Name: Honey Walnut Shrimp Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 12 large shrimp (size 21/25), peeled and butterflied; 1 egg (or egg whites for crispier batter); ½ teaspoon onion powder; 1 teaspoon soy sauce; ½ cup cornstarch; Oil for deep frying (enough to submerge shrimp); 1 cup walnuts; 1 tablespoon oil; 1¾ tablespoons sugar (or honey); ¼ teaspoon salt (optional); ½ tablespoon butter; ¼ cup mayonnaise (or Japanese kewpie mayo); 2 tablespoons sweetened condensed milk (or 1½ tablespoons honey); ¼ teaspoon rice vinegar; ½ teaspoon soy sauce; 1 stalk green onion, finely chopped

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Introduction

Honey Walnut Shrimp is a delightful dish that balances crispy fried shrimp with a creamy, sweet sauce and crunchy candied walnuts. This recipe combines unique textures and flavors for a restaurant-quality meal you can easily make at home.

The dish shows a mound of golden fried shrimp pieces with a light crispy texture, each piece coated in a shiny, clear glaze. Mixed throughout are dark brown, glossy candied walnuts, adding a rough, bumpy contrast. Small bright green, sliced scallions are scattered on top, adding a fresh pop of color. The shrimp and walnuts rest on a dark scalloped plate that has a soft matte finish. The scene is set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large shrimp (size 21/25)
1 stalk green onion (finely chopped)
1 egg (or egg whites for crispier batter)
½ teaspoon onion powder
1 teaspoon soy sauce
½ cup cornstarch
1 cup walnuts
1 tablespoon oil
1¾ tablespoons sugar (or honey)
¼ teaspoon salt (optional, for sweet and salty walnuts)
½ tablespoon butter
¼ cup mayonnaise (or Japanese kewpie mayo)
2 tablespoons sweetened condensed milk (or 1½ tablespoons honey)
¼ teaspoon rice vinegar
½ teaspoon soy sauce

Instructions

Prepare the Candied Walnuts: Place 1 cup walnuts in a small pot. Boil water using a kettle and pour it over the walnuts until fully submerged. Stir with a spoon for a few seconds, then drain. Repeat this until the water runs clear to remove bitterness, then drain very well.
Toast the Walnuts: Set the pot on medium-low heat and add 1 tablespoon oil. Toast the walnuts for 5 minutes, stirring continuously to prevent burning.
Add Sugar Syrup: Add 1¾ tablespoons sugar (or honey), ¼ teaspoon salt (optional), and ½ tablespoon butter to the pot. Stir until the sugar melts and becomes syrupy, toasting the walnuts for another 4-5 minutes until golden brown. Remove from heat once butter bits brown at the bottom.
Cool the Walnuts: Spread the walnuts in a single layer on a large plate or parchment-lined cookie sheet to cool without touching each other to prevent sticking.
Make the Sauce: In a bowl, mix ¼ cup mayonnaise, 2 tablespoons sweetened condensed milk (or 1½ tablespoons honey), ¼ teaspoon rice vinegar, and ½ teaspoon soy sauce until well combined. Set aside.
Prepare the Shrimp: If using frozen shrimp, thaw completely. Peel if necessary and butterfly by making a ¼-inch slit down the back to increase surface area. Set aside.
Batter the Shrimp: Beat 1 egg, ½ teaspoon onion powder, and 1 teaspoon soy sauce in a bowl. Coat the shrimp thoroughly in this mixture.
Coat with Cornstarch: Spread ½ cup cornstarch on a plate. Coat each shrimp in cornstarch, ensuring the slit is well covered for crispiness.
Deep Fry Shrimp: Heat oil in a small pot over medium-high heat. Test oil by dipping a wooden chopstick; bubbles indicate readiness. Fry shrimp in batches for about 2 minutes until golden brown. Wait 10 seconds between adding shrimp to prevent sticking.
Double Fry: Return fried shrimp to oil and fry for an additional 30 seconds for extra crunch.
Cool the Shrimp: Let the fried shrimp cool for 1-2 minutes to avoid melting the mayonnaise sauce into oil.
Assemble the Dish: Toss cooled shrimp and finely chopped green onion in the prepared sauce until evenly coated. Add candied walnuts and gently mix.
Serve: Enjoy immediately as is or with a bowl of rice.

Tips & Variations

Using egg whites instead of whole egg creates a lighter, crispier batter.
Japanese Kewpie mayonnaise adds a slightly tangier, richer flavor to the sauce.
Ensure walnuts are spread out while cooling to prevent clumping.
Double frying shrimp improves crunchiness—don’t skip this step for best texture.

Storage

Store leftover shrimp and candied walnuts separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a low oven or air fryer to maintain crispness. Do not microwave as it may soften the batter. Candied walnuts are best enjoyed fresh but can be kept at room temperature for a few days.

How to Serve

A clear glass bowl contains a mix of light golden fried shrimp coated in a creamy white sauce, scattered with dark brown glazed walnuts and small pieces of green onion. The shrimp are arranged in a loose pile with a shiny, slightly wet texture from the sauce, which also coats some of the walnuts, adding contrast. Two metal spoons rest in the bowl, one partially under the shrimp, with some sauce residue visible on the inside of the bowl sides. The setting has a white marbled texture underneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of walnuts?

Yes, pecans or cashews can be used for a different but equally delicious crunch, though the flavor will vary slightly.

Is it necessary to butterfly the shrimp?

Butterflying increases the shrimp’s surface area, allowing for a crispier coating and better sauce coverage, but you can skip it if preferred.