Imagine perfectly plump, sweet shrimp, fried to an exquisite golden crisp, then delicately tossed with a rich, tangy mayonnaise sauce and topped with unbelievably crunchy candied walnuts. This isn’t just a dream; it’s the reality of making your own Honey Walnut Shrimp at home! Forget the long waits and inconsistent quality of takeout; this recipe brings all the irresistible flavor and satisfying texture right to your kitchen. Get ready to elevate your weeknight meals or impress guests with a dish that’s both elegant and surprisingly simple to prepare.
My homemade honey walnut shrimp recipe offers a superior culinary experience compared to your usual takeout spot. By combining a buttermilk marinade with a flawless cornstarch coating, the shrimp achieve an incredibly light and airy crispness that holds up beautifully. The creamy, luscious sauce coats each piece of hot shrimp, creating a harmonious blend of sweet, tangy, and savory notes. Toasted sesame seeds and the signature candied walnuts add layers of varied texture and nutty flavor, making every bite an absolute delight. These aren’t just good; they’re truly outstanding!
If you’re a fan of the vibrant flavors and satisfying textures in this dish, you’ll also adore my recipes for Cashew Chicken and Hunan Chicken Stir Fry. They offer similar profiles that promise to become new family favorites.
Table of Contents
- The Secret to Irresistibly Crispy Shrimp
- Essential Ingredients and Smart Substitutions
- Mastering the Art of Honey Walnut Shrimp
- Recommended Tools
- Storing and Reheating Tips
- Frequently Asked Questions
- The Complete Honey Walnut Shrimp Recipe
While I highly recommend preparing this dish with the freshest possible seafood, homemade candied nuts, and your own tangy mayonnaise sauce for the ultimate experience, there are always flexible options. Whether you’re on a budget or shrimp aren’t in peak season, you can easily adapt this recipe with smart shortcuts without sacrificing too much flavor. I often source large, quality shrimp, either fresh or frozen, from reliable suppliers like Costco. This ensures I’m always ready to whip up this delightful dish whenever the craving strikes!
Tip From Kevin
The Secret to Irresistibly Crispy Shrimp
Achieving that perfect, light, and incredibly crispy crust on your honey walnut shrimp is all about the right coating. For this recipe, I prefer a delicate yet firm layer of cornstarch. To ensure the cornstarch adheres flawlessly during frying, I first marinate and coat the shrimp with buttermilk (or Mexican crema). The slight acidity of the buttermilk not only tenderizes the shrimp but also creates a sticky surface that the cornstarch enthusiastically clings to, preventing it from flaking off in the hot oil. This method yields a beautifully thick and crunchy coating. Alternatively, you can rinse the shrimp in cold water, shake off any excess, and then dredge them twice in cornstarch. This double dredging helps build a similar, impressive crust, ensuring maximum crispiness with every bite.
Essential Ingredients and Smart Substitutions
- Shrimp – The star of the show! Use large, uncooked, peeled, and deveined shrimp. If using frozen, make sure they are completely thawed and thoroughly patted dry before soaking in buttermilk. This prevents excess moisture from hindering crispiness during frying.
- Buttermilk – This is key for both tenderizing the shrimp and creating a surface for the cornstarch to adhere to. The acidity gently breaks down proteins, resulting in tender, juicy shrimp. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
- Cornstarch – The secret to that signature light and ultra-crispy crust. Unlike flour, which can lead to a heavier, chewier coating, cornstarch absorbs moisture and fries up incredibly dry and crunchy. For a similar effect, baking powder can be a suitable substitute if cornstarch is unavailable.
- Canola Oil – An excellent choice for frying due to its neutral flavor and high smoke point, which means it can reach the necessary high temperatures without burning. For more insights on the best oils for frying honey walnut shrimp, check out our FAQ section! Other suitable options include peanut oil, soybean oil, or other vegetable oils, all commonly used in Chinese cuisine.
- Toasted Sesame Seeds – A crucial garnish that adds a delicate nutty aroma and subtle crunch, elevating the overall flavor and visual appeal of your honey walnut shrimp.
- Sauce Ingredients – This delightful sweet and creamy sauce is built on a base of mayonnaise, enriched by sweetened condensed milk for its characteristic sweetness and velvety texture. A touch of rice vinegar provides essential tanginess to balance the sweetness, and a pinch of salt enhances all the flavors. If rice vinegar isn’t available, lemon juice can be used as a worthy substitute to provide that bright, acidic lift.
- Candied Walnuts – These provide a wonderful crunch and a burst of sweet, nutty flavor. The walnuts are lovingly tossed in melted sugar and honey until caramelized and golden. Feel free to experiment with other nuts like almonds or cashews, or save time by using good quality store-bought candied nuts.
Mastering the Art of Honey Walnut Shrimp
- Prepare Marinade & Sauce: Begin by placing your cleaned shrimp in a medium bowl, then pour buttermilk over them, ensuring each piece is thoroughly coated. In a separate shallow bowl, plate, or even a plastic bag, prepare the cornstarch for dredging. For the sauce, combine mayonnaise, sweetened condensed milk, rice vinegar, and a pinch of salt in a third bowl. Whisk these ingredients together until you achieve a smooth, creamy consistency. Set all three components aside, ready for the next steps.
- Candy Walnuts: Heat a wok or a large skillet over medium heat. Add the walnuts, sugar, and honey to the pan. Stir and gently shake the pan continuously for 3 to 4 minutes, allowing the sugar and honey to melt and evenly coat the walnuts. As soon as they are candied and glistening, immediately transfer the hot nuts to a plate lined with parchment paper. Carefully spread them out in a single layer to cool and prevent them from clumping together. Wipe the wok or skillet clean for frying the shrimp.
- Coat Shrimp: Return the clean wok or skillet to medium heat and add the canola oil. Heat the oil until it reaches an ideal frying temperature of 375°F (190°C). While the oil heats, remove the shrimp from the buttermilk, shaking off any significant excess. Then, toss the shrimp in the prepared cornstarch, pressing gently to ensure a full and even coating on all sides.
- Fry to Perfection: Working in batches to avoid overcrowding the pan (which can lower the oil temperature and result in soggy shrimp), carefully place the coated shrimp into the hot oil. Fry for approximately 2 to 3 minutes per batch, or until the shrimp turn a beautiful golden brown and are wonderfully crispy. Use a slotted spoon or tongs to transfer the fried shrimp to a plate lined with parchment paper or a wire rack set over paper towels to drain any excess oil. Maintain the oil temperature at 375°F between batches.
- Toss, Top, & Serve: Once all the shrimp are fried, transfer them to the bowl containing your creamy sauce. Gently toss the shrimp to ensure they are thoroughly coated with the sweet and tangy glaze. Immediately transfer the coated shrimp to your desired serving dish. Garnish generously with the crunchy honey walnuts and a sprinkle of toasted sesame seeds. Serve this exquisite dish immediately to enjoy its peak crispness and flavor.
Recommended Tools
- Wok or Large Skillet: A versatile pan is essential. A wok is ideal for deep-frying and evenly coating the walnuts, but a large, heavy-bottomed nonstick skillet will also work effectively, capable of handling both hot oil for frying and the caramelizing sugar for the nuts.
- Digital Thermometer: Precision is key when frying. A digital thermometer is the most reliable tool for monitoring and maintaining the oil’s temperature, ensuring your shrimp fry to a perfect, consistent crispness without burning or becoming greasy.
- Mixing Bowls: You’ll need several mixing bowls (or plates) at various stages of this honey walnut shrimp recipe: one for the buttermilk marinade, one for the cornstarch dredge, and another for whisking the creamy sauce.
- Parchment Paper & Wire Rack: Essential for cooling the candied walnuts and draining excess oil from the fried shrimp, keeping them crisp.
Storing and Reheating Tips
Honey walnut shrimp is undoubtedly best enjoyed fresh, immediately after preparation. The delicate, crispy crust of the fried shrimp, once coated in the rich, fatty sauce, will gradually soften over time. While it remains delightful for a few hours – ample time to savor your meal – it’s generally not ideal for leftovers in terms of texture. Additionally, shrimp can easily become overcooked and rubbery if reheated improperly. However, if you do have any delicious leftovers, they can be refrigerated in an airtight container for up to 3-4 days.
To restore as much of the original texture as possible, reheat the shrimp in a preheated oven at 300°F (150°C) for about 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-7 minutes, until warmed through. Avoid microwaving, as this will almost certainly result in a soggy and unappetizing texture.
Frequently Asked Questions
Shrimp are quite delicate, so they don’t require an extensive marination period. For this honey walnut shrimp recipe, marinating for up to a maximum of one hour is sufficient. In fact, 10-15 minutes is often plenty of time for the buttermilk to work its tenderizing magic and create a receptive surface for the cornstarch. Marinating for too long, especially with acidic ingredients like buttermilk, can actually cause the shrimp’s soft flesh to break down too much, leading to a mushy and even tough texture. Stick to a short marinade for the best results!
The precise history of honey walnut shrimp is a bit unclear, but it’s widely believed to have originated in Hong Kong before gaining significant popularity in Chinese-American banquet-style cuisine during the 1990s. Like many beloved “Chinese” dishes enjoyed in the United States, it represents a fusion of Eastern culinary traditions with distinctly Western flavors and preferences. The rich, fatty mayonnaise-based sauce and the pronounced sweetness from the sauce and candied nuts are prime examples of this adaptation, creating a unique and incredibly delicious dish that holds a special place in the Chinese-American food landscape.
When frying delicate seafood like shrimp, particularly in a sweet and savory dish like this, you absolutely want to choose a neutral-tasting oil with a high smoke point. This ensures that the oil won’t impart unwanted flavors to your shrimp and can withstand the high temperatures needed for a crispy, golden crust without burning. Canola oil, which I’ve used in this honey walnut shrimp recipe, is an excellent choice. Other authentic and highly recommended oils for Chinese cuisine, and frying in general, include peanut oil (which also adds a subtle nutty flavor), soybean oil, or other common vegetable oils. Steer clear of olive oil, which has a lower smoke point and a strong flavor that would overpower the delicate taste of the shrimp.
While deep frying delivers the crispiest, most authentic texture for honey walnut shrimp, you can achieve a good result using an air fryer. To do so, after coating the shrimp in cornstarch, lightly spray them with oil (an oil mister works great) before air frying at around 375°F (190°C) for 8-12 minutes, flipping halfway through, until golden and cooked. The texture won’t be identical to deep-fried, but it’s a healthier and convenient alternative.
Honey walnut shrimp pairs wonderfully with simple sides that complement its rich flavors without competing. Steamed white or brown rice is a classic choice, perfectly soaking up any extra sauce. For vegetables, consider serving stir-fried greens like bok choy or broccoli, or a light cucumber salad to add a fresh contrast. Another great option is a simple fried rice or lo mein for a more substantial meal.
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest to save it for later and inspire others!
Honey Walnut Shrimp
Chinese honey walnut shrimp are fried until perfectly crispy, then tossed in a sweet and creamy sauce, and finished with crunchy, candied nuts on top—all ready in less than 30 minutes for a truly unforgettable meal!
4
15 mins
10 mins
25 mins
Print Recipe
Video
Watch the video below to see how to make Honey Walnut Shrimp step-by-step!
Ingredients
- 1 lb large shrimp uncooked, peeled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- 2 cups canola oil
- 1 tsp toasted sesame seeds
Sauce
- 1/3 cup mayonnaise
- 1/4 cup sweetened condensed milk
- 1/2 tsp rice vinegar
- 1/8 tsp kosher salt
Walnuts
- 1 cup walnuts
- 1/4 cup sugar
- 2 tbsp honey
US Customary –
Metric
Instructions
- In a medium bowl, add the shrimp. Pour buttermilk over shrimp, tossing to coat each one. Place the cornstarch on a plate or shallow bowl. Line a separate plate with parchment paper, set aside.
- In another bowl, combine the mayonnaise, sweetened condensed milk, rice vinegar, and salt. Stir until smooth. Set aside.
- Heat a wok or large skillet over medium heat. Add walnuts, sugar, and honey. Stir and shake the pan back and forth to toss the walnuts in the melting sugar and honey to coat, for 3-4 minutes. Transfer immediately to the parchment-lined plate and carefully separate the nuts to cool. Wipe the wok or skillet clean.
- In the cleaned wok or large skillet, add canola oil. Heat over medium heat until a thermometer reads 375°F (190°C).
- Working in two batches, shake off excess buttermilk from the shrimp and toss them thoroughly in the cornstarch to coat all over, pressing gently to ensure adherence.
- Transfer shrimp into the hot oil and fry for 2-3 minutes, or until lightly golden brown and crispy on both sides. Set aside on a paper towel-lined plate or a wire rack set over a tray to drain. Repeat with the remaining shrimp, ensuring the oil temperature remains at 375°F (190°C).
- Place all the fried shrimp in the bowl with the prepared sauce. Toss the cooked shrimp gently with the sauce to coat thoroughly. Transfer to your serving bowl or tray. Top with the honey walnuts, toasted sesame seeds, and serve immediately for the best flavor and texture.
Nutrition
Carbohydrates: 64 g |
Protein: 22 g |
Fat: 37 g |
Saturated Fat: 5 g |
Polyunsaturated Fat: 23 g |
Monounsaturated Fat: 7 g |
Trans Fat: 0.04 g |
Cholesterol: 155 mg |
Sodium: 987 mg |
Potassium: 358 mg |
Fiber: 2 g |
Sugar: 31 g |
Vitamin A: 262 IU |
Vitamin C: 1 mg |
Calcium: 147 mg |
Iron: 2 mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Main Dishes
Chinese
Kevin
Tag @keviniscooking or use hashtag #keviniscooking!
