Quick & Easy Honey Walnut Shrimp Recipe

Picture this: the sweet aroma of honey and buttery walnuts mingling in your kitchen, while the golden shrimp glisten with a light, crispy coating that melts in your mouth. Each bite offers a delightful contrast between crunchy and tender, sweet and savory, creating an unforgettable dance of flavor on your palate. This Quick & Easy Honey Walnut Shrimp Recipe is a treasure that feels both indulgent and effortlessly achievable—a dish that looks like it took hours but comes together in just half an hour. Get ready to impress yourself and your loved ones with a restaurant-quality feast right at home.

Why You’ll Love This Quick & Easy Honey Walnut Shrimp Recipe

• Quick and Easy: Ready in just 30 minutes, perfect for when you want something impressive without the wait.
• Simple Ingredients: Uses pantry staples and common fresh ingredients, no need for complicated shopping.
• Perfect for Weeknights: Whip this up after work and still have time to relax and enjoy your dinner.
• Impressive Presentation: The candied walnuts add a beautiful crunch and shine, making your plate pop visually.
• Customizable: Swap out corn starch, try different nuts, or adjust sweetness to match your mood and pantry.

Why This Quick & Easy Honey Walnut Shrimp Recipe Works

This recipe strikes the perfect balance between crispy texture and luscious flavor by using a light, airy egg white batter combined with cornstarch. The candied walnuts are cooked just right—coated in a glossy, crackly sugar syrup that adds an irresistible crunch and a burst of caramelized sweetness. The sauce, made from creamy Japanese mayo, condensed milk, honey, and fresh lemon juice, brings a rich yet tangy finish that ties all the components together beautifully. Mastering these elements ensures your shrimp come out crispy and coated with a dreamy sauce every time.

Ingredients You’ll Need

Gathering the right ingredients is your first step to success. This recipe keeps things straightforward but packed with flavor.

• Jumbo shrimp (1 lb): Peeled and deveined for easy cooking and perfect bite-size pieces.
• Egg whites (4): Whisked to a light foam, they create the crisp coating without heaviness.
• Salt (1/4 tsp) and black pepper (1/4 tsp): Simple seasoning to enhance the shrimp’s natural flavor.
• Cornstarch (2/3 cup): Helps achieve that golden, crispy crust; can be swapped for similar starches.
• Vegetable oil (1 cup): For frying, lending a neutral flavor that lets the shrimp shine.
• Japanese mayo (1/4 cup): Adds creaminess and umami to the sauce; you can also use regular mayo.
• Sweetened condensed milk (3 tbsp): Balances the tang with rich sweetness; dairy-free options available.
• Honey (2 tbsp): The star sweetener that brings warmth and depth.
• Lemon juice (1 tbsp): Freshly squeezed to brighten the sauce and cut through the richness.
• Walnuts (1/2 cup): Candied for a sweet, crunchy contrast.
• White sugar (3 tbsp): For creating that crackly candy shell on the walnuts.
• Water (1 tbsp): Helps dissolve the sugar for even coating.
• Green onion (1): Adds a fresh, vibrant garnish to finish the dish.

Ingredient Substitutions & Tips

• Cornstarch: You can substitute with potato starch, tapioca starch, or sweet rice flour for a similar crispy texture.
• Japanese mayo: If you don’t have Kewpie mayo, regular mayonnaise works just fine, though the flavor is slightly different.
• Sweetened condensed milk: For a dairy-free alternative, use condensed coconut milk with no worries about taste compromises.
• Vegetable oil: Any neutral-tasting oil like canola or peanut oil will do for frying.

How to Make Quick & Easy Honey Walnut Shrimp Recipe

Step 1: Prepare the Sauce

In a small bowl, whisk together the Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. This creamy, honeyed sauce is the heart of the dish and should be smooth and well combined. Set it aside while you prepare the other elements.

💡 Pro Tip: Use fresh lemon juice, not bottled, for a vibrant and bright flavor.

Step 2: Candy the Walnuts

Heat a non-stick pan on medium heat, then add the sugar and water. Stir constantly as the sugar dissolves and the syrup comes to a gentle simmer. Watch closely as it thickens to coat the back of your spatula with a glossy texture. Quickly toss in the walnut halves and stir to coat each one evenly.

When the walnuts develop a crunchy, crusty glaze, remove the pan immediately from the heat. Use tongs to lift out the candied walnuts one by one and spread them apart on parchment paper to cool and harden without sticking together.

💡 Pro Tip: Don’t walk away—sugar syrup changes fast! Keep stirring constantly for perfect candied walnuts.

Step 3: Season the Shrimp

Place the peeled and deveined shrimp in a large bowl. Sprinkle with salt and black pepper, tossing to distribute the seasoning evenly. This simple step layers in essential flavor beneath the batter.

💡 Pro Tip: Pat shrimp dry with paper towels after seasoning to help the batter stick better.

Step 4: Make the Batter

In another large bowl, whisk the egg whites until foamy but not stiff. Slowly fold in the cornstarch, mixing until the mixture forms a runny paste that will lightly coat the shrimp. Add the seasoned shrimp and toss with chopsticks or tongs until every piece is covered in this airy batter.

💡 Pro Tip: Resist making a thick batter; a thin coating crisps up better and feels lighter when fried.

Step 5: Fry the Shrimp

Heat vegetable oil in a large pan over medium-high heat until it reaches 350-375°F. Fry the shrimp in small batches to avoid overcrowding, cooking each piece for 2-3 minutes until golden and crispy. Remove with a slotted spoon and let drain on a wire rack or towel-lined tray to rest and lose excess oil.

💡 Pro Tip: Keep the oil temperature steady—too cool, and shrimp get greasy; too hot, and they burn before cooking through.

Step 6: Toss and Serve

Transfer the crisp shrimp to a large bowl and add the candied walnuts. Pour the prepared sauce over everything and gently toss to coat every piece with the luscious honey mayo dressing. Sprinkle finely chopped green onions on top for freshness and a pop of color.

💡 Pro Tip: Toss gently to preserve the crisp texture—don’t stir too aggressively.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Oil too hot or cold: Causes shrimp to burn or become greasy and soggy.
• Overwhipping egg whites: Leads to a dense batter that won’t achieve the desired light crunch.
• Skipping seasoning: Results in bland shrimp despite a flavorful sauce.
• Not spacing out candied walnuts: They’ll stick together and lose their crisp coating.
• Overcrowding the pan: Drops oil temperature and yields uneven cooking.
• Waiting too long to toss with sauce: Shrimp can lose their crisp texture if the sauce is added too early or the shrimp sit too long.

Delicious Variations to Try

Once you’ve mastered the classic version of this Quick & Easy Honey Walnut Shrimp Recipe, why not play around with some exciting twists to delight your taste buds?

Spicy Honey Walnut Shrimp

Add a pinch of cayenne pepper or drizzle some chili oil into your sauce for a sweet heat that keeps things lively and addictive.

Garlic-Lemon Walnut Shrimp

Mix minced garlic into the batter and add extra lemon zest to the sauce. It brings a fragrant, zesty brightness that pairs beautifully with crispy shrimp.

Coconut Walnut Shrimp

For a tropical mood, toss shredded coconut with the cornstarch batter before frying and use condensed coconut milk in the sauce for a luscious island-inspired touch.

Herbed Walnut Shrimp

Fold chopped fresh herbs like cilantro, basil, or parsley into the sauce or garnish for an extra dimension of garden freshness.

Cashew or Pecan Swap

Replace walnuts with cashews or pecans for a different nuttiness and texture, keeping everything else as is for a new flavor profile.

How to Serve Quick & Easy Honey Walnut Shrimp Recipe

Garnishes

Brighten your dish with finely sliced green onions, a sprinkle of toasted sesame seeds, or freshly chopped cilantro to add vibrant color and freshness on top.

Side Dishes

Pair your shrimp with fluffy jasmine rice, steamed broccoli, or a simple cucumber salad dressed with rice vinegar to balance richness with crispness and acidity.

Creative Ways to Present

Arrange the shrimp and candied walnuts on a long platter with small bowls of extra sauce for dipping. Or serve in individual lettuce cups for a fun, handheld option that’s visually stunning.

Make Ahead and Storage

Storing Leftovers

Keep any leftover shrimp and walnuts in an airtight container in the refrigerator for up to 2 days. Store the sauce separately to maintain the shrimp’s crispness.

Freezing

While best enjoyed fresh, you can freeze the cooked shrimp and walnuts in a single layer on a tray first, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Reheat shrimp in a hot oven (350°F) on a wire rack for 5-7 minutes to crisp them back up without sogginess. Avoid microwaving as it can make them rubbery.

FAQs

Can I use frozen shrimp for this recipe?

Yes! Just be sure to thaw them completely and pat dry before seasoning and coating for best results.

What if I don’t have Japanese mayo?

Regular mayonnaise will work as a substitute, though the flavor will be less tangy and rich compared to Kewpie mayo.

Is this recipe dairy-free?

It can be! Use condensed coconut milk instead of sweetened condensed milk and regular mayo or a dairy-free mayo alternative.

Can I bake the shrimp instead of frying?

Frying gives the best crispy texture, but you can try baking at 425°F for 10-12 minutes, flipping halfway through, though they won’t be as crunchy.

How do I know when the oil is the right temperature?

If you have a thermometer, 350-375°F is ideal. Without one, drop a small bit of batter into the oil—the batter should sizzle and rise to the surface slowly.

Can I swap walnuts for another nut?

Absolutely! Cashews or pecans make excellent alternatives and complement the honey sauce beautifully.

Why is my batter not crispy?

Often it’s due to batter thickness or oil temperature. Keep the batter runny and oil hot to ensure a delicate crisp.

Can I make the candied walnuts ahead of time?

Yes. Prepare them up to a day in advance and store them in an airtight container to keep them crunchy.

Final Thoughts

This Quick & Easy Honey Walnut Shrimp Recipe is one of those gems that delivers restaurant-worthy flavor with minimal fuss. The crunchy shrimp coated in a silky, sweet sauce crowned by perfectly candied walnuts is a showstopper that your family and guests will rave about. Cooking this dish is as joyful as eating it, filling your home with mouthwatering aromas and your plate with a symphony of textures and tastes.

Have you tried this Quick & Easy Honey Walnut Shrimp Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😊

Print