Honey Walnut Shrimp

Honey Walnut Shrimp - Budget-friendly crispy battered shrimp tossed in a creamy, sweet mayonnaise mixture, topped with caramelized walnuts!

Budget-friendly crispy battered shrimp tossed in a creamy, sweet mayonnaise mixture, topped with caramelized walnuts!

Honey Walnut Shrimp - Budget-friendly crispy battered shrimp tossed in a creamy, sweet mayonnaise mixture, topped with caramelized walnuts!

I’m kind of a sucker for Chinese food. I could eat it on any given night, and whenever we order take-out/delivery, the honey walnut shrimp must always be ordered.

Now this dish involves an epic concoction of crispy battered shrimp tossed in a sweet mayonnaise mixture along with some candy-glaze walnuts. It’s actually one of the most popular dishes at Chinese restaurants, but it’s also the most expensive dish on the menu. But sure enough, you could make this right at home for just $10! With one pound of shrimp, some walnuts, honey, condensed milk and a bit of mayonnaise, you can easily recreate this on a tight budget.

The only complaint that I have is that there wasn’t enough shrimp for Jason and I! Next time, I’ll have no choice but to double the batch!

Honey Walnut Shrimp

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

Honey Walnut Shrimp

Budget-friendly crispy battered shrimp tossed in a creamy, sweet mayonnaise mixture, topped with caramelized walnuts!


  • 1 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup walnut halves
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons condensed milk
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large egg, beaten
  • 1/2 cup cornstarch


  • Heat vegetable oil in a large skillet over medium high heat.
  • Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.
  • In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
  • Season shrimp with salt and pepper, to taste.
  • Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
  • Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
  • In a large bowl, combine shrimp and honey mixture.
  • Serve immediately, topped with walnuts.


Adapted from Rasa Malaysia



  1. Emily3 says

    This looks decadent! Would this be an appetizer, or if an entree what would you serve it with? Rice? Anything else? Thanks :)

    • Chung-Ah says

      The walnuts are tossed with the caramel and set aside to cool to harden. As noted in the instructions, the last step is to “Serve immediately, topped with walnuts.” Hope that helps!

  2. Lynn says

    This recipe looks awesome. I’m confused, though, by how much it makes. The recipe says 4 servings but at the top you said it wasn’t enough for two people, so you’d have to double it next time. I know I could probably eat all of it myself, but I want to make sure there’s enough for everyone… :)

  3. Verna Dimitrioi says

    It was so so delicious, but the mayo sauce seemed very thick, are u supposed to heat it? I know
    When I have it out in a restaurant the sauce seems much thinner. Any susuggestions

  4. Tyler Carpadus says

    Made this for my girlfriend who LOVES honey walnut shrimp, and she loved it. I’m going to try and toast the walnuts next time, they felt like they needed it, but this is going in my “must have again” folder.

  5. Natasha says

    Great recipe! Thank you. When I make it next time I will be sure that the shrimp are crispy enough. This time I could taste the corn starch because it was a bit underfried. Also I will make sure to drain the walnut from the syrup better. This time there was a thick coating of hardened sugar and it was too sweet. I think it would have been perfect had I made those changes- I definitely recommend this recipe!

  6. Jeff says

    Havs anyone tried using a low fat or low calorie mayonnise? Does it drastically change the taste or ruin the dish?

  7. Ariane says

    Absolutely delicious! Made it today for a little snack, cut the recipe in half and it was just the munchie I needed. Much lighter than the panda express ones too.

  8. Kelli says

    This is my favorite Chinese dish! Thanks for posting the recipe! My local restaurant adds chopped peaches and diced green pepper — try it, it’s delicious!

  9. kelli says

    My local Chinese place adds diced green pepper and diced peaches. Sounds like an odd combo, but try it! It’s delish!

    • Chung-Ah says

      Lisa, unfortunately, there really is no substitute for the condensed milk. This is a crucial ingredient to this dish and makes it what it is. You can most certainly substitute a dairy-free product but I cannot speak for how much this will change in taste/texture of the dish.

  10. Susan says

    Would homemade sweetened condensed milk work? I would hate to open a can of the stuff just for the small amount used in this recipe.

  11. Patty says

    My family loves this dish. The restaurant I get this at adds broccoli to it. I think I will add this to one of my go to recipes.

  12. Stephanie says

    My family and I just LOVED this recipe!!! The sauce was too thick (it wouldn’t coat the shrimp), so I made a tiny bit more and thinned it out with some milk and added it the the shrimp/sauce mixture and it came together perfectly!!!

    Thanks for the wonderful recipe!

    • Chung-Ah says

      You should thaw the shrimp before using. I also recommend using sweetened condensed milk for optimal results.

        • Chung-Ah says

          Soo, as the recipe indicates, I recommend using uncooked shrimp. By using cooked shrimp, you run the risk of overcooking it, resulting in a rough, rubbery texture.

          As a general rule of thumb, I highly recommend using the ingredients listed in the recipe for optimal results. You are certainly free to make the appropriate substations but I cannot answer how the overall dish will turn out.

  13. Sophia says

    Hi! I was just wondering if there was a substitute for the mayo??? I highly dislike the smell, taste, and sight of it, but would love to try this dish.

  14. says

    Chung-ah! I made this tonight for my family and it was a total winner! This is my husband’s favorite dish from a Chinese restaurant, so he was pleasantly surprised to have a home cooked version. Thanks for the killer recipe! Printed, and keeping for future reference! :)

    • Chung-Ah says

      Shawn, I’m so glad you had a chance to make this – I actually prefer this homemade version than the restaurant one!

    • Chung-Ah says

      Feel free to use any kind of mayonnaise – even generic would work fine too, although I’ve been meaning to try out Japanese mayo for this!

  15. Remi Curley says

    YES!!! This is my favorite Chinese dish by far, and now I’ve found an easy recipe for it! I will absolutely be making this within a few days! Thank you for sharing!

  16. Diann Marsh says

    Chung-AH, I love coconut shrimp that looks a lot like this by the picture. Would you happen to know that recipe? It’s my favorite dish at this Chinese restaurant in Chattanooga TN called Chef-Lin.

    • Chung-Ah says

      Alicia, I’m a little confused with your question as this recipe already includes the directions to deep fry the shrimp.

  17. says

    Is it ok if I make a video of this recipe and post on my blog? I will credit your site as well.
    More power to you and to your blog.


    • Chung-Ah says

      Yes, a video sounds great! I just ask that you do not republish any of my photos or the recipe, unless the recipe has been adapted and re-written in your own words with an appropriate link back to my site.

  18. Jillene says

    Any suggestions for what to serve with this? Would like the shrimp to go a bit further for my family of six…… Thanks!

  19. mollie says

    Instead I added the same amount of mayo as honey and milk. Then coated the shrimp with that sauce tthe cornstarch. Everyone loved the flavor. I also roasted my walnuts with brown as sugar.

  20. Donna says

    Diann, I know what you’re talking about since I live by Chattanooga. This recipe is similar to that at Chef Lin’s. Except they call it coconut shrimp.

  21. Mary says

    I really liked this, but the prep/cooking time took a lot longer. My husband said it needed some spice so when I make it again ill add a little spice. But definitely worth making again.

    • Chungah says

      Mary – you can definitely add a bit of spice by drizzling on some Sriracha. We use Sriracha on almost everything!

  22. Emmycat says

    This was so delicious! I had everything but cornstarch and honey, so it was an easy run to the store for the last ingredients. I doubled the sauce part because we wanted it on the veggies I steamed also, and we like sauce. :) Everything turned out perfect. Thank you! I definitely needed to fry the shrimp right after dipping them in egg and cornstarch because a couple got soggy and didn’t hold the batter well. But all in all, an easy delicious dinner that I never would’ve made had it not been for your site. Paired the shrimp with steamed veggies and jasmine rice. And I decided not to do the walnuts.

  23. elissa chung says

    I added this honey walnut shrimp recipe to a bed of thinly sliced cucumbers at the bottom of the plate and the cucumbers added just the right amount of freshness! Thank you for another foolproof and budget friendly recipe!

  24. Amy Hanson says

    I made this and the only problem I had was with the walnuts. I stirred constantly and when it had thickened and was golden I added the walnuts and as soon as I started coating them the caramel mixture crystallized and hardened into opaque crystals. It was pretty sad. What did I do wrong?

    • Chungah says

      Amy, it is very difficult for me to say what went wrong as I was not in the kitchen with you. Many factors can be at play here, and I worry first and foremost that your heat source was set too high.

  25. Sheila says

    I made this last night. My husband loved it. I thought it was better than some I have had a restaurants! Just the right amount of sauce. I and a little trouble with the walnuts….second time was a charm though. Next I will try the honey, garlic chicken!

  26. Andrea says

    Tonight I am going to try this recipe substituting Fish in place of the shrimp. Has anyone ever tried this? What would you suggest I do different if anything at all?

  27. Jennifer says

    not to be creepy but im stalking your page. i love your recipes so easy to follow! do you think this would be good with grilled shrimp instead of fried. i know the texture would be alittle different but it’ll cut out some of the calories.

    • Chungah says

      Yes, I’m sure these would still be great with grilled shrimp (plus you get to save on a ton of calories too :).

  28. Robin says

    This was the most amazing dish! I had never tried this anywhere, but it sounded wonderful so I tried it. I do recommend getting the shrimp already peeled and deveined, since that is the most time-consuming part of the process, or use larger shrimp. I also used Coconut sugar in place of the sugar and arrowroot instead of cornstarch to make it a little more healthy. I also used avocado oil for frying the shrimp. It’s a very high burn temperature oil, so it’s great for frying, and very mild tasting as well as being a healthier alternative oil.

  29. Jessica LeBaron says

    I am in LOVE with your recipes. I tried this out on my parents and husband and it has been requested for birthday dinner ever since! Thanks!

  30. Laura Sog says

    I just found your website. Can’t wait to try this Honey Walnut Shrimp recipe. It is a favorite of mine. Thanks for this recipe.

  31. Mike Calhoun says

    Will have to try this. Not much into cooking seafood here on Guam, surprise, but the simplicity and obvious good reviews have me intrigued. Will try as posted and will vary as per comments on additional attempts. Might think about adding Thai peanut oil in some part of the process myself. I’ll let you know how it turns out. My test subjects for all my “attempts” are my coworkers…so far, rave reviews…let’s see what this one brings.

  32. Elyzabeth says

    Is there a way to cut back on the sugar on this recipe or maybe an alternative? I’m a diabetic and this would spike my sugar levels… I often use Agave Nectar versus Honey becuase ti doens’t spike it as much. But this recipe calls for 1/2 cup of sugar. Either way, I’d still make this recipe and eat just a few as an appetizer. Looks amazing! Thanks! :-)

    • Chungah says

      Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Please use your best judgment to suit your dietary restrictions.

  33. Tammy says

    I found this recipe about a month ago on Pinterest and have to say this has quickly become one of my weekly dinners. My husband and I love Walnut Shrimp and when I came across this I was so thrilled. For some people concerned about the sugar or calories, I have used the fat free sweetened condensed milk, egg whites instead of the whole eggs, and reduced fat mayo after using the original recipe a few times and it works!! Thanks for posting this recipe.

  34. Carolyn says

    I made this recipe last night with my Chinese roommates and it was a HIT!! Tasted just like the real thing :) Will definitely be using this recipe again!

        • Chungah says

          Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

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