Honey Walnut Shrimp

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Honey Walnut Shrimp features crispy shrimp in a finger-licking-good sauce. This takeout favorite couldn't be easier to make at home. Serve with fried rice or crab rangoon for a complete meal.

I love cooking with shrimp when I made fried rice or seafood pastas. I also love ordering it when I eat out like bang bang shrimp at Bonefish Grill. We also love getting Honey Walnut Shrimp at Panda Express. It is creamy, crunchy, and way easier than you might think to make at home! We love this deep fried shrimp that is tossed in a simple sweet sauce. Can you believe it comes together in 25 minutes? Serve with salad or rice for a complete meal.

Why I Love This Recipe

1. Crispy: Using cornstarch makes the shrimp super crunchy.
2. Affordable: Restaurants charge so much for shrimp dishes. Make them at home for half the cost.
3. Perfect Sauce: Many recipes I've tried are just too sweet for a main dish. With just a tad of honey and sweetened condensed milk, this sauce is perfectly balanced.
4. Quick: Get dinner on the table in less than 25 minutes. I bet you can't make it to the drive through and back in that time. Go ahead I'll wait here with my timer!

Ingredient Notes and Shopping Tips

1. Shrimp: Fresh or frozen shrimp would fine in this recipe. I used frozen because my small town grocery store doesn't carry fresh. To thaw frozen shrimp place in a bowl of cold water. Thoroughly pat dry before frying.
2. Walnuts: For the most crunch use walnut halves, not pieces. If you don't have them on hand pecans would be a good substitute.
3. Honey: Use good quality local honey if possible. Pick it up at your local farmers' market.  Another liquid sweetener like pure maple syrup could also be substituted.
4. Cornstarch: Cornstarch leads to light yet crispy batter. If you don't regularly cook or bake with it, flour can be used instead.

Tips and Tricks

1. Dry Shrimp: Pat your shrimp as dry as possible. This will help the coating stick and for it to fry up nice and crispy.
2. Use 2 Hands: Use one hand to dip your shrimp into the egg, and another into the cornstarch. This will prevent you from battering your hands themselves.
3. Fry Carefully: Always add the shrimp into the pan away from you to avoid splattering. Cook only a few at a time to avoid lowering the oil temperature. This can lead to a soggy or greasy end product.
4. Reheat: Reheat in the oven on a baking sheet at 350 degrees for 4-6 minutes.

More Copycat Recipes To Try

Copycat Pf Chang's Lettuce Wraps

Applebee's Fiesta Lime Chicken

Copycat Taco Bell Mexican Pizza

📖 Recipe

Honey Walnut Shrimp

Crispy honey walnut shrimp in a finger licking good sauce. This takeout favorite couldn't be easier to make at home.

4.88 from 8 votes

Print Pin Rate

Course: Appetizer

Cuisine: Asian, Chinese

Prep Time: 15 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 18 minutes minutes

Servings: 4 Servings

Calories: 636kcal

Author: Krystle Smith

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Ingredients

• ▢ ½ Cup Water
• ▢ ½ Cup White Sugar
• ▢ ½ Cup Walnuts
• ▢ Vegetable Oil For Frying
• ▢ 1 Egg
• ▢ ½ Cup Cornstarch
• ▢ 1 Pound Shrimp Peeled and Deveined
• ▢ ½ Cup Mayonnaise
• ▢ 3 Tablespoons Honey
• ▢ 1 Tablespoon Sweetened Condensed Milk
• ▢ Green Onions Thinly Sliced For Garnish If Desired

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Instructions

• In a small saucepan,combine water and sugar. Bring to a boil. Pour in walnuts, and cook for 2 minutes. Drain and pat dry.
• In a large dutch oven, heat oil over medium high heat.
• Set up a dredging station with egg and cornstarch. Dip shrimp in egg, and then cornstarch.
• Fry for 5-7 minutes or until pink. Drain on paper towels. Fry walnuts for 1-2 minutes.
• In a medium bowl, combine mayonnaise, honey, and sweetened condensed milk. Toss with shrimp until evenly coated.
• Serve with walnuts and sliced green onions.

Notes

Ingredient Notes and Shopping Tips

1. Shrimp: Fresh or frozen shrimp would fine in this recipe. I used frozen because my small town grocery store doesn't carry fresh. To thaw frozen shrimp place in a bowl of cold water. Thoroughly pat dry before frying.
2. Walnuts: For the most crunch use walnut halves, not pieces. If you don't have them on hand pecans would be a good substitute.
3. Honey: Use good quality local honey if possible. Pick it up at your local farmers' market.  Another liquid sweetener like pure maple syrup could also be substituted.

Tips and Tricks

1. Dry Shrimp: Pat your shrimp as dry as possible. This will help the coating strick and for it to fry up nice and crispy.
2. Use 2 Hands: Use one hand to dip your shrimp into the egg, and another into the cornstarch. This will prevent you from battering your hands themselves.
3. Fry Carefully: Always add the shrimp into the pan away from you to avoid splattering. Cook only a few at a time to avoid lowering the oil temperature. This can lead to a soggy or greasy end product.
4. Reheat: Reheat in the oven on a baking sheet at 350 degrees for 4-6 minutes.

Nutrition

Calories: 636kcal | Carbohydrates: 57g | Protein: 27g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 340mg | Sodium: 1085mg | Potassium: 188mg | Fiber: 1g | Sugar: 41g | Vitamin A: 90IU | Vitamin C: 4.6mg | Calcium: 199mg | Iron: 3.2mg

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