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Honey Walnut Shrimp

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Honey Walnut Shrimp
Crispy shrimp coated in a creamy honey and walnut sauce!

This honey walnut shrimp is one of my favourite recipes and when I made it recently I thought that I would take the opportunity to update the recipe and photos which I originally shared back in 2009! Honey walnut shrimp is a simple dish with crispy coated shrimp in honey, sweetened condensed milk and mayonnaise sauce mixed with candied walnuts! I like a panko breadcrumb coating as it gets nice and crispy and the textured surface provides plenty of nooks and crannies for the sauce to cling to, but a cornstarch coating is also good! This dish could not be quicker or easier to make! You just need to do some dredging, some dipping, some frying and then toss the shrimp in the sauce along with the nuts and you are ready to go! I like to serve honey walnut shrimp as a meal on rice along with a vegetable but it’s also great when you serve the shrimp and the dip separately as a snack or appetizer for dipping. Another option that I like is adding some chili sauce for some spicy heat! No matter how you serve honey walnut shrimp you are sure to enjoy it!

Honey Walnut Shrimp
Honey Walnut Shrimp
Honey Walnut Shrimp
The original photo:

Honey Walnut Shrimp
Honey Walnut Shrimp

Honey Walnut Shrimp
Honey Walnut Shrimp

Honey Walnut Shrimp

Prep Time:10 minutes Cook Time:10 minutes Total Time:20 minutes Servings: 4

Crispy shrimp coated in a creamy honey and walnut sauce!

ingredients
  • 1 pound shrimp, peeled and deveined
  • 1/3 cup flour (gluten-free for gluten-free)
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs (gluten-free for gluten-free)
  • oil for frying
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweetened condensed milk (optional)
  • 1 tablespoon honey
  • 1 tablespoon lemon juice (optional)
  • 1 cup walnuts (optionally candied walnuts)
directions
  1. Dredge the shrimp in the flour, dip in the egg and coat in breadcrumbs before cooking in oil in a medium sized sauce pan over medium heat until lightly golden brown, about 1-3 minutes per side and setting aside on paper towels to drain.
  2. Toss the shrimp in the mixture of the mayonnaise, sweetened condensed milk, honey and lemon juice and walnuts
Option: Add 1 tablespoon hot sauce such as franks red hot or sriracha.
Option: Replace the flour, eggs and breadcrumbs with 1 egg mixed with 1/2 cup cornstarch for a more standard crispy coating.
Nutrition Facts: Calories 620, Fat 24g (Saturated 3.5g, Trans 0), Cholesterol 225mg, Sodium 510mg, Carbs 70g (Fiber 4g, Sugars 9g), Protein 35g
Nutrition by: Nutritional facts powered by Edamam
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Reader Interactions

Comments

  10. alice says

    May 1, 2009 at 3:10 am

    This is one of my favorite dishes to order in Chinese restaurants and to make at home. It is very easy to make and heavenly to eat. Nice job Kevin!

    Reply

  11. Allen of EOL says

    May 1, 2009 at 3:19 am

    Love this! This is one of my favorite dishes to order at a Chinese restaurant. I don’t make much seafood at home but I’ve considered trying this. It looks great, Kevin!

    Reply

  29. Phyllis says

    May 1, 2009 at 2:30 pm

    haha…I see this honey walnut shrimp whenever I go to Chinese buffets in New Jersey. People go crazy over it but I always thought it was a bit strange, like having fried shrimp dessert. Nice job, looks a lot better than in a steam tray!

    Reply

  31. Kerstin says

    May 1, 2009 at 2:42 pm

    Looks delicious with the honey and walnuts! I’m a big shrimp fan too, because it cooks so quickly and is great for weeknight meals!

    Reply

  33. Kelly says

    May 1, 2009 at 3:28 pm

    What an interesting recipe! I am curious about these flavor combos and I have to say they look fantastic! Nice photos, too!

    Reply

  35. Phoo-D says

    May 1, 2009 at 3:45 pm

    My favorite Chinese restaurant makes this dish and just thinking about it is making me very hungry! Thank you for sharing the recipe. We will have to give it a try at home.

    Reply

  36. Pat says

    May 1, 2009 at 4:56 pm

    I just made your recipe for lunch. Excellent dish (as all your shrimp recipes seem to be)! Since you are such a shrimp enthusiast, do you favor any particular type (wild, gulf of mexico, etc…)?

    Reply

  39. Cyn says

    May 1, 2009 at 5:49 pm

    Yum! You are always posting everything I plan to eat. I had just looked up a similar recipe two days ago at http://events.nytimes.com/recipes/2673/1988/02/10/Sweet-Shrimp-With-Mayonnaise-Sauce/recipe.html because my sister-in-law loves the shrimp and walnut dish at PF Chang’s and I was planning to make her a version of it because the darn restaurant is so far away.
    Tonight I’m planning to make your version of jalapeno poppers for my husband. I just this morning picked up the cheeses. He loved your chicken and orzo dish last week.
    I love your blog. Keep doing what you’re doing.

    Reply

  40. Marta says

    May 1, 2009 at 5:57 pm

    I had never thought of a sweet-ish shrimp dish! This is why I love the blog world so much, constantly being exposed to new ideas, and why I love your blogs in particular, you’re so innovative and diverse in your food choices!
    This looks great!

    Reply

  43. Paula says

    May 1, 2009 at 6:49 pm

    Oh man, I can see why you couldn’t pass this up! This is just awesome. Between all those flavors and textures, I suspect a double batch would have to be made in my house! YUM!

    Reply

  44. Leela says

    May 1, 2009 at 7:24 pm

    This looks phenomenal, Kevin. And happy belated blog anniversary (sorry, I’m a little slow …). What an amazing two years! And look how many recipes you have shared. That’s just amazing. Your foods are anything but boring.

    Reply

  45. Maria says

    May 1, 2009 at 8:47 pm

    I have to admit, I’ve never had walnuts with shrimp and it’s not a combination that comes easily to mind, but this looks absolutely amazing. Would love to try it some time and being that I just bought some shrimp the other day, this may be one of our weekend meals.

    Reply

  47. Kevin says

    May 1, 2009 at 9:24 pm

    Pat: I am not really sure. None of the seafood stores near me have that much selection that they have different sources labeled. Just the different sizes.

    Reply

  54. Sweet Bird says

    May 2, 2009 at 4:00 am

    This is one of my husband’s favorite dishes, but I’d never thought of making it myself!

    I really need to check you and Rasa Malaysia more often…

    Reply

  55. Kathy - Cooking On the Side says

    May 2, 2009 at 4:58 am

    Honey walnut prawns is my all-time favorite dish to order at Chinese restaurants. Yours came out so great! I’ve tried to make them at home 3x now and I routinely mess up the walnuts (overcook) but I appreciate how this recipe specifies a cooking time (the one I’d followed did not). Will give it a 4th go!

    Reply

  56. Lori says

    May 2, 2009 at 1:18 pm

    I saw this recipe on Rasa Malaysia too. I have been wanting to make it but have not had the opportunity yet. THis is a nudge to make it. Looks so amazing Kevin.

    Reply

  59. Anonymous says

    May 2, 2009 at 6:21 pm

    awesome! i will check this out. PF Changs makes this with the addition of some honey dew melon balls, which i’ve always found really intriguing, thanks for the awesome blog!

    Reply

  63. teresa says

    May 4, 2009 at 2:48 am

    There is an Asian restaurant close to where I used to live, and I ALWAYS got the walnut shrimp that looks just like this. Oh how I miss it, I’m definitely going to give this a try!

    Reply

  65. kit says

    June 10, 2009 at 4:10 am

    another version is to pour the sauce over shrimp, garnish with walnuts and brocolli. no need to toss bec it would ruin the coat of the shrimp. also, to make it not too sticky but a lil saucy is to add water and sugar (dont boil so its color is whitish not golden), and combine other ingredients accdg to your taste. i like the lemon and honey to stand out.

    Reply

  67. Chung-Ah @ Damn Delicious says

    February 2, 2012 at 5:28 am

    Hi,

    Just made this tonight and it was fantastic. I ended up doubling the sauce recipe but I used about 1/8th of it. A little bit of sauce goes a really long way.

    It was a simple, easy and delicious dish and I enjoyed it very much. I'll probably gain a couple of pounds but it was completely worth it!

    Reply

  73. CharlesR says

    February 6, 2013 at 2:33 pm

    Hi Kevin!

    Sounds so good!

    I'm kind of sqeamish with the mayonnaise (I really don't like the stuff)

    But I'm going to give this a go!

    It just sounds so very good.

    I'll let you know how it goes.

    Charlie

    Reply

  74. CharlesR says

    March 23, 2013 at 2:30 pm

    Kevin:

    This is a SOS!

    I have my shrimp and scallops out for supper, so hopefully you will see this early.

    I want to make this recipe with both the shrimp and scallops for tonight.

    From the picture they look like small shrimp.

    My shrimp are tiger shrimp (huge) and my scallops are U10 (again huge).

    How long should I have them in the oil, until they are done perfectly???

    Have a Joyful Day :~D
    Charlie

    Reply

  75. Kevin says

    March 23, 2013 at 5:57 pm

    Charlie: Wow those are big! I have never tried this recipe with shrimp that big! A good rule of thumb is that when they turn pink all over, they are done.

    Reply

  77. Anonymous says

    December 28, 2013 at 8:53 pm

    This is literally the BEST shrimp recipe EVER! My whole family loves it. I love it! Lol, I wish I didn't have to feel so guilty eating it but I will find a way to cut out some calories…eventually…maybe 😉 Thanks again!

    Reply

  84. JoyceK says

    March 2, 2017 at 12:16 am

    Thanks for posting this recipe! I bought this from a Wegman's buffet bar, and had never eaten, or even heard of, it before! It was delicious and very different; never saw it in a restaurant. Have been wanting the recipe ever since! Thanks, Kevin. 🙂

    Reply

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