Honey Walnut Shrimp

Creamy sauces are not a frequent player in Chinese take-out dishes, but honey walnut shrimp (and creamy coconut shrimp) are an exception. If you’ve never had this Chinese buffet-style dish before, it pairs battered, deep-fried shrimp with a sweet and creamy sauce and candied walnuts.

It probably doesn’t come as a surprise to learn that honey walnut shrimp is a Cantonese dish inspired by Western tastes; it originated in Hong Kong, then started popping up in Chinese restaurants (and Panda Express!) in the states in the 80s and 90s. 

Copycat Honey Walnut Shrimp

Not as sweet as the original. The thing about honey walnut shrimp is that some versions are so sweet, you almost feel like you’re eating a dessert. I’ve seen recipes that call for sweetened condensed milk in the sauce but my version uses mayo as the base, which gives you more control over the sweetness. It might just be better than takeout!

More balanced than restaurant-style. Instead of sugary sweet sauce and soggy breaded shrimp, this homemade honey walnut shrimp has a better texture (because the shrimp isn’t sitting in the sauce for 20 minutes as you drive home with your take-out order) and more nuanced flavor, with elements of savory, spicy, and tangy in addition to sweet.

Healthy-ish option. By pan-frying the shrimp and using a mayo-based sauce instead of heavy cream or condensed milk, this dish is a lighter option compared to takeout. I wouldn’t say it’s healthy but it’s definitely a healthier dish than the standard.

Quick and easy. As with most recipes involving shrimp (like my easy shrimp tacos and spicy garlic shrimp), this honey walnut shrimp is a meal that comes together in minutes because shrimp cooks up super fast. You don’t need take-out when dinner’s this easy!

Ingredient Notes

There are three separate elements to this recipe: candied walnuts, a sweet honey sauce, and breaded shrimp.

• Walnut halves: To make the candied walnuts, use raw walnut halves or large walnut pieces. The walnuts are simmered with granulated sugar and water.
• Shrimp: You can use raw or frozen shrimp, thawed. Because it’s more readily available in my area, I usually use frozen shrimp, size 20/30. The shrimp should be peeled and deveined. It’s up to you whether to leave the tails on or off; I usually remove the tails (or buy tails-off shrimp) because it makes eating the finished honey walnut shrimp so much easier.
• Cornstarch and all-purpose flour: A combination of flour and cornstarch works best to create a crispy coating on the shrimp that stays put when you add the sauce. The breading is seasoned simply with garlic powder, kosher salt and ground pepper.
• Avocado oil, for frying: Any oil with a high smoke point can be used. Vegetable or coconut oil are both good alternatives to avocado oil.
• Mayonnaise: The base of the sweet sauce is mayonnaise. Since mayonnaise is already seasoned, you really don’t have to add too many ingredients to make a great sauce. If you prefer a lighter option, Greek yogurt or sour cream can be used instead. You can also use a vegan mayo for a dairy-free version.
• Honey: I usually use regular honey but if you’d like an extra kick to your sauce, try hot honey (it’s easy to make your own).
• Rice wine vinegar: This type of vinegar may be found in the Asian section of your grocery store and is often labeled simply rice vinegar. Avoid seasoned rice vinegar which has added sugar and salt.
• Red pepper flakes and salt: Add these two seasonings to the sauce as you like. For more heat, add an extra pinch of crushed red pepper or a dash or two of sriracha.
• Cooked white or brown rice, to serve: There is plenty of sauce with this recipe so I usually serve it with rice and/or stir-fried vegetables. I love this Instant Pot brown rice or jasmine rice.
• Green onions: If you’d like to garnish the honey walnut shrimp, thinly sliced green onions are a great choice.

How to Make Honey Walnut Shrimp

Make the walnuts. Bring the water and sugar to a boil in a small saucepan set over medium-high heat. Stir in the walnuts and cook for 2 to 3 minutes, then drain off the sugar water and transfer the nuts to a plate to cool.

Stir up the sauce. Mix the mayonnaise, honey, rice vinegar, red pepper flakes, and salt in a small bowl until smooth. Set aside until ready to use.

Coat the shrimp. Whisk the cornstarch, flour, garlic powder, salt, and pepper in a small bowl. Place the shrimp in a resealable bag, pour in the cornstarch mixture, then seal the bag. Shake to coat the shrimp evenly. 

Cook the shrimp. Heat the oil in a skillet set over medium-high heat. Cook the shrimp for about 2 minutes per side, or until the shrimp curl into a loose C-shape. It’s better not to overcrowd the shrimp in the pan so I usually do it in batches. Try not to overcook the shrimp. Transfer the cooked shrimp to a plate as you go.

Add the sauce. Return the shrimp to the skillet. Add the walnuts, and then half of the sauce to start with (see recipe tip below). Stir gently, just enough to coat the shrimp and walnuts but not so much that the breading begins to fall off.

Serve. Plate your honey walnut shrimp with rice or noodles, garnish with sliced green onions, and serve with additional sauce on the side, if desired.

Tips For Success

Thaw frozen shrimp first. You can thaw the shrimp in a colander under cold running water, or place the shrimp in a bowl of cold water and swish them around a bit until they’re thawed. 

Pat the shrimp dry. Use paper towels to blot away any moisture on the shrimp before you add the cornstarch and flour mixture. This helps the breading stick.

Don’t overcook the shrimp. As I mentioned above, shrimp cook really quickly! If they overcook, they turn rubbery. When shrimp are fully cooked, they’ll curl into a loose C-shape. If they curl so tightly that the tail touches the body, the shrimp is overdone.

Make this recipe gluten-free if needed. You can use all cornstarch and omit the all-purpose flour in the coating. I like using a mixture of flour and cornstarch because it does stick better to the shrimp but it’s not an absolute must. Just be sure to toss the shrimp in the sauce gently if you do omit the flour, as the breading will be a bit more delicate.

Serving Ideas

Honey walnut shrimp is best eaten immediately after it’s made, so I recommend scaling down the recipe to avoid leftovers if possible. That said, if you do have leftovers, here’s how to store them:

Refrigerate: Store the shrimp and sauce in an airtight container separately, if possible, for up to 2 days. Do not freeze this recipe; mayonnaise separates when frozen and thawed.

Reheat: Reheat the shrimp and sauce in a skillet over low heat until warm.

• If shrimp is frozen, follow package directions to thaw.

• Bring water and sugar to a boil in a small saucepan over medium-high heat. Add walnuts and boil for 2 to 3 minutes. Drain walnuts and transfer them to a plate to cool.

  ½ cup water, ¼ cup granulated sugar, ½ cup walnut halves, or large pieces

• Meanwhile, in a small bowl, whisk mayonnaise, honey, red pepper flakes, salt, and rice wine vinegar until smooth. Set aside.

  ½ cup mayonnaise, 3 tablespoons honey, ¼ teaspoon red pepper flakes, ¼ teaspoon salt, 2 teaspoons rice wine vinegar

• In another small bowl, whisk cornstarch, flour, garlic powder, salt, and pepper together.

  1 ½ tablespoons cornstarch, 1 ½ tablespoons all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground pepper

• Use paper towels to pat excess moisture from the shrimp. Add the shrimp to a gallon-size resealable bag. Add the cornstarch mixture and seal the bag. Shake or rotate it until all the shrimp are coated.

  16 ounces shrimp, peeled and deveined, tails removed

• In a medium skillet, heat oil over medium-high heat. Add the shrimp and cook until shrimp begins to curl into a C-shape, about 2 minutes per side, depending on the size of the shrimp. Avoid overcooking the shrimp. Don’t overcrowd the skillet; it’s better to fry the shrimp in batches. If working in batches, transfer the cooked shrimp to a plate and continue until all the shrimp are cooked.

  2 tablespoons avocado oil

• Combine the shrimp and walnuts in the skillet. Pour HALF of the sauce over the shrimp (see note). Gently toss to coat, being careful not to dislodge the breading from the shrimp.

• Serve over rice or noodles. Garnish with sliced green onions.

• Sauce note: The recipe makes a generous amount of sauce. I recommend adding only half the sauce to the shrimp at first, and toss to coat before adding more sauce, if desired. If you’re serving the shrimp with rice or stir-fried vegetables, you’ll want to use the entire amount of sauce. 
• Gluten-free option: The breading can be made with all cornstarch (no flour). However, when I tested both options, I found that coating made with a combination of cornstarch and flour stuck to the shrimp better after frying and wasn’t as delicate.
• Storage: Honey walnut shrimp is best eaten immediately after it’s made. Freezing is not recommended.
• Recipe retested and revised December 2024. 

Calories: 549kcal, Carbohydrates: 34g, Protein: 18g, Fat: 39g, Saturated Fat: 5g, Polyunsaturated Fat: 21g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 155mg, Sodium: 1261mg, Potassium: 220mg, Fiber: 1g, Sugar: 26g, Vitamin A: 264IU, Vitamin C: 0.3mg, Calcium: 82mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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