Walnut Shrimp Recipe: If you’ve ever ordered walnut shrimp at a restaurant and wondered how something could be crispy, creamy, sweet, savory, and nutty all at the same time, you’re not alone. Walnut shrimp is one of those dishes that feels luxurious, almost celebratory, yet surprisingly simple once you understand the process.
In this professional, step-by-step walnut shrimp recipe guide, we’ll break everything down in plain English. No guessing. No shortcuts that ruin texture. Just a restaurant-quality walnut shrimp you can confidently make at home.
Think of this guide as your kitchen companion—walking with you from raw shrimp to that final glossy, irresistible plate.
What Is Walnut Shrimp?
Walnut shrimp, often called honey walnut shrimp, is a popular Chinese-style dish made with crispy battered shrimp, candied walnuts, and a light, creamy sauce that balances sweetness with a subtle tang.
It’s famous for its contrast:
- Crunchy shrimp coating
- Juicy shrimp inside
- Sweet, caramelized walnuts
- Silky sauce that clings without drowning
That contrast is what makes walnut shrimp unforgettable.
Why This Dish Is So Popular
Walnut shrimp hits multiple cravings at once. It’s:
- Comforting like fried food
- Elegant enough for special occasions
- Sweet without being dessert-sweet
- Rich without feeling heavy
It’s also visually stunning. Golden shrimp, glossy sauce, and toasted walnuts? That’s food that makes people pause before the first bite.
What Makes a Perfect Walnut Shrimp
A perfect walnut shrimp has:
- Crisp shrimp that stay crunchy
- Walnuts that are sweet but not burnt
- A sauce that coats, not soaks
- Balanced flavor—never cloying
Everything we do in this guide is designed to protect those four things.
Ingredients You’ll Need
For the Candied Walnuts
- 1 cup raw walnut halves
- ½ cup white sugar
- ½ cup water
These walnuts provide sweetness, crunch, and contrast. Don’t skip them—they’re not garnish; they’re essential.
For the Shrimp
- 1 lb large shrimp (peeled and deveined)
- ½ cup cornstarch
- 2 egg whites
- ¼ tsp salt
- ¼ tsp white pepper
- Vegetable oil for frying
Large shrimp work best because they stay juicy even after frying.
For the Creamy Walnut Shrimp Sauce
- ½ cup mayonnaise
- 2 tbsp honey
- 1 tbsp sweetened condensed milk
- 1 tsp lemon juice
- Optional: 1 tsp rice vinegar
This sauce is the heart of the dish—smooth, lightly sweet, and gently tangy.
Optional Add-Ins and Garnishes
- Sesame seeds
- Thinly sliced green onions
- A pinch of chili flakes
Ingredient Substitutions
- No condensed milk? Use extra honey plus a splash of cream.
- No mayo? Greek yogurt works, but the flavor will be tangier.
Choosing the Best Shrimp
Look for shrimp labeled large or jumbo. Avoid pre-cooked shrimp—they’ll turn rubbery.
Kitchen Tools and Equipment
Essential Tools
- Mixing bowls
- Saucepan
- Slotted spoon
- Deep frying pan or wok
- Paper towels
Optional Tools for Best Results
- Candy thermometer
- Spider strainer
- Wire rack
Good tools don’t cook for you, but they make success easier.
Step-by-Step Guide to Making Walnut Shrimp
Follow these steps carefully for crispy shrimp, glossy sauce, and perfectly candied walnuts.
Step 1: Prepare the Candied Walnuts
Combine sugar and water in a small saucepan and bring to a gentle boil. Add walnuts and cook for 2–3 minutes, stirring gently. Remove walnuts and spread them on parchment paper to cool completely until glossy and crisp.
Tip: Watch closely—sugar can burn very quickly.
Step 2: Clean and Prepare the Shrimp
Rinse shrimp under cold water and pat completely dry with paper towels. Season lightly with salt and white pepper.
Dry shrimp are essential for a crispy coating—moisture ruins crunch.
Step 3: Batter the Shrimp
Whisk egg whites until slightly foamy. Toss shrimp in cornstarch, shaking off excess, then dip into the egg whites.
This light batter creates an airy, crisp coating instead of a heavy shell.
Step 4: Fry the Shrimp
Heat oil to 350°F (175°C). Fry shrimp in small batches for 2–3 minutes until golden and crisp. Drain on paper towels.
Avoid overcrowding the pan, which lowers oil temperature and causes soggy shrimp.
Step 5: Make the Creamy Sauce
In a bowl, whisk together mayonnaise, honey, condensed milk, and lemon juice until smooth and glossy. Taste and adjust sweetness or tang.
The sauce should be pourable and lightly sweet—not thick or heavy.
Step 6: Combine Everything
Place fried shrimp in a large bowl and let them cool slightly. Spoon the sauce over the shrimp and toss gently to coat. Fold in the candied walnuts last to keep them crisp.
Tips for Best Results
- Never add sauce to shrimp while they’re still very hot—this prevents sogginess.
- If too sweet, add a little lemon juice. If too tangy, add a touch more honey.
Serve immediately for the best crunch and balance of sweet and savory flavors.
Pro Cooking Tips for Restaurant-Style Walnut Shrimp
Oil Temperature Secrets
Consistent heat keeps shrimp crisp. Use a thermometer if possible.
Texture and Crunch Tips
Double-fry shrimp for extra crunch if desired.
Flavor Enhancements
A tiny pinch of salt in the sauce makes sweetness pop.
Common Mistakes to Avoid
Overcooking Shrimp
Shrimp cook fast. Once curled and opaque, they’re done.
Too Much Sauce
More sauce ≠ better flavor. Light coating is key.
Burning the Walnuts
Remove walnuts as soon as they turn glossy.
Walnut Shrimp Variations
Honey Walnut Shrimp
Increase honey slightly for sweeter sauce.
Spicy Walnut Shrimp
Add chili oil or sriracha to the sauce.
Baked Walnut Shrimp
Bake at 425°F for a lighter version.
Air-Fryer Walnut Shrimp
Air fry battered shrimp at 400°F for 8–10 minutes.
Serving Suggestions
Best Side Dishes
- Steamed jasmine rice
- Fried rice
- Stir-fried vegetables
Presentation Tips
Serve on a white plate for contrast. Sprinkle sesame seeds last.
Make-Ahead, Storage, and Reheating Tips
Can You Make Walnut Shrimp Ahead?
Prepare components separately. Assemble just before serving.
Proper Storage
Store leftovers in an airtight container for up to 2 days.
Best Reheating Methods
Reheat shrimp in oven or air fryer—not microwave.
Nutritional Information (Overview)
Calories and Macros
Walnut shrimp is indulgent but filling. Portions matter.
Healthier Adjustments
Bake shrimp, reduce sauce, or use light mayo.
FAQs about Walnut Shrimp Recipe
1. Can I use frozen shrimp?
Yes. Just make sure the shrimp are fully thawed and patted completely dry before cooking. Excess moisture will prevent crisping.
2. Why is my walnut shrimp soggy?
This usually happens if the sauce is added while the shrimp are still very hot or if the shrimp were overcrowded during frying, which lowers oil temperature.
3. Can I skip the candied walnuts?
You can, but the dish will lose its signature sweet crunch and contrast that makes walnut shrimp unique.
4. Is walnut shrimp sweet or savory?
It’s both. The dish starts with a light sweetness from the sauce and walnuts, followed by a savory, rich shrimp finish.
5. What oil is best for frying?
Neutral oils like vegetable or canola oil are ideal because they handle high heat well without affecting flavor.
Conclusion
Walnut shrimp is a dish that looks impressive, tastes luxurious, and rewards attention to detail. Once you master the balance—crispy shrimp, glossy walnuts, and light creamy sauce—you’ll realize it’s not restaurant magic. It’s technique. And now, you own it.
