Crisp battered shrimp tossed in a creamy honey sauce and finished with caramelized walnuts — Honey Walnut Shrimp is a beloved Chinese restaurant classic you can make at home in under 30 minutes. Serve it with rice, noodles, or steamed vegetables for a fast, satisfying meal.
Skip the takeout line and recreate this sweet, crunchy favorite in your own kitchen. The recipe combines a simple honey-mayo sauce, a light rice flour batter for the shrimp, and crunchy candied walnuts. The process is straightforward: prepare the sauce, batter and fry the shrimp, then toss everything together and finish with walnuts. It’s quick enough for a weeknight and impressive enough for guests.
Table of contents
- Ingredients
- Instructions
- How to make it healthy
- How to make candied walnuts
- More Chinese recipes
Ingredients
- Mayonnaise
- Honey
- Eggs – you only need the egg whites for the batter; save the yolks for another use.
- Rice flour – rice flour gives a light, crispy coating and keeps this dish gluten free.
- Salt
- Black pepper
- Shrimp – peeled and deveined is easiest. Use medium-to-large shrimp (for example 41–50 or 31–35 per pound) so they don’t overcook while the batter crisps.
- Vegetable oil – choose an oil with a high smoke point, such as vegetable, canola, peanut, corn or avocado oil, for frying.
- Candied walnuts – store-bought or homemade; these add sweet crunch to the finished dish.
Instructions
Below is a simple, clear set of steps to make Honey Walnut Shrimp. Make the rice or noodles ahead if you plan to serve them on the side.
Step 1: In a large bowl, whisk together mayonnaise and honey until smooth. Set aside.
Step 2: In a second bowl, whisk egg whites with rice flour, salt and pepper until a thick, smooth batter forms.
Step 3: Working one at a time, use tongs to dip each shrimp into the batter, coating evenly on all sides.
Step 4: Heat about 1 cup of oil in a large skillet over medium-high heat. When hot, fry shrimp in batches of 8–10 so the pan isn’t crowded. Cook 1–2 minutes per side until the batter is golden and the shrimp are opaque.
Step 5: Remove cooked shrimp with a slotted spoon and drain on a wire rack to keep them crisp. Avoid paper towels, which trap oil and can make the coating soggy.
Step 6: Add all cooked shrimp to the bowl with the honey-mayo sauce and toss gently until each piece is evenly coated. Transfer to a serving dish and sprinkle with chopped candied walnuts and, if you like, diced green onions.
Serve immediately over white or brown rice, rice noodles, or with steamed or roasted vegetables such as bok choy or broccoli for a balanced meal. The combination of crunchy batter, creamy sauce, and sweet walnuts creates a satisfying contrast of textures and flavors.
How to make it healthy
If you want a lighter version without deep frying or mayo, try these simple swaps:
- Toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook in a skillet over medium-high heat for 1–2 minutes per side instead of battering and frying.
- For a mayo-free sauce, mix 4 tablespoons honey with 2 tablespoons Dijon mustard for a lighter, tangy glaze.
- Swap candied walnuts for plain chopped walnuts to cut added sugar and calories.
Because the classic version uses rice flour rather than wheat flour, the recipe is naturally gluten free.
How to make candied walnuts
Making candied walnuts at home is quick and adds fresh, warm sweetness to the dish. You only need water, sugar and walnuts.
- Bring 1/2 cup water to a boil in a small saucepan over high heat.
- Reduce heat to medium and stir in 1/2 cup sugar. Continue stirring until the mixture turns golden and thickens.
- Add 1/2 cup chopped walnuts and toss gently until the nuts are coated with caramelized sugar.
- Spread the walnuts on parchment paper and let cool; they will harden as they cool.
More Chinese recipes
Looking to make more restaurant-style dishes at home? Try recreating these favorites:
- Dan Dan Noodles
- Beef Stir Fry with Asparagus
- Kung Pao Beef Noodle Bowl
- General Tso’s Chicken
- Chinese Honey Chicken
Honey Walnut Shrimp
Summary: Crispy shrimp coated in a creamy honey-mayo sauce and topped with caramelized walnuts. Ready in about 25 minutes.
Servings & Time
- Servings: 4 people
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Author: Whitney Bond
Ingredients (serves 4)
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons honey
- 4 large egg whites, whisked
- 2/3 cup rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound medium-to-large shrimp, peeled and deveined
- 1 cup vegetable or canola oil for frying
- 1/2 cup chopped candied walnuts
Instructions
- Combine mayonnaise and honey in a large bowl; set aside.
- In a separate bowl, whisk egg whites, rice flour, salt and pepper to make the batter.
- Heat oil in a large skillet over medium-high heat.
- Dip each shrimp into the batter, then carefully place into the hot oil.
- Fry 8–10 shrimp at a time, avoiding overcrowding. Cook 1–2 minutes per side until golden and opaque.
- Transfer cooked shrimp to a wire rack to drain and stay crisp.
- Toss the shrimp in the honey-mayo sauce until coated, transfer to a serving dish and top with candied walnuts. Serve immediately over rice, noodles or with veggies.
Notes
To make candied walnuts: boil 1/2 cup water, reduce to medium and stir in 1/2 cup sugar until golden and thickened. Add 1/2 cup chopped walnuts, toss to coat, then cool on parchment paper.
Nutrition (per serving)
- Calories: 364 kcal
- Carbohydrates: 35 g
- Protein: 22 g
- Fat: 15 g
- Sodium: 1112 mg