The shrimp sizzles in the pan, its sweet aroma filling the air. A quick glance reveals a crunchy layer of walnuts, already begging to be devoured. Honey walnut shrimp is making its entrance, and dinner’s about to get exciting.
Perfect for busy weeknights when you want something special without the fuss, this dish comes together in just 20 minutes. By using fresh shrimp and a light batter, you’ll get that perfect crispy texture without deep frying (goodbye greasy takeout!). It’s an impressive meal that elevates any ordinary evening. Dinner’s served!
Why You’ll Love This honey walnut shrimp
- Easy Prep: Just a few simple steps and you’ll have a delicious meal ready in no time.
- Sweet & Savory: The perfect balance of honey sweetness and savory shrimp will have your taste buds dancing.
- Crispy Texture: Get that satisfying crunch from the batter, with tender shrimp inside for a delightful contrast.
- Versatile Dish: Great as an appetizer or main course; pair it with rice or veggies for a complete meal.
- Caveat Alert: It’s best enjoyed fresh — leftovers are tasty but the crispiness does fade after a day.
honey walnut shrimp Ingredients
Shrimp:
- 1 pound large shrimp (peeled and deveined) — choose fresh shrimp for the best flavor.
Batter:
- 1 cup cornstarch — this gives a perfect crispy texture when frying.
- 1 large egg — helps bind the ingredients together for a cohesive batter.
- 1/2 cup water — adjust as needed for batter consistency; use sparkling water for extra crispiness.
Sauce:
- 1/2 cup honey — provides sweetness that balances the dish; try maple syrup as a substitute.
- 1/4 cup mayonnaise — creates creaminess in the sauce, don’t skip it!
- 1 tablespoon lemon juice — adds brightness and enhances flavor balance.
- 1 teaspoon soy sauce — adds umami; use tamari for a gluten-free option.
Walnuts:
- 1 cup walnuts (chopped) — toast them lightly for a deeper nutty flavor.
Oil:
- 2 cups vegetable oil (for frying) — ensure oil is hot enough to avoid soggy shrimp.
*Full measurements in the recipe card below.*
How to Make honey walnut shrimp
1. Prepare the batter: In a bowl, whisk together 1 cup cornstarch, 1 large egg, and 1/2 cup water until smooth. It’ll have a thick consistency that’s perfect for coating.
2. Heat the oil: In a deep pan, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F. You’ll know it’s ready when small bubbles form around a wooden spoon dipped in the oil.
3. Coat the shrimp: Dip each pound of peeled and deveined shrimp into the batter, ensuring they’re fully coated. This step adds that delicious crunch to your honey walnut shrimp.
4. Fry the shrimp: Carefully place the battered shrimp in the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy; you’ll hear that satisfying sizzle!
5. Toast the walnuts: Meanwhile: In a separate pan over medium heat, add 1 cup chopped walnuts and toast for about 3-4 minutes until fragrant, stirring occasionally to prevent burning.
6. Make the sauce: In a bowl, whisk together 1/2 cup honey, 1/4 cup mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon soy sauce until well combined; it’ll be creamy and sweet with a hint of tanginess.
7. Combine everything: Now, toss the fried shrimp with the sauce and toasted walnuts until well-coated. Be careful not to rush this step—over-mixing can make your shrimp soggy!
*Exact quantities in the recipe card below.*
How to Store honey walnut shrimp
- Room Temperature: It’s best to enjoy honey walnut shrimp right away, but if you have leftovers, don’t leave them out for more than 2 hours.
- Refrigerator: Store in an airtight container for up to 2 days. Just know the crispy topping may soften a bit.
- Freezer: You can freeze it in a freezer-safe container for up to 1 month, but the texture will change significantly when thawed.
- Reheating: Reheat in the oven at 350°F for about 10 minutes until it’s heated through and the shrimp feel firm to the touch.
What to Serve with honey walnut shrimp?
It’s sweet and rich, so pairing it with something bright or crisp can create a balanced meal.
- Steamed Broccoli: The slight bitterness contrasts the sweetness while adding a vibrant green color.
- Cucumber Salad: This cool, crunchy dish provides a refreshing temperature contrast that lightens each bite.
- Mango Salsa: The acidity from fresh mangoes balances the richness and adds a burst of tropical color.
- Jasmine Rice: A neutral base that absorbs flavors, providing texture without overwhelming the dish’s profile.
- Pickled Ginger: Its tangy sharpness cuts through the sweetness effectively; try 1 tablespoon for balance.
- Sesame Noodles: A simple, cold noodle dish complements the shrimp’s warmth; prepare in under 15 minutes.
- Hot & Sour Soup: This spicy-sour soup enhances depth and offers a warm contrast to the sweet elements.
honey walnut shrimp Variations
Here’s how to play with this recipe by exploring different flavors and textures.
- Crispy Garlic Shrimp: Add 2 minced garlic cloves to the batter for a savory kick.
- Spicy Honey Walnut Shrimp: Mix in 1 tablespoon of sriracha with the sauce for a spicy twist.
- Lemon Zest Upgrade: Grate 1 teaspoon of lemon zest into the sauce for bright, fresh flavor.
- Maple Variation: Substitute honey with an equal amount of maple syrup in the sauce for a unique sweetness.
- Nutty Crunch: Toss an additional 1/2 cup of walnuts in after frying for extra crunch and nuttiness.
- Sesame Infusion: Add 1 teaspoon of sesame oil to the sauce for a richer depth of flavor.
- Herb Garnish: Top finished shrimp with chopped fresh parsley or cilantro for a vibrant finish.
Make Ahead Options for honey walnut shrimp
I like to prep the honey walnut shrimp by making the sauce and coating the shrimp in cornstarch ahead of time. I usually do this a day in advance. I store the sauce in an airtight container in the fridge, while I keep the coated shrimp covered on a plate, also in the fridge. Just before serving, I fry the shrimp and toss them in the sauce with walnuts for that crispy texture. The sauce holds well for about three days, but once you fry the shrimp, they’re best eaten right away since they lose their crunch if left too long. So, save frying for when you’re ready to enjoy it. Fry fresh for maximum crunch!
honey walnut shrimp Recipe FAQs
Can I make honey walnut shrimp ahead of time?
While honey walnut shrimp is best served fresh for optimal crispiness, you can prepare the components in advance. Fry the shrimp and walnuts ahead of time, then store them separately in airtight containers in the fridge for up to a day. Reheat them briefly in the oven or air fryer to regain their crunch before tossing them with the sauce. Just remember, the sauce should be made fresh right before serving.
What can I substitute for walnuts in this dish?
If you need a nut-free option for honey walnut shrimp, try using toasted sunflower seeds or chopped pecans as substitutes. Both provide a satisfying crunch, although they’ll slightly change the flavor profile. If you’re allergic to nuts entirely, you might even consider crispy fried onions for that added texture. Just ensure whatever substitute you choose is toasted for maximum flavor and crunch.
Why did my shrimp turn out soggy in this recipe?
Soggy shrimp can happen if they’re not fried at the right temperature or if they’re crowded during frying. Make sure your oil is hot enough (around 350°F) before adding shrimp; you’ll know it’s ready when a small piece of batter sizzles immediately upon contact. Frying in batches also helps maintain heat and ensures each piece gets evenly crispy. Drain on paper towels right after frying to remove excess oil.
How do I know when my walnuts are done frying?
You’ll know your walnuts are perfectly fried when they turn a golden brown color and start to smell nutty and aromatic—this usually takes about 2-3 minutes over medium heat. Keep an eye on them as they can burn quickly! Once done, drain them on paper towels immediately to absorb any excess oil, which helps maintain their crunchiness when combined with the dish later on.
Final Thoughts on honey walnut shrimp
Honey walnut shrimp is a fantastic way to showcase the art of frying, creating a crisp texture that beautifully contrasts with the sweet, creamy sauce. The batter made from cornstarch and egg gives the shrimp an extra crunch that elevates each bite. If you’re looking to impress at your next dinner or simply want to treat yourself, give this recipe a shot. Make it once and it’ll earn a permanent spot in your rotation. I’d love to hear how yours turned out—drop a comment below!
honey walnut shrimp
Ingredients
Method
- In a mixing bowl, whisk together cornstarch, egg, and water until smooth. Add shrimp and coat evenly.
- In a skillet, heat 1 cup of vegetable oil over medium heat. Add chopped walnuts and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- In the same skillet, add more oil if necessary and heat. Fry the coated shrimp in batches until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- In a bowl, mix honey, mayonnaise, lemon juice, and soy sauce until well combined.
- In a large serving platter, combine the fried shrimp and sauce, tossing gently to coat. Top with fried walnuts and serve immediately.
