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+ servings

Honey Walnut Shrimp

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.
Prep Time10 mins
Active Time30 mins
Total Time40 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
Yield: 4 People


  • 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


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


  • 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.


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.