This Honey Walnut Shrimp recipe brings so many memories of my favourite Chinese restaurant growing up in Vancouver. I am so happy to say that it's easy to make at home and beats paying the hefty price tag in restaurants.
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If you love restaurant-style Honey Walnut Shrimp, this homemade version is crispy, creamy, and slightly sweet with crunchy honey-glazed walnuts. With easy substitutions, you can make it your own or adapt it to what you have at home!
If you love this, then you need to check out Shrimp Stir Fry, Miso Black Cod, Spicy Salmon Rice Bowl and Shrimp Rice Paper Dumplings.
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Ingredients and Substitutions
Shrimp → Prawns, scallops, or chunks of firm white fish (like cod or halibut)
Baking Soda → helps make it extra crispy sub with baking powder
Salt → Sea salt, kosher salt, or soy sauce
White Pepper → Black pepper
Egg White → Aquafaba (liquid from canned chickpeas)
Potato Starch → Tapioca starch, arrowroot powder, or cornstarch
Neutral Oil → Avocado oil, canola, grapeseed, or sunflower oil
Walnuts → Pecans, cashews, almonds, or macadamia nuts
Honey → Maple syrup, agave nectar, or brown sugar
Butter → Coconut oil, margarine, or vegan butter
Water → Apple juice, orange juice, or coconut water
Mayonnaise → Kewpie mayo
Sweetened Condensed Milk → Coconut condensed milk
Lemon Juice → Lime juice, rice vinegar, or apple cider vinegar
See recipe card for quantities.
How to make honey walnut shrimp recipe
- Step 1: Marinate and coat the shrimp. Set aside.
- Step 2: Make the candied walnuts.
- Step 3: Press into patties
- Step 4: Fry until golden brown.
- Step 5: Toss the shrimp, candied walnuts and sauce in a large bowl,
- Step 6: Serve right away!
Equipment
- Wok or any pan for deep frying
- mall frying pan to make candied walnuts
- Large bowl
Top tips for success
- Save Time with Frozen Prawns → Buy prawns that are already cleaned, peeled, and deveined. It cuts prep time in half and makes this recipe weeknight-friendly
- Fry in Small Batches → Don't overcrowd the pan. Frying the shrimp in smaller batches keeps the oil hot and the coating light and crispy.
- Sauce at the Last Minute → Only toss the shrimp in the creamy sauce right before serving. This keeps the coating crunchy instead of softening too soon.
Honey Walnut Shrimp - FAQs
It's best enjoyed fresh, so the shrimp stay crispy. If you want to prep ahead, fry the shrimp and make the sauce separately. Store them in the fridge, then reheat the shrimp in the oven or air fryer and toss in the sauce right before serving.
Walnuts are in the title so use it HOWEVER, If you don't like walnuts, try pecans, cashews, or almonds.
Yes! To air fry, spray the coated shrimp with oil and air fry at 375°F for 10 minutes, flipping halfway. For baking, place them on a parchment-lined tray, spray with oil, and bake at 400°F for 14 minutes until golden and crispy.
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The Best Honey Walnut Shrimp Recipe
Ingredients
Equipment
Method
- Prepare the Shrimp: In a bowl, marinate the shrimp with salt, white pepper, and egg white. Set aside.
- Make the Candied Walnuts: In a small saucepan over medium heat, melt butter, then add honey and water. Stir in walnuts and coat well. Let it simmer for 2 minutes. Transfer to a plate to cool.
- Coat the Shrimp: In a bowl combine potato starch, salt, and white pepper. Place the shrimp in the potato starch mixture.
- Make the Sauce: In a large bowl, whisk together mayonnaise, sweetened condensed milk, and lemon juice.
- Fry the Shrimp: Heat oil. Fry shrimp in batches for 3 minutes until golden and crispy. Drain on a paper towel.
- Toss and Serve: Immediately toss the fried shrimp and candied walnuts in the sauce. Serve warm and enjoy!
Notes
- Save Time with Frozen Prawns → Buy prawns that are already cleaned, peeled, and deveined. It cuts prep time in half and makes this recipe weeknight-friendly.
- Fry in Small Batches → Don't overcrowd the pan. Frying the shrimp in smaller batches keeps the oil hot and the coating light and crispy.
- Sauce at the Last Minute → Only toss the shrimp in the creamy sauce right before serving. This keeps the coating crunchy instead of softening too soon.
Nutrition
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Mention @eatwithcarmen in all social platformsFood safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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