I love this dish for how quickly it comes together and the irresistible balance of textures and flavors: juicy fried shrimp wrapped in sweet, tangy sauce, with crispy candied walnuts for crunch. It’s a copycat of the Chinese‑Restaurant classic, easy enough for a weeknight and crowd-pleasing enough for guests

Honey Walnut Shrimp

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Shrimp

1 lb jumbo or large shrimp, peeled and deveined
4 egg whites
¼ tsp salt
¼ tsp black pepper
⅔ cup cornstarch (or potato/tapioca/sweet rice flour)
Neutral oil (like avocado, vegetable, peanut oil) for frying

For the Sauce

¼ cup Japanese mayonnaise (Kewpie) or regular mayo
3 Tbsp sweetened condensed milk (or coconut condensed milk)
2 Tbsp honey
1 Tbsp lemon juice (fresh)

For the Candied Walnuts

½ cup walnut halves
3 Tbsp granulated sugar
1 Tbsp water

Optional Garnish

Chopped green onion or scallions

directions

Make candied walnuts: Heat sugar and water in a small non-stick pan until syrupy. Stir in walnuts, coat, then transfer quickly to parchment to cool—the coating will harden and become crunchy
Prepare shrimp: Season shrimp with salt and pepper. In another bowl, whisk egg whites until foamy, then add cornstarch to form a batter. Toss shrimp to coat evenly
Fry shrimp: Heat oil to around 350°F. Fry shrimp in small batches for 2–3 minutes until golden and crispy. Remove and drain on a wire rack or paper towels
Make sauce: While shrimp cooks, whisk together mayo, condensed milk, honey, lemon juice, and salt to taste in a large bowl
Toss and serve: Immediately combine hot shrimp and candied walnuts in the bowl with sauce, tossing gently until evenly coated. Garnish with green onion if using

Servings and timing

Serves about 4 people.
Prep takes around 22 minutes, plus 8 minutes frying—total ~30 minutes, including sauce and walnut preparation

Variations

You can double-fry shrimp for an extra crisp edge by returning them briefly to hot oil for 30–45 seconds more
Substitute tamarind or vinegar if you prefer a touch more tang.
Swap shrimp for chicken pieces or tofu to make it vegetarian.
If you’re out of walnuts, cashews or even roasted peanuts work well too.

storage/reheating

I recommend serving the shrimp immediately—leftover shrimp tend to soften when chilled. If you have leftovers, store shrimp and sauce separately in the fridge up to 2–3 days. Reheat shrimp in the oven or air fryer briefly before tossing with freshly mixed sauce and walnuts to retain crispness

FAQs

Can I make this gluten‑free?

Yes—swap cornstarch with tapioca or sweet rice flour and ensure your mayo is gluten-free.

Do I need Kewpie mayo?

It provides a silkier creaminess, but regular mayo works fine.

Why use condensed milk?

It adds sweetness and thickness to the sauce; condensed coconut milk is a great dairy-free swap.

Can I make the sauce ahead?

Yes—the sauce can be prepared in advance and stored refrigerated until serving.

How do I keep shrimp crispy?

Fry in small batches to maintain oil temperature (350–375°F), drain well, and toss sauce right before serving to avoid sogginess

Conclusion

I find this Honey Walnut Shrimp recipe by Christie is a delightful balance of sweet, creamy, and crunchy—a special dish made surprisingly simple. It’s ideal served over steamed rice, with stir‑fried vegetables or broccoli. Let me know if you’d like help scaling the recipe, making it air‑fryer friendly, or customizing it for dietary needs!