20-Min Honey Walnut Shrimp Recipe
Honey Walnut Shrimp is a crispy Cantonese shrimp dish tossed in creamy honey sauce and topped with candied walnuts.
Ingredients
For the candied walnuts
- 2 tablespoons cooking oil
- 1 cup walnut halves
- 1 ½ tablespoons unsalted butter
- 3 tablespoons water
- 4 tablespoons brown sugar
For the shrimp
- 1 ½ pounds large shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 large egg
- ½ cup cornstarch
- 3 cups cooking oil, for frying (high-smoking-point oil such as avocado, grapeseed, or peanut)
- 1 large orange, sliced
For the honey mayo sauce
- 4 tablespoons Kewpie mayonnaise
- 2 tablespoons sweetened condensed milk
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Pinch of salt
Instructions
- To toast the walnuts, in a pan over medium heat, add the cooking oil and the walnuts. Toast until fragrant. Remove.
- To candy the walnuts, in the same pan over low heat, combine the butter, water, and brown sugar. Stir until dissolved. Add the walnuts and cook until coated. Transfer to parchment paper and cool completely.
- To make the sauce, in a bowl, combine the mayonnaise, sweetened condensed milk, honey, rice vinegar, and salt. Mix until smooth.
- To coat the shrimp, in a bowl, season the shrimp with salt and white pepper. Add the egg and mix. Toss with the cornstarch.
- To fry, in a pot over high heat, heat the cooking oil to 325°F (165°C). Fry the shrimp until golden and cooked through (145°F / 63°C internal temperature). Remove and drain.
- To assemble, toss the hot shrimp in the sauce. Transfer to a plate lined with orange slices and top with candied walnuts.
Video
Notes
- Toast before candying: This removes bitterness and deepens walnut flavor.
- Cool completely: Walnuts crisp as they cool, not while hot.
- Light coating matters: A thin batter keeps the shrimp tender and airy.
- Fry at the correct temperature: 325°F cooks gently; 350°F crisps further.
- Internal temperature: Shrimp are done at 145°F (63°C).
- Serve immediately: The sauce softens the coating over time.
- Protein swap: This method works beautifully with scallops, chicken thigh, or firm tofu — adjust cooking time accordingly.
- Air-fry option: Lightly spray with cooking oil and air fry at 400°F (200°C) for 6–8 minutes, flipping halfway.