This homemade honey walnut shrimp is so much better than takeout! The shrimp are coated in a light breading, fried until golden brown and crispy, and finished with a sweet, creamy sauce. It doesn't get better than that, plus this recipe is truly easy to make!
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My Take On Honey Walnut Shrimp
Honey walnut shrimp is hands-down one of my favorite dishes to order when my family and I get Chinese takeout.
Since I love it so much, I had to make a recipe for it. And I know I'm a little biased, but I think this is better than anything I've ever had for takeout!
The shrimp is covered in a sweet and creamy honey sauce and pan-fried until it's light, crispy, and full of flavor. The slight crispiness is literally addicting, and the sauce is so good I could eat it with a spoon. I have a good feeling you'll be hooked after one bite too!
Why You'll Love This Recipe
It's foolproof. Even if you've never deep-fried anything, I promise you'll have no problem making this crispy battered shrimp. I'll walk you through everything!
The sauce is legit. The sauce is so creamy and sweet, and it soaks up perfectly into the crispy fried shrimp. I usually make a double or triple batch of the sauce and add it to everything from this roasted boneless turkey breast to sauteed broccoli!
A family favorite. It's safe to say this recipe has been a hit at my house lately. We made it for the first Buffalo Bills game of the year, and it's been a request for every football Sunday since!
- Shrimp- make sure it's peeled and deveined.
- Salt and pepper
- Cornstarch- for the base coating of the shrimp.
- Egg whites- they give the shrimp that light and airy crunch.
- Mayonnaise- the base of the sauce.
- Sweetened condensed milk- this is my secret ingredient that makes the sauce so addictive.
- Lemon juice- to brighten up the flavors of the sauce.
- Chopped nuts- I used walnuts, of course.
- Green onions and black sesame seeds- for garnishing and giving the dish that restaurant touch.
- Oil- for frying. I like to use vegetable oil.
How To Make Honey Walnut Shrimp
1. Prepare the shrimp: Season the peeled and deveined shrimp with salt and pepper. In a bowl, whisk the eggs and cornstarch until frothy. Add the shrimp to the bowl and mix until they're fully coated.
2. Fry shrimp: Heat a deep pot with 3 cups of oil to 350°F (180°C). Fry the shrimp for 2-3 minutes or until they turn pink. Use a slotted spoon or set of thongs and transfer the shrimp to a paper towel-lined plate to drain the excess oil.
3. Make the creamy sweet sauce: In a medium bowl, mix the mayonnaise, condensed milk, and lemon juice. Top the shrimp with the sauce and mix to fully coat it.
4. Garnish and serve: Finish with the walnuts, sesame seeds, and thinly sliced green onions. Serve warm and enjoy!
My Pro Tips For Making The Best Recipe
- Gently mix the shrimp in the sauce so the breading doesn't fall off.
- Use roasted walnuts or candied walnuts for more flavor.
- You'll know the oil is hot enough when a drop of batter floats to the top.
- Fry the shrimp in batches so it doesn't drop the temperature of the oil.
- When it comes to what kind of oil to use, I prefer vegetable oil or canola oil, but any neutral-flavored frying oil will work.
How I Recommend Storing and Reheating This Recipe
In the fridge: Store any leftovers in an airtight container and keep them in the fridge for up to 4 days.
In the freezer: Allow the leftovers to cool completely, then store in a freezer-safe container and freeze for up to 3 months.
Reheating: I like to transfer the leftover shrimp to a baking sheet lined with parchment paper and bake it at 350°F for 10 minutes.
- Sauteed garlic butter shrimp
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- Orange chicken
- Blackened salmon
- Pan seared mahi mahi
- Grilled chicken margherita
- 1lb. shrimp, peeled and deveined
- salt and pepper
- ¼ cup cornstarch
- 2 egg whites
- ¼ cup mayonnaise
- ¼ cup sweetened condensed milk
- 1 tbsp. lemon juice
- ¼ cup walnuts, chopped
- 2 tbsp. green onions, sliced
- 1 tbsp. black sesame seeds
- 3 cup oil, for frying
- Season the shrimp with salt and pepper.
- In a bowl, whisk the eggs and cornstarch until frothy.
- Add the shrimp to the bowl and mix well until fully coated.
- Heat a pot with 3 cups of oil to 350°F (180ºC). Fry the shrimp for 2-3 minutes or until they turn pink.
- Transfer the shrimp to a paper-towel line plate or wire rack to drain excess oil.
- Mix the mayonnaise, condensed milk, and lemon juice in a bowl. Gently mix the shrimp in the sauce.
- Top with nuts, sesame seeds, and black sesame seeds.
Nutrition Information:Serving Size: ¼ lb.
Amount Per Serving: Calories: 358Total Fat: 14.1gSaturated Fat: 3.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 249mgSodium: 482mgCarbohydrates: 26.1gFiber: 1.2gSugar: 12gProtein: 31.3g