Honey Walnut Shrimp recipe: How to Nail It Like a Pro

Few dishes exemplify the perfect balance of textures and flavors quite like Honey Walnut Shrimp. This beloved Chinese-American creation has won the hearts of food enthusiasts worldwide with its irresistible combination of crispy fried shrimp coated in a luscious sweet cream sauce, topped with candied walnuts that provide the perfect crunch. While it might seem like a dish best left to restaurant professionals, I’m here to share my foolproof method for creating restaurant-quality Honey Walnut Shrimp in your home kitchen.

As someone who’s spent years perfecting this recipe, I can tell you that achieving the ideal balance of crispy, creamy, sweet, and savory elements is entirely possible with the right techniques. The contrast between the crunchy exterior of the shrimp, the tender meat inside, the silky sauce, and the candy-like walnuts creates a symphony of textures that keeps you coming back for more. Let’s dive into exactly how you can master this impressive dish and amaze your family and friends.

How to Make Honey Walnut Shrimp

Quick Overview

Honey Walnut Shrimp delivers an incredible combination of flavors and textures that makes it a standout dish at any Chinese-American restaurant. My homemade version features plump shrimp with a perfectly crispy coating that remains crunchy even after being tossed in the signature sweet and creamy sauce. The candied walnuts add a delightful crunch and subtle caramelized sweetness that elevates the dish to professional restaurant quality.

What makes this recipe particularly special is how the distinct components come together – from the light, crispy batter on the shrimp to the honey-mayo sauce that strikes the perfect balance between sweet and tangy, to the glossy, crunchy candied walnuts. While there are a few separate components to prepare, none are particularly difficult, and the impressive result is well worth the effort.

From start to finish, you can expect to spend about 45 minutes preparing this dish, with approximately 25 minutes of active cooking time. The candied walnuts and sauce can be made in advance, which streamlines the process when you’re ready to cook. Despite the restaurant-quality result, this recipe is accessible to home cooks with even modest experience in the kitchen.

The Ingredients I Use to Bring My Honey Walnut Shrimp to Life

For the Candied Walnuts:

• 1 cup walnut halves and pieces
• 3 tablespoons granulated sugar
• 3 tablespoons water
• Pinch of salt

For the Shrimp:

• 1½ pounds large shrimp (21-25 count), peeled and deveined, tails on or off according to preference
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 large egg white
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• About 2–3 cups of vegetable or canola oil, for frying

For the Honey Cream Sauce:

• ⅓ cup mayonnaise (preferably Japanese Kewpie mayo for authentic flavor)
• 3 tablespoons honey
• 2 tablespoons sweetened condensed milk
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt

For Garnish:

• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds (optional)

Step-by-Step Instructions

Preparing the Candied Walnuts

1. Toast the walnuts (optional but recommended): Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 5-7 minutes until they become fragrant, watching carefully to prevent burning. Remove from oven and set aside. This step enhances the flavor of the walnuts.
2. Prepare for candy coating: Line a baking sheet with parchment paper or a silicone mat and set aside. This will be where you spread the candied walnuts to cool.
3. Make the candy syrup: In a medium saucepan, combine the sugar, water, and a pinch of salt. Bring to a boil over medium heat without stirring (stirring can cause crystallization). Once boiling, let it bubble for about 2 minutes until the sugar completely dissolves and the mixture begins to look slightly thicker.
4. Coat the walnuts: Add the toasted walnuts to the syrup and stir constantly with a wooden spoon or heat-resistant spatula for 3-4 minutes. The syrup will gradually coat the walnuts and begin to crystallize, turning white and sandy in appearance.
5. Continue cooking until caramelized: Keep stirring as the sugar begins to melt again and turns light amber in color, about 2-3 more minutes. Be careful not to burn the sugar or nuts.
6. Cool and separate: Immediately transfer the candied walnuts to your prepared baking sheet, spreading them out to prevent clumping. Use two forks to separate the walnuts quickly before the candy coating hardens. Allow them to cool completely while you prepare the other components.

Making the Honey Cream Sauce

7. Combine sauce ingredients: In a medium bowl, whisk together the mayonnaise, honey, sweetened condensed milk, lemon juice, and salt until smooth and well combined. The sauce should be thick but pourable. Cover and refrigerate until ready to use.

Preparing and Frying the Shrimp

8. Pat dry the shrimp: Thoroughly dry the peeled and deveined shrimp with paper towels. Excess moisture will prevent proper crispy coating.
9. Season the shrimp: Place the shrimp in a bowl and season with ½ teaspoon salt and ¼ teaspoon white pepper, tossing gently to coat evenly.
10. Prepare the batter: In a separate bowl, whisk the egg white until it begins to foam slightly but isn’t fully whipped (about 30 seconds of whisking). In another bowl, combine the cornstarch and flour.
11. Coat the shrimp: Dip the seasoned shrimp into the egg white, allowing excess to drip off, then dredge in the cornstarch-flour mixture, pressing gently to ensure an even coating. Place the coated shrimp on a plate without overlapping.
12. Heat the oil: In a large, deep skillet or wok, heat about 2-3 inches of oil to 350°F (175°C). If you don’t have a kitchen thermometer, test the oil temperature by dropping a small piece of batter into the oil—it should sizzle immediately and float to the surface.
13. Fry in batches: Working in batches to avoid overcrowding (which lowers oil temperature), carefully add shrimp to the hot oil. Fry for approximately 2-3 minutes until golden brown and crisp, turning once halfway through cooking.
14. Drain excess oil: Using a slotted spoon or spider strainer, remove fried shrimp to a paper towel-lined plate or cooling rack to drain excess oil.

Assembling the Dish

15. Toss with sauce: While the shrimp are warm (but not piping hot), place them in a large bowl. Drizzle about three-quarters of the honey cream sauce over the shrimp and gently toss to coat. Add more sauce if desired, but keep the coating light to preserve the shrimp’s crispiness.
16. Add walnuts and serve: Mix in about two-thirds of the candied walnuts with the coated shrimp and toss gently. Arrange on a serving platter, then garnish with the remaining walnuts, sliced green onions, and sesame seeds if desired.
17. Serve immediately: Honey Walnut Shrimp is best enjoyed right away, while the contrast between the crispy coating and creamy sauce is at its peak.

What to Serve Honey Walnut Shrimp With

This delicious main dish pairs beautifully with several complementary sides:

• Steamed jasmine rice: The perfect canvas to soak up the extra sauce and provide a neutral backdrop for the flavorful shrimp.
• Vegetable stir-fry: A simple stir-fry of mixed vegetables like broccoli, snap peas, and carrots balances the sweetness of the dish with fresh, savory flavors.
• Chinese garlic cucumber salad: The cool, crisp texture and garlicky bite provide a refreshing contrast to the rich, sweet shrimp.
• Hot and sour soup: The tangy, spicy soup complements the sweetness of the Honey Walnut Shrimp beautifully as a starter.
• Steamed dumplings: Vegetable or seafood dumplings are a perfect appetizer to kick off a classic Chinese-American meal.
• Iced jasmine tea or a light lager beer: Both beverages cut through the richness and complement the sweet-savory balance of the dish.
• Complete menu idea: For an impressive dinner party, serve Honey Walnut Shrimp as the centerpiece alongside vegetable fried rice, steamed broccoli with garlic sauce, and spring rolls for a restaurant-quality Chinese feast at home.

Top Tips for Perfecting Honey Walnut Shrimp

• The secret to crispy shrimp: Make sure to pat the shrimp very dry before coating, and maintain proper oil temperature throughout frying. Oil that’s too cool will result in soggy, oil-soaked shrimp, while oil that’s too hot will burn the coating before the shrimp cooks through.
• Sauce consistency matters: If your sauce seems too thick, thin it with an additional teaspoon of lemon juice or a splash of water. If it’s too thin, add a little more mayonnaise to reach the perfect consistency—it should coat the back of a spoon but still be pourable.
• Candied walnut timing: The crystallization and re-melting process for the walnuts can happen quickly, so don’t step away from the stove. If you accidentally overcook, they’ll taste burnt rather than pleasantly caramelized.
• Prepare components ahead: Both the candied walnuts and the honey cream sauce can be prepared up to two days in advance and stored properly (walnuts in an airtight container at room temperature, sauce covered in the refrigerator).
• Shrimp selection matters: While any size shrimp will work, large or jumbo shrimp (21-25 or 16-20 count) provide the best texture and presentation. Fresh is best, but high-quality frozen shrimp, properly thawed, works excellently too.
• Control the sweetness: If you prefer a less sweet version, reduce the honey to 2 tablespoons and add an extra squeeze of lemon juice to balance the flavors.
• Double-frying technique: For restaurant-level crispiness that stands up to the sauce, try double-frying the shrimp: first at 325°F for 1 minute, then remove, let rest for 30 seconds, and fry again at 350°F until golden and crisp.
• Temperature for tossing: Let the fried shrimp cool for about 1-2 minutes before tossing with the sauce. If they’re too hot, the sauce will become too thin; if too cool, the sauce won’t adhere properly.
• Oil reuse: The oil used for frying can be cooled, strained through a fine-mesh sieve, and stored for future use (for similar dishes, not for baking or delicate flavors).
• Texture preservation: If serving for a party, consider keeping the sauce on the side and allowing guests to add it themselves. This keeps the shrimp crispy longer.

Storing and Reheating Tips

The Reality Check:
Let’s be honest—Honey Walnut Shrimp is at its absolute peak when freshly made. The magic of the dish lies in the contrast between crispy shrimp and creamy sauce, which diminishes over time. That said, if you do have leftovers:

Short-Term Storage:

• Keep any leftover Honey Walnut Shrimp in an airtight container in the fridge for up to 2 days.
• To keep the candied walnuts crunchy, store them separately from the shrimp coated in sauce.
• If you anticipate leftovers, consider keeping some shrimp, sauce, and walnuts separate when initially preparing the dish.

Component Storage (Preferred):

• Candied walnuts will stay fresh in an airtight container at room temperature for up to 2 weeks.
• Honey cream sauce can be refrigerated in an airtight container for 3-4 days.
• Fried shrimp without sauce will keep in the refrigerator for 2-3 days.

Reheating Methods:

1. Oven Method (Best for Maintaining Some Crispness):

• Preheat your oven to 350°F (175°C).
• Place leftover Honey Walnut Shrimp on a baking sheet lined with parchment paper.
• Reheat for 8-10 minutes until warmed through.
• Add a fresh sprinkle of candied walnuts after reheating.

1. Stovetop Method:

• Heat a non-stick skillet over medium heat.
• Add the leftover shrimp and gently warm for 2-3 minutes, stirring occasionally.
• Be careful not to overheat, as this can cause the sauce to separate.

1. Microwave Method (Quick But Not Ideal for Texture):

• Place leftovers in a microwave-safe dish.
• Place a damp paper towel over it to keep it from drying out.
• Heat at 50% power in 30-second intervals until just warmed through.

Freezing (Not Recommended):

• The fully prepared dish doesn’t freeze well due to texture changes in both the fried shrimp and the sauce.
• If you must freeze components:
• Candied walnuts freeze well in an airtight container for up to 3 months.
• The sauce can be frozen for up to 1 month, though it may separate when thawed (whisk vigorously to recombine).
• Uncooked, battered shrimp can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 1 month. Fry directly from frozen, adding about 1 minute to the cooking time.

Refreshing Reheated Leftovers:

• Add a small amount of fresh sauce after reheating to revive the flavor and creaminess.
• Sprinkle with newly sliced green onions and a few fresh candied walnuts.
• A squeeze of fresh lemon juice helps brighten the flavors of reheated portions.

Honey Walnut Shrimp represents one of the most beloved creations from Chinese-American cuisine for good reason. The interplay of textures and flavors creates a truly memorable dining experience that’s worth mastering at home. While it requires a few distinct steps, each component is straightforward, and the combined result is an impressive dish that rivals any restaurant version. The good news is that with a little practice, you’ll find yourself able to whip up this crowd-pleaser whenever the craving strikes, no takeout menu required!

follow me on pinterest