Honey Walnut Shrimp Crispy Chinese Style Classic
Honey Walnut Shrimp is a beloved Chinese restaurant classic known for its crispy shrimp, creamy honey sauce, and crunchy candied walnuts. This homemade version delivers the same banquet-style flavor with simple ingredients and a quick cooking process, making it perfect for an impressive yet easy shrimp dinner.
Why You’ll Love This Recipe
- Crispy shrimp with a light, airy coating
- Sweet, creamy honey sauce that’s perfectly balanced
- Candied walnuts add irresistible crunch
- Faster and fresher than takeout
- Ideal for special occasions or weeknight dinners
Honey Walnut Shrimp Crispy Chinese Style Classic
Ingredients
- Shrimp
- 1 lb shrimp peeled and deveined
- Baking soda
- Salt
- White pepper
- Cornstarch
- Neutral oil
- Candied Walnuts
- Butter
- Brown sugar
- Water
- Whole walnuts
- Batter
- Cornstarch
- Salt
- White pepper
- Neutral oil for frying
- Honey Walnut Shrimp Sauce
- Mayonnaise
- Honey
- Sweetened condensed milk
- Lemon juice
- Kosher salt
Instructions
Butterfly the shrimp by making a shallow cut along the back to increase surface area.Marinate shrimp with salt, white pepper, baking soda, cornstarch, and oil.In a saucepan, melt butter, add brown sugar, then water. Simmer and cook walnuts until glossy and thickened. Transfer to cool.Coat shrimp lightly in seasoned cornstarch.Heat oil to 325°F and fry shrimp in batches until crispy and pink. Drain on a wire rack.In a large bowl, whisk mayo, honey, condensed milk, lemon juice, and salt.Toss fried shrimp and candied walnuts in the sauce and serve immediately.This Honey Walnut Shrimp is best enjoyed fresh and hot for maximum crispiness.
Notes
Ingredients
Shrimp
- 1 lb shrimp, peeled and deveined
- Baking soda
- Salt
- White pepper
- Cornstarch
- Neutral oil
Candied Walnuts
- Butter
- Brown sugar
- Water
- Whole walnuts
Batter
- Cornstarch
- Salt
- White pepper
- Neutral oil for frying
Honey Walnut Shrimp Sauce
- Mayonnaise
- Honey
- Sweetened condensed milk
- Lemon juice
- Kosher salt
Instructions
- Butterfly the shrimp by making a shallow cut along the back to increase surface area.
- Marinate shrimp with salt, white pepper, baking soda, cornstarch, and oil.
- In a saucepan, melt butter, add brown sugar, then water. Simmer and cook walnuts until glossy and thickened. Transfer to cool.
- Coat shrimp lightly in seasoned cornstarch.
- Heat oil to 325°F and fry shrimp in batches until crispy and pink. Drain on a wire rack.
- In a large bowl, whisk mayo, honey, condensed milk, lemon juice, and salt.
- Toss fried shrimp and candied walnuts in the sauce and serve immediately.
This Honey Walnut Shrimp is best enjoyed fresh and hot for maximum crispiness.
Tips & Tricks
- Keep oil temperature steady for light, crispy shrimp
- Fry shrimp in batches to avoid sogginess
- Toss shrimp in sauce just before serving
- Use fresh lemon juice for brightness
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-Inspired
- Difficulty: Medium
- Dietary Notes: Contains dairy, shellfish
Notes
This dish is best served immediately. Avoid storing shrimp already mixed with sauce to keep them crispy.
Nutrition (Approx. per serving)
- Calories: ~560
- Protein: 32 g
- Carbohydrates: 38 g
- Fat: 32 g
FAQ – Frequently Asked Questions
Can I bake the shrimp instead of frying?
Frying is recommended for authentic crispiness, but air frying is a lighter alternative.
What can I use instead of condensed milk?
You can increase honey slightly and add a splash of cream.
Can I make this ahead of time?
Prepare components separately and assemble just before serving.
Storage
Store leftover shrimp and walnuts separately in airtight containers for up to 2 days. Reheat shrimp in an oven or air fryer.
Similar Recipes
- Crispy Orange Shrimp
- Sweet and Sour Shrimp
- Garlic Honey Shrimp
Conclusion
This Honey Walnut Shrimp brings restaurant-quality flavor straight to your kitchen. Crispy, creamy, sweet, and crunchy, it’s a timeless dish that never fails to impress.