Crispy shrimp with candied walnuts in a creamy honey sauce
Honey Walnut Shrimp
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Servings
4
3-4 servings
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
A Chinese-American restaurant favorite featuring crispy battered shrimp tossed with candied walnuts in a sweet, creamy honey mayo sauce.
Cuisine: American, Chinese
Category: Main Course
Difficulty: Medium
Cost: $$
Quick Summary
32 min total time|4 servings|Medium difficulty
A Chinese-American restaurant favorite featuring crispy battered shrimp tossed with candied walnuts in a sweet, creamy honey mayo sauce.
AmericanChinese
Sarah Chen
(Updated )
Honey walnut shrimp is the dish everyone secretly (or not so secretly) orders at Chinese-American restaurants. Crispy, lightly battered shrimp are tossed in a sweet, creamy sauce alongside crunchy candied walnuts, creating one of the most addictive flavor and texture combinations in the entire Chinese-American canon. It is sweet, it is crunchy, it is creamy, and it is absolutely irresistible.
This copycat version nails the restaurant experience at home. The shrimp get a light cornstarch-based coating that fries up ultra-crispy, the walnuts are candied in a quick sugar syrup, and the sauce is nothing more than mayo, honey, and condensed milk whisked together. It sounds almost too simple, but the result is pure magic — the kind of dish where everyone fights over the last piece.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 2 egg whites
- 1/2 cup walnut halves
- 3 tablespoons sugar for candying
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- Vegetable oil for frying
Instructions
- 1
Candy the walnuts: bring 1 cup of water and 3 tablespoons sugar to a boil. Add walnuts and simmer 3 minutes. Drain, toss in a tablespoon of sugar, and bake at 350°F for 8 minutes until golden. Set aside.
- 2
Whisk together mayonnaise, honey, and condensed milk in a large bowl for the sauce. Set aside.
- 3
Beat egg whites lightly in a bowl. Add shrimp and toss. Place cornstarch in another bowl. Remove shrimp from egg whites, letting excess drip off, and toss in cornstarch.
- 4
Heat 2 inches of oil in a deep skillet to 350°F. Fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on a wire rack.
- 5
Immediately toss the hot fried shrimp in the honey mayo sauce until coated.
- 6
Transfer to a serving plate and top with the candied walnuts. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with classic coleslaw and cornbread on the side
Substitutions
WalnutsCashews or pecans
Both candy well and provide a similar crunchy element
Condensed milkExtra honey plus a tablespoon of cream
Approximates the creamy sweetness
ShrimpChicken breast, cubed
Cut into bite-sized pieces and fry 4-5 minutes until golden and cooked through
Tips & Storage
Pro Tips
The candied walnuts can be made days ahead and stored in an airtight container at room temperature.
Use egg whites only for the coating — whole eggs make it heavier and less crispy.
Work quickly when tossing the shrimp in sauce — you want to serve them while the coating is still crunchy.
Serve on a bed of shredded iceberg lettuce as they do in restaurants — it adds a fresh, cool contrast.
Storage
Best eaten immediately. Leftover unsauced shrimp can be stored for 1 day and re-crisped.
Reheating
Re-crisp unsauced shrimp in a 400°F oven for 5 minutes. Toss in fresh sauce before serving.
Nutrition Facts
Per serving (1/4 of the dish) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates32g
Fat22g
Fiber1g
Sugar18g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is condensed milk in the sauce?
- Sweetened condensed milk gives the sauce its signature rich, creamy sweetness that distinguishes honey walnut shrimp sauce from a simple honey mayo. It is the secret ingredient that makes this dish taste like the restaurant version.
- Can I skip the candied walnuts?
- You can use plain toasted walnuts, but the candied version really makes the dish special. The sugar coating adds a satisfying crunch and extra sweetness.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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