Honey Walnut Shrimp (Better Than Takeout)
This Honey Walnut Shrimp recipe delivers restaurant-quality flavor at home—crispy fried shrimp tossed in a creamy honey sauce and topped with homemade candied walnuts. It's fast, budget-friendly, and totally crave-worthy!
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
Make it gluten-free by using a 1:1 GF flour blend. For nut-free options, swap walnuts with sunflower seeds or coconut flakes. You can prep candied walnuts and sauce ahead. For crispy reheating, use an oven—not the microwave!