A close-up of crispy shrimp coated in a glossy creamy honey sauce, topped with candied walnuts, served on a white plate with a small bowl of rice on the side.
Honey Walnut Shrimp is that sweet-and-savory, creamy-crispy takeout favorite you always want to steal just one more bite of. You get golden shrimp, crunchy candied walnuts, and a silky honey sauce that clings to every piece.
This Honey Walnut Shrimp recipe is easy enough for a weeknight dinner, but it tastes like a restaurant copycat. The best part is the texture: crisp coating outside, juicy shrimp inside, and a creamy glaze that’s not too heavy.
If you’ve ever ordered Honey Walnut Shrimp and wished you could make it at home, this is the recipe everyone asks for. It’s a total fan-favorite in my kitchen—and yes, people go back for seconds.
Why You’ll Love This Honey Walnut Shrimp
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- Ultimate comfort food: Sweet, creamy, and crunchy all in one easy weeknight dinner.
- Better than restaurant: You control the crispiness, the sauce, and the sweetness.
- Fast cooking time: The shrimp cooks in minutes, so dinner happens quickly.
- Crunchy-sweet walnuts: That candy crunch makes this dish feel extra special.
- Crowd-pleasing copycat: It tastes like your favorite takeout, but fresher.
- Meal prep friendly sauce: Make the sauce ahead and fry the shrimp right before serving.
Ingredients for Honey Walnut Shrimp
For the candied walnuts
- Walnuts (1 cup): Adds the signature crunchy-sweet topping. Swap: use pecans for a similar crunch.
- Granulated sugar (1/2 cup): Creates the candy coating. Swap: light brown sugar works but tastes a little caramel-like.
- Water (1/2 cup): Helps dissolve sugar so it coats evenly.
- Pinch of salt: Balances sweetness and makes the nuts taste bigger.
For the shrimp and coating
- Large shrimp, peeled and deveined (1 1/2 pounds): The star of the dish—tender and quick-cooking. Swap: use medium shrimp, just fry in smaller batches.
- Cornstarch (1/2 cup): Makes the coating light and crisp. Swap: potato starch works too.
- All-purpose flour (1/2 cup): Helps the coating hold and brown evenly. Swap: gluten-free all-purpose blend.
- Eggs (2): Helps the coating stick. Swap: 1/2 cup buttermilk works, but eggs give the best crunch.
- Baking powder (1 teaspoon): Adds a little airy crispness.
- Salt (1 teaspoon): Seasons the shrimp so it doesn’t taste bland under the sauce.
- Garlic powder (1/2 teaspoon): Easy flavor boost without burning in oil.
- Neutral oil for frying (about 3 cups): Use canola, vegetable, or avocado oil.
For the creamy honey sauce
- Mayonnaise (1/2 cup): Makes the sauce creamy and glossy. Swap: use half mayo and half plain Greek yogurt for a lighter sauce.
- Sweetened condensed milk (1/4 cup): Adds that classic sweet, velvety takeout taste. Swap: use 3 tablespoons honey plus 1 tablespoon milk in a pinch.
- Honey (3 tablespoons): Brings the honey flavor and shine. Swap: maple syrup changes the flavor but still works.
- Fresh lemon juice (1 tablespoon): Brightens the sauce so it isn’t overly sweet. Swap: rice vinegar works in a tiny pinch.
- Pinch of salt: Keeps the sauce from tasting flat.
For serving (optional but tasty)
- Sliced green onions (2 tablespoons): Adds fresh crunch and color.
- Steamed rice: Perfect for soaking up extra sauce.
- Sesame seeds: Light nutty finish.
Tip: Low-sodium choices matter here because the sauce is sweet—too much salt can overpower it fast.
Honey Walnut Shrimp Recipe (How to Make It)
- 1. Candy the walnuts. Add sugar, water, and a pinch of salt to a small saucepan over medium heat. Stir until the sugar dissolves, then add walnuts. Simmer 2–3 minutes until the syrup looks slightly thick and glossy. Drain walnuts and spread on a parchment-lined plate to cool. Trust me, spreading them out keeps them from clumping into one giant candy rock.
- 2. Mix the creamy honey sauce. In a small bowl, whisk mayonnaise, sweetened condensed milk, honey, lemon juice, and a pinch of salt until silky and smooth. Taste it—if you want it brighter, add a tiny extra squeeze of lemon.
- 3. Prep the coating station. Pat the shrimp very dry with paper towels. Dry shrimp equals crispy shrimp. In one bowl, whisk cornstarch, flour, baking powder, salt, and garlic powder. In a second bowl, beat the eggs.
- 4. Coat the shrimp. Dip shrimp in the dry mixture, then into the egg, then back into the dry mixture. Press gently so the coating sticks. If it looks a little shaggy, that’s perfect—that’s where the crunch comes from.
- 5. Fry until golden. Heat about 1–1 1/2 inches of oil in a deep skillet or pot to 350°F. Fry shrimp in small batches 2–3 minutes total, flipping once, until golden and crisp. Don’t overcrowd the pan or the oil temperature drops. Drain on a wire rack, or paper towels if that’s what you have.
- 6. Toss and finish. While shrimp is still warm, add it to a large bowl and drizzle in the sauce. Toss gently just until coated—don’t drown it. Sprinkle candied walnuts and green onions on top, and serve right away for maximum crunch.
If your sauce feels too thick, whisk in 1–2 teaspoons warm water until it turns silky.
Tips for Perfect Honey Walnut Shrimp
- Dry the shrimp well: Moisture is the enemy of crisp coating.
- Keep oil at 350°F: Too cool gets greasy; too hot browns before the shrimp is cooked.
- Fry in batches: Crowding equals soggy shrimp. Small batches stay crunchy.
- Toss right before serving: Sauce softens the coating over time, so mix at the last minute.
- Use a wire rack: It keeps the bottom crisp instead of steaming.
- Balance the sweetness: Lemon juice is the make it taste like takeout trick—don’t skip it.
Variations & Substitutions
- Air fryer shortcut: Use breaded frozen shrimp, cook until crisp, then toss with the sauce and walnuts.
- Lighter sauce: Do half mayo and half plain Greek yogurt for a tangy, lighter creamy glaze.
- Extra crunch: Add a tablespoon of toasted sesame seeds on top.
- Spicy-sweet twist: Stir 1/2 teaspoon crushed red pepper into the sauce, more to taste.
- Gluten-free: Use a gluten-free all-purpose flour blend plus cornstarch.
- Nut-free option: Skip walnuts and top with crispy fried onions or toasted pumpkin seeds.
- Citrus twist: Add a little orange zest to the sauce for a brighter, fresh flavor.
- Leftover idea: Turn it into rice bowls with steamed broccoli and extra green onions.
Make-Ahead & Freezing
- Make-ahead: Candy the walnuts and mix the sauce up to 3 days ahead. Store walnuts in an airtight container at room temperature; store sauce covered in the fridge.
- Fridge: Cooked shrimp already in sauce keeps 2–3 days, but it will soften. For best texture, store shrimp, sauce, and walnuts separately up to 3 days.
- Reheat: Warm shrimp in a 400°F oven for 6–8 minutes or in an air fryer until crisp again, then toss with sauce and walnuts.
- Freezing: Fried shrimp is best fresh, but you can freeze un-sauced fried shrimp up to 1 month. Reheat from frozen in a 400°F oven until hot and crisp, then sauce.
What to Serve With Honey Walnut Shrimp
- Steamed white rice or jasmine rice for an easy weeknight dinner.
- Stir-fried vegetables like broccoli, snap peas, or bell peppers.
- Simple cucumber salad for a cool, fresh crunch.
- Roasted green beans or air-fried asparagus for quick sides.
- Lettuce cups to make fun little wrap bites.
Reader Review
I made this Honey Walnut Shrimp for a family movie night, and everyone kept sneaking pieces from the bowl. The sauce tasted just like takeout, and the candied walnuts were the best part!
Honey Walnut Shrimp Recipe Card
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4–6 servings
Category: Dinner • Seafood
Method: Frying
Cuisine: Asian-inspired copycat
Diet: Pescatarian
Ingredients
Candied Walnuts
- 1 cup walnuts
- 1/2 cup granulated sugar
- 1/2 cup water
- Pinch of salt
Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 eggs
- Neutral oil for frying, about 3 cups
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweetened condensed milk
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- Pinch of salt
Optional Topping and Serving
- 2 tablespoons sliced green onions
- Sesame seeds
- Steamed rice
Instructions
- 1. In a small saucepan over medium heat, stir sugar, water, and salt until dissolved. Add walnuts and simmer 2–3 minutes. Drain and spread on parchment to cool.
- 2. Whisk mayonnaise, sweetened condensed milk, honey, lemon juice, and salt until smooth. Set aside.
- 3. Pat shrimp very dry. In a bowl, whisk cornstarch, flour, baking powder, salt, and garlic powder. In another bowl, beat eggs.
- 4. Coat shrimp: dip in dry mix, then egg, then dry mix again. Press coating lightly to stick.
- 5. Heat oil to 350°F in a deep skillet or pot. Fry shrimp in batches 2–3 minutes, flipping once, until golden and crisp. Drain on a wire rack.
- 6. Toss warm shrimp with sauce until coated. Top with candied walnuts and green onions. Serve immediately.
Notes
- For maximum crispiness, toss with sauce right before serving.
- If sauce is too thick, whisk in 1–2 teaspoons warm water.
If you make this Honey Walnut Shrimp, leave a rating and a comment—those help so much. And tell me: do you like yours extra sweet, extra lemony, or a little spicy?
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Honey Walnut Shrimp (Best Ever Crispy, Creamy Copycat)
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
This honey walnut shrimp is crispy, creamy, and sweet with crunchy candied walnuts—an easy restaurant-style dinner that hits the perfect sweet-and-savory balance.
Ingredients
Scale
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup cornstarch
- 2 large egg whites
- 1/2 cup vegetable oil (for frying; more as needed depending on pan)
Candied Walnuts:
- 1/2 cup walnut halves
- 1/4 cup granulated sugar
- 2 tablespoons water
Honey Sauce:
- 1/3 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 teaspoon fresh lemon juice
Instructions
- Candy walnuts: In a small skillet, simmer sugar and water over medium heat 2–3 minutes. Add walnuts and stir until glossy and coated, 1–2 minutes. Spread on parchment to cool.
- Pat shrimp dry; season with salt and pepper.
- Whisk egg whites until foamy. Toss shrimp with cornstarch, then dip into egg whites.
- Heat oil in a skillet to 350°F. Fry shrimp in batches 2–3 minutes until golden and crisp. Drain on a rack.
- Stir sauce ingredients until smooth.
- Toss hot shrimp with sauce just to coat. Top with candied walnuts and serve immediately.
Notes
- Lighter option: Skip frying and air-fry breaded shrimp at 400°F until crisp (times vary by air fryer).
- Sauce swap: Use Greek yogurt mayo-style spread for a tangier, lighter sauce.
- Make-ahead: Candy walnuts up to 3 days ahead; store airtight.
- Tools: Thermometer, wire rack, parchment paper.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Asian-Inspired