You will love this homemade Honey Walnut Shrimp (蜜汁合桃虾) recipe! It’s a delicious budget-friendly recipe that will rival your favourite take-out restaurant. Made with kitchen staples, these crispy fried shrimps are coated in a creamy and sweet sauce that will have you licking your plate clean.
One of my favourite dishes at my local Chinese restaurant is honey walnut shrimp. I am 100% addicted to how crispy the fried shrimp is and the creamy sauce that they’re coated with. Usually made with giant shrimp or prawns, you can find this walnut shrimp recipe at most Chinese banquets dinners.
A similar version can be found at Chinese-American buffets or fast-food chains, with a popular one being Panda Express, but theirs is coated in a tempura batter before deep frying.
This version of honey walnut shrimp pairs candied walnuts with shrimp coated with some cornstarch and baking powder, deep-fried for that crunchy bite, and then tossed in a sweet and creamy sauce. You will want to make it on repeat once you see just how easy it is to make at home for a tasty weeknight dinner.
Ingredients You’ll Need
- oil — for deep frying
- mayonnaise — there isn’t really a way to get around the mayo. If you’re not a fan of mayo, I suggest skipping this recipe.
- sweetened condensed milk — it adds a delicious sweetness to the sauce.
- honey — again, adds sweetness.
- sriracha — just a bit to balance out the sweetness. It’s not enough to make the dish spicy so don’t worry if you’re not a fan of spice.
- sugar – to make the simple syrup to coat the walnuts in.
- raw walnuts — I used a bag of halves and pieces. You can take your pick on what you prefer.
- egg — if you don’t have a large egg, you may have to use two small eggs.
- cornstarch — for that crispy coating.
- baking powder — just a pinch.
- shrimp — I buy mine deveined and peeled to save time on prep work.
How to Make Honey Walnut Shrimp
- Add at least 1 inch of oil to your Dutch oven or wok and bring it to 350F.
- Line a small sheet pan with parchment paper and prepare another sheet pan by placing a wire rack on top.
- While the oil is heating up, combine the mayo, sweetened condensed milk, honey, and sriracha and set aside.
- In a small saucepan, combine the 3 tablespoons of sugar with 3 tablespoons of water and mix until well combined. Let simmer, stirring constantly, until the liquid has thickened into a syrup-like texture. This will take under 10 minutes so time it by starting it before adding the walnuts to the oil.
- Once the oil is ready, using a slotted spoon, add the walnuts inside and let them fry for 3 to 4 minutes or until lightly golden.
- Use the slotted spoon and transfer the fried walnuts into the simple syrup and toss to coat before transferring it to the lined parchment paper.
- Prepare the shrimp by slicing into the back (where the vein used to be) to increase the surface area of the shrimp.
- Dip the shrimps into the whisked egg then coat with the cornstarch mixed with baking powder.
- Once all the shrimps are coated, transfer them to the oil.
- Deep fry them in batches, about 2 to 3 minutes, and then transfer the fried shrimp onto the wire rack over a sheet pan.
- Once the shrimp is done, transfer it to the sauce you made ahead of time. Toss to coat.
- Serve with the candied walnuts.
Recipe Tips and Notes
- Be sure to pat dry the shrimp before dipping them in the egg so it can coat the shrimp better.
- Try not to add too much shrimp to the oil at once as it’ll cause the oil to drop in temperature. I usually put 5 to 6 shrimps in at once.
- I like using a Dutch oven to fry my recipe in as it holds the heat really well.
- I use an instant read therometer to make sure my oil is not too hot. If the oil it too hot, the walnuts will 100% burn and won’t taste good. Trust me, it has happened to me!
I like to serve this walnut shrimp with some jasmine rice and usually some greens, such as broccoli or seasoned spinach. Coconut rice also goes really well with the shrimp as well. Got an instant pot? Here’s how to make Instant Pot Coconut Rice. I also like making this silken tofu recipe as a side as well.
This creamy shrimp recipe is best eaten immediately as they lose their crunchy over time. Reheating the recipe is also tricky. It can be stored for up to 3 days and I usually just eat it chilled, straight from the fridge.
To quickly thaw frozen shrimp, I place the bag into a bowl of cold water and it’ll thaw in around 30 minutes. If in a rush, I’ll place the frozen shrimp in a colander and run cold water over it. Be sure to pat dry before using.
Honey Walnut Shrimp
Ingredients
- 3-4 cups canola oil, or vegetable oil
For the Creamy Sauce
- ¼ cup mayonnaise
- 2 tbsp condensed milk
- 1 tbsp honey
- 1 tbsp sriracha
For the Candied Walnuts
- 3 tbsp granulated white sugar
- 3 tbsp water
- ½ cup walnut halves
For the Fried Shrimp
- 1 large egg , whisked
- ⅔ cup cornstarch
- 2 tsp baking powder
- 1 lb raw shrimp, deveined and shells removed
Equipment
- parchment paper
Instructions
- Add at least 1 inch of oil to your Dutch oven or wok and bring it to 350F.
- Line a small sheet pan with parchment paper and prepare another sheet pan by placing a wire rack on top.
Make the Sauce:
- While the oil is heating up, combine the mayo, sweetened condensed milk, honey, and sriracha and set aside.
Make the Candied Walnuts:
- In a small saucepan, combine the 3 tablespoons of sugar with 3 tablespoons of water and mix until well combined. Let simmer, stirring constantly, until the liquid has thickened into a syrup-like texture. This will take under 10 minutes so time it by starting it before adding the walnuts to the oil.
- Once the oil is ready, using a slotted spoon, add the walnuts inside and let them fry for 3 to 4 minutes or until lightly golden.
- Use the slotted spoon and transfer the fried walnuts into the simple syrup and toss to coat before transferring it to the lined parchment paper. Be sure to spread them out so they are not touching each other as they’re stick together when hardened.
Fry the Shrimp:
- Prepare the shrimp by slicing into the back (where the vein used to be) to increase the surface area of the shrimp.
- Dip the shrimps into the whisked egg then coat with the cornstarch mixed with baking powder.
- Once all the shrimps are coated, transfer them to the oil. Deep fry them in batches, about 2 to 3 minutes, and then transfer the fried shrimp onto the wire rack over a sheet pan.
- Once the shrimp is done, transfer it to the sauce. Toss to coat.
- Serve with the candied walnuts.
Notes
- Calories are merely an estimate as it is difficult to calculate the calories after frying in oil.
- The recipe is adapted from Delish.
Nutrition Per Serving
More Recipes You’ll Love
- Taiwanese Fried Chicken (Popcorn Chicken)
- Hibachi Chicken
- Chicken Katsu
- Air Fryer Korean Fried Chicken
- Korean Fried Chicken
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Anna
This was utterly delicious! My whole family loved this recipe!