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Crispy shrimp tossed in a creamy sweet sauce with candied walnuts. This honey walnut shrimp is so much better than takeout and one of the best shrimp recipes that you will make!
Calling all shrimp lovers! Here are more recipes you need to add to the dinner lineup: bang bang shrimp, dynamite shrimp, and Hawaiian-style garlic shrimp!
A Reader’s Review
Perfect and delicious! It turned out just as I was hoping, and really hits the mark for those craving the Panda Express version! Cannot recommend enough!
Honey Walnut Shrimp Recipe
Let’s talk shrimp. Do you love it or hate it? My husband LOVES shrimp! He asks me to make it all the time. I wasn’t the biggest fan of it before, but I am a firm believer in giving things a second try. I’m so happy I did because shrimp is so delicious and versatile! Since honey walnut shrimp is such a popular dish, I decided to try recreating it at home with fresh, simple ingredients. No need to make a trip to Panda Express this time!
This is a great recipe to start with if you aren’t a huge shrimp fan. (It will make you a believer!) First of all, the walnuts get a crunchy candied outside. Then, you pan fry the shrimp until the outside gets nice and crispy. But this honey glaze you guys… it is out of this world! It’s sweet, savory, creamy, and coats each piece of crispy shrimp perfectly. With honey walnut shrimp this good, you won’t be able to load enough onto your plate.
Ingredients for Honey Walnut Shrimp
The sauce is a combination of honey, mayonnaise, and sweetened condensed milk. Yes, you heard that right. Sweetened condensed milk! Just a little of this added to the sauce brings all of the flavors together and adds such a delicious and sweet glaze to the shrimp. And the candied walnuts throughout, so amazing!
- Water: Adjusts the consistency of the honey glaze.
- Sugar: Sweetens everything, making the walnuts sugary and giving a sweet taste to the shrimp.
- Walnuts: Makes the dish crunchy and nutty when coated with sugar, which pairs nicely with the shrimp and sauce.
- Vegetable Oil: Used to fry the shrimp, making them crispy and golden on the outside while keeping them soft inside.
- Egg: Helps the cornstarch stick to the shrimp.
- Cornstarch: The main coating for the honey walnut shrimp.
- Shrimp: I used large deveined shrimp, but you can use any size you want. You may just need to adjust the cooking times a bit.
- Mayonnaise: So the sauce is creamy and rich. Regular mayo and Japanese mayo (also known as kewpie mayo) both work!
- Honey: Adds sweetness to the sauce, making it tasty and blending well with the walnuts.
- Sweetened Condensed Milk: The secret ingredient! This adds a wonderful creaminess to the sauce.
- Sliced Green Onions: Adds a little fresh onion taste and makes the dish look nice.
Let’s Get Cooking!
Honey walnut shrimp is the perfect 30-minute meal to impress your family with. Gather up your ingredients and get ready to make the most crispy and delicious shrimp ever!
- Candy Walnuts: In a small saucepan stir together the water and sugar. Then bring to a boil and add the walnuts. Boil for about 2 minutes then drain and place on a cookie sheet to dry.
- Fry Shrimp: Heat the oil in a heavy deep skillet over medium high heat. In a small bowl whisk the egg. Then add the cornstarch to another small bowl. Dip the shrimp into the egg and then the cornstarch. Fry the shrimp for about 5 minutes or until they turn pink and the outside is golden brown. Remove with a slotted spoon and drain on a paper towel.
- Sauce Mixture: In a medium bowl whisk together mayonnaise, honey, and sweetened condensed milk. Add the fried shrimp and toss to coat. Sprinkle with candied walnuts and green onions. Serve honey walnut shrimp fresh with fried rice or any of your other favorite Chinese takeout recipes!
Cooking Tips
You are seriously going to love every single bite. Better-than-takeout recipes are the best! I promise that you are going to love this honey walnut shrimp just as much as my family does. Here are a few ways to make sure your dish turns out perfectly:
- Candy the Walnuts First: Candy the walnuts early on, allowing them to dry properly on a cookie sheet. This ensures they’re crispy and sweet for the final dish.
- Prep the Shrimp Well: Make sure to peel and devein the shrimp properly before coating with egg and cornstarch. This helps achieve crispy and evenly-coated shrimp.
- Knowing When the Shrimp are Done: Fry the shrimp until they turn pink and have a golden brown exterior. Be careful not to overcook, as this can result in tough shrimp.
- Fry Shrimp in Small Batches: To make sure each piece of shrimp gets cooked through properly, work in small batches and don’t overcrowd your skillet.
- Drain Excess Oil: After frying, place the shrimp on a paper towel to drain any excess oil. No one likes soggy shrimp!
- Create the Creamy Honey Sauce: Whisk the mayonnaise, honey, and sweetened condensed milk thoroughly to create a smooth sauce that coats the shrimp evenly.
- Toss Shrimp Gently: When combining the shrimp with the sauce, toss them gently to ensure each shrimp is coated evenly without breaking that crispy outer texture.
Storing Leftover Honey Walnut Shrimp
If you have leftovers of this wonderful shrimp, here’s how to keep it fresh so you can enjoy it later.
- In the Refrigerator: Transfer shrimp to an airtight container and store for 2-3 days.
- Reheating: To make sure your shrimp stays crispy on the outside, I recommend reheating it in the oven. Add your honey walnut shrimp to a baking sheet and cook for about 10 minutes at 350 degrees Fahrenheit.
More Better-Than-Takeout Recipes to Try:
It’s so difficult to only choose four recipes here. I have so many favorites! If you love recreating your favorite Chinese dishes at home, you’ll have to check out my full list of recipes here for more dinner inspiration!
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Honey Walnut Shrimp
Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 1 cup walnuts
- 1 cup vegetable oil, for frying
- 1 egg
- 1/2 cup cornstarch
- 1 pound large shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 3 tablespoons honey
- 1 tablespoon sweetened condensed milk
- sliced green onions for garnish optional
Instructions
- In a small saucepan stir together 1/2 cup water and 1/2 cup sugar. Bring to a boil and add 1 cup walnuts. Boil for about 2 minutes, then drain and place on a cookie sheet to dry.
- Heat 1 cup vegetable oil, in a heavy, deep skillet over medium-high heat. In a small bowl, whisk 1 egg. 1/2 cup cornstarcho another small bowl, add 1/2 cup cornstarch. Dip the 1 pound large shrimp, into the egg and then the cornstarch. Fry the shrimp for about 5 minutes or until they turn pink and the outside is golden brown. Remove with a slotted spoon and drain on a paper towel.
- In a medium bowl, whisk together 1/2 cup mayonnaise, 3 tablespoons honey, and 1 tablespoon sweetened condensed milk. Add the shrimp and toss to coat. Sprinkle with candied walnuts and sliced green onions for garnish. Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome ??
Easy delicious moist candy
Walnuts make it over the top
Five stars and two thumbs ??
Thanks again for a recipe
I can brag about and fast
Easy spur of moment ???
Alyssa, I make this delicious coconut rice and I really feel that the PE honey walnut shrimp would be great as the protein portion of the dinner. But I hate, HATE frying. Deep, shallow, in the garage…I just hate to fry. What do you think would be a great seafood side? Can this recipe be made just by sautéing in the sauce? Or will the Mayo curdle? Anything with a sweet Asian, but no fry, sauce? What’s the best recipe you think would work?
What substitute for Sweetened Cond Milk ? Hard for me to justify price of can of S C Milk, when needing only 1 Tblsp or so for recipe ? Thanks.
I have made this despite the same concern but I am so glad I did b/c it was just as good if not better that I got in a restaurant which had prompted me to find out how to make. There are really no good subs, but what I did the first time was I found other things to make that called for it b/c missing 1 Tbsp was not going to make that much of a difference. The next time I froze the remainder in several small containers (actually snack size zip bags) to use later—either making this again or other recipes. I haven’t froze it past 6 months…but only b/c I make this about once a month plus I use this recipe to make it with chicken once a month as well–I just double the “sauce” for the chicken.
actually have not made this yet but I am so excited to make it! I eat this dish out often, and it is pricey so I am hoping this will be just as good!
Thank you!
We love honey walnut shrimp, order it anytime we go out…we have tried several recipes to find the one we like best and this one is it!!!…so yummo!!!
I’m going to make this tonight but the shrimp I have is frozen pre-cooked. Guess I’ll just defrost it then cook it for 2 minutes instead of 5-
I make mine from frozen if I haven’t taken it out to thaw…just cooked a min longer and it’s been fine