Name: Honey Walnut Shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 pound large shrimp, peeled and deveined; 1/2 cup walnuts; 1/2 cup white sugar; 1/2 cup water; 1/2 cup cornstarch; 2 large eggs, beaten; Vegetable oil, for frying; 3 tablespoons mayonnaise; 1 tablespoon honey; 1 tablespoon sweetened condensed milk; 1 tablespoon lemon juice; Pinch of salt

Why I Keep Coming Back to Honey Walnut Shrimp

So, you know when you’re at one of those big family birthdays and someone orders ten dishes ‘for the table’ at the Chinese spot, and everyone “accidentally” piles the Honey Walnut Shrimp onto their plate? That’s the memory this dish pulls up for me, every time. Honestly, even my most food-picky aunt asks me (very pointedly) if I’m bringing ‘the shrimp’ now. Try not to let that go to your head, right?

I’ll say upfront: This recipe is briefly fussy — shrimp and hot oil, a sticky-sweet sauce, candied nuts (but please trust me, it’s not as scary as it sounds). Plus, you probably won’t mind how the kitchen smells after. Though one time I did knock the walnuts on the floor and just stood there, staring — it happens.

Why You’ll Love This, Seriously

I make this when someone’s had a triumph (or their day’s gone sideways — sweets make everything a little less sideways). My family absolutely devours this because, I guess, it’s shrimp covered in basically dessert with a whisper of crunch. And the sauce? I’ve tried to cut the mayo, but they mutiny. Oh, and if you ever think you can skip toasting the walnuts…well, I once did and regretted every bland bite. Lesson learned!

Here’s What You’ll Need, and What You Can Swap

1 pound large shrimp (peeled and deveined; I’ve used frozen in a pinch, just thaw and pat dry. Wild-caught is “fancier,” but who’s checking?)
1/2 cup walnut halves (some folks swear by pecans if you’re feeling wild — honestly, any unsalted nut can work, but walnuts hold up best)
1/2 cup granulated sugar (brown sugar is fine if you’re out — it’s a touch smokier)
1/2 cup water
2/3 cup cornstarch (my mom swears by Bob’s Red Mill, but I’ve used store brand without disaster)
2 eggs, separated (yeah, the whites only. Sometimes I use the whole egg, out of sheer laziness, and it’s ok…)
Oil for frying (vegetable or canola, really)
2-3 tablespoons mayonnaise (Kewpie gives it a fancy tang, regular old Hellman’s works too)
1 1/2 tablespoons honey
1 tablespoon sweetened condensed milk (ok but, just a dab more if you like it extra creamy)
Salt (a small pinch, don’t forget it or the sweetness takes over)
Optional: Splash of rice vinegar, sprinkle of green onions for serving

Let’s Get Sticky: Directions (Or, How Not to Panic Over Oil)

Start with the walnuts: Put sugar and water in a small saucepan, bring to a lazy simmer. Add the walnuts, stir around a bit till the syrup thickens and the nuts look glossy — about 4 or 5 minutes. Fish out the walnuts onto parchment or a tray (don’t touch; hot syrup = drama!). Don’t bother washing the pan yet, unless sticky is your nemesis.
Fry time: Heat a couple inches of oil in a heavy pan. Medium-high-ish heat — enough for a bread cube to sizzle in 10 seconds (that’s my cheater’s oil test). Whisk egg whites (or, full eggs if you, like me, sometimes can’t be bothered) until foamy, toss in the shrimp, and then really coat in cornstarch. If it looks thick, you’re doing it right.
Cook the shrimp: Fry in small batches so you’re not steaming everything. Two-ish minutes should do it — golden and curly, but not too firm. Out onto paper towels they go. I usually sneak one at this point, chef’s privilege.
Saucing it up: Whisk up your mayo, honey, condensed milk, and salt. (Go rogue: a splash of rice vinegar is good here, for zing.) Toss the just-fried shrimp with this mixture until glistening. (Yes, it’ll look a bit gloppy. It’s magic, trust me.)
Final assembly: Pile it onto a plate or, if you’re feeling like a restaurant chef, arrange with the walnuts scattered all artful. Sprinkle green onions if that’s your jam. Serve warm, if possible! And that’s it — Sweet. Salty. Crunchy. I dare you not to pick out the walnuts first.

Notes I Had to Learn the Hard Way

If the shrimp coating looks too heavy, relax — it somehow evens out once it meets the sauce. If not, remember: you won’t taste complaints over the sound of crunching.
I’ve used pecans and called it “Honey Pecan Shrimp.” Most didn’t notice (one cousin got sniffy, but he also hates cilantro, so…)
Batter cleanup is… a mess. I try to line up a sink-full of soapy water before frying, so I can just dump tools and get back to my show.

Experiments I’ve Tried (And One Catastrophe)

Lime Zest: Sometimes I grate a little lime zest in the sauce. Tastes fresh and zingy.
Spicy Version: Add a bit of sriracha to the sauce. Nice if you’re into the sweet-spicy thing (I am, others… not so much).
Air Fryer?: I admit, one time I tried air frying the shrimp — dreamy idea, but my coating came out weirdly chewy instead of crisp. Would not repeat. If you pull it off, let me know!

What If You’re Missing a Tool?

If you don’t have a deep fry thermometer (I rarely do), just use that bread cube trick above or flick a drop of water in and see if it sizzles straightaway. Worst case, a couple shrimp under-done? Just toss them back in the pan a second time; no shrimp squad is watching.

How Long Does This Stuff Keep? (Honestly?)

Technically, you can stash leftovers in the fridge in an airtight container for a day or two. They’ll be softer and the sauce gets a little clumpy… but it still tastes pretty fab in my opinion, especially if you have it cold with steamed rice. (Though honestly, in my house it never lasts more than a day — people “checking” for freshness until it’s gone.)

How I Like to Serve It (Family Style or Solo!)

We always eat this alongside steamed broccoli and a big bowl of jasmine rice. Sometimes I add an extra sticky drizzle of honey right at the end. And once, we put it in lettuce cups for a party — total hit. If you want to get fancy, you could check out The Woks of Life for more side ideas. Or, just add your own twist — I did noodles once, they didn’t complain.

Pro Tips I Wish I’d Known (And Now You Do!)

Don’t rush the candied walnut step — I once tried to speed it up and only got burnt sugar rocks (and a ruined pan!)
Sneaking in a bit more honey is never a bad thing, except when it makes the sauce too runny — actually, I find it works better if you measure here.
Let your fried shrimp cool for a couple minutes before saucing. Makes a world of difference for the crunch factor.
Don’t crowd the shrimp in the oil — I know it’s tempting, but you’ll just get a weird mass of steamed shrimp. Not what we’re after.

Real Questions People Have Actually Asked Me

Do I really need sweetened condensed milk? Well, you can skip it, but the sauce loses that dreamy silkiness. If you’re desperate, a little heavy cream and extra honey will almost get you there.

Is there a gluten-free way to do this? Yep! Cornstarch is already gluten-free. Just double-check your brands if you’re super sensitive.

What’s a good substitute for shrimp? Hmm. I haven’t found anything quite the same, but bite-sized pieces of chicken thigh work surprisingly well — or try battered tofu if you’re into that. Not quite as decadent, but hey, it’s still covered in sauce.

Can I use pre-cooked shrimp? I mean, you can, but it won’t be as plump and juicy! The coating tends to slide right off. But if you’re in a hurry — no shame, just go gentle with the frying.

For more ideas, Serious Eats has a couple good takes, too.

Phew — ok, did I miss a trick? Sometimes I wander off while making this and forget tiny steps (like preheating the oil), but it still works most days. Would love to hear your experiments… or, you know, horror stories. Happy frying, mate!

Honey Walnut Shrimp