Honey Walnut Shrimp is that glossy, crunchy, slightly sweet seafood dish you see on Chinese-American menus — crisp, cornstarch-fried shrimp tossed in a creamy honey-mayo sauce and crowned with toasted walnuts. It’s quick enough for a weeknight but elegant enough for a dinner party. The contrast of crunchy walnut and pillowy shrimp makes it a crowd-pleaser every time.
Why you’ll love this dish
This recipe delivers big flavors with minimal fuss. It’s a terrific balance of sweet and savory: the sweetened condensed milk and honey give a silkiness that clings to the fried shrimp, while lemon juice keeps the sauce bright. If you want something that feels special without a complicated technique, this is it.
“Sweet, crunchy, and addictive — one bite and everyone asks for seconds.” — a regular family favorite
If you enjoy sweet-shrimp recipes, you might also like this high-protein honey garlic shrimp for a protein-forward twist.
Step-by-step overview
You’ll toast walnuts, whisk the quick sauce, dredge and fry the shrimp, then toss everything together. The whole flow is: toast → sauce → coat → fry → toss. Expect about 25–30 minutes from start to finish if your oil is hot and shrimp are prepped.
What you’ll need
- 1 pound shrimp, peeled and deveined (medium-large, tail-on or tail-off)
- 1 cup walnuts (halves or roughly chopped)
- 1/2 cup mayonnaise (use a higher-fat mayo for creamier texture)
- 1/4 cup sweetened condensed milk
- 1 tablespoon lemon juice (fresh is best)
- 1 tablespoon honey
- 1 cup cornstarch (for a light, crisp coating)
- Vegetable oil for frying (neutral oil with a high smoke point)
- Salt to taste
Substitution notes:
- Nut allergy? Replace walnuts with toasted sesame seeds or crispy fried shallots (but it won’t be “walnut” shrimp).
- Lighter sauce: swap half the mayo for Greek yogurt, but the texture will be less glossy.
- For a gluten-free option, cornstarch is already fine — just check other packaged ingredients.
Step-by-step instructions
- Toast the walnuts: Heat a dry skillet over medium. Add walnuts and stir until they’re golden and aromatic, about 3–5 minutes. Transfer to a plate to cool.
- Make the sauce: In a bowl whisk together mayonnaise, sweetened condensed milk, lemon juice, and honey until smooth. Taste and adjust — add a pinch of salt or a little more lemon if you want more brightness.
- Prep the shrimp: Pat shrimp thoroughly dry with paper towels. Season lightly with salt. Dredge each shrimp in cornstarch, shake off excess.
- Heat the oil: In a heavy skillet or shallow pot, pour enough oil to come about 1/2–3/4 inch up the sides. Heat to 350–370°F (175–190°C). If you don’t have a thermometer, test with a small pinch of cornstarch — it should sizzle immediately.
- Fry the shrimp: Fry in batches so the oil temperature stays steady. Cook 2–3 minutes per side until golden and opaque. Do not overcrowd. Drain on a paper towel-lined plate.
- Toss and serve: While shrimp are still warm, place them in a large bowl and pour the sauce over. Gently toss to coat evenly. Sprinkle toasted walnuts on top and serve immediately.
Best ways to enjoy it
Honey Walnut Shrimp shines next to simple steamed rice or coconut rice and crisp vegetables like steamed broccoli or sugar snap peas. For contrast, serve with a small green salad dressed with rice vinegar and sesame oil. If you’re building a seafood spread, this pairs well with milder dishes — try it alongside grilled fish or a creamier seafood pasta like a garlic-cream salmon and shrimp for variety: Cajun shrimp and salmon with garlic cream makes a bold companion.
Plating tip: mound rice, place shrimp on top, and scatter walnuts and some thinly sliced scallion for color.
Storage and reheating tips
- Refrigerator: Store leftover shrimp in an airtight container for up to 2 days. The coating will soften overnight because of the sauce.
- Freezing: Not recommended once sauced — the texture degrades. You can freeze plain fried shrimp (without sauce) in a single layer on a tray, then transfer to a freezer bag for up to 1 month.
- Reheating: For best texture, reheat plain fried shrimp in a 350°F (175°C) oven for 5–7 minutes until warmed through; then toss in freshly mixed sauce and top with walnuts. Microwaving will make the coating soggy.
Food safety: Cook shrimp until opaque and firm. Shrimp reach a safe internal temp of 145°F (63°C). Cool leftovers to room temperature within two hours and refrigerate.
Helpful cooking tips
- Dry shrimp well: Moisture prevents the cornstarch from crisping. Pat thoroughly.
- Keep oil hot: Maintain 350–370°F. If oil is too cool you’ll get greasy shrimp; too hot and the outside burns before the inside cooks.
- Cornstarch vs. flour: Cornstarch gives a lighter, glassier crisp than flour. You can mix a tablespoon of rice flour with cornstarch for extra crunch.
- Small batches: Frying in small batches keeps oil temp steady and yields uniformly crisp shrimp.
- Sauce timing: Toss shrimp with sauce right before serving so crunch is preserved as long as possible.
Creative twists
- Spicy honey walnut shrimp: Add 1–2 teaspoons sriracha or chili paste to the sauce for heat.
- Citrus-forward: Substitute orange juice for part of the lemon and add a teaspoon of orange zest.
- Panko crunch: For extra crunch, press fried panko into the cornstarch-coated shrimp before frying.
- Air-fryer version: Lightly spray cornstarch-dredged shrimp with oil and air-fry at 400°F (200°C) for 6–8 minutes, flipping once. Texture will be slightly different but good for a lower-oil option.
- Vegetarian swap: Use large cauliflower florets or king oyster mushroom slices in place of shrimp; adjust frying time until tender.
Common questions
Q: Can I make the sauce ahead?
A: Yes — you can prepare the sauce up to 24 hours ahead and refrigerate. Bring it to room temp and whisk before tossing with shrimp.
Q: Is sweetened condensed milk necessary?
A: It’s what gives the sauce that sweet, glossy body. You can replace with 3 tablespoons honey + 1–2 tablespoons evaporated milk, but flavor and texture will shift.
Q: How do I keep the shrimp from being greasy?
A: Ensure oil is hot enough (350–370°F), don’t overcrowd the pan, and drain shrimp well on paper towels. Patting shrimp dry before dredging is essential.
Q: Can I use raw frozen shrimp?
A: Yes — thaw completely, pat dry, and proceed. If shrimp are pre-cooked frozen, don’t fry — they’ll overcook. Use raw shrimp for this method.
Q: Are walnuts required?
A: Walnuts are traditional and provide the signature crunch. If allergic or unavailable, toasted almonds, pecans, or sesame seeds are valid swaps.
If you have other questions about timings, substitutions, or pairing this with a particular side, ask and I’ll help adapt the recipe to your needs.
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Honey Walnut Shrimp
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Seafood
Description
A glossy, crunchy, and slightly sweet seafood dish featuring fried shrimp tossed in a creamy honey-mayo sauce and topped with toasted walnuts.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup walnuts, halves or roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup sweetened condensed milk
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 cup cornstarch
- Vegetable oil for frying
- Salt to taste
Instructions
- Toast the walnuts in a skillet over medium heat until golden and aromatic, about 3–5 minutes. Transfer to a plate to cool.
- In a bowl, whisk together mayonnaise, sweetened condensed milk, lemon juice, and honey until smooth. Adjust seasoning with salt or more lemon as desired.
- Pat shrimp dry and season with salt. Dredge each shrimp in cornstarch, shaking off excess.
- In a skillet, heat oil to 350–370°F (175–190°C) for frying.
- Fry shrimp in batches for 2–3 minutes per side until golden and opaque. Drain on paper towels.
- In a large bowl, toss the warm shrimp with the sauce and sprinkle with toasted walnuts. Serve immediately.
Notes
Pair with steamed rice and crisp vegetables for a delightful meal. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American