Let’s be real: takeout honey walnut shrimp is delicious, but it’s also expensive and arrives slightly soggy. This homemade version solves both problems. You get that same iconic combo—crispy shrimp, candied walnuts, creamy sweet sauce—in about 20 minutes. Plus, it stays crunchy way longer than anything from a delivery bag.
Ingredients
Serves 3-4.
For the Candied Walnuts:
- ½ cup walnuts
- 2 tablespoons honey
- 1 tablespoon sugar
- 1 tablespoon water
For the Shrimp & Batter:
- 1 lb large shrimp, peeled and deveined
- ½ cup cornstarch
- ¼ cup flour
- ½ cup cold water
- 1 egg
- Oil for frying (vegetable or canola)
For the Creamy Sauce:
- ¼ cup mayonnaise
- 2 tablespoons sweetened condensed milk
- 1 tablespoon honey
- 1 teaspoon lemon juice
Step-by-Step Instructions
Step 1: Candy the Walnuts
- In a small pan over medium heat, combine walnuts, honey, sugar, and water.
- Stir constantly for 3-4 minutes until syrup thickens and coats the walnuts.
- Transfer to parchment paper to cool and harden.
Step 2: Make the Sauce
- Whisk together mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth.
- Set aside.
Step 3: Prepare the Batter
- In a bowl, whisk cornstarch, flour, cold water, and egg until just combined. Don’t overmix—lumps are fine.
Step 4: Fry the Shrimp
- Heat 1 inch of oil in a deep pan to 350°F (175°C).
- Dip each shrimp into batter, letting excess drip off.
- Fry in batches for 2-3 minutes until golden and crispy.
- Drain on paper towels.
Step 5: Toss and Serve
- In a large bowl, gently toss crispy shrimp with the creamy sauce until lightly coated.
- Top with candied walnuts.
- Serve immediately over rice or steamed broccoli.
Summary
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Yield: 3-4 servings
Difficulty: Easy
Storage Notes
Honey walnut shrimp is best eaten fresh—the batter loses crispiness within a few hours. To reheat leftovers, use an air fryer at 375°F for 3-4 minutes. Do not microwave (soggy disaster). Store sauce separately if meal prepping.
