Ooh, that irresistible crunch! If you’re craving that perfect balance of sweet honey, crispy shrimp, and toasted walnuts—you’re in the right place. We’ve gathered 18 mouthwatering recipes that bring this beloved takeout favorite right to your kitchen. Whether you’re after a quick weeknight dinner or a show-stopping appetizer, get ready to discover your new go-to crispy honey walnut shrimp recipe. Let’s dive in!
Classic Honey Walnut Shrimp with Mayonnaise Sauce
Bite into crispy, sweet perfection with this classic Chinese-American takeout favorite. Honey walnut shrimp combines succulent fried shrimp with candied walnuts and a creamy mayonnaise-based sauce. It’s surprisingly simple to make at home with just a few key ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Large shrimp (peeled, deveined) – 1 lb
– Cornstarch – ½ cup
– Egg white – 1
– Vegetable oil – 2 cups
– Walnut halves – 1 cup
– Water – ½ cup
– Sugar – ½ cup
– Mayonnaise – ½ cup
– Sweetened condensed milk – 2 tbsp
– Lemon juice – 1 tsp
– Honey – 1 tbsp
Instructions
1. Pat the shrimp completely dry with paper towels to ensure maximum crispiness when fried.
2. In a medium bowl, whisk together the egg white and cornstarch until a smooth, thick batter forms.
3. Coat each shrimp thoroughly in the batter, letting any excess drip off.
4. Heat the vegetable oil in a deep pot or wok to 350°F, using a thermometer to check the temperature.
5. Fry the shrimp in batches for 2–3 minutes until golden brown and crispy, then drain on a wire rack.
6. In a small saucepan, combine the water and sugar and bring to a boil over medium heat.
7. Add the walnut halves and simmer for 3 minutes until the syrup thickens slightly and coats the nuts.
8. Spread the candied walnuts on a parchment-lined baking sheet to cool and harden.
9. In a separate bowl, whisk together the mayonnaise, sweetened condensed milk, lemon juice, and honey until smooth.
10. Toss the fried shrimp gently in the mayonnaise sauce until evenly coated.
11. Transfer the coated shrimp to a serving platter and top with the candied walnuts.
Now you have a restaurant-quality dish ready to enjoy. The shrimp stays wonderfully crispy under the creamy, sweet sauce, while the walnuts add a delightful sugary crunch. Serve it immediately over steamed jasmine rice or alongside stir-fried vegetables for a complete meal.
Spicy Honey Walnut Shrimp with Sriracha
Mouthwatering crispy shrimp get a sweet-heat twist with honey and sriracha, balanced by crunchy walnuts. This quick restaurant-style dish delivers big flavor in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Large shrimp – 1 lb
– Walnuts – ½ cup
– Cornstarch – ¼ cup
– Egg – 1
– Vegetable oil – 2 cups
– Honey – ¼ cup
– Sriracha – 2 tbsp
– Soy sauce – 1 tbsp
– Garlic – 2 cloves
– Green onions – 2
Instructions
1. Pat shrimp completely dry with paper towels to ensure crispiness.
2. Whisk egg in a bowl until frothy.
3. Toss shrimp in cornstarch, then dip in egg, coating evenly.
4. Heat vegetable oil to 350°F in a deep skillet or wok.
5. Fry shrimp in batches for 2–3 minutes until golden brown and opaque.
6. Remove shrimp with a slotted spoon and drain on paper towels.
7. Fry walnuts in the same oil for 1 minute until lightly toasted.
8. Drain walnuts and set aside with shrimp.
9. Mince garlic and thinly slice green onions.
10. Combine honey, sriracha, soy sauce, and minced garlic in a small saucepan.
11. Simmer sauce over medium heat for 2 minutes until slightly thickened.
12. Toss fried shrimp and walnuts in the sauce until fully coated.
13. Garnish with sliced green onions.
Just-cooked shrimp stay crisp under the sticky glaze, while walnuts add a nutty crunch. The sweet honey mellows the sriracha’s heat, creating a balanced bite. Serve immediately over rice or with steamed vegetables for a complete meal.
Baked Honey Walnut Shrimp for a Healthier Option
Looking for a lighter twist on a classic takeout favorite? This baked honey walnut shrimp delivers crispy texture without deep-frying. Let’s get straight to it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Large shrimp – 1 lb
– Egg whites – 2
– Cornstarch – ½ cup
– Walnuts – ½ cup
– Honey – ¼ cup
– Mayonnaise – 2 tbsp
– Sweetened condensed milk – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the shrimp completely dry with paper towels—this ensures crispiness.
3. In a medium bowl, whisk the egg whites until frothy, about 30 seconds.
4. Toss the shrimp in the egg whites, coating each piece evenly.
5. Dredge each shrimp in cornstarch, shaking off any excess for a thin, even layer.
6. Arrange the coated shrimp in a single layer on the prepared baking sheet.
7. Bake for 10–12 minutes, flipping halfway through, until shrimp are pink and crispy.
8. While shrimp bake, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly to prevent burning.
9. In a small bowl, combine honey, mayonnaise, and sweetened condensed milk, whisking until smooth.
10. Remove shrimp from oven and immediately toss with the honey sauce in a large bowl.
11. Fold in the toasted walnuts and season with salt and black pepper.
12. Serve immediately while warm for the best texture.
The shrimp stay tender inside with a satisfyingly crisp exterior from baking. That sweet-savory sauce clings perfectly to each bite, balanced by the crunchy walnuts. Try it over a bed of steamed jasmine rice or with a side of stir-fried broccoli for a complete meal.
Honey Walnut Shrimp with Coconut Flakes
Ditch the takeout menus—this honey walnut shrimp with coconut flakes delivers restaurant-quality crunch and sweetness in under 30 minutes. Crispy shrimp meet candied walnuts and a creamy sauce, finished with toasted coconut for a tropical twist. It’s a crowd-pleaser that feels fancy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Large shrimp, peeled and deveined – 1 lb
– Cornstarch – ½ cup
– Egg – 1
– Vegetable oil – 2 cups
– Walnuts – 1 cup
– Honey – ¼ cup
– Mayonnaise – ¼ cup
– Sweetened condensed milk – 2 tbsp
– Lemon juice – 1 tbsp
– Unsweetened coconut flakes – ½ cup
Instructions
1. Pat the shrimp completely dry with paper towels to ensure crispiness when fried.
2. Whisk the egg in a medium bowl until frothy, then toss the shrimp in the egg to coat evenly.
3. Place the cornstarch in a shallow dish, then dredge each shrimp in cornstarch until fully coated, shaking off excess.
4. Heat the vegetable oil in a deep skillet or Dutch oven to 350°F, using a thermometer for accuracy.
5. Fry the shrimp in batches for 2–3 minutes until golden brown and crispy, avoiding overcrowding the pan.
6. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
7. In a separate dry skillet, toast the walnuts over medium heat for 3–4 minutes, stirring constantly until fragrant, then set aside.
8. Combine the honey, mayonnaise, sweetened condensed milk, and lemon juice in a bowl, whisking until smooth for the sauce.
9. Toss the fried shrimp and toasted walnuts in the sauce until evenly coated.
10. Sprinkle the coconut flakes over the top just before serving to maintain their crunch.
Mouthwatering textures shine here: the shrimp stay crispy under the creamy sauce, while the walnuts add a sweet crunch. For a creative twist, serve it over jasmine rice with a side of steamed broccoli to balance the richness, or pack it as a next-day lunch—the flavors meld beautifully overnight.
Crispy Honey Walnut Shrimp Tacos
Crispy honey walnut shrimp tacos combine sweet, crunchy, and savory in one handheld meal. They’re surprisingly easy to make at home with minimal ingredients. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Shrimp – 1 lb
– Cornstarch – ½ cup
– Egg – 1
– Vegetable oil – 2 cups
– Honey – ¼ cup
– Walnuts – ½ cup
– Flour tortillas – 8
– Lime – 1
– Salt – ½ tsp
Instructions
1. Pat the shrimp completely dry with paper towels to ensure maximum crispiness.
2. Whisk the egg in a medium bowl until smooth.
3. Place the cornstarch in a separate shallow bowl.
4. Dip each shrimp in the egg, then coat thoroughly in cornstarch.
5. Heat the vegetable oil in a large skillet to 350°F, using a thermometer for accuracy.
6. Fry the shrimp in batches for 2–3 minutes until golden brown and crispy.
7. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
8. Toast the walnuts in a dry pan over medium heat for 3–4 minutes until fragrant, stirring constantly to prevent burning.
9. Warm the flour tortillas in a separate skillet for 30 seconds per side until pliable.
10. Combine the honey and toasted walnuts in a bowl, then toss with the fried shrimp until evenly coated.
11. Squeeze fresh lime juice over the shrimp mixture and sprinkle with salt.
12. Assemble tacos by placing shrimp in tortillas and serving immediately.
On first bite, you’ll notice the shrimp stays crunchy under the sticky-sweet honey glaze. The toasted walnuts add a nutty depth that balances the lime’s acidity. Try serving these tacos with a simple slaw or extra lime wedges for a brighter finish.
Honey Walnut Shrimp Stir-Fry with Vegetables
Dive into a quick weeknight dinner that balances sweet and savory. This stir-fry comes together in under 30 minutes, delivering restaurant-quality flavor with minimal effort. The honey-walnut glaze clings perfectly to crisp shrimp and tender vegetables.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Raw shrimp, peeled and deveined – 1 lb
– Walnuts, chopped – ½ cup
– Honey – ¼ cup
– Soy sauce – 2 tbsp
– Cornstarch – 2 tbsp
– Vegetable oil – 3 tbsp
– Garlic, minced – 3 cloves
– Ginger, minced – 1 tbsp
– Broccoli florets – 2 cups
– Bell pepper, sliced – 1 cup
– Water – ¼ cup
Instructions
1. Pat the shrimp completely dry with paper towels. 2. Toss the dry shrimp with cornstarch until evenly coated. 3. Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering. 4. Add the coated shrimp in a single layer and cook for 2 minutes per side until pink and opaque. 5. Remove the cooked shrimp from the skillet and set aside. 6. Add the remaining 1 tbsp of vegetable oil to the same skillet. 7. Add the chopped walnuts and toast for 2-3 minutes, stirring constantly, until fragrant and lightly browned. 8. Add the minced garlic and ginger to the skillet with the walnuts and cook for 30 seconds until fragrant. 9. Add the broccoli florets and sliced bell pepper to the skillet. 10. Pour in the ¼ cup of water and immediately cover the skillet with a lid. 11. Steam the vegetables for 3 minutes until bright in color and crisp-tender. 12. Uncover the skillet and push the vegetables to the sides. 13. In the center of the skillet, combine the honey and soy sauce, stirring for 30 seconds until bubbly. 14. Return the cooked shrimp to the skillet, tossing everything together to coat in the sauce for 1 minute until heated through.
Nothing beats the contrast of the sticky-sweet glaze against the crunchy walnuts and crisp vegetables. Serve it immediately over steamed rice to soak up every drop of the savory sauce, or enjoy it straight from the skillet for a low-carb option.
Gluten-Free Honey Walnut Shrimp
Perfectly crisp shrimp coated in a sweet, sticky glaze with toasted walnuts—this gluten-free version delivers restaurant-quality flavor without the fuss. Skip the takeout and make it at home in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- Large shrimp – 1 lb
- Cornstarch – ½ cup
- Egg – 1
- Vegetable oil – 2 cups
- Walnuts – ½ cup
- Honey – ¼ cup
- Mayonnaise – ¼ cup
- Sweetened condensed milk – 2 tbsp
- Lemon juice – 1 tbsp
Instructions
- Pat the shrimp completely dry with paper towels to ensure a crisp coating.
- Whisk the egg in a medium bowl until frothy.
- Place the cornstarch in a separate shallow dish.
- Dip each shrimp in the egg, letting excess drip off.
- Coat the shrimp thoroughly in the cornstarch, shaking off any extra.
- Heat the vegetable oil in a large pot or Dutch oven to 350°F, using a thermometer for accuracy.
- Fry the shrimp in batches for 2–3 minutes until golden brown and floating.
- Transfer the fried shrimp to a wire rack set over a baking sheet to drain and stay crisp.
- Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly until fragrant.
- Whisk the honey, mayonnaise, sweetened condensed milk, and lemon juice in a large bowl until smooth.
- Add the warm shrimp and toasted walnuts to the sauce bowl.
- Toss everything gently until the shrimp and walnuts are evenly coated.
- Serve immediately.
Achieving a light, crackly crust relies on the hot oil and the cornstarch coating. The sauce balances creamy richness from the mayo with bright acidity from the lemon. For a complete meal, serve it over a bed of steamed jasmine rice with a side of stir-fried broccoli.
Honey Walnut Shrimp Lettuce Wraps
A crispy, sweet-savory twist on lettuce wraps, this honey walnut shrimp recipe delivers restaurant-quality flavor in under 30 minutes. Perfect for quick lunches or light dinners, it combines crunchy textures with a glossy, irresistible sauce. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Large shrimp – 1 lb
– Walnuts – ½ cup
– Mayonnaise – ¼ cup
– Honey – 2 tbsp
– Sweetened condensed milk – 2 tbsp
– Cornstarch – ¼ cup
– Vegetable oil – 2 cups
– Butter lettuce leaves – 8
Instructions
1. Pat shrimp completely dry with paper towels to ensure crisp frying.
2. Toss shrimp in cornstarch until evenly coated, shaking off excess.
3. Heat vegetable oil to 350°F in a deep skillet or wok.
4. Fry shrimp in batches for 2–3 minutes until golden and crispy, then drain on paper towels.
5. Toast walnuts in a dry pan over medium heat for 3–4 minutes until fragrant, stirring constantly to prevent burning.
6. Combine mayonnaise, honey, and sweetened condensed milk in a bowl, whisking until smooth.
7. Toss fried shrimp and toasted walnuts in the sauce immediately while shrimp are still hot for better adhesion.
8. Spoon shrimp mixture into butter lettuce leaves, serving immediately to maintain crispness. Buttery lettuce cups cradle the warm, crunchy shrimp and walnuts, with the sweet-savory sauce creating a glossy finish. For a fun twist, add sliced cucumbers or a sprinkle of sesame seeds before wrapping.
Air Fryer Honey Walnut Shrimp
Ditch the takeout menu—this air fryer honey walnut shrimp delivers restaurant-quality crunch without the deep-fryer mess. Crispy, sweet, and ready in minutes, it’s a weeknight game-changer. You’ll love how the honey glaze clings to each golden piece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Large shrimp (peeled, deveined) – 1 lb
– Cornstarch – ½ cup
– Egg – 1 large
– Vegetable oil – 1 tbsp
– Walnuts (chopped) – ½ cup
– Honey – ¼ cup
– Mayonnaise – 2 tbsp
– Sweetened condensed milk – 2 tbsp
– Lemon juice – 1 tbsp
Instructions
1. Pat the shrimp completely dry with paper towels—this ensures maximum crispiness.
2. Whisk the egg in a medium bowl until frothy.
3. Place the cornstarch in a separate shallow dish.
4. Dip each shrimp in the egg, then coat thoroughly in cornstarch, shaking off excess.
5. Preheat the air fryer to 400°F for 3 minutes.
6. Lightly spray the air fryer basket with oil or brush with the vegetable oil.
7. Arrange shrimp in a single layer in the basket, leaving space between pieces.
8. Air fry at 400°F for 6–8 minutes, flipping halfway through, until golden and crispy.
9. While shrimp cooks, toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly until fragrant—watch closely to prevent burning.
10. In a small bowl, whisk honey, mayonnaise, sweetened condensed milk, and lemon juice until smooth.
11. Transfer hot shrimp to a large bowl, pour the honey sauce over, and toss gently to coat evenly.
12. Fold in toasted walnuts immediately so they stick to the glaze.
13. Serve right away while warm and crispy.
Mouthwatering and addictive, the shrimp stays surprisingly crisp under the glossy, sweet-savory sauce. The walnuts add a buttery crunch that contrasts perfectly. Try it over steamed jasmine rice or tucked into lettuce cups for a lighter twist.
Honey Walnut Shrimp with Pineapple Fried Rice
Forget takeout—this sweet-savory combo delivers restaurant-quality flavor in under 30 minutes. Crispy shrimp meets creamy honey sauce, paired with vibrant pineapple fried rice for a complete meal that’s both impressive and easy to pull off.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Shrimp – 1 lb
– Walnuts – ½ cup
– Honey – ¼ cup
– Mayonnaise – 2 tbsp
– Cornstarch – ½ cup
– Egg – 1
– Vegetable oil – 2 cups
– Cooked white rice – 3 cups
– Pineapple chunks – 1 cup
– Soy sauce – 2 tbsp
– Garlic – 2 cloves
– Green onions – 2
Instructions
1. Pat shrimp completely dry with paper towels to ensure crispiness.
2. Whisk egg in a bowl, then coat shrimp evenly.
3. Dredge shrimp in cornstarch, shaking off excess.
4. Heat vegetable oil to 350°F in a deep skillet.
5. Fry shrimp in batches for 2–3 minutes until golden brown, then drain on paper towels.
6. Toast walnuts in a dry pan over medium heat for 3 minutes, stirring constantly.
7. Combine honey and mayonnaise in a bowl, then toss with warm shrimp and walnuts.
8. Heat 1 tbsp oil in a wok over high heat.
9. Mince garlic and slice green onions, then sauté in wok for 30 seconds until fragrant.
10. Add cooked rice, breaking up clumps with a spatula.
11. Stir in pineapple chunks and soy sauce, cooking for 3–4 minutes until rice is hot.
12. Serve shrimp over fried rice immediately.
The shrimp stays crunchy under its glossy sauce, while the rice offers bursts of tangy pineapple. Try plating it in a pineapple shell for a fun tropical presentation that makes weeknight dinners feel special.
Honey Walnut Shrimp Sushi Rolls
Venture beyond traditional sushi with this sweet-savory fusion. Honey walnut shrimp sushi rolls combine crispy shrimp, candied walnuts, and creamy sauce in a handheld package. Perfect for a quick lunch or impressive appetizer.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– Sushi rice – 2 cups
– Rice vinegar – ¼ cup
– Sugar – 2 tbsp
– Salt – 1 tsp
– Nori sheets – 4
– Large shrimp – 12, peeled and deveined
– Cornstarch – ½ cup
– Vegetable oil – 2 cups
– Walnuts – ½ cup
– Honey – 3 tbsp
– Mayonnaise – ¼ cup
– Sweetened condensed milk – 2 tbsp
Instructions
1. Rinse 2 cups sushi rice under cold water until water runs clear.
2. Cook rice according to package instructions, then transfer to a large bowl.
3. Heat ¼ cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small saucepan over medium heat until dissolved.
4. Pour vinegar mixture over cooked rice and fold gently with a spatula to combine.
5. Let rice cool to room temperature, covering with a damp towel to prevent drying.
6. Pat 12 large shrimp dry with paper towels.
7. Dredge each shrimp in ½ cup cornstarch, shaking off excess.
8. Heat 2 cups vegetable oil in a deep skillet to 350°F.
9. Fry shrimp for 2–3 minutes until golden brown and crispy, then drain on paper towels.
10. Toast ½ cup walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant.
11. Combine toasted walnuts with 3 tbsp honey in the skillet, stirring for 1–2 minutes until coated and sticky.
12. Spread walnuts on parchment paper to cool and separate.
13. Mix ¼ cup mayonnaise and 2 tbsp sweetened condensed milk in a small bowl for the sauce.
14. Place one nori sheet shiny-side down on a bamboo sushi mat.
15. Spread a thin, even layer of rice over nori, leaving a 1-inch border at the top.
16. Arrange 3 fried shrimp, some candied walnuts, and a drizzle of sauce horizontally across the rice.
17. Lift the mat edge and roll tightly away from you, pressing gently to seal.
18. Repeat with remaining nori sheets, rice, shrimp, walnuts, and sauce.
19. Use a sharp knife to slice each roll into 8 pieces, wiping blade between cuts for clean edges.
20. Serve immediately with extra sauce for dipping.
These rolls offer a satisfying crunch from the shrimp and walnuts against the creamy, sweet sauce. The sticky rice holds everything together for a mess-free bite. Try garnishing with sesame seeds or a sprinkle of furikake for extra flavor.
Honey Walnut Shrimp Salad with Mango Dressing
Savor the perfect balance of sweet and savory in this vibrant salad. Crispy shrimp meets creamy mango dressing for a refreshing meal. It comes together quickly for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Shrimp – 1 lb
– Walnuts – ½ cup
– Honey – ¼ cup
– Mayonnaise – ½ cup
– Mango – 1, peeled and diced
– Lime juice – 2 tbsp
– Mixed greens – 6 cups
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 350°F. Spread walnuts on a baking sheet in a single layer. Toast for 8 minutes until fragrant and lightly browned, then set aside to cool.
2. Pat shrimp dry with paper towels to ensure crispiness. Season evenly with salt and black pepper.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer without crowding. Cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. In the same skillet, reduce heat to low. Add honey and stir constantly for 1 minute until slightly thickened. Tip: Work quickly to prevent burning.
5. Add toasted walnuts to the honey, tossing to coat evenly. Spread on parchment paper to cool and harden for 5 minutes.
6. In a blender, combine mayonnaise, diced mango, and lime juice. Blend on high speed for 30 seconds until smooth and creamy.
7. In a large bowl, toss mixed greens with half of the mango dressing until lightly coated.
8. Divide dressed greens among four plates. Top each with cooked shrimp and honey-glazed walnuts. Drizzle with remaining mango dressing.
9. What makes this salad stand out is the contrast of textures: crunchy walnuts, tender shrimp, and creamy dressing. For a creative twist, serve it in lettuce cups or add avocado slices for extra richness.
Honey Walnut Shrimp Sliders with Brioche Buns
These honey walnut shrimp sliders transform a classic Chinese-American takeout dish into handheld party food. Tender shrimp get coated in a sweet-savory glaze with crunchy candied walnuts, all tucked into soft brioche buns for the perfect bite.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Large shrimp, peeled and deveined – 1 lb
– Cornstarch – ½ cup
– Vegetable oil – 2 cups
– Walnuts – ½ cup
– Honey – ¼ cup
– Mayonnaise – ¼ cup
– Sweetened condensed milk – 2 tbsp
– Lemon juice – 1 tbsp
– Brioche slider buns – 8
Instructions
1. Pat the shrimp completely dry with paper towels.
2. Toss the dry shrimp in the cornstarch until evenly coated.
3. Heat the vegetable oil in a heavy pot to 350°F.
4. Fry the shrimp in batches for 2–3 minutes until golden and crispy, then drain on a wire rack.
5. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly until fragrant.
6. Combine the honey, mayonnaise, sweetened condensed milk, and lemon juice in a bowl to make the sauce.
7. Toss the warm fried shrimp and toasted walnuts in the sauce until fully coated.
8. Lightly toast the brioche buns.
9. Assemble each slider by placing sauced shrimp and walnuts on the bottom bun, then topping with the other half.
Note the crispy shrimp stays crunchy longer if you sauce them just before assembling. For extra flavor, add a pinch of salt to the cornstarch coating. The sauce thickens as it cools, so work quickly while it’s warm.
Now you have a slider with a satisfying crunch from the shrimp and walnuts against the pillowy brioche. The sweet, creamy sauce balances the savory seafood perfectly. Serve them immediately while warm, or set up a build-your-own slider bar with extra sauce and shredded lettuce for a fun twist.
Honey Walnut Shrimp Pasta in Creamy Sauce
Perfectly crispy shrimp and toasted walnuts come together in a creamy honey sauce over tender pasta. This restaurant-style dish delivers sweet, savory, and crunchy textures in every bite. It’s surprisingly simple to make at home with just a handful of ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Pasta – 12 oz
– Shrimp – 1 lb, peeled and deveined
– Walnuts – ¾ cup
– Mayonnaise – ½ cup
– Honey – ¼ cup
– Sweetened condensed milk – ¼ cup
– Cornstarch – ¼ cup
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 8–10 minutes.
3. Drain the pasta and set it aside.
4. Pat the shrimp completely dry with paper towels to ensure crisp frying.
5. Toss the shrimp with cornstarch until evenly coated.
6. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
7. Fry the shrimp in a single layer for 2–3 minutes per side until golden and crispy.
8. Transfer the shrimp to a paper towel-lined plate.
9. In the same skillet, toast the walnuts over medium heat for 3–4 minutes, stirring constantly until fragrant.
10. Remove the walnuts from the skillet and set aside.
11. In a medium bowl, whisk together mayonnaise, honey, and sweetened condensed milk until smooth.
12. Pour the sauce into the skillet and warm it over low heat for 2 minutes, stirring constantly.
13. Add the cooked pasta, shrimp, and walnuts to the skillet.
14. Toss everything together until evenly coated with the sauce.
15. Serve immediately while warm.
Mouthwatering and indulgent, this pasta features a velvety sauce that clings to each strand, balancing the sweetness of honey with the richness of condensed milk. The shrimp stay delightfully crisp against the creamy backdrop, while the walnuts add a necessary crunch. For a fresh twist, garnish with chopped green onions or serve alongside a simple green salad to cut through the richness.
Honey Walnut Shrimp Spring Rolls
Zesty, sweet, and crunchy, these spring rolls transform classic honey walnut shrimp into a handheld delight. They’re perfect for parties or a light dinner. The combination of textures makes them irresistible.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Rice paper wrappers – 8
– Large shrimp – 12, peeled and deveined
– Walnuts – ½ cup, chopped
– Honey – ¼ cup
– Mayonnaise – 2 tbsp
– Sweetened condensed milk – 1 tbsp
– Vegetable oil – 2 tbsp
– Salt – ¼ tsp
– Lettuce leaves – 8, such as butter lettuce
– Fresh mint leaves – ¼ cup
Instructions
1. Heat 1 tbsp vegetable oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Add shrimp and ¼ tsp salt to the skillet, cooking for 2–3 minutes per side until pink and opaque; transfer to a plate.
3. In the same skillet, add walnuts and toast for 3–4 minutes, stirring constantly until fragrant and lightly browned.
4. Reduce heat to low, add honey, and stir for 1 minute until walnuts are coated; remove from heat and let cool slightly.
5. Chop cooked shrimp into bite-sized pieces.
6. In a bowl, combine mayonnaise and sweetened condensed milk to make the sauce.
7. Fill a large shallow dish with warm water.
8. Dip one rice paper wrapper into the water for 10 seconds until pliable but still firm.
9. Lay the wrapper flat on a clean surface.
10. Place one lettuce leaf on the lower third of the wrapper.
11. Top with 3–4 mint leaves, a portion of shrimp, and a spoonful of honey walnuts.
12. Fold the bottom edge over the filling, then fold in the sides, and roll tightly upward to seal.
13. Repeat steps 8–12 with remaining wrappers and filling.
14. Serve immediately with the sauce for dipping.
Snappy rice paper gives way to tender shrimp and crunchy walnuts coated in sweet honey. The creamy sauce balances the flavors perfectly. Try serving them with a side of pickled vegetables for extra tang.
Honey Walnut Shrimp Pizza with Sweet Chili Drizzle
Ditch the takeout menus and make this sweet-savory pizza at home. It combines crispy shrimp, crunchy walnuts, and a spicy-sweet drizzle in every bite. You’ll need just a few ingredients for maximum flavor impact.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Pizza dough – 1 lb
– Olive oil – 1 tbsp
– Honey – ¼ cup
– Walnuts – ½ cup
– Shrimp – 1 lb
– Cornstarch – ½ cup
– Sweet chili sauce – ¼ cup
– Mozzarella cheese – 1 cup
Instructions
1. Preheat your oven to 450°F.
2. Roll the pizza dough into a 12-inch circle on a floured surface.
3. Brush the dough evenly with olive oil.
4. Pat the shrimp completely dry with paper towels.
5. Toss the shrimp in cornstarch until evenly coated.
6. Heat 1 inch of oil in a skillet to 350°F.
7. Fry the shrimp for 2–3 minutes until golden and crispy, then drain on paper towels.
8. Spread the mozzarella cheese over the pizza dough.
9. Arrange the fried shrimp and walnuts evenly on top.
10. Bake the pizza for 12–15 minutes until the crust is golden and the cheese is bubbly.
11. Drizzle the honey evenly over the hot pizza.
12. Drizzle the sweet chili sauce in zigzags over the pizza.
13. Let the pizza rest for 5 minutes before slicing.
Verily, the contrast is everything: the crust stays crisp under the sticky honey, while the walnuts add a satisfying crunch. The sweet chili cuts through the richness, making each slice addictive. Try serving it with a simple arugula salad to balance the sweetness.
Honey Walnut Shrimp Dumplings
Whip up a restaurant favorite at home with these honey walnut shrimp dumplings. They combine crispy shrimp, sweet honey sauce, and crunchy walnuts in a tender wrapper. Perfect for appetizers or a light meal.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– Dumpling wrappers – 24
– Raw shrimp – 1 lb, peeled and deveined
– Walnuts – ½ cup, chopped
– Honey – ¼ cup
– Soy sauce – 2 tbsp
– Cornstarch – ¼ cup
– Vegetable oil – 2 cups for frying
– Water – ¼ cup
Instructions
1. Chop the shrimp into small pieces.
2. Place 1 tsp of chopped shrimp in the center of each dumpling wrapper.
3. Wet the edges of the wrapper with water using your finger.
4. Fold the wrapper over the filling and press the edges to seal tightly, ensuring no air pockets remain.
5. Heat vegetable oil in a deep pan to 350°F, checking with a thermometer for accuracy.
6. Dust the dumplings lightly with cornstarch to help them crisp evenly.
7. Fry the dumplings in batches for 3–4 minutes until golden brown and crispy, avoiding overcrowding the pan.
8. Remove dumplings with a slotted spoon and drain on paper towels.
9. In a separate saucepan, combine honey, soy sauce, and water over medium heat.
10. Bring the sauce to a simmer and cook for 2 minutes until slightly thickened.
11. Add chopped walnuts to the sauce and stir for 1 minute to coat and warm through.
12. Drizzle the honey walnut sauce over the fried dumplings just before serving to keep them crisp.
You’ll love the contrast of the crispy dumpling shell with the juicy shrimp inside. The sweet and savory honey walnut sauce adds a rich, nutty flavor that makes these irresistible. Try serving them with a side of steamed vegetables for a balanced meal.
Honey Walnut Shrimp Bao Buns
Every craving for crispy shrimp and sweet crunch finds its match in these bao buns. Expect tender shrimp coated in a glossy honey sauce, nestled in soft steamed buns with candied walnuts. It’s a handheld fusion dish that balances sweet, savory, and nutty flavors perfectly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Active dry yeast – 1 tsp
– Sugar – 1 tbsp
– Warm water – ¾ cup
– Vegetable oil – 2 tbsp
– Large shrimp – 1 lb, peeled and deveined
– Cornstarch – ½ cup
– Egg – 1
– Walnuts – 1 cup
– Honey – ¼ cup
– Mayonnaise – 2 tbsp
– Sweetened condensed milk – 2 tbsp
– Salt – ½ tsp
– Vegetable oil for frying – 2 cups
Instructions
1. Combine flour, yeast, sugar, and salt in a large bowl.
2. Add warm water and 2 tbsp vegetable oil, then mix until a dough forms.
3. Knead dough on a floured surface for 5 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down dough and divide into 8 equal pieces.
6. Roll each piece into a ball, then flatten into a 3-inch circle.
7. Place circles on parchment paper, cover, and let rest for 15 minutes.
8. Steam buns in a steamer basket over boiling water for 10 minutes until puffed and cooked through.
9. Pat shrimp dry with paper towels to ensure crispiness.
10. Whisk egg in a bowl, then dip shrimp in egg.
11. Coat shrimp evenly in cornstarch, shaking off excess.
12. Heat 2 cups vegetable oil in a deep pot to 350°F.
13. Fry shrimp in batches for 2-3 minutes until golden brown and crispy, then drain on paper towels.
14. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring constantly to prevent burning.
15. Combine honey, mayonnaise, and sweetened condensed milk in a bowl for the sauce.
16. Toss fried shrimp and toasted walnuts in the sauce until fully coated.
17. Split steamed bao buns open, then fill each with 2-3 shrimp and a sprinkle of walnuts.
These bao buns offer a delightful contrast of soft, pillowy dough and crispy, sticky shrimp. The honey sauce adds a rich sweetness that complements the savory shrimp and crunchy walnuts. Try serving them with a side of pickled vegetables or a drizzle of sriracha for an extra kick.