enough to clear your sinuses
- Impressive presentation – Looks fancy enough for date night but easy enough for Tuesday
What You’ll Need (Ingredients)
For the Shrimp:
- 1 lb large shrimp (26-30 count, peeled and deveined) – about 450g
- 1 cup all-purpose flour (120g)
- 1/2 cup cornstarch (60g)
- 1 large egg
- 3/4 cup cold sparkling water (180ml)
- 1 tsp salt
- 1/2 tsp white pepper (or black pepper if that’s what you’ve got)
- Vegetable oil for frying (about 4-6 cups depending on your pot)
For the Candied Walnuts:
- 1 cup walnut halves (100g)
- 1/4 cup granulated sugar (50g)
- 2 tbsp water
- Pinch of salt
For the Honey Sauce:
- 1/3 cup mayonnaise (80g)
- 3 tbsp honey (45ml)
- 2 tbsp sweetened condensed milk (30ml)
- 1 tbsp rice vinegar (15ml)
- 1/2 tsp sesame oil
For Garnish:
- 2 green onions, sliced thin
- 1 tbsp sesame seeds
Essential Equipment
- Large heavy-bottomed pot or wok for frying
- Candy thermometer (game-changer, trust me)
- Two large mixing bowls
- Wire cooling rack
- Small saucepan
- Whisk
- Slotted spoon or spider strainer
Step-by-Step Instructions
Prep the Walnuts First (Because Multitasking is Life)
- Toast those walnuts – Heat a dry skillet over medium heat and toast the walnuts for 3-4 minutes until fragrant. Don’t walk away—they go from perfect to burnt faster than you can say “expensive mistake.”
- Make the candy coating – In a small saucepan, combine sugar, water, and salt. Cook over medium heat without stirring until it reaches 240°F (115°C) or the soft-ball stage. This takes about 5-7 minutes.
- Coat and cool – Remove from heat, immediately add the toasted walnuts, and stir quickly to coat. Spread on a parchment-lined baking sheet and let cool completely. Pro tip: resist the urge to snack on these—you’ll need them all for the dish!
Prepare the Shrimp Batter
- Mix the dry ingredients – In a large bowl, whisk together flour, cornstarch, salt, and pepper. Make sure there are no lumps because nobody wants chunky batter.
- Create the wet mixture – In another bowl, lightly beat the egg, then whisk in the cold sparkling water. The bubbles help create that light, crispy texture we’re after.
- Combine carefully – Pour the wet ingredients into the dry and whisk just until combined. Don’t overmix—a few lumps are totally fine. The batter should be thick enough to coat the shrimp but not so thick it looks like pancake batter.
Fry the Shrimp (The Moment of Truth)
- Heat your oil – In a heavy pot, heat oil to 350°F (175°C). This temperature is crucial—too low and your shrimp gets soggy, too high and the outside burns before the inside cooks.
- Batter and fry – Pat shrimp completely dry (moisture is the enemy of crispy), then dip each piece in batter, letting excess drip off. Fry in batches of 6-8 pieces for 2-3 minutes until golden brown and they float to the surface.
- Drain properly – Transfer to a wire rack over paper towels. Don’t pile them up or they’ll lose their crispiness!
Assemble the Magic
- Whisk the sauce – Combine mayonnaise, honey, sweetened condensed milk, rice vinegar, and sesame oil. Taste and adjust—some people like it sweeter, others prefer more tang.
- Toss and serve – In a large bowl, gently fold the crispy shrimp with just enough sauce to coat lightly. You want each piece glossy but not drowning. Top with candied walnuts, green onions, and sesame seeds.
Smart Substitutions and Variations
Gluten-free version: Replace all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but still delicious.
Dairy-free: Skip the sweetened condensed milk and add an extra tablespoon of honey plus a pinch of salt.
Nut allergies: Try candied sunflower seeds or toasted coconut flakes instead of walnuts.
Vegan twist: Use cauliflower florets instead of shrimp and replace the egg with aquafaba (chickpea liquid).
Spicy lovers: Add a teaspoon of sriracha or chili garlic sauce to the honey mixture.
Pro Tips That Actually Matter
- Temperature control is everything – Invest in a good thermometer. Guessing oil temperature is how you end up with greasy, sad shrimp.
- Don’t overcrowd the pot – Fry in small batches to maintain oil temperature and ensure even cooking.
- Pat everything dry – Wet shrimp = splattering oil and soggy coating. Not fun for anyone involved.
- Make extra candied walnuts – They’re addictive and perfect for salads, yogurt, or midnight snacking.
- Sauce on the side – If serving a crowd, keep some sauce separate so people can control their own coating level.
Common Mistakes to Dodge
Overmixing the batter – This develops the gluten and makes your coating tough instead of light and crispy.
Adding sauce too early – Wait until just before serving or your beautiful crispy coating turns into mush.
Skipping the sparkling water – Regular water works, but the carbonation really does make a difference in texture.
Not preheating long enough – Give your oil a good 10-15 minutes to reach proper temperature.
Storage and Make-Ahead Magic
Make-ahead components: You can prepare the candied walnuts up to a week in advance—store in an airtight container. The sauce keeps for 3-4 days in the fridge.
Storing leftovers: IMO, this dish is best fresh, but if you must store leftovers, keep the components separate. Refrigerate for up to 2 days.
Reheating: For best results, re-crisp the shrimp in a 400°F (200°C) oven for 5-6 minutes, then toss with fresh sauce.
Freezing: You can freeze the cooked, unsauced shrimp for up to 1 month. Thaw completely and re-crisp in the oven before serving.
Perfect Pairings
This honey walnut shrimp plays beautifully with steamed jasmine rice, but don’t stop there. Try it over:
- Coconut rice for extra tropical vibes
- Mixed greens for a fancy dinner salad
- Lo mein noodles for the ultimate fusion experience
- Cauliflower rice if you’re keeping things low-carb
Nutritional Snapshot (Per Serving, Serves 4)
Approximate values because let’s be honest, we’re not running a lab here
- Calories: 485
- Protein: 28g
- Carbohydrates: 32g
- Fat: 28g
- Fiber: 2g
- Sugar: 18g
Honey Walnut Shrimp (Better Than Takeout)
Equipment
- heavy-bottomed pot or wok
- candy thermometer
- 2 mixing bowls
- Small saucepan
- Whisk
- Wire cooling rack
- slotted spoon or spider strainer
Ingredients
- 1 lb large shrimp, peeled and deveined (26–30 count)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 3/4 cup cold sparkling water
- 1 tsp salt
- 1/2 tsp white pepper
- 4–6 cups vegetable oil for frying
- 1 cup walnut halves
- 1/4 cup granulated sugar
- 2 tbsp water (for candying walnuts)
- 1 pinch salt (for walnuts)
- 1/3 cup mayonnaise
- 3 tbsp honey
- 2 tbsp sweetened condensed milk
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Heat a dry skillet over medium heat and toast walnuts for 3–4 minutes until fragrant.
- In a small saucepan, combine sugar, water, and a pinch of salt. Cook without stirring until 240°F (soft-ball stage), about 5–7 minutes.
- Remove syrup from heat, add toasted walnuts, stir to coat, and spread on parchment to cool.
- In a bowl, whisk flour, cornstarch, salt, and pepper. In another bowl, beat egg and whisk in sparkling water.
- Combine wet and dry ingredients. Mix just until combined. Batter should be slightly lumpy.
- Heat oil to 350°F (175°C). Dry shrimp, dip in batter, and fry 2–3 minutes until golden and floating.
- Transfer fried shrimp to a wire rack over paper towels. Avoid stacking to keep crispy.
- Whisk together mayonnaise, honey, sweetened condensed milk, vinegar, and sesame oil. Taste and adjust seasoning.
- Gently toss fried shrimp with sauce until just coated. Top with candied walnuts, green onions, and sesame seeds.
Notes
Nutrition
Your Burning Questions Answered
Q: Can I use frozen shrimp for this recipe? A: Absolutely! Just make sure to thaw them completely and pat them super dry. Frozen shrimp often have more moisture, so this step is even more important.
Q: What if I don’t have a candy thermometer? A: You can test oil temperature by dropping a small piece of batter in—it should sizzle immediately and float to the surface. For the walnut syrup, the soft-ball stage means a drop of syrup forms a soft ball when dropped in cold water.
Q: Can I bake instead of fry? A: You can try baking at 425°F (220°C) for 12-15 minutes, but honestly, it won’t have that same crispy magic. Sometimes you just gotta embrace the fry life.
Q: How do I know when the shrimp are done? A: They’ll be golden brown and float to the surface. The internal temperature should reach 145°F (63°C), but at 2-3 minutes of frying, they’re usually perfect.
Q: Can I make this ahead for a party? A: The components, yes—but don’t combine everything until right before serving. Nobody wants soggy shrimp at their party, and your guests will definitely notice the difference.
There you have it—restaurant-quality honey walnut shrimp that’ll have everyone asking for your secret. The best part? Once you nail this recipe, you’ll never want to order takeout again. Well, maybe that’s not entirely true, but at least you’ll have options when your favorite place is closed! 🙂
