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    Home » Main Dish

    Honey Walnut Shrimp

    Published: Dec 11, 2022 Last updated: Dec 12, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Crispy shrimp is coated in a creamy sweet sauce tossed with candied walnuts is a chinese restaurant favorite that is easy to make right at home.
    Featured image for Honey Walnut Shrimp.
    Pin image for Honey Walnut Shrimp
    Pin image for Honey Walnut Shrimp.
    Pin image for Honey Walnut Shrimp
    Pin image for honey walnut shrimp.

    Honey Walnut Shrimp is a combination of golden brown crispy shrimp with a creamy sweet sauce tossed with candied walnuts. A popular dish at Chinese restaurants and banquets, it has the perfect balance of sweet, salty, crispy, and creamy.

    Hero image for Honey Walnut Shrimp recipe.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    Easy recipe: this recipe is very easy to make, it is just takes a little bit of patience frying the shrimp.

    Chinese food favorite: the tempura fried shrimp coated with a creamy honey sauce is sweet and savory with a delicious combination of crispy shrimp and candied nuts.

    Raw shrimp in a cornstarch slurry in a glass measuring cup.
    Shrimp is coated in a cornstarch and egg white batter.
    Up close image of crispy fried shrimp in a bowl
    The cornstarch coating creates extra crispy exterior on the shrimp.
    Ingredients for honey sauce.
    Just 3 ingredients make the creamy honey sauce.
    A salmon colored bowl with a creamy sweet honey sauce mixture.

    🥘 Ingredients

    Large shrimp: rinsed, peeled, deveined, and patted dry.

    Egg whites: works with the cornstarch to create

    Cornstarch: this is what makes the tempura batter.

    Vegetable oil or peanut oil: for frying the shrimp. These oils that have a higher smoke point and are most commonly used for deep frying.

    Sweetened condensed milk: adds creaminess and sweetness to the sweet honey sauce.

    Mayonnaise: add creaminess and savory flavors.

    Raw honey: adds flavor to the sauce

    Walnuts: you can use walnut halves and pieces or chopped walnuts. I prefer the chopped for smaller bites.

    Sugar: used to make the candied walnuts.

    Upclose image of a bowl with honey walnut shrimp.

    🔪 Instructions

    For the candied walnuts

    1. Add water and sugar to a small saucepan and bring to a boil. Add walnuts and stir. Bring back to a boil and cook for 2 minutes. 
    2. Remove from heat and drain water. Place walnuts on a cookie sheet in a single layer to dry.

    Make the tempura batter

    1. In a large bowl, whisk egg whites until slightly foamy. Stir in cornstarch, ⅓ cup at a time. If cornstarch mixture starts to stiffen you can thin it out some with a little bit of cold water.

    Fry the shrimp

    1. In a large pot over medium heat heat oil to 350 degrees. Place shrimp in cornstarch mixture and stir to coat.
    2. With a fork, remove shrimp, one piece at a time, letting excess coating drip off. Place shrimp in hot oil; repeat with remaining shrimp. 
    3. Cook shrimp for 1-2 minutes, turning several times while frying until shrimp coating is golden brown. 
    4. Remove shrimp from fryer using a slotted spoon and drain on a paper towel-lined plate.

    Make the sauce:

    1. In a small bowl, combine the mayonnaise, honey, and sweetened condensed milk. 
    2. Place shrimp in a large mixing bowl with the candied walnuts. Pour mayonnaise mixture over shrimp mixture and stir until shrimp is coated with the sauce. 
    A pair of chopsticks holding a piece of shrimp.

    🥄 Equipment

    Small saucepan: to boil the walnuts

    Large sheet pan: for drying the candied walnuts.

    Large bowl

    Small bowl

    Hand whisk

    Large frying pot (or deep fryer)

    Candy thermometer:

    Slotted spoon

    🥫Storage

    Refrigerate: store leftovers in an airtight container in the fridge up to 4 days.

    Freeze: I do not recommend freezing leftovers.

    Reheat: place shrimp in a microwave safe bowl and heat until warmed through.

    📖 Variations

    • Substitute maple syrup or coconut sugar for the granulated sugar when boiling the walnuts
    Honey Walnut Shrimp Featured Image

    💭 Tips

    • Use a splatter screen when frying the shrimp in between stirring to prevent grease from popping out of the pot.
    • Stir the shrimp during initial frying time to prevent the shrimp from sticking together in a clump.
    • Spray the measuring cups for the honey with non stick cooking spray so it slides right out of the cup easily!

    Related Recipes

    Thai Peanut Chicken and Noodles

    General Tso's Tofu

    Honey Sesame Chicken Recipe

    Spicy Asian Venison Bowl

    🍽 Serve with...

    Serve crispy honey walnut shrimp over white rice or garlic noodles with a side of steamed broccoli.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for Honey Walnut Shrimp.

    Honey Walnut Shrimp

    Shelby Law Ruttan
    Crispy shrimp is coated in a creamy sweet sauce tossed with candied walnuts is a chinese restaurant favorite that is easy to make right at home.
    4.67 from 3 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Asian
    Servings 6 servings
    Calories 414 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 pound raw shrimp peeled and de-veined
    • ⅔ cups cornstarch
    • 4 large egg whites
    • ⅓ cup mayonnaise
    • 2 tablespoons honey
    • 1 tablespoon sweetened condensed milk
    • 1 cup water
    • ⅔ cups sugar
    • ½ cup coarsely chopped walnuts
    • 4 cups vegetable oil , or enough to fill skillet 1" deep

    Instructions
     

    For the candied walnuts

    • Add water and sugar to a small saucepan and bring to a boil. Add walnuts and stir. Bring back to a boil and cook for 2 minutes. 
    • Remove from heat and drain water. Place walnuts on a cookie sheet in a single layer to dry.

    For the tempura batter

    • In a large bowl, whisk egg whites until slightly foamy. Stir in cornstarch, ⅓ cup at a time. If cornstarch mixture starts to stiffen you can thin it out some with a little bit of cold water.

    To fry the shrimp

    • In a large pot over medium heat heat oil to 350 degrees. Place shrimp in cornstarch mixture and stir to coat.
    • With a fork, remove shrimp, one piece at a time, letting excess coating drip off. 
    • Place shrimp in hot oil; repeat with remaining shrimp. Cook shrimp for 1-2 minutes, turning several times while frying until shrimp coating is golden brown. 
    • Remove shrimp from fryer using a slotted spoon and drain on a paper towel-lined plate.

    For the honey sauce

    • In a small bowl, combine the mayonnaise, honey, and sweetened condensed milk. 
    • Place shrimp in a large mixing bowl with the candied walnuts.
    • Pour mayonnaise mixture over shrimp mixture and stir until shrimp is coated with the sauce. 

    Nutrition

    Calories: 414kcalCarbohydrates: 44gProtein: 4gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 6mgSodium: 124mgPotassium: 98mgFiber: 1gSugar: 30gVitamin A: 19IUVitamin C: 0.2mgCalcium: 24mgIron: 0.4mgNet Carbohydrates: 43g
    Keyword Honey Walnut Shrimp
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Fahad Khan

      October 04, 2011 at 3:40 pm

      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!:-)

      Reply
    2. bellini

      October 03, 2011 at 5:19 pm

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

      Reply
    3. Lesa @Edesia's Notebook

      October 03, 2011 at 1:27 pm

      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!

      Reply
    4. Lizzy

      October 03, 2011 at 1:08 pm

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

      Reply
    5. Curt

      October 03, 2011 at 12:07 pm

      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.

      Reply
    6. Leslie

      October 03, 2011 at 12:05 pm

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

      Reply
    7. Mari

      October 03, 2011 at 11:20 am

      Wonderful combination of flavors. This shrimp recipe looks scrumptious!

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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