Honey Walnut Shrimp

Honey Walnut Shrimp served with brown rice and chopped chives

It’s probably no surprise that I love shrimp (and it’s not just because I briefly had the nickname of “Shrimpy” back in culinary, but that’s another story 🤪). These little gems are juicy, they’re sweet and savory, they cook up super fast, and they add a special touch to any meal.

One of my favorite ways to eat shrimp is in Honey Walnut Shrimp. This decadent treat is one of my go-tos whenever I get takeout. I love the way the toasted, nutty flavor of the walnuts plays off the succulent shrimp, the crispy batter, and the rich sweetness of the honey sauce (with a little zip from some rice vinegar). To me, it’s definitely worth the extra dollar to order, but that also means it’s worth making at home whenever I have a craving.

Making this at home can be a bit messy, but the end results are absolutely worth it. When you’re deep frying, make sure to fry the shrimp in batches (I normally stick with 4-5 per batch). That will keep the oil’s temperature from going down too much, and it will help keep the shrimp from getting greasy. When you finish each batch, put them in a large bowl covered loosely with foil to keep them hot while you finish cooking.

If you’re in the mood for takeout at home, this dish pairs perfectly with my Fried Rice or my Chow Mein!

Honey Walnut Shrimp

Candied Walnuts:

  • 1 cup water
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • 1 cup shelled walnuts


  • 4 egg whites
  • 2/3 cup cornstarch
  • 1 lb 26-30 shrimp, peeled and deveined (you might also want to remove the tails, but I kept them on for an easy way to drop them in the fryer)
  • Oil for frying


  • 1/4 cup mayonnaise
  • 2 TBSP honey
  • 2 TBSP sweetened condensed milk
  • 1/2 tsp rice vinegar

Bring the water to a boil with 1/3 cup of the honey and the sugar. Add the walnuts, and boil for about 3 minutes. Use a strainer to remove the walnuts to a greased pan. Set aside while you make the rest of the dish.

Using a hand mixer, beat the egg whites on high speed until foamy. Add in the cornstarch to create the batter.

In a deep pot, pour in about 3-4” of oil, and heat to 350F. Dip the shrimp in the batter before placing in the oil; fry for 3-4 minutes, turning occasionally to cook the batter to an even golden brown. Remove from the oil to a rack to drain briefly, then place in a bowl loosely covered with foil until all the shrimp are cooked

In a small bowl, whisk together the mayonnaise with the remaining honey, sweetened condensed milk, and rice vinegar. Toss sauce with the fried shrimp and walnuts. Serve immediately.

Makes about 4 servings.


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