There’s something absolutely magical about crispy walnut shrimp—those golden, crunchy little bites that are sweet, savory, and utterly addictive all at once. This isn’t just any shrimp recipe; it’s a showstopper that looks far more complicated than it actually is, making it perfect for weeknight dinners or impressing guests at your next dinner party.
I first fell in love with walnut shrimp at a Chinese restaurant years ago, and I’ve been perfecting my homemade version ever since. The beauty of this dish lies in its simplicity and the way the candied walnuts create this incredible textural contrast with the tender, succulent shrimp. Unlike other seafood dishes that require precise timing, this one is remarkably forgiving and comes together in about thirty minutes.
What makes this recipe so special is that it combines restaurant-quality results with straightforward, accessible techniques. You don’t need any fancy equipment or hard-to-find ingredients—just quality shrimp, fresh walnuts, and a few pantry staples. The key to success is having everything prepped and ready before you start cooking, which is what we call mise en place in the kitchen. This way, when things start moving quickly in the pan, you’re not scrambling around.
The candied walnuts are absolutely the star of the show here. They get tossed in a light caramel sauce that’s balanced with just a touch of salt, creating this addictive coating that’s crispy on the outside and toasty on the inside. Then we pair them with perfectly cooked shrimp that’s been given a light coating and pan-fried until just pink and curled. The combination of textures and flavors is simply unbeatable.
I love serving this over steamed rice or with a fresh vegetable stir fry on the side. You could also toss everything together for a more integrated dish, or even serve it as an appetizer for a crowd. The versatility is part of what makes this recipe so fantastic.
One of my favorite things about this dish is how it teaches you fundamental cooking techniques that apply to so many other recipes. Learning to properly cook shrimp, understanding how to make a simple caramel sauce, and mastering the technique of toasting nuts to bring out their natural flavors—these are skills that will elevate your cooking across the board. Once you make this walnut shrimp recipe, you’ll find yourself making it again and again because it’s just that good.
For the best results, I always recommend using fresh, wild-caught shrimp if possible, though frozen shrimp work beautifully too—just make sure to thaw them properly. The size of your shrimp matters as well; I prefer medium to large shrimp because they cook more evenly and look more impressive on the plate. You want them to be substantial enough to coat with the walnut mixture while still being tender and easy to eat.
This recipe also pairs wonderfully with other Asian-inspired dishes. Consider making it alongside some fresh salad or a light appetizer. If you’re planning a full meal, I’d suggest starting with something light so your guests come to the main course with good appetites. The richness of the candied walnuts and the slight sweetness of the sauce means this dish is quite satisfying, so you don’t need heavy sides.
I’m so excited to share this recipe with you because I know you’re going to love it. It’s the kind of dish that makes people ask for the recipe, the kind that makes you feel like a culinary genius even though you’re just following straightforward steps. Ready to create some kitchen magic?
Ingredients
- 1 pound medium to large shrimp, peeled and deveined
- 2 cups raw walnut halves
- 3 tablespoons vegetable oil, divided
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon white pepper
- 1/3 cup all-purpose flour
- 1 egg white, lightly beaten
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 cloves garlic, minced
- 2 tablespoons mayonnaise (for sauce)
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Fresh green onions, sliced (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Pat the shrimp dry with paper towels and set aside on a clean plate. This removes excess moisture so they cook evenly and develop a nice exterior.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once shimmering, add the walnuts and toast for 3-4 minutes, stirring frequently, until fragrant and slightly darker. Transfer to a plate lined with parchment paper.
- In the same skillet, reduce heat to medium and combine sugar and water. Stir gently until the sugar begins to dissolve, about 1 minute. Stop stirring and let it cook undisturbed for 2-3 minutes until it turns golden amber—watch carefully as sugar can burn quickly.
- Remove the skillet from heat and quickly add the toasted walnuts back in along with the salt. Toss constantly for about 30 seconds until all walnuts are coated. Immediately spread them on the parchment paper to cool and prevent them from sticking together. Set aside.
- In a small bowl, whisk together flour, white pepper, garlic powder, and 1/4 teaspoon salt. In another shallow bowl, whisk the egg white until frothy.
- Working in batches, dip each shrimp into the egg white, then dredge in the flour mixture, shaking off excess. Place on a clean plate.
- Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat until it shimmers. Carefully add the coated shrimp in a single layer—work in batches if necessary to avoid overcrowding.
- Cook the shrimp for 2 minutes on the first side without moving them. Flip each shrimp and cook for another 1-2 minutes until they’re pink and cooked through. Don’t overcook or they’ll become tough and rubbery.
- In a small bowl, whisk together mayonnaise, rice vinegar, sesame oil, and minced garlic to create a light sauce. Taste and adjust seasonings as needed.
- Transfer cooked shrimp to a serving platter. Gently toss the candied walnuts with the shrimp, being careful not to crush them. Drizzle the sauce over top.
- Garnish with sliced green onions and sesame seeds if desired. Serve immediately while the walnuts are still crispy and the shrimp are warm.
Pro Tips
- Shrimp cooking times vary based on size; medium shrimp take about 3 minutes total, while jumbo shrimp may need 4-5 minutes. They’re done when they turn pink and curl slightly into a C shape—don’t wait for an O shape as that means overcooked.
- Make the candied walnuts ahead of time if you’d like; they’ll keep in an airtight container for up to three days. Just toss them with the shrimp right before serving so they stay crispy.
- For a healthier version, you can bake the coated shrimp instead of pan-frying them. Place them on a parchment-lined baking sheet, lightly spray with cooking oil, and bake at 400°F for 8-10 minutes until pink.
- The sauce can be made several hours ahead and stored in the refrigerator. Bring it to room temperature before serving or gently warm it if you prefer.
- Don’t skip the egg white step; it helps the flour coating adhere properly and creates that light, crispy exterior that makes this dish so special.
- If your shrimp are frozen, thaw them overnight in the refrigerator or place them in a sealed bag in cold water for 30 minutes. Never thaw at room temperature as this can encourage bacterial growth.
- For a vegetarian version, substitute the shrimp with extra-firm tofu or cauliflower florets cut into similar-sized pieces. You may need to adjust cooking times accordingly.
- The caramel sauce for the walnuts is forgiving, but watch it carefully during the last minute of cooking. If it gets too dark, it will taste bitter. A golden amber color is perfect.
- This dish is best served immediately while the walnuts are crispy and the shrimp are still warm, but you can keep it in a 200°F oven for up to 15 minutes if needed.
- Consider making a double batch of candied walnuts; they’re addictive and perfect for snacking or topping salads throughout the week.