Honey Walnut Shrimp

Honey Walnut Shrimp is a dish I’ve always enjoyed at Chinese restaurants. Crunchy glazed walnuts, fried shrimp tossed in a sweetened creamy mayonnaise.

This dish is usually quite expensive at Chinese restaurants and after making my own for the first time, I’ve come to the conclusion that restaurants are charging too much for it.


This took me about 30 minutes to whip up and it tastes just like the restaurant version.

The one thing I would tinker with next time is creating a crunchier batter for the shrimp. This version is very similar to the ones I’ve had at Chinese restaurants, but I’ve also had this dish at more Americanized Chinese restaurants and they usually use a thicker, crunchier batter for the shrimp which I think makes this dish even better.

This has always been a favorite dish of mine and I’m so thrilled that I know how to make it now, so I can have it whenever I want. I’ll definitely be making this again.

Honey Walnut Shrimp


1 lb. raw shrimp, de-veined and shells removed
1/2 cup walnut halves
3 tbsp light mayonnaise
1 tbsp honey
1 tbsp condensed milk
1 large egg, whisked
1/2 cup cornstarch
vegetable oil for frying

for the walnut glaze:
1/2 cup water
1/2 cup granulated white sugar


1. In a small saucepan, heat the water and then add the sugar. Bring to a low boil and stir until glaze turns thick. Then add in walnuts. Coat walnuts with glaze. Then remove walnuts, placing on parchment paper to dry. Make sure you use parchment paper so the walnuts don't stick to it after.
2. Add oil to pan being used for frying, about 1 inch deep. Turn heat to medium high. Set aside whisked egg in a small bowl and cornstarch in another small bowl.
3. Dip shrimp, first in egg and then in cornstarch. Add to hot oil and cook until shrimp turns a golden brown. You can fry a few shrimp at a time, until all shrimp have been cooked.
4. In a small bowl, add mayonnaise, condensed milk and honey. Whisk until all ingredients are thoroughly mixed. Place cooked shrimp into a large pot and add mayonnaise. Toss shrimp with mayonnaise until they are all coated. Place finished shrimp onto a large serving plate and add candied walnuts. Serve warm.

Slightly adapted from Damn Delicious

All images and content are © Kirbie's Cravings.

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16 comments on “Honey Walnut Shrimp”

  1. This is also one of my favourite dishes! I love the sweetness the candied walnuts adds and the sour tang of the mayonnaise. We wouldn’t order it unless it was a special occasion, because it was an expensive dish. I’ll bet I can use the mayonnaise/condensed milk/honey sauce for other things too! You make it sound so easy, I’ll have to try it! Thanks, Kirbie!

    • It is super easy! I mean it sounds like a bunch of steps but I couldn’t believe how quickly this came together. I was pressed for time and all stressed out and then I was done so fast. And it tastes just like the restaurant ones!

  2. This looks awesome! I secretly love this dish but never let myself order it b/c it’s so bad for me 🙁

    • Treat yourself! haha. Or you can make it yourself and maybe make a light version so it’s not as unhealthy? Maybe bake the shrimp instead of deep frying. I used a lowfat mayo so that sort of helps too

  3. Mmm, I love honey walnut shrimp. It looks so much better with the large shrimp, too. Jake keeps claiming he doesn’t like seafood but when he tries some he usually likes it! Maybe I can get him to eat this since it’s a sweeter dish.

  4. This would be a huge hit in my house!

  5. Yum, this recipe looks so good! I have never tried anything like it, but I am loving all the combination of flavors! Very nice, pinning 🙂

  6. This is one of my favorite dishes too but I never thought to make it at home. It looks so easy!! Do you think using tempura batter would help achieve the crispiness you’re looking for? Or do you think that that batter mixture is too thick?

    • Hmm, I haven’t tried it but tempura batter on this sounds pretty good. I don’t know if it would be too thick though.

  7. I love this dish and always order it when I go out to eat. I think using a mochiko batter instead of cornstarch makes the dish taste very good. You should definitely try it!

  8. Sounds really good Kirbie, and the sauce is very interesting! The condensed milk is not sweetened, right? Have you tried adding a little balsamic vinegar into this sauce? 
    Thanx for the wonderful post, great work!
    Panos and Mirella

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