Honey Walnut Shrimp With a Secret Chinese Sauce

Craving that restaurant Honey Walnut Shrimp crunch at home? You’ll get it here, fast. We’ll fry butterflied shrimp in a light cornstarch and egg-white batter until golden, then toss them in a silky sauce made with mayo, honey, and sweetened condensed milk.

Candied walnut halves add the sweet crunch that makes every bite pop. It’s weeknight-easy, yet special enough for company. From my breezy coastal kitchen to yours, let’s keep it simple and seriously good.

Hungry already? Tap the Jump to Recipe button to get straight to the goods, or use the Table of Contents to hop to any section. Otherwise, skim ahead and I’ll show you the exact steps, the best timing for ultra-crisp shrimp, and how much sauce to use so everything stays glossy, not soggy.

Table of Contents

Why You’ll Love This Honey Walnut Shrimp

• Crispy golden shrimp with a light, airy batter that doesn’t feel heavy.
• A creamy honey-mayo sauce that’s both sweet and savory in perfect balance.
• Candied walnuts that bring a crunchy, caramel-like finish to every bite.
• Quick stovetop recipe you can pull together in about 20 minutes.
• Tastes just like your favorite takeout, but fresher and made right in your kitchen.

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Ingredients

• Shrimp (1 pound, large) – peeled, deveined, and butterflied along the back for extra surface area; pat them very dry so the batter sticks.
• Egg whites (4 large) – whipped into a light foam to create the base of the batter.
• Cornstarch (2/3 cup) – gives the shrimp that light, crispy coating when fried.
• Salt (pinch) – seasons the batter and balances flavors.
• Vegetable oil (about 1 cup, or enough for shallow frying) – use a neutral oil like canola, peanut, or sunflower for clean flavor.
• Walnut halves (1 cup) – fresh, for making the candied topping.
• Granulated sugar (2/3 cup) – melts into a syrup to candy the walnuts.
• Water (1 cup) – boiled with sugar to coat the walnuts.
• Mayonnaise (1/4 cup) – Kewpie mayo gives a richer flavor, but regular works too.
• Honey (2 tablespoons) – brings sweetness and a glossy finish to the sauce.
• Sweetened condensed milk (1 tablespoon) – adds creamy richness and depth.
• Rice vinegar or lemon juice (optional, 1–2 teaspoons) – a splash helps balance the sweetness of the sauce.
• Green onions (2–3 stalks, thinly sliced) – for garnish and fresh flavor.
• Sesame seeds (optional, 1 teaspoon) – sprinkled on top for a subtle nutty crunch.

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Step-by-Step Instructions

Step 1: Prepare the shrimp

Peel and devein the shrimp if not already done. Butterfly each shrimp by slicing down the back without cutting all the way through. Pat them very dry with paper towels so the batter sticks well later.

Step 2: Candy the walnuts

In a small saucepan, bring 1 cup of water and 2/3 cup sugar to a boil. Add the walnut halves and boil for 2 minutes. Drain well, then spread the walnuts on parchment paper or a baking sheet to dry until tacky. This step gives them that signature sweet crunch.

Step 3: Make the creamy sauce

In a medium bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons honey, and 1 tablespoon sweetened condensed milk until smooth. If you like, stir in a teaspoon of rice vinegar or lemon juice to cut the sweetness. Set aside until the shrimp are fried.

Step 4: Mix the batter

In another bowl, whip 4 egg whites until foamy. Add 2/3 cup cornstarch and a pinch of salt, stirring until you have a light, pasty batter that clings to the shrimp without being too thick.

Step 5: Heat the oil

Pour vegetable oil into a large, deep skillet or wok to about 1/2 inch depth. Heat over medium-high until the temperature reaches 350°F. Use a thermometer if possible to keep it steady.

Step 6: Fry the shrimp

Working in small batches, dip each shrimp into the batter, letting the excess drip off, then place gently into the hot oil. Fry for 2–3 minutes per side until golden and cooked through. Transfer to a wire rack or paper towels to drain and stay crisp.

Step 7: Coat with sauce

Place the hot fried shrimp into the bowl with the creamy sauce. Toss gently to coat each piece without breaking the crisp crust.

Step 8: Add walnuts and garnish

Stir in the candied walnuts, then top everything with sliced green onions and a sprinkle of sesame seeds if using. Serve right away while the shrimp are still crispy.

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Print

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Serving Suggestions

Honey walnut shrimp shines brightest when served hot and fresh, but a few simple sides can make it a complete meal.

• Steamed jasmine rice – The perfect base to catch the creamy honey sauce.
• Stir-fried or steamed broccoli – Its crisp bite balances the rich shrimp.
• Asian cucumber salad – A cool, refreshing side that cuts through the sweetness.

For a restaurant-style spread, pair it with potstickers or spring rolls and you’ve got an instant takeout-at-home feast.

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A Sweet and Crispy Finish

Honey walnut shrimp is all about contrasts: crunchy shrimp, silky sauce, and caramel-like walnuts in every bite. With just a handful of pantry staples and less than 30 minutes, you can bring a restaurant favorite straight to your table. It’s a dish that feels festive but is easy enough for a weeknight.

You may also like:
– Fried Fish and Shrimp Recipe
– Boiled Shrimp Recipe
– Smoked Shrimp Recipe

Give it a try, adjust the sauce to your liking, and don’t be shy about serving it right away while the shrimp are at peak crispiness.

If you make it, I’d love to hear how it turned out for you, drop your thoughts in the comments below. Happy cooking!