Honey walnut shrimp is a classic Chinese takeout dish that is sweet, salty crunchy and downright addictive. The combination of crispy fried shrimp, sweet honey sauce and toasted walnuts is hard to beat. While you can easily order it from your favorite restaurant, making honey walnut shrimp at home is surprisingly easy. With just a few simple ingredients and steps you can have restaurant-quality honey walnut shrimp ready in under 30 minutes.
An Overview of Honey Walnut Shrimp
Honey walnut shrimp was first popularized in the United States by Chinese restaurants in the 1960s It consists of fried shrimp coated in a thick, sweet sauce made with honey and cream or mayonnaise Chopped candied walnuts are mixed throughout or sprinkled on top to add crunch. The end result is a dish that perfectly balances sweet and salty flavors with crispy and creamy textures.
While the dish has its roots in American Chinese cuisine, similar shrimp recipes can be found in China. The sweet sauce coating is thought to have origins in Shandong cuisine. Honey walnut shrimp can also be considered a variation of other Chinese recipes like sweet and sour shrimp.
No matter its history, honey walnut shrimp has become a favorite Chinese restaurant order across America. Its popularity comes from its craveable combination of flavors and textures. Making it at home allows you to customize the recipe to your tastes and avoid the excess oil and sugars found in takeout versions.
Tips for Making Honey Walnut Shrimp
Follow these tips to make restaurant-worthy honey walnut shrimp at home:
Choose Plump, Fresh Shrimp
The star ingredient is the shrimp, so start with the best quality you can find. Choose fresh shrimp that smells oceanic, not fishy. Avoid shrimp with black spots or discoloration. Thaw frozen shrimp overnight in the fridge before using. Larger shrimp around 21-25 count per pound work best to hold up to frying.
Bread the Shrimp Evenly
Breading helps the shrimp get extra crispy when fried. Set up a breading station with separate bowls for the wet ingredient (egg/water mix) and dry ingredient (cornstarch or flour). Coat each shrimp fully before frying. Letting the breaded shrimp sit for a few minutes helps the coating adhere.
Fry in Small Batches
Fry the shrimp in batches to maintain the temperature and prevent them from steaming. Use enough oil to submerge the shrimp halfway. Fry for 1-2 minutes per side until golden brown. Drain the fried shrimp on a paper towel-lined plate.
Make the Sauce Thick and Glossy
A thick, glossy sauce will evenly coat the shrimp. Whisk together mayonnaise, honey, and yogurt or cream. The sauce can be made ahead and stored in the fridge until ready to use. For best results, remove it from the fridge 30 minutes before using to soften.
Candy the Walnuts
Chopped candied walnuts add crunch and nutty flavor. Toast walnut halves in a pan with honey or sugar until caramelized and toasted. Let cool completely before roughly chopping. Make extra candied walnuts to enjoy as a snack!
Toss Shrimp Gently to Coat
When ready to serve, add a spoonful of sauce to the shrimp and gently toss to coat. Mix in most of the candied walnuts, reserving some to sprinkle on top. Avoid over-tossing to prevent the crispy shrimp from getting soggy.
Easy Honey Walnut Shrimp Recipe
This easy homemade recipe results in crispy fried shrimp smothered in a luscious honey cream sauce and crunchy walnuts. Customize it to your tastes by using chili garlic sauce or sesame oil. Serve it as an appetizer or pair it with rice and veggies for dinner. Enjoy this classic Chinese takeout dish any night of the week with this easy recipe:
Ingredients:
- 1⁄2 cup honey
- 1⁄2 cup water
- 1 cup walnut halves
- 4 egg whites
- 1⁄2 cup cornstarch
- 1 lb large shrimp, peeled and deveined
- 1⁄4 cup mayonnaise
- 2 Tbsp honey
- 2 Tbsp cream or yogurt
Instructions:
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Make the candied walnuts by bringing honey and water to a boil in a small pan. Add the walnuts and cook for 2 minutes. Drain and spread on a baking sheet to cool.
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Beat egg whites until foamy in a medium bowl. Slowly whisk in the cornstarch until a thick batter forms.
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Dip each shrimp into the batter, coating completely.
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Fill a skillet with 1⁄2 inch oil and heat to 350°F. Fry shrimp in batches for 1-2 minutes per side until golden brown. Drain on paper towels.
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In another bowl, whisk together mayonnaise, honey and cream or yogurt.
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Add fried shrimp to the bowl with the sauce and toss gently to coat.
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Mix in 3⁄4 of the candied walnuts. Sprinkle remaining walnuts on top.
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Serve immediately and enjoy!
Making honey walnut shrimp at home lets you control the ingredients for a healthier version of this takeout classic. Frying the shrimp until crispy, making a rich honey cream sauce and candying the walnuts are all easy steps. Customize the recipe to your preferences and you’ll have a new favorite shrimp appetizer!
Variations for Honey Walnut Shrimp
One of the best things about making honey walnut shrimp at home is tailoring it to your tastes. Try these easy variations:
- Use coconut oil for frying for a tropical twist.
- Skip the cornstarch and fry the shrimp without breading.
- Swap the mayo for Greek yogurt for a lighter sauce.
- Add a pinch of five spice powder or crushed red pepper to the sauce.
- Use cashews, pecans or peanuts instead of walnuts.
- Coat the shrimp in toasted sesame seeds for extra crunch.
- Serve over a bed of crunchy coleslaw for texture.
- Garnish with sliced green onions, sesame seeds or chili oil.
No matter how you customize it, honey walnut shrimp is sure to satisfy your cravings for a sweet and salty takeout treat. Making it at home lets you control the quality of ingredients for a healthy and delicious version the whole family will love.
Troubleshooting Common Issues
Having trouble getting your honey walnut shrimp to come out right? Here are some common issues and how to fix them:
Problem: Shrimp are not getting crispy when fried.
Solution: Make sure oil is hot enough by frying a small piece before adding all the shrimp. Fry in smaller batches and don’t overcrowd the pan.
Problem: Breading is falling off the shrimp when frying
Solution: Make sure shrimp are fully coated and let sit for a few minutes before frying so the breading adheres. Add a pinch of cornstarch to the egg whites to help act as a binder.
Problem: Sauce is too thick or too thin
Solution: For a thinner sauce, add a bit more cream or yogurt. For a thicker sauce, add a touch more mayo or honey. Can also dissolve a teaspoon of cornstarch in water and stir in to thicken.
Problem: Walnuts burn when making candied walnuts
Solution: Keep the heat medium when making the candied walnuts and stir frequently. Or add the honey after the walnuts have toasted for 1-2 minutes.
Problem: Shrimp are getting soggy when sauced
Solution: Make sure fried shrimp are fully drained before saucing. Gently toss shrimp and sauce rather than overmixing to preserve the crispiness. Serve immediately or sauce just before serving if making in advance.
With a few easy tweaks, you’ll have restaurant-quality honey walnut shrimp ready in no time!
Frequently Asked Questions
Here are answers to some common questions about making honey walnut shrimp:
How long does honey walnut shrimp keep?
The fried shrimp and candied walnuts stay crisp for 2-3 days stored in an airtight container. The sauce will keep for 4-5 days refrigerated. It’s best to toss everything together just before serving.
Can I make it without deep frying?
Yes, you can bake or air fry the shrimp instead of deep frying to reduce the oil. Coat with breading and bake at 425°F or air fry at 390°F for 5-7 minutes until crispy.
What’s the best oil for frying the shrimp?
A neutral oil like vegetable, peanut or canola oil works well. Avoid extra virgin olive oil as it has a low smoke point.
Can I use frozen shrimp?
Yes, use fully thawed peeled and deveined frozen shrimp. Pat dry before breading to help the coating stick better.
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