Crispy Honey Walnut Shrimp Recipe with Easy Candied Walnuts Guide

Let me tell you, the scent of golden shrimp sizzling in oil, mingling with the sweet aroma of honey and toasted walnuts, is enough to make anyone’s mouth water. The first time I made this crispy honey walnut shrimp recipe, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to whip up dishes with honey and nuts, but this recipe—oh, this one—feels like a fresh spin on that nostalgic comfort.

I stumbled upon this recipe on a rainy weekend, trying to recreate that perfect balance of sweet and savory I once tasted at a local Chinese restaurant. My family couldn’t stop sneaking the shrimp and especially those candied walnuts off the cooling rack (and I can’t really blame them). Honestly, it’s dangerously easy to make, and it brings pure, nostalgic comfort every time. Whether you’re looking for a sweet treat for your kids, a dazzling dish to brighten up your Pinterest cookie board, or a crowd-pleaser for potlucks, this crispy honey walnut shrimp recipe is a winner.

After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting. The combination of crunchy shrimp coated in a light, sweet sauce paired with those glossy candied walnuts just feels like a warm hug on a plate. Trust me, you’re going to want to bookmark this one for your next dinner adventure.

Why You’ll Love This Crispy Honey Walnut Shrimp Recipe

Having spent plenty of time in the kitchen perfecting this honey walnut shrimp recipe, I can say with confidence it’s one of those dishes that really checks all the boxes. Here’s why you’ll love it:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or spontaneous gatherings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Entertaining: Great for potlucks, family dinners, or even a fancy date night at home.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—hard not to love that crunchy, sweet combo!
• Unbelievably Delicious: The shrimp have a satisfyingly crispy exterior with a tender, juicy center, balanced by the sweet honey glaze and the crunchy, buttery candied walnuts.

What really sets this recipe apart is the easy homemade candied walnuts. Instead of buying those pre-packaged ones, you get to control the sweetness and texture—trust me, it makes all the difference. Plus, the shrimp batter is light and crispy, not heavy or greasy, thanks to a clever mix of cornstarch and a touch of baking powder. It’s comfort food that doesn’t weigh you down but feels indulgent enough to close your eyes after the first bite.

This isn’t just another shrimp recipe—it’s the one that makes your guests ask for seconds and your family ask for the recipe. It’s also perfect for impressing without stress, turning a simple meal into something memorable and fun.

What Ingredients You Will Need

This crispy honey walnut shrimp recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can find the rest easily at any grocery store.

• For the Shrimp:
  • 1 pound (450g) large shrimp, peeled and deveined (wild-caught if possible for better flavor)
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) cornstarch (key for that crispiness!)
  • 1 teaspoon baking powder (helps lighten the batter)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (optional, but adds a nice subtle heat)
  • 1 large egg, beaten
  • 1/2 cup (120ml) cold water
  • Vegetable oil, for frying (I like using canola or peanut oil for high smoke point)
• For the Honey Walnut Sauce:
  • 1/3 cup (85g) mayonnaise (I prefer Hellmann’s for creaminess)
  • 3 tablespoons honey (local honey if you can get it—it makes a difference!)
  • 1 tablespoon sweetened condensed milk (adds richness and smoothness)
  • 1 tablespoon lemon juice (balances the sweetness)
• For the Candied Walnuts:
  • 3/4 cup (90g) walnut halves
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons water
  • Pinch of salt

Feel free to swap the walnuts for pecans or even almonds if you want a twist. For a gluten-free option, replace all-purpose flour with almond flour or a gluten-free all-purpose blend, and make sure the cornstarch is certified gluten-free.

Equipment Needed

• Large mixing bowls for batter and sauce
• Deep frying pan or wok (a wok works great because the high sides keep oil splatter contained)
• Slotted spoon or spider strainer for frying
• Wire rack or paper towels for draining fried shrimp and walnuts
• Measuring cups and spoons for accuracy
• Whisk or fork for mixing batter and sauce
• Small saucepan for candied walnuts

If you don’t have a deep fryer, no worries—the wok or a deep skillet will do just fine. I’ve tried this recipe with both and found that a wok gives you better control over the oil temperature. Just keep an eye on the heat to avoid burning the walnuts or shrimp. For budget-friendly options, a heavy-bottomed skillet works well and retains heat evenly.

Preparation Method

1. Prepare the Candied Walnuts (10 minutes): In a small saucepan over medium heat, combine the sugar, water, and a pinch of salt. Stir gently until sugar dissolves, then add the walnut halves. Keep stirring to coat the walnuts evenly as the syrup thickens and turns glossy, about 4-5 minutes. Transfer walnuts to a wire rack or parchment paper to cool and harden. Be careful not to burn the sugar—it can go from perfect to bitter in seconds.
2. Make the Batter for Shrimp (5 minutes): In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and white pepper. Add the beaten egg and cold water, stirring just until combined. The batter should be slightly thick but smooth. If it’s too thick, add a teaspoon of water at a time. Don’t overmix—small lumps are okay.
3. Coat the Shrimp (5 minutes): Pat shrimp dry with paper towels (this is important for crispiness). Dip each shrimp into the batter, letting the excess drip off, and set aside on a plate.
4. Fry the Shrimp (10 minutes): Heat about 2 inches (5 cm) of vegetable oil in a wok or deep skillet to 350°F (175°C). Fry shrimp in batches—avoid overcrowding—to keep the temperature steady. Fry for 2-3 minutes, turning once, until golden and crispy. Use a slotted spoon to transfer shrimp to a wire rack or paper towels to drain. Keep the oil temperature consistent; if it drops too low, shrimp get greasy, too high and they burn.
5. Mix the Sauce (2 minutes): In a small bowl, whisk together mayonnaise, honey, sweetened condensed milk, and lemon juice until smooth and creamy.
6. Toss and Serve (5 minutes): Place the fried shrimp in a large mixing bowl, pour the honey walnut sauce over, and gently toss to coat evenly. Add the cooled candied walnuts, toss lightly, and serve immediately for the best crunch.

Pro tip: Keep the candied walnuts separate until the final toss to maintain their crunch. Also, make sure the shrimp are hot and fresh from the fryer before coating with sauce—this keeps the batter crispy under all that sweetness.

Cooking Tips & Techniques

Getting that perfect crispy honey walnut shrimp is all about timing and temperature. Here are some tips I’ve learned through trial and error:

• Keep the batter cold: Using cold water and chilling the batter briefly helps keep the shrimp crispy after frying.
• Don’t overcrowd the pan: Fry in small batches to keep oil temperature steady and avoid soggy shrimp.
• Pat shrimp dry: Moisture is the enemy of crispiness, so dry shrimp thoroughly before battering.
• Use a thermometer: If possible, use a deep-fry thermometer to maintain 350°F (175°C) for ideal frying.
• Make candied walnuts fresh: They’re best when freshly made and cooled; stored candied nuts can lose their crunch.
• Avoid overmixing batter: Overworking develops gluten and makes the coating tougher.
• Use sweetened condensed milk: It’s the secret to a rich, smooth sauce that holds together without getting runny.

One lesson I learned the hard way: frying at too high a temperature burns the batter and walnuts fast. Patience is key. Also, I once tried making the sauce ahead of time and refrigerated it, but it thickened too much and was hard to toss evenly. Best to whip it up right before serving.

Variations & Adaptations

This crispy honey walnut shrimp recipe is pretty flexible and lends itself well to different tastes and dietary needs:

• Gluten-Free Version: Swap all-purpose flour for rice flour or a gluten-free blend, and double-check your cornstarch is gluten-free. The crispiness will still shine through.
• Spicy Twist: Add a pinch of cayenne pepper to the batter or drizzle sriracha over the finished dish for a bit of heat that cuts through the sweetness.
• Vegan Adaptation: Replace shrimp with battered tofu cubes or cauliflower florets. Use vegan mayo and maple syrup instead of honey in the sauce.
• Nut Substitutions: Try candied pecans or almonds if you have walnut allergies or just want a different crunch.
• Cooking Method Alternative: For a lighter version, bake the battered shrimp at 425°F (220°C) for 15-20 minutes, flipping halfway. It won’t be quite as crispy but still delicious and less oily.

Personally, I once added a splash of orange juice and zest to the sauce for a citrusy pop that my family loved. Feel free to experiment, but remember the magic is in the balance of sweet, crunchy, and creamy.

Serving & Storage Suggestions

This honey walnut shrimp shines best fresh and hot. Serve immediately for maximum crunch and flavor. I like plating it over steamed jasmine rice or alongside lightly sautéed greens like bok choy or snap peas to balance the richness.

For drinks, a crisp white wine like Sauvignon Blanc or a sparkling water with lemon pairs beautifully, cutting through the sweetness.

If you have leftovers (rare, but it happens!), store them in an airtight container in the refrigerator for up to 2 days. Keep candied walnuts separate if possible to avoid sogginess. To reheat, warm gently in a 350°F (175°C) oven for 5-7 minutes to bring back some crispiness. Avoid microwaving as this makes shrimp rubbery.

The flavors actually deepen a bit overnight, but the texture is best enjoyed fresh. So, plan to share or save the extras for a quick lunch treat!

Nutritional Information & Benefits

Per serving (about 1/4 of recipe): approximately 350 calories, 22g protein, 18g fat, 25g carbohydrates.

Walnuts bring healthy omega-3 fats and antioxidants, which are great for heart health. Shrimp is an excellent low-calorie protein source packed with vitamins and minerals like selenium and vitamin B12. Using mayonnaise and honey in moderation balances richness and natural sweetness.

This recipe is naturally gluten-full, but easily adaptable to gluten-free diets. It’s also relatively low in carbs compared to typical fried dishes, especially if served without rice or noodles. Just watch the sugar in the candied walnuts if you’re managing intake.

From my perspective, this dish offers a satisfying indulgence that also includes some nutritional perks—making it a perfect treat that doesn’t feel like a total splurge.

Conclusion

All in all, this crispy honey walnut shrimp with candied walnuts recipe is a keeper. It’s got the perfect harmony of crunchy, sweet, and savory that feels both comforting and a little special. You can customize it easily to suit your family’s tastes or dietary needs, making it a versatile addition to your recipe box.

Honestly, I love this recipe because it brings a little joy to the dinner table and is simple enough to whip up on a weeknight or impress guests without breaking a sweat. Give it a try, tweak it your way, and let me know how it turns out. I’d love to hear your twists or questions!

Don’t forget to share this recipe with friends who love deliciously crunchy shrimp or need a new favorite weeknight meal—you’ll be the hero of dinner in no time!

FAQs About Crispy Honey Walnut Shrimp

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw and pat them completely dry before battering to keep the coating crispy.

How do I keep the shrimp crispy after tossing with the sauce?

Coat the shrimp right before serving and avoid letting them sit too long. The sauce is creamy but light enough to keep some crunch if served immediately.

Can I make candied walnuts ahead of time?

You can, but store them separately in an airtight container to keep them crunchy. Add to shrimp just before serving.

What’s the best oil for frying shrimp?

Use oils with high smoke points like canola, peanut, or vegetable oil for best results and safety.

Is this recipe suitable for kids?

Definitely! The sweetness and crunch make it a kid-friendly dish, but you can skip the white pepper or cayenne if you want to keep it mild.

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