Honey Walnut Shrimp (Better than Takeout!)

I am not exaggerating when I say this is the BEST Honey Walnut Shrimp you will ever try. Crispy shrimp and buttery candied walnuts tossed in creamy, tangy sauce; this Honey Walnut Shrimp is 100% better than any takeout!

This is a household favorite that I make at every family gathering. It tastes excellent with both fried rice and chow mein, and a hit with the kids every time.

Must Haves for Honey Walnut Shrimp

I’m not going to lie, I had a hard time enjoying Honey Walnut Shrimp until I started making it at home. I always get jumbo prawns which gives you lobster-like texture, and when tossed in the sauce, every bite is perfect. 

The sauce is the perfect balance between sweet, tangy, and creamy. All you need is condensed milk, honey, lemon, and Japanese Mayo. Japanese mayo is a crucial ingredient since it will provide you will the umami flavor you find at restaurants.

How To Make Extra Light Fried Shrimp Batter

My secret is to use COLD soda water to make the Honey Walnut Shrimp EXTRA crispy and light. The soda water leaves air bubbles in the batter, making it lighter and crispier when fried.

I am using Tempura powder mix, which you can find on both amazon and most Asian grocery stores. If you don’t have tempura power, you can also use a 2:1 ratio of cake flour to rice flour. 

The Best Candied Walnuts for Your Honey Walnut Shrimp

The candied walnut is easily my favorite part when it comes to Honey Walnut Shrimp. I loave a combination of both sweet and buttery flavors. You can make these candied walnuts in bulk and have them as a snack, or gift them during the holidays.

Let the walnuts rest on parchment paper, and once it has cooled down, you can store them in an air-tight container for up to 2 weeks. 

Do you want more TAKEOUT SERIES recipes? Here are some of my go-to that you will also LOVE! 

• Orange Chicken (Better than Takeout!)
• Vegetarian Chow Mein
• Mongolian Beef
• Shanghai Stir-fried Rice Cakes (20 Minutes ONLY!)

Honey Walnut Shrimp Ingredients

• 2 lb of peeled Shrimp or Jumbo Prawns 
• 1.5 cup of Tempura Mix 
• ½ cup of Sparkling Water 
• Salt and Pepper to taste 

Candied Walnut 

• 1/2 cup of Water
• 2 tbsp of Butter 
• 1 Cup of Sugar 
• 1 cup of Walnuts 

Sauce 

• 2 tbsp of Condense Milk
• 2.5 tbsp of Honey 
• 3 tbsp of Japanese Mayo 
• 1 tsp of Lemon Juice 

1. In a pot, add 0.5 cups of water, 2 tbsp of butter, and 1 cup of sugar. Turn the heat up to medium-high and mix until the sugar is fully dissolved.
2. Once the liquid starts boiling, add in walnuts and let it simmer for 5-10 minutes. Remove and set aside on some parchment paper. (keep an eye out to prevent burning, and keep stirring) 
3.  Mix shrimp with tempura mix and ½ cup of COLD sparkling water in a bowl.
4.  Add oil to a pot and turn the heat up to medium-high. Once the oil is hot, add in the shrimp. 
5.  Fry for 4-5 minutes or until golden brown and set aside.
6.  In a large bowl, mix 2 tbsp of condensed milk, 2.5 tbsp of honey, 3 tbsp of Japanese mayo, and 1 tsp of lemon juice. 
7.  Add in fried shrimp and candied walnuts and mix. Garnish with green onion and sesame seeds.

Honey Walnut Shrimp

By Tiffy Cooks

5 from 1 vote

I am not exaggerating when I say this is the BEST Honey Walnut Shrimp you will ever try. Crispy shrimp and buttery candied walnuts tossed in creamy, tangy sauce; this Honey Walnut Shrimp is 100% better than any takeout! A household favorite that I make at every family gathering tastes excellent with both fried rice and chow mein.

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Asian, Chinese

Keyword: Asian Food, Asian Recipes, Chinese american food, Chinese Food, Creamy, Easy, Easy Recipes, seafood, take out

Servings: 4 People

Calories: 943kcal

Ingredients

• 2 lb Shrimp or Jumbo Prawns peeled
• 1.5 cup Tempura Mix Powder
• ½ cup Sparkling Water
• Salt and Pepper to taste

Candied Walnut

• 1/2 cup Water
• 2 tbsp Butter
• 1 Cup Sugar
• 1 cup of Walnuts

Sauce

• 2 tbsp Condensed Milk
• 2.5 tbsp honey
• 3 tbsp Japanese Mayo
• 1 tsp Lemon Juice

US Customary – Metric

Instructions

• In a pot, add 0.5 cups of water, 2 tbsp of butter, and 1 cup of sugar. Turn the heat up to medium-high and mix until the sugar is fully dissolved.
• Once the liquid starts boiling, add in walnuts and let it simmer for 5-10 minutes. Remove and set aside on some parchment paper. (keep an eye out to prevent burning, and keep stirring)
• Mix shrimp with tempura mix and ½ cup of COLD sparkling water in a bowl.
• Add oil to a pot and turn the heat up to medium-high. Once the oil is hot, add in the shrimp.
• Fry for 4-5 minutes or until golden brown and set aside.
• In a large bowl, mix 2 tbsp of condensed milk, 2.5 tbsp of honey, 3 tbsp of Japanese mayo, and 1 tsp of lemon juice.
• Add in fried shrimp and candied walnuts and mix. Garnish with green onion and sesame seeds.

Video

Notes

I am using Tempura powder mix, which you can find on both amazon and most Asian grocery stores. If you don’t have tempura power, you can also use a 2:1 ratio of cake flour to rice flour.

Nutrition

Calories: 943kcalCarbohydrates: 108gProtein: 52gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 14gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 384mgSodium: 527mgPotassium: 776mgFiber: 2gSugar: 67gVitamin A: 208IUVitamin C: 1mgCalcium: 208mgIron: 2mg