This honey walnut shrimp recipe gives you golden, crispy shrimp tossed in a sweet, creamy sauce with crunchy candied walnuts on top. It’s surprisingly easy to make and tastes even better than takeout.
Ever since moving to LA, I’ve been eating a lot more Panda Express thanks to my husband. The honey walnut shrimp quickly became my favorite.
I never thought I’d make it myself, but once I did, I realized it’s nowhere near as hard as it looks.
You get perfectly cooked shrimp that’s golden & crispy on the outside and snappy & well seasoned inside.
Then there’s the sauce. If you’ve ever tried honey walnut shrimp and thought, “What’s in that sauce?”, this recipe answers that.
And the candied walnuts? So ridiculously good they might not even make it to the bowl.
I’m giving myself a little pat on the back for pulling this off, but honestly, it’s so easy anyone can do it.
Why You’ll Love This Honey Walnut Shrimp Recipe
This honey walnut shrimp has everything I want in a homemade takeout-style dinner. It’s crispy, creamy, sweet, and way easier to make than you think.
- Crispy shrimp. The coating fries up light and crisp, then holds up even after tossing in the sauce.
- Candied walnuts. They add that signature sweet crunch. Also, they’re so good you could snack on them on their own.
- Creamy, sweet sauce. That classic honey walnut shrimp flavor with a smooth, balanced finish.
- Better than takeout. Everything tastes fresher and less heavy than restaurant versions.
- Easy to make. The steps are simple and come together quickly.
Is This Like Panda Express Honey Walnut Shrimp?
Yes, it has that same sweet, creamy, flavor, but this homemade honey walnut shrimp is even better. Everything tastes fresher and you’re able to control how sweet and creamy it is.
Ingredients You’ll Need For This Walnut Shrimp Recipe
Before you start cooking, here’s what you’ll need to make walnut shrimp.
- Shrimp. Get peeled and deveined shrimp so prep is easier and you can get straight to cooking.
- Potato starch. Cornstarch is the classic coating used in walnut shrimp, but I prefer potato starch because it gives a lighter, crispier coating. Use whichever one you like.
- Egg whites. This helps the potato starch stick better and creates that light, crisp coating.
- Walnuts. We’re candying the walnuts ourselves for this recipe. Don’t be afraid, it’s actually really easy and comes together in just a few minutes.
- Granulated sugar. This melts into the coating, so don’t swap for powdered sugar here.
- Salt. Just a pinch balances the sweetness and makes the walnuts taste more like a topping, not candy.
- Mayonnaise. The base of the sauce. Use full-fat mayo for the best texture. Low-fat will make your sauce too thin.
- Sweetened condensed milk. The secret to that signature creamy, slightly milky sweetness you get from restaurant-style honey walnut shrimp.
- Honey. This gives the dish its signature sweetness
- Rice Vinegar. Adds a slight tang that cuts through the richness of the sauce. You can also use regular vinegar or lemon juice.
How To Make Honey Walnut Shrimp
If you break it down into a few simple parts, this honey walnut shrimp is actually really easy to make at home.
1. Make The Sauce.
In a bowl, combine mayonnaise, honey, sweetened condensed milk, and vinegar. Stir until fully combined and creamy.
2. Make Candied Walnuts.
Add walnuts, sugar, water, and salt to a pan over medium heat. Stir continuously for 3 to 5 minutes until the syrup evaporates and the walnuts are fully coated.
Transfer to a parchment-lined tray, spreading them out so they don’t clump, then let cool completely.
3. Prep the shrimp.
Pat the shrimp dry and place them in a shallow bowl. Season with salt and black pepper. Pour whisked egg whites over and toss until evenly coated.
4. Coat the shrimp.
Dredge each piece in potato starch until fully coated.
5 Cook the shrimp.
Shallow fry for 2-3 minutes per side until golden and crisp, then transfer to a rack.
6. Toss everything together.
In a bowl, toss the shrimp, sauce, and candied walnuts until evenly coated. Serve immediately. Enjoy!
Tips For The Crispiest Walnut Shrimp
Getting the shrimp crisp is what takes honey walnut shrimp from good to really good. These tips will make a big difference.
- Pat the shrimp dry well. Less moisture helps the egg whites and potato starch stick better.
- Coat the shrimp evenly. Make sure each piece is fully covered so you get a crisp crust all over.
- Fry in batches. Overcrowding the pan drops the oil temperature and makes the shrimp less crispy.
- Keep the oil at the right heat. If the oil is too cool, the shrimp soak it up instead of crisping.
- Do not overcook the shrimp. Shrimp cook fast, so pull them once they’re golden – about 2-3 minutes per side.
- Let excess oil drain. Set the shrimp on a wire rack or paper towels for a minute after frying.
- Toss right before serving. The longer the shrimp sit in the sauce, the softer the coating gets.
Easy Honey Walnut Shrimp Recipe Variations
My honey walnut shrimp recipe is perfect as-is, but you’re the one eating it, so feel free to switch things up!
- Use a different protein. Try this sauce with chicken or even tofu for a different take.
- Add vegetables. Toss in broccoli, snap peas, or bell peppers to stretch the dish and add color and crunch.
- Swap the nuts. Use cashews or pecans if you don’t have walnuts on hand.
- Adjust the sweetness. Add a little more honey for a sweeter sauce or a splash of vinegar to balance it out.
- Add heat. Stir in a little sriracha or chili flakes for a sweet and spicy version.
- Make it extra saucy. Double the sauce if you want more.
What To Serve With Honey Walnut Shrimp
The best things to pair with honey walnut shrimp are the same ones you’d find on a Chinese takeout menu.
- Steamed jasmine rice. A classic side that soaks up the sauce.
- Fried rice. Adds a little more flavor and texture, but still works well with the sweet, creamy shrimp.
- Chow mein. A great choice if you want that full Chinese takeout-style meal at home.
- Honey garlic chicken bites. The sticky sweet-savory glaze pairs really well with the creamy shrimp
- Beef salpicao. Garlicky, buttery steak bites add a savory contrast that balances the sweet, creamy honey walnut shrimp.
- Stir-fried vegetables. A fresh veggie side helps balance the richness and adds a little crunch.
How To Store And Reheat Walnut Shrimp
To Store: Store leftovers in an airtight container and refrigerate for up to 3 days. Keep in mind the shrimp will soften once coated in the sauce.
To Reheat: Reheat in a pan over medium heat until warmed through. You can also air fry at 350°F for 3 to 5 minutes to help bring back some crispiness.
More Easy Asian Dinner Recipes You’ll Love
Korean Ground Beef Bulgogi
Instant Pot Pork Belly
Gochujang Pasta
Korean Soy-Marinated Eggs
Air Fryer Teriyaki Salmon
Honey Walnut Shrimp Recipe (Better Than Takeout)
Ingredients
- ⅓ cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons sweetened condensed milk
- 1 ½ teaspoons rice vinegar
- ½ cup walnut halves
- ¼ cup sugar
- ½ teaspoon salt
- 3 tablespoons water
- 1 pound large shrimp peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 egg whites whisked
- 1 ½ cups potato or cornstarch
- oil for frying
Instructions
- Make the sauce. In a bowl, whisk together mayonnaise, honey, sweetened condensed milk, and vinegar until smooth.
- Next, candy the walnuts. Add walnuts, sugar, salt, and water to a pan over medium heat. Cook, stirring continuously, for 3-5 minutes, until the sugar syrup has fully evaporated. Transfer candied walnuts to a parchment-lined tray, spreading them out so they don’t stick together. Set aside to cool.
- Pat the shrimp dry and place them in a shallow bowl. Season with salt and black pepper.
- Whisk egg whites until foamy. Pour over the shrimp and toss until evenly coated.
- Place potato starch in a separate bowl. Take each shrimp from the egg white mixture and coat it well in the potato starch.
- Heat a shallow layer of oil in a pan over medium to medium-high heat. Fry the shrimp for 2-3 minutes per side, or until golden and crisp. Transfer to a wire rack or paper towel-lined plate.
- Toss the shrimp, sauce, and candied walnuts together in a large bowl. Serve and enjoy!
