ChineseLunch

Recipe Story

origins & traditions

Honey Walnut Shrimp is an iconic Cantonese-American dish that has become a staple in Chinese restaurants across North America. Large succulent shrimp are coated in a light batter, fried until golden and crispy, then tossed in a luscious honey-mayonnaise sauce. The dish is finished with candied walnuts that add a delightful crunch and nutty sweetness. This recipe delivers restaurant-quality results at home, with perfectly crispy shrimp, a balanced sweet-creamy sauce, and caramelized walnuts that provide textural contrast. The dish represents the innovative fusion cooking of Chinese immigrants who adapted traditional techniques to create new classics that appeal to Western palates while maintaining authentic culinary principles.

Instructions

step by step

0/10 done

Bring a small pot of water to boil and blanch walnuts for 2 minutes. Drain and pat dry thoroughly.
In a small saucepan, combine 2 tablespoons honey with 2 tablespoons sugar and heat until dissolved. Add walnuts and toss to coat. Spread on parchment paper to cool.
Pat shrimp completely dry with paper towels. Season with salt and white pepper.
In a bowl, whisk together egg whites, cornstarch, and 2 tablespoons flour to create a smooth batter.
Heat vegetable oil in a wok or deep pan to 350°F for deep frying.
Dip each shrimp in batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches for 2-3 minutes until golden and crispy. Transfer to paper towels.
In a large bowl, whisk together mayonnaise, sweetened condensed milk, remaining honey, and lemon juice until smooth.
Add hot fried shrimp to the sauce and toss gently to coat evenly.
Transfer to serving platter and immediately top with candied walnuts.
Garnish with sesame seeds if desired and serve immediately while shrimp are still crispy.

Honey Walnut Shrimp

4.5 (53)

Crispy glazed shrimp tossed with candied walnuts in a creamy honey sauce, a beloved Cantonese restaurant classic that combines sweet and savory flavors in perfect harmony.

medium

35 min

4 servings

Ingredients

0 of 10 checked

Main

500 grams Shrimp, peeled and deveined, tails on

Sauce

4 tablespoons Mayonnaise
1 pieces Lemon, juiced
2 tablespoons Milk, sweetened condensed

Sauce and Walnuts

4 tablespoons Honey, divided

Batter

2 pieces Eggs, whites only
3 tablespoons Flour

Frying

3 cups Vegetable Oil, for frying

Seasoning

1 teaspoons Salt
1/2 teaspoons Black Pepper, white pepper preferred

Chef Tips

expert advice

•For extra crispy shrimp, ensure they are completely dry before battering and maintain oil temperature between 350-375°F.

•The batter should be thick enough to coat but not too heavy.

•Make candied walnuts ahead of time as they keep well in an airtight container for up to a week.

•The sauce can be adjusted to taste - add more honey for sweetness or a touch of rice vinegar for tang.

•Some cooks add a drop of sesame oil to the sauce for additional depth.

•The key to success is working quickly once the shrimp are fried - toss them in sauce and serve immediately to preserve the crispy texture.

Variations & Substitutions

make it your own

•If walnuts are unavailable, cashews or pecans work wonderfully as substitutes.

•For a lighter version, use Greek yogurt in place of some mayonnaise.

Serving & Pairings

what goes well

•This dish pairs beautifully with steamed jasmine rice and stir-fried vegetables.

Storage & Reheating

keeping it fresh

Storage

Store leftover components separately. Keep fried shrimp in an airtight container in refrigerator for up to 2 days. Store candied walnuts at room temperature in airtight container for up to 1 week. Store sauce separately in refrigerator for up to 3 days. Do not combine components until ready to serve as sauce will make shrimp soggy.

Reheating

Reheat shrimp in preheated 375°F oven on a wire rack over baking sheet for 5-7 minutes until crispy and heated through. Do not microwave as this will make coating soggy. Warm sauce gently in microwave for 20-30 seconds, stir well, then toss with reheated shrimp and top with walnuts just before serving.