Honey Walnut Shrimp

Honey Walnut Shrimp is a takeout favorite that combines crispy egg-white-battered shrimp with a homemade honey-lemon sauce and crunchy candied walnuts. It’s light, delicious, and surprisingly easy to whip up in under 20 minutes!

If you love shrimp, you’ll love my crispy bang bang shrimp, baked coconut shrimp, and cilantro lime shrimp.

Honey Walnut Shrimp on a plate with a spoon.

Holly’s Recipe Highlights: Honey Walnut Shrimp

Flavor: Crispy shrimp are coated in a creamy, sweet, and tangy honey lemon sauce, then finished with crunchy candied walnuts for a delicious mix of textures and flavors.
Texture: A light egg white and cornstarch coating gives the shrimp a crisp, delicate crust without the heaviness of traditional breading.
Tools: A nonstick skillet makes it easier to caramelize the walnuts evenly and simplifies cleanup.

Total Time: 16 Mins (5 Mins Prep!) Servings: 4 Cooking Method: Stovetop

Ingredient Notes

oil , mayonnaise , cornstarch , lemon , salt , walnuts ,sugar , egg whites , water , condensed milk , shrimp with labels to make Honey Walnut Shrimp.

Walnuts: Use walnut halves or large pieces for the best crunch and presentation. Pecans make a great substitute.
Large Shrimp: Use raw, peeled, and deveined shrimp. Frozen shrimp work well too, as long as they’re fully thawed and patted very dry before battering.
Sugar: Cooks with water to create a simple caramel coating that sweetens and lightly toasts the walnuts.
Egg Whites: Whisk until foamy to create a light, airy coating that turns crisp when fried.
Vegetable or Canola Oil: Either neutral oil works well for shallow frying and lets the shrimp brown without adding extra flavor.
Sweetened Condensed Milk: Adds sweetness and a smooth, creamy richness that honey alone can’t provide.

Serve with homemade fried rice, roasted broccoli, or stir-fry vegetables.

Watch the Sugar Closely: Once it starts turning amber, keep a close eye on it, as caramel can go from golden to burnt very quickly.
Pat Shrimp Very Dry: Pat the shrimp thoroughly with paper towels before battering. Excess moisture can prevent the coating from sticking properly.
Fry the Shrimp in Batches: Avoid overcrowding the pan, as it can lower the oil temperature and leave the coating greasy instead of crisp.
Mix the Sauce Ahead: Prepare the sauce in advance, but wait until just before serving to toss it with the shrimp. This helps keep the coating as crisp as possible.

Storing Leftover Honey Shrimp

Keep leftovers in an airtight container in the refrigerator for up to 2 days. The coating will soften once refrigerated.
Reheat at 350°F in the air fryer for 3 to 5 minutes, or at 400°F in the oven on a wire rack over a baking sheet for 8 to 12 minutes or until heated through.

Freezing is not recommended.

Takeout Favorites at Home

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 11 minutes

Total Time 16 minutes

For the Walnuts:

Line a baking sheet or large plate with parchment paper. Add the walnuts, sugar, and water to a medium nonstick skillet over medium heat.
Cook, stirring often, until the water evaporates and the syrup thickens to coat the nuts, about 8 to 9 minutes. The sugar will turn amber. Spread out the nuts on the parchment paper to cool.

Watch closely as the sugar can turn from amber to burnt quickly.

For the Sauce:

For the sauce, combine mayonnaise, sweetened condensed milk, lemon juice, and honey in a medium bowl. Set aside.

For the Shrimp:

Pour the oil into a shallow pan or skillet, you should have about ¼-inch of oil. Heat over medium-high heat.
For the shrimp, whisk the egg whites in a medium bowl until foamy. Whisk in the cornstarch and salt. The mixture will be thick and sticky. Add the shrimp (patted dry first) and gently fold to coat.
Remove the shrimp from the batter, letting any excess batter drip off, and add it to the oil in small batches. Cook 2 minutes per side.
Once golden, transfer the shrimp to a paper towel-lined plate. Once all of the shrimp is cooked, add it to the sauce and toss to coat.
Sprinkle with the walnuts and garnish with green onion if desired.

If using large shrimp, you will have about 8 or 9 shrimp per serving.
Keep leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Asian

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