Honey Walnut Shrimp is Grumpy’s favorite Chinese Dish ever.  There is something about the salty sweetness of the sauce that coats the crispy cooked shrimp that is irresistible.

Honey Walnut Shrimp - crispy cooked shrimp coated with a sauce that is a mix of sweet and savory!

I don’t make it very often though, maybe once a year if that!  Mostly because it is a fried food and I don’t like frying food for a couple of reasons.  One, I hate snappy,  grease that splatters all over and two, its not the healthiest for you.  So, this is a treat when we do have it.  Since it had been way more than a year since I’ve made the dish, I figured it was time to make it again.

This is a revisited recipe because this time I did it a little bit differently than I did when I made it and posted it the last time – way back in January of 2009.  Not to mention, my photography has improved a lot since then also and I wanted an opportunity to get some good pics of the dish.  :o)  When I made this dish before I wasn’t as patient with the shrimp when I coated it with the cornstarch mixture.  This time I took my time and dipped them one by one and let the batter drip off before placing it in the hot oil.  This allowed me to have individual pieces of battered shrimp instead of them sticking together.  I also adjusted the sauce a little bit.  I have to say I think this is the best I have ever made this recipe!



Honey Walnut Shrimp
Author: Grumpy’s Honeybunch
  • 1 lb raw shrimp, peeled and de-veined (I use 21/25 count)
  • 2/3 cups cornstarch
  • 4 large egg whites
  • 1/3 cup Hellman’s Mayonnaise
  • 2 Tablespoons Honey
  • 1 Tablespoon Sweetened Condensed Milk
  • 1 Cup Vegetable Oil for frying
  • 1 cup water
  • 2/3 cups sugar
  • 1/2 cup walnuts
  • 1 large broccoli crown
  1. Prep walnuts.  Bring 1 cup water and sugar to a boil.  Add walnuts.  Bring back to a boil and boil for 2 minutes.  Remove from heat and drain water.  Place walnuts on a cookie sheet to dry.
  2. Peel and devein shrimp.  Rinse and pat dry.  Set aside.
  3. Whisk egg whites until slightly foamy.  Stir in cornstarch, 1/3 cup at a time.  If cornstarch mixture starts to stiffen you can thin it out some with a little bit of cold water.
  4. Heat oil to 350 degrees.  Place shrimp in cornstarch mixture and remove pieces with fork, letting coating drip off so you don’t have a really thick crust.  Place in hot oil, repeat with remaining shrimp.  Turn pieces several times until shrimp coating is browned.  Be cautious as you are cooking the shrimp as sometimes the oil will snap and pop right out of the pan.  Have a lid nearby to partially cover pan if necessary to prevent grease from popping out of the pan.  This is where a deep fryer with thermostat control and a cover works well!  I have one of them but I am lazy (yes I admit it) when it comes to pulling it out and filling it with grease.  I’d rather use a small pan with less oil.
  5. Once shrimp is cooked, mix mayonnaise, honey, and sweetened condensed milk together.  Pour over top of hot shrimp.  Add sugared walnuts and toss to coat shrimp and walnuts with sauce.
  6. While shrimp is cooking, rinse broccoli and place in a microwave safe bowl with a lid.  Add about 2 tablespoons of water to broccoli, cover, and microwave for 5 minutes.
  7. Arrange broccoli on serving plate, top with Honey Walnut Shrimp Mixture and serve.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Mari October 3, 2011 at 11:20 am - Reply

    Wonderful combination of flavors. This shrimp recipe looks scrumptious!

  2. Leslie October 3, 2011 at 12:05 pm - Reply

    This looks amazing. I can see why it is Grumpys fav!!!!

  3. Curt October 3, 2011 at 12:07 pm - Reply

    First of all, that's a beautiful photograph!

    But most of all, this recipe sounds awesome. I love shrimp, and the ingredients in this sound so delicious. I will definitely have to make this.

  4. Lizzy October 3, 2011 at 1:08 pm - Reply

    This may be my new favorite Chinese food dish, too!!

  5. Lesa @Edesia's Notebook October 3, 2011 at 1:27 pm - Reply

    Yum, Shelby! I know what you mean about wanting to redo some old recipes. I started blogging 4.5 years ago and my early pics are horrendous!

  6. bellini October 3, 2011 at 5:19 pm - Reply

    I loved this recipe the first time you posted it as well Shelby.

  7. Fahad Khan October 4, 2011 at 3:40 pm - Reply

    Looks very tempting and delicious,I am sure this will go well along with noodles!Thank you for sharing Shelby,yours is one of the prettiest blogs/site!:-)

  8. Anonymous October 5, 2019 at 8:10 pm - Reply


  9. Venison Pot Stickers November 29, 2020 at 8:33 pm - Reply

    […] love the idea of an entire Chinese menu of Honey Walnut Shrimp, pot stickers, fried rice and crab rangoon. For a family of just two however, it’s just not […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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