Honey Walnut Shrimp: The Takeout Classic Made at Home
Honey walnut shrimp is a Chinese-American and Hong Kong-style banquet dish that became a takeout favorite: crisp, lightly battered shrimp tossed in a creamy honey sauce and topped with candied walnuts. It is easier to make at home than it looks, and you can control how sweet and how rich it is. This guide covers the candied walnuts, a light coating, the sauce and a pan-fried option for less oil.
Candied walnuts
Make these first so they have time to cool and harden. Simmer 1/4 cup water and 1/4 cup sugar in a small pan until slightly thickened, about 2 minutes. Add 1/2 cup walnut halves and stir for 2 to 3 minutes until glossy and coated. Spread on parchment to cool. For extra crunch, fry the coated walnuts briefly in the same oil you will use for the shrimp, then drain. Some cooks add a teaspoon of honey to the syrup for flavor.
Crispy shrimp
The restaurant coating is light, not a thick batter. Egg white and cornstarch give a thin, crisp shell that holds up to the sauce.
- 1 lb (450 g) large shrimp, peeled and deveined, patted very dry
- 1 egg white, lightly beaten, and 1/4 teaspoon salt
- 1/2 cup (60 g) cornstarch or potato starch
- Neutral oil for frying, about 2 inches in a heavy pot
Method
Toss the dry shrimp with salt and egg white, then dredge in cornstarch, shaking off the excess. Heat the oil to 350°F. Fry the shrimp in two or three batches for 2 to 3 minutes, until pale golden and crisp and cooked through, then drain on a rack. Shrimp is done when it turns opaque and pink; the USDA guidance for shellfish is to cook until the flesh is pearly and opaque.
While the shrimp is hot, whisk the sauce in a large bowl: 1/4 cup mayonnaise, 2 tablespoons honey, 1 tablespoon sweetened condensed milk or heavy cream, and 1 teaspoon lemon juice. Add the shrimp and toss gently to coat. Plate, scatter the candied walnuts over, and serve immediately so the coating stays crisp.
Pan-fried and air-fryer options
To use less oil, shallow-fry the coated shrimp in 1/4 inch of oil in a skillet over medium-high heat, about 1 1/2 minutes per side. In an air fryer, spray the coated shrimp with oil and cook at 400°F for 6 to 8 minutes, turning once. They will be a little less crisp than deep-fried, so toss them in the sauce right before eating.
Which honey works best
The sauce is creamy and delicate, so a light, mild honey is best. Clover gives the classic flavor. Orange Blossom adds a lovely citrus note that echoes the lemon. Avoid dark honeys here; they turn the sauce brown and overpower the shrimp.
Serving and variations
Serve with steamed jasmine rice and a green vegetable such as steamed broccoli or bok choy. For a lighter sauce, replace half the mayonnaise with Greek yogurt. Some versions add a little sweetened condensed milk for richness; others add a few drops of lemon zest. Chopped green onion and sesame seeds make a nice finish.
Frequently asked questions
- What is honey walnut shrimp sauce made of?
- Usually mayonnaise, honey, a little sweetened condensed milk or cream, and lemon juice.
- How do you keep honey walnut shrimp crispy?
- Dry the shrimp well, use a thin cornstarch coating, fry in small batches at 350°F, and toss in the sauce only right before serving.
- Can I make it without frying?
- Yes. Pan-fry in a little oil or use an air fryer at 400°F for 6 to 8 minutes. The coating will be lighter and slightly less crisp.
- Can I make the candied walnuts ahead?
- Yes. They keep in an airtight container for up to a week.
Al Safa Honey is a food producer, not a medical provider. Nothing here is medical advice. Never give honey of any kind to a baby under 12 months old.
