Honey Walnut Shrimp

Make my restaurant-style honey walnut shrimp at home in under 20 minutes. Serve this delicious recipe featuring crispy shrimp in a sweet, silky mayo sauce and crunchy walnuts with rice for a quick weeknight meal. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American, Asian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 432kcal

Author Arman Liew

Ingredients

1 pound shrimp peeled
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon pepper
1 large egg
1 tablespoon water

Candied walnuts

1/4 cup honey
6 tablespoons water
1 cup walnuts halved

Sweet sauce

1/2 cup mayonnaise
1/4 cup honey
2 tablespoons plain yogurt

Instructions

In a small saucepan, combine the honey and water over medium heat. Cook, stirring occasionally, until the mixture thickens. Add the walnut halves and stir to coat. Spread the coated walnuts on a baking sheet lined with parchment paper and let cool.
Make the sweet sauce: In a medium bowl, whisk together the mayonnaise, honey, and yogurt until smooth. Set aside.
In a shallow dish, combine the cornstarch, salt, and black pepper. In another shallow dish, whisk together the egg and water. Dip each shrimp in the cornstarch mixture, then in the egg mixture, and then back in the cornstarch mixture.
In a large skillet or wok, heat about 1 inch of vegetable oil over medium-high heat until hot.
Working in batches, add the shrimp to the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Place the shrimp on a wire rack while cooking the remaining shrimp.
Once all the shrimp is cooked, drizzle with the sweet sauce, sprinkle with candied walnuts, and serve immediately.

Video

Notes

TO STORE. If you have shrimp leftovers, refrigerate them in an airtight container for up to 4 days.

TO REHEAT. Although shrimp will not be as crispy, you can still reheat the leftovers in the oven at 350°F or in the microwave till warm.

Nutrition