Crispy Honey Walnut Shrimp with Creamy Sweet Glaze

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Cuisine

Chinese-American

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

525

Honey Walnut Shrimp is the crown jewel of Chinese-American takeout — a crispy, golden shrimp dish bathed in a sweet and creamy sauce, finished with crunchy candied walnuts.

It strikes a perfect balance of texture and taste: the crunch of the fried shrimp, the sticky sweetness of honey and condensed milk, and the toasty richness of walnuts make every bite addictive.

While it might look like something best left to restaurants, it’s surprisingly easy to recreate at home. The walnuts are gently candied in a simple syrup, the shrimp get their signature crunch from a light cornstarch coating, and the sauce—made with mayo, honey, and sweetened condensed milk—coats everything in a luscious, glossy finish.

Serve it over steamed rice or jasmine rice to soak up all that sauce, and don’t forget the optional rice vinegar for balance. Whether you're cooking for guests or just treating yourself, this dish always impresses.

Image of Crispy Honey Walnut Shrimp with Creamy Sweet Glaze

Ingredients

500g (1 lb) large raw shrimp, peeled and deveined
1/2 cup walnut halves
1/2 cup sugar
1/2 cup water
2 egg whites
1/2 cup cornflour (cornstarch)
2 tablespoons mayonnaise
1 tablespoon sweetened condensed milk
1 tablespoon honey
1 teaspoon rice vinegar (optional, for balance)
Pinch of salt
Vegetable oil, for deep frying
Spring onion or sesame seeds for garnish (optional)

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Directions

In a small saucepan, combine sugar and water. Bring to a boil, then add walnut halves. Simmer for 2–3 minutes. Remove walnuts and dry on parchment paper.
Pat shrimp dry. In a bowl, whisk egg whites until frothy. Toss shrimp in egg whites, then dredge in cornflour.
Heat oil in a pan to 180°C (350°F). Fry shrimp in batches until golden and crisp, 2–3 minutes per side. Drain on paper towels.
In a separate bowl, whisk together mayonnaise, condensed milk, honey, and a small pinch of salt (and vinegar if using).
Toss the fried shrimp in the sauce until well coated. Add candied walnuts and gently mix.
Serve immediately, garnished with spring onion or sesame seeds.

Nutrition

Serving Size: 1
per serving: Calories; 525

Amount/Serving % Daily Value

Fat: 34 grams; 44%
Saturated Fat: 6 grams; 30%
Cholesterol: 155 milligrams; 52%
Sodium: 570 milligrams; 25%
Carbs: 29 grams; 10%
Protein: 23 grams
Sugar: 20 grams
Fiber: 1 grams; 4%

Tips for Honey Walnut Shrimp

Don’t overcook the shrimp — 2–3 minutes is all they need.
Use raw shrimp for best texture; avoid pre-cooked.
For extra crispiness, double fry the shrimp.
Let candied walnuts dry completely to avoid sogginess.
Add a splash of rice vinegar for a tangy edge.
Use light mayo for a slightly healthier glaze.
Toss shrimp in sauce just before serving to keep crisp.
Fry in batches to avoid crowding the pan.
Sprinkle toasted sesame seeds for added crunch.
Serve immediately to enjoy the texture at its best.

Serve It With Suggestions

Steamed jasmine or sticky rice
Stir-fried bok choy or Chinese broccoli
Pickled cucumber salad
Sesame noodles
Chilled edamame with sea salt
Light miso soup
Mango or pineapple slices for dessert
Dry white wine or sparkling water with lime
Chilli oil drizzle or sriracha on the side
Wok-tossed Asian greens with garlic

FAQs

Q: Can I use frozen shrimp?
A: Yes, defrost fully and pat dry before frying.

Q: Can I air-fry instead of deep frying?
A: Yes, coat in oil and air-fry at 200°C (390°F) for 10–12 mins.

Q: Is there a substitute for condensed milk?
A: You can use a little honey + cream, but the flavor will change.

Q: Can I make the sauce ahead?
A: Yes — store covered in the fridge for up to 2 days.

Q: Can I use other nuts?
A: Pecans work well if walnuts aren’t available.

Q: What mayo is best?
A: Regular or Japanese (Kewpie) mayo gives the best richness.

Q: Is this dish gluten-free?
A: Yes, if your cornflour and condiments are certified GF.

Q: Can I make it spicier?
A: Add chilli flakes or sriracha to the glaze.

Q: Will leftovers stay crispy?
A: Not really — best eaten fresh, though still tasty reheated.

Q: How long can I keep leftovers?
A: Up to 2 days in the fridge in an airtight container.

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Crispy Honey Walnut Shrimp with Creamy Sweet Glaze