Name: Easy Honey Walnut Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb jumbo shrimp, peeled and deveined; 4 egg whites; ¼ tsp salt; ¼ tsp black pepper; ⅔ cup cornstarch (or potato/tapioca/sweet rice flour); 1 cup vegetable oil (for frying); ¼ cup Japanese mayo (or regular mayo); 3 tbsp sweetened condensed milk (or coconut condensed milk); 2 tbsp honey; 1 tbsp freshly squeezed lemon juice; ½ cup walnut halves; 3 tbsp granulated sugar (or brown sugar); 1 tbsp cold water; 1 green onion, finely chopped

Why This Recipe Sparks Joy (and Crunch!)

Easy Honey Walnut Shrimp

Print Recipe

This dish was always the crown jewel of our weekend takeout—until we discovered how easy it was to recreate at home. Crispy shrimp, coated in a creamy honey-lemon sauce and topped with crunchy candied walnuts—it’s a restaurant favorite made simple and soulful in your own kitchen.

Author: Wyatt Porter
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

Ingredients

Scale

For the Shrimp:

1 lb jumbo shrimp, peeled and deveined

4 egg whites

¼ tsp salt

¼ tsp black pepper

⅔ cup cornstarch (or potato/tapioca/sweet rice flour)

1 cup vegetable oil (for frying)

For the Sauce:

¼ cup Japanese mayo (or regular mayo)

3 tbsp sweetened condensed milk (or coconut condensed milk)

2 tbsp honey

1 tbsp freshly squeezed lemon juice

For the Candied Walnuts:

½ cup walnut halves

3 tbsp granulated sugar (or brown sugar)

1 tbsp cold water

Optional Garnish:

1 green onion, finely chopped

Instructions

Candied Walnuts: Heat sugar and water in a small pan over medium heat. Stir until bubbly, add walnuts, and stir to coat. Spread on parchment and let cool.

Shrimp: Whisk egg whites, salt, and pepper in a bowl. Toss shrimp in cornstarch, dip in egg whites, and fry in hot oil (375°F) until golden, about 2–3 minutes per side. Drain on paper towels.

Sauce: Mix mayo, condensed milk, honey, and lemon juice in a bowl.

Toss fried shrimp in sauce, top with candied walnuts and green onions. Serve immediately

Notes

A dish to wow your taste buds and your guests—sweet, crunchy, and utterly crave-worthy.

Nutrition

Calories: 410
Sugar: 11g
Fat: 26g
Carbohydrates: 24g
Protein: 22g

Hey friends, Wyatt here! Pull up a stool and imagine this: golden, crispy shrimp tossed in a sauce that’s sweet, creamy, and just a *hint* of tangy, all topped with candied walnuts that shatter like edible glass. That’s my Easy Honey Walnut Shrimp, and trust me, it’s the kind of dish that turns a regular Tuesday into a tiny celebration. I know what you’re thinking—”Wyatt, that sounds fancy-restaurant complicated!” But nope. This is pure weeknight wizardry, clocking in under 30 minutes with zero fancy gadgets. Just your trusty skillet, a bowl, and that spatula you *finally* found hiding behind the blender.

This recipe? It’s my love letter to bold flavors and simple techniques. We’re talking about that magical combo of textures—crispy shrimp meets velvety sauce meets crunchy-sweet walnuts—that makes everyone at the table go quiet (except for the happy chewing sounds, of course). Perfect for when you wanna impress without the stress, feed a crowd quick, or just treat yo’self to something special. So grab your apron (or don’t—I won’t tell), and let’s make some kitchen magic happen!

A Puddle, A Potluck, and Perfection

This dish takes me straight back to my cousin Mia’s graduation party. Picture it: torrential rain, 30 soggy guests crammed into her tiny apartment, and me—volunteered to “whip up something easy.” My famous chili was vetoed (“Too summery!”), and my backup pasta salad… well, let’s just say the dog looked interested. Panic mode! Then I remembered this honey walnut shrimp I’d messed around with. I raided Mia’s pantry—frozen shrimp, basic mayo, a sad lemon, and walnuts meant for brownies. Twenty minutes later? Crispy, saucy bites vanished faster than the rain stopped. Mia’s grandma, a tough critic, cornered me: “Wyatt Porter, where’d you hide the takeout boxes?” Best. Compliment. Ever. Now, it’s my go-to “Oh-crap-guests-are-coming” lifesaver. Turns out, joy tastes like crispy shrimp and candied nuts, especially when shared in a puddle-filled living room.

Your Flavor Toolkit: Simple Stuff, Big Impact

1 lb jumbo shrimp, peeled and deveined – Size matters here! Jumbos stay juicy inside that crispy coat. Thaw frozen ones overnight in the fridge, or in a *cold* water bath if you’re in a pinch (change water every 15 mins).
4 egg whites – Our crispy glue! Save yolks for hollandaise or custard tomorrow. Pro tip: Whisk ’em till frothy (about 1 min) – no stiff peaks needed!
¼ tsp each salt & black pepper – Basic but crucial. Season the egg wash, not just the shrimp, for flavor in every bite.
⅔ cup cornstarch – The secret to that airy, glass-like crunch! Potato or tapioca starch works too (even crispier!), but avoid flour—it gets soggy.
1 cup vegetable oil – Neutral is key! Canola, peanut, or avocado oil work. Temp is CRITICAL: 350°F. No thermometer? Toss in a breadcrumb – it should sizzle vigorously.
¼ cup Japanese mayo (Kewpie) – Silky, umami-rich magic! Regular mayo works, but add ½ tsp rice vinegar for tang. Vegan? Use avocado-oil mayo.
3 tbsp sweetened condensed milk – Sweetness with body! Coconut milk + 1 tsp sugar is a fab dairy-free swap.
2 tbsp honey – Floral sweetness. Maple syrup works in a pinch, but honey’s flavor shines.
1 tbsp fresh lemon juice – Brightens the sauce. Bottled works, but fresh is zingier!
½ cup walnut halves – Toast ’em raw! Pre-toasted can burn. Pecans? Delicious rebellion.
3 tbsp white sugar – For that glossy candy shell. Brown sugar adds molasses depth.
1 tbsp cold water – Helps the sugar melt evenly. No sub needed!
1 green onion, chopped (optional) – Color & fresh bite. Chives or cilantro work too!

Chef’s Whisper: Mise en place is your friend! Measure everything before firing up the stove. This cooks FAST.

Let’s Get Cooking: Crispy, Creamy, No-Sweat Steps!

Candy Those Walnuts (5 mins): Grab a small non-stick skillet. Toss in sugar and cold water. Medium heat—NO STIRRING yet! Let it bubble 1-2 mins until pale gold. (Tip: Swirl the pan gently if edges darken faster!) Add walnuts. Stir constantly 1 min until coated like jewels. QUICKLY dump onto parchment paper. Spread ’em out! They’ll harden as they cool. Watch ’em like a hawk—sugar burns fast!
Whip Up That Dreamy Sauce (2 mins): In a medium bowl, combine mayo, condensed milk, honey, and lemon juice. Whisk till silky smooth. Consistency check: It should coat the back of a spoon. Set aside. (Psst… taste it! Need more tang? Lemon. More sweetness? Honey.)
Fry Shrimp to Golden Glory (8 mins): Pat shrimp SUPER dry—this is CRISP insurance! In a bowl, whisk egg whites, salt, and pepper till frothy (like a bubbly bath). Heat oil in a deep skillet or Dutch oven to 350°F. Working in batches (don’t crowd!), dip shrimp in egg wash, then dredge in cornstarch. Shake off excess! Hack: Use one hand for wet, one for dry—no clumpy fingers! Fry 1-2 mins per side till puffed and golden. Drain on paper towels or a rack. Key: Oil temp drops when adding shrimp. Let it rebound between batches!
The Grand Finale: Toss & Shine (2 mins): In a big bowl, gently toss crispy shrimp with the sauce. Be swift—you want ’em coated but still crisp! Plate immediately. Scatter candied walnuts generously over top. Sprinkle with green onions. Pro Move: Serve sauce on the side for ultra-crisp leftovers (if they last!).

Timing Tip: Candy walnuts first—they keep! Make sauce while shrimp dry. Multitask like a boss.

Plating Up: Make It Pretty & Practical!

This dish is a stunner! Pile saucy shrimp high on a platter or individual plates. Let those glossy walnuts tumble artfully. Green onion confetti adds pop. Keep sides simple: fluffy jasmine rice soaks up extra sauce beautifully, or go light with steamed broccoli. For family style? Skip plates—set the skillet right on the table (on a trivet!) with rice and roasted veggies nearby. Pass forks and watch the magic happen. Don’t forget napkins—licking fingers is encouraged!

Shake It Up: Your Recipe, Your Rules!

Spicy Kick: Add ½ tsp chili crisp or sriracha to the sauce. Top with sesame seeds!
Pineapple Twist: Stir ¼ cup crushed pineapple (drained!) into the sauce. Tropical vibes!
Gluten-Free & Air Fryer Friendly: Use tapioca starch. Skip frying: Spray coated shrimp with oil. Air fry at 400°F for 6-8 mins, flipping halfway.
Nut-Free Bliss: Swap walnuts for toasted coconut flakes or pumpkin seeds candied the same way!
Extra Veggie: Toss in air-fried broccoli florets or snap peas with the shrimp at the end!

Wyatt’s Wisdom: From “Meh” to “More!”

This recipe? It’s evolved more than my taste in aprons! My first attempt was… tragic. Soggy shrimp swimming in gloop, walnuts like charcoal pebbles. Lesson learned: DRY SHRIMP and TEMPERATURE CONTROL are non-negotiable. I also tried fancy-ing it up once—adding orange zest, truffle oil… big mistake. Sometimes simple sings loudest! Now, I double the walnuts because my nephew hides them in his pockets (true story), and I use Japanese mayo religiously—it’s creamier, less sweet. Biggest hack? Make EXTRA sauce for drizzling on rice or tomorrow’s salad. Oh, and if your walnuts clump? Chop ’em! They’ll still taste incredible. Food’s about joy, not perfection.

Your Burning Questions, Answered!

Q: My sauce split! Looks curdled. Help?
A: Don’t panic! Likely the shrimp were too hot when tossed. Next time, let ’em cool 2 mins post-frying. For now: whisk in 1 tsp warm water or lemon juice till smooth.

Q: Shrimp coating fell off in the oil! Why?
A: Two culprits: Wet shrimp or crowded pan. Pat those suckers BONE dry. Fry in batches—oil should bubble vigorously around each piece without temp plunging.

Q: Can I prep this ahead?
A: Yes…ish! Candy walnuts & make sauce 1 day ahead (store nuts airtight; sauce refrigerated). Coat & fry shrimp JUST before serving—they lose crisp fast. Toss hot shrimp with room-temp sauce.

Q: Too sweet for me. How to balance?
A: My kinda cook! Cut condensed milk to 2 tbsp. Add ½ tsp soy sauce or rice vinegar to the sauce. Garnish with extra lemon zest!

Nutritional Nibbles (Per Serving):

Final Thoughts

So there you have it—crispy, creamy, sweet-savory goodness that’s as fun to make as it is to eat. Whether you’re serving this up for a casual family night, a potluck rescue mission, or just because you deserve a little fancy on a weeknight, these shrimp deliver every single time. Remember, it’s not about perfection (burnt walnuts happen, I promise!)—it’s about gathering, laughing, and savoring that magical combo of crunch, sauce, and joy. Now go on, grab that skillet and make some crispy memories!