The shrimp sizzles in the hot pan, its golden crust forming as the sweet aroma of honey fills the air. A handful of candied walnuts joins the mix, creating a mouthwatering symphony that’s hard to resist. Honey walnut shrimp is not just a dish; it’s an experience waiting to happen.
This recipe’s perfect for weeknights when you crave something special but only have 30 minutes to spare. With its quick stir-fry technique and simple ingredients, this version cuts down on prep time while maximizing flavor. It’s a delightful twist on a classic dish that will impress anyone at your table. Get ready for a taste sensation!
Why You’ll Love This honey walnut shrimp
- Easy Prep: Just a few ingredients and steps make this dish a breeze to whip up for any occasion.
- Flavor Explosion: Sweet, savory, and nutty all at once — it hits every note perfectly and keeps you coming back for more.
- Crisp-Tender Shrimp: The shrimp are perfectly cooked to be juicy inside with a delightful crispy coating outside.
- Versatile Pairing: Great with rice or veggies, it can easily adapt to whatever sides you have on hand.
- Real Talk: It’s best enjoyed fresh — the texture softens a bit when reheated, so plan accordingly for leftovers!
honey walnut shrimp Ingredients
Shrimp and Coating:
- 1 lb large shrimp (peeled and deveined) — choose fresh shrimp for the best texture.
- 1/2 cup cornstarch — helps create a crispy coating, don’t substitute with flour.
- 1/2 cup all-purpose flour — essential for the batter’s structure, can use gluten-free flour.
- 1 large egg (beaten) — binds the coating together, opt for a flax egg for vegan.
- 1 cup vegetable oil (for frying) — use a high smoke point oil for frying.
Honey Sauce:
- 1/2 cup honey — provides sweetness; agave syrup can be used as an alternative.
- 1/4 cup mayonnaise — adds creaminess, Greek yogurt works well as a substitute.
- 1 tbsp sweetened condensed milk — enriches flavor; try coconut cream for dairy-free.
- 1 tbsp lemon juice — balances sweetness; fresh juice is preferred over bottled.
Candied Walnuts:
- 1 cup walnuts — chop them roughly for texture, pecans are a tasty alternative.
- 1/2 cup sugar — creates the candy coating; coconut sugar can be used instead.
- 1/4 cup water — helps dissolve sugar; avoid using too much or it will dilute flavor.
*Full measurements in the recipe card below.*
How to Make honey walnut shrimp
1. Prepare the Walnuts: In a small saucepan, combine 1 cup walnuts, 1/2 cup sugar, and 1/4 cup water. Cook over medium heat for about 5-7 minutes until the mixture thickens and turns a light amber color.
2. Fry the Walnuts: Once thickened, quickly stir the walnuts to coat them in syrup, then spread them out on parchment paper to cool. Watch out — if you leave them too long in the pan, they can burn.
3. Coat the Shrimp: In a bowl, mix 1/2 cup cornstarch and 1/2 cup all-purpose flour. Dip each shrimp into the beaten egg first, then coat thoroughly in the flour mixture.
4. Heat the Oil: In a deep skillet or pot, heat 1 cup vegetable oil over medium-high heat until it reaches about 350°F. You’ll know it’s ready when a drop of batter sizzles immediately upon contact.
5. Fry the Shrimp: Carefully add coated shrimp to the hot oil in batches, frying for about 2-3 minutes until golden brown and crispy. Don’t walk away here — it goes from golden to burnt in about 30 seconds.
6. Make the Honey Sauce: Meanwhile, whisk together 1/2 cup honey, 1/4 cup mayonnaise, 1 tbsp sweetened condensed milk, and 1 tbsp lemon juice in a bowl until smooth and creamy.
7. Combine Everything: Now toss the fried shrimp with the honey sauce until evenly coated and top with candied walnuts for your delicious honey walnut shrimp dish!
*Exact quantities in the recipe card below.*
How to Store honey walnut shrimp
- Room Temperature: Honey walnut shrimp is best enjoyed fresh, but if you need to leave it out, don’t let it sit for more than 2 hours to avoid spoilage.
- Refrigerator: Store in an airtight container for up to 2 days. Just a heads up—the crispy topping softens in the fridge.
- Freezer: You can freeze honey walnut shrimp in a freezer-safe bag for up to 3 months, but the texture might change when thawed.
- Reheating: Reheat in the oven at 350°F for about 10 minutes until heated through and the shrimp feel warm to the touch—this helps restore some crunchiness.
What to Serve with honey walnut shrimp?
It’s sweet and rich, so serving something with acidity or lightness helps balance the flavors and keeps the meal refreshing.
- Steamed Broccoli: The slight bitterness adds a necessary texture contrast to the sweetness of this dish.
- Cucumber Salad: Crisp and cool, this salad brings refreshing temperature contrast that lightens each bite.
- Brown Rice: A hearty base that absorbs some sweetness while offering a nutty flavor to ground it all.
- Mango Salsa: Fresh fruitiness enhances the dish’s flavors, while its acidity cuts through the richness effectively.
- Chilled Soba Noodles: These bring a delightful texture difference; serve them cold for a refreshing twist alongside.
- Pickled Vegetables: Their tangy crunch provides an excellent acidity balance, making each bite more vibrant and interesting.
- Orange Segments: Juicy and sweet-tart, they create a colorful contrast that elevates the overall presentation effortlessly.
- Grilled Asparagus: Try grilling for 5 minutes; its smoky flavor and tender-crisp texture complement the richness beautifully.
honey walnut shrimp Variations
Here’s how to play with this recipe to create exciting variations.
- Spicy Honey Sauce: Add 1-2 tbsp sriracha to the honey sauce for a kick of heat.
- Coconut Crunch: Mix 1/2 cup shredded coconut into the cornstarch for extra texture and flavor.
- Lemon Zest Upgrade: Stir in 1 tbsp lemon zest into the honey sauce for a brighter taste profile.
- Maple Walnuts: Substitute sugar with 1/2 cup maple syrup when candied walnuts for a unique sweetness.
- Garlic Infusion: Incorporate 1 minced garlic clove into the batter before frying shrimp for aromatic depth.
- Pineapple Addition: Toss in diced pineapple with the shrimp before coating to add freshness and sweetness.
Make Ahead Options for honey walnut shrimp
I like to prep my honey walnut shrimp by making the candied walnuts and the sauce ahead of time. You can store them in airtight containers in the fridge for up to three days, which helps save time on busy nights. However, I recommend frying the shrimp just before serving to keep that crunchy texture; otherwise, they can become soggy if you make them too far in advance. The sauce holds well, but it’s best enjoyed fresh. Just remember to toss everything together right before you serve it for that delightful mix of flavors and textures. Enjoy your meal!
honey walnut shrimp Recipe FAQs
Can I make honey walnut shrimp ahead of time?
While you can prepare some components ahead, like the candied walnuts and honey sauce, it’s best to fry the shrimp just before serving. This dish tastes best when the shrimp are crispy and fresh. If you do need to store it, keep the components separate and reheat gently to maintain texture. Remember, fried shrimp won’t stay crispy if stored too long.
What can I substitute for cornstarch in this recipe?
If you don’t have cornstarch on hand, you can use potato starch or arrowroot powder as a direct substitute. Both will help create a light and crispy coating for the shrimp. Just keep in mind that these alternatives might slightly alter the texture or flavor. If you’re in a pinch, using all-purpose flour alone could work too, but it may not achieve that signature crunch.
Why did my honey walnut shrimp turn out soggy?
Soggy shrimp usually means they weren’t fried at a high enough temperature or were overcrowded in the skillet. Make sure your oil is hot enough—around 350°F (175°C)—before adding shrimp; they should sizzle right away. Fry them in small batches to maintain oil temperature. Crispy shrimp are golden brown and firm to the touch when done.
How do I know when the candied walnuts are ready?
You’ll know your candied walnuts are ready when they’ve turned a deep golden color and feel sticky to the touch from the syrup coating. After cooking them for about 5 minutes over medium heat, spread them on parchment paper immediately to cool and harden. Be careful not to overcook them as sugar can burn quickly; keep an eye on their color!
Final Thoughts on honey walnut shrimp
Honey walnut shrimp stands out for its incredible flavor payoff, thanks to the rich combination of honey sauce and candied walnuts. The crispy shrimp, enveloped in a light coating, pairs beautifully with the sweet and creamy sauce, creating an indulgent dish that’s hard to resist. If you’ve been looking for a dish that brings restaurant-quality taste to your table, now’s the time to make it. Let me know how yours turned out in the comments!
honey walnut shrimp
Ingredients
Method
- In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves.
- Add walnuts and cook for about 5 minutes until syrup thickens and walnuts are coated.
- Remove from heat and spread walnuts on parchment paper to cool.
- In a mixing bowl, combine cornstarch and flour. Dip shrimp in beaten egg, then coat with flour mixture.
- Heat vegetable oil in a large skillet over medium-high heat. Fry shrimp in batches until golden brown, about 2-3 minutes per side.
- Remove shrimp and drain on paper towels.
- In a bowl, whisk together honey, mayonnaise, sweetened condensed milk, and lemon juice until smooth.
- In the skillet, add fried shrimp and honey sauce. Toss to coat evenly.
- Top with candied walnuts and serve immediately.
