Honey Walnut Shrimp

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Honey Walnut Shrimp is crispy, creamy, sweet, and better than takeout. Easy homemade shrimp dinner ready in 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian, Chinese

Servings: servings

Author: Jamie Sherman

Combine the water, granulated sugar, honey, and walnuts in a heavy-bottomed skillet.
1 cup water, ⅔ cup granulated sugar, 1 tablespoon honey, 1 cup walnuts
Bring the mixture to a boil, then reduce the heat to medium. Continue cooking until the sugar dissolves and begins turning amber in color. Watch carefully because the mixture can burn quickly.
Remove the walnuts with a slotted spoon and transfer them to parchment paper to cool completely.
In a small bowl, whisk together the mayonnaise, sweetened condensed milk, honey, and lemon juice. Set aside.
¼ cup mayonnaise, 2 tablespoons sweetened condensed milk, 1 tablespoon honey, 1 teaspoon lemon juice
Preheat a deep fryer or heavy pot of oil to 375°F.
In a medium bowl, beat the egg whites and cornstarch with a handheld mixer until thickened and soft peaks form.
2 large egg whites, ¼ cup cornstarch
Dip the shrimp into the batter, coating evenly.
1 pound large shrimp
Fry the shrimp in batches for 2-3 minutes, or until golden brown and crispy.
oil for frying
Transfer the cooked shrimp to paper towels to drain.
Toss the shrimp with the sauce until coated.
Stir in the candied walnuts.
Serve immediately over steamed rice or fried rice.
Steamed rice or fried rice

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat in the air fryer at 350°F for 3-4 minutes for the crispiest texture.

• Reheat in the oven at 350°F for 8-10 minutes.

• Microwave in 30-second intervals until heated through, though the shrimp will be softer.

• Freeze the fried shrimp separately from the sauce for up to 2 months.

• Thaw overnight in the refrigerator before reheating.

• Use raw shrimp for the best texture and flavor.

• Do not overcrowd the fryer while cooking the shrimp.

• Toss the shrimp with the sauce right before serving to maintain crispiness.

• Air fryer method: Cook battered shrimp at 400°F for 8-10 minutes, flipping halfway through.

• Oven method: Bake battered shrimp at 425°F for 10-12 minutes until crispy and cooked through.

• Use leftover shrimp in lettuce wraps or rice bowls the next day.

• Chop leftovers and add them to fried rice for an easy meal.

• Candied walnuts can be prepared ahead of time and stored in an airtight container.

• Japanese mayonnaise (ex. Kewpie) gives the sauce a richer restaurant-style flavor.