Honey walnut shrimp is an absolutely divine dish that combines crispy, golden shrimp with a luscious honey-walnut glaze that’s both sweet and savory. This restaurant-quality recipe brings together tender shrimp coated in a delicate batter, paired with candied walnuts in a glossy honey sauce that will have everyone coming back for seconds.
This dish is perfect for weeknight dinners or impressing guests at your next dinner party. The beauty of honey walnut shrimp lies in its balance—the crispiness of the fried shrimp against the soft, caramelized walnuts creates an incredible textural contrast. The sauce is light yet flavorful, coating everything in a beautiful amber glaze that’s absolutely irresistible.
What makes this recipe truly special is how approachable it is. While it looks and tastes like something you’d order from a fancy Chinese restaurant, you can easily recreate it in your own kitchen. The key is using high-quality ingredients, particularly fresh shrimp and raw walnuts, and not rushing the cooking process. The shrimp needs to be fried until just golden and crispy on the outside while remaining tender inside.
I love serving this over steamed jasmine rice or with a simple stir-fried vegetable medley. You might also enjoy our Best Banana Pudding with Vanilla Wafers for a sweet ending to your meal. The combination of textures and flavors in honey walnut shrimp makes it incredibly versatile—it works as an elegant appetizer, a main course, or even as part of a larger Asian-inspired feast.
For more inspiration on creating restaurant-quality dishes at home, check out Serious Eats, which has excellent guides on seafood preparation. The technique of coating shrimp is similar to what we use in our Best Chocolate Chip Cake Recipe when it comes to precision and attention to detail.
This honey walnut shrimp recipe yields approximately 20-24 pieces, making it perfect for serving 4-6 people as a main course or 8-10 as an appetizer. The prep work is minimal if you use pre-peeled shrimp, and the actual cooking time is just minutes. Once you master this recipe, you’ll find yourself making it regularly—it’s that good and that simple.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup cold water
- 1 egg white
- 2 cups raw walnut halves
- 1/2 cup honey
- 3 tablespoons condensed milk
- 2 tablespoons butter
- 1 tablespoon rice vinegar
- 1 teaspoon vanilla extract
- Oil for deep frying (vegetable or peanut oil)
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds for garnish
- 2 green onions, sliced for garnish
Instructions
- Pat the shrimp dry with paper towels and set aside. This is crucial for achieving a crispy coating.
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and white pepper.
- In a separate bowl, whisk the cold water and egg white until frothy and well combined.
- Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. The consistency should be like pancake batter—not too thick or too thin.
- Heat oil for deep frying to 350°F in a heavy-bottomed pot or deep skillet. Use a thermometer to ensure accurate temperature.
- While the oil heats, prepare the walnuts. Spread them on a baking sheet and toast in a 350°F oven for about 5 minutes until fragrant and lightly golden. Set aside.
- In a small saucepan, combine the honey, condensed milk, butter, rice vinegar, and vanilla extract. Heat over medium-low heat, stirring occasionally, until the butter is melted and the sauce is smooth and warm. Set aside.
- Once the oil reaches 350°F, dip each shrimp into the batter, coating completely. Work in batches to avoid overcrowding.
- Carefully place the battered shrimp into the hot oil, frying 4-5 shrimp at a time. Fry for about 2-3 minutes until golden brown and crispy, stirring occasionally to ensure even cooking.
- Remove the fried shrimp with a slotted spoon and place on a paper towel-lined plate. Keep warm.
- In a large wok or skillet, melt 1 tablespoon of butter over medium heat and add the minced garlic. Stir-fry for about 30 seconds until fragrant.
- Add the toasted walnuts to the garlic butter and toss to coat well, cooking for about 1 minute.
- Pour the warm honey sauce over the walnuts and stir gently until everything is well coated. Cook for another minute until the sauce thickens slightly and becomes glossy.
- Add the fried shrimp to the honey walnut mixture and gently toss until all pieces are well coated in the sauce. Work carefully to maintain the shrimp’s crispiness.
- Transfer to a serving platter and garnish with sesame seeds and sliced green onions. Serve immediately while the shrimp are still warm and the sauce is glossy.
Pro Tips
When selecting shrimp, look for large, fresh shrimp that are pink and firm. Frozen shrimp works well too—just make sure to thaw completely and pat dry before coating. The drying step is essential because any moisture will cause the batter to slide off.
The batter should be used immediately after mixing. If it sits too long, it becomes thick and difficult to work with. Prepare it just before you’re ready to fry the shrimp.
For the honey sauce, condensed milk is a traditional ingredient that adds richness and helps create that signature glossy coating. Don’t substitute it with regular milk, as it won’t achieve the same effect. The rice vinegar adds a subtle tang that balances the sweetness of the honey.
Toasting the walnuts before adding to the sauce enhances their flavor significantly. If you skip this step, the walnuts will taste flat and one-dimensional. The extra five minutes in the oven makes a noticeable difference.
You can prepare the honey sauce and toast the walnuts up to 2 hours ahead of time. Simply reheat the sauce gently before adding the shrimp. The actual frying should be done just before serving to maintain the crispy texture.
Serve immediately over steamed jasmine rice or with stir-fried vegetables. The warm, creamy sauce is perfect over rice. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the shrimp will lose some crispiness. To reheat, place in a 300°F oven for about 10 minutes.
For a healthier version, you can pan-fry the shrimp instead of deep-frying, though you’ll lose some of the signature crispiness. Use a shallow skillet with about 1/2 inch of oil and fry for slightly longer, about 3-4 minutes per side.
This dish pairs beautifully with Bon Appétit’s Asian-inspired side dishes. Consider adding a simple cucumber salad or stir-fried bok choy to round out your meal.
If you enjoy this recipe, you might also love exploring more seafood preparations at New York Times Cooking for additional inspiration and techniques.