Chinese Honey Walnut Shrimp delivers crispy, golden shrimp coated in a creamy honey sauce and topped with crunchy candied walnuts. This Cantonese-inspired Chinese recipe balances sweet, savory, and rich flavors, making it one of the most popular Chinese-American restaurant dishes today.
Course: Main dish
Cuisine: Chinese recipe, Cantonese-style Chinese-American dish
Honey Walnut Shrimp is beloved for its contrast of textures—lightly battered shrimp, glossy sauce, and crunchy walnuts—and its mild sweetness that appeals to a wide range of palates. It’s a staple on banquet tables and Chinese restaurant menus, especially in Southern Chinese and Cantonese-influenced cooking.
RECIPE FOR 4 SERVINGS
INGREDIENTS FOR CHINESE HONEY WALNUT SHRIMP
Protein
- Shrimp: peeled, deveined, tail-off preferred
Walnuts
- Walnuts: raw walnut halves
Batter
- Egg whites: for light, airy coating
- Cornstarch: creates crisp texture
Frying
- Neutral oil: vegetable or canola oil
Sauce
- Mayonnaise: creamy base
- Honey: signature sweetness
- Sweetened condensed milk: richness and shine
- Lemon juice: balances sweetness
Candied Walnut Syrup
- Sugar: caramelizes walnuts
- Water: dissolves sugar
HOW TO MAKE CHINESE HONEY WALNUT SHRIMP
- Bring sugar and water to a simmer and cook until slightly thickened. Add walnuts and coat evenly, then transfer to parchment paper to cool and harden.
- Heat oil in a deep skillet or wok to frying temperature.
- Whisk egg whites until frothy, then mix with cornstarch to form a light batter.
- Coat shrimp evenly in batter and fry in batches until golden and crispy. Drain well.
- In a bowl, whisk mayonnaise, honey, condensed milk, and lemon juice until smooth.
- Gently toss fried shrimp in sauce until evenly coated.
- Top with candied walnuts and serve immediately.
DIETARY INFORMATION
- Not vegetarian or vegan
- Not dairy-free
- Can be made gluten-free and lower calorie with substitutions (see Notes section)
Chinese Honey Walnut Shrimp (Restaurant-Style at Home)
Ingredients
- 1 lb large shrimp peeled and deveined
- ¾ cup walnut halves
- ½ cup granulated sugar
- ½ cup water
- 2 egg whites
- ½ cup cornstarch
- Vegetable oil for frying
- ½ cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons sweetened condensed milk
- 1 tablespoon lemon juice
Instructions
- Simmer sugar and water until slightly thickened; add walnuts and coat well. Cool on parchment paper.
- Heat oil to 350°F in a wok or deep skillet.
- Whisk egg whites until frothy, then mix with cornstarch.
- Coat shrimp and fry in batches until crisp and lightly golden. Drain.
- Whisk mayonnaise, honey, condensed milk, and lemon juice.
- Toss shrimp gently in sauce.
- Garnish with candied walnuts and serve immediately.
Notes
Calories: 520 kcal (26%)
Carbohydrates: 38g (14%)
Protein: 28g (56%)
Total Fat: 30g (38%)
Saturated Fat: 6g (30%)
Cholesterol: 190mg (63%)
Sodium: 420mg (18%)
Fiber: 2g (8%)
Sugar: 22g
RECIPE NOTES & TIPS
- Fry shrimp in small batches to keep oil temperature stable
- Sauce should coat shrimp lightly, not drown them
- Candied walnuts can be made up to 2 days ahead and stored airtight
Substitutions
- Gluten-free: use gluten-free cornstarch and confirm mayonnaise is GF
- Dairy-free: use dairy-free mayo and coconut condensed milk
- Lower calorie: air-fry shrimp and reduce sauce quantity
- Vegetarian/Vegan: substitute shrimp with battered cauliflower or tofu
SERVING IDEAS
Serve Honey Walnut Shrimp with steamed jasmine rice, vegetable fried rice, garlic green beans, Chinese broccoli, or a light cucumber salad. It also pairs well with lo mein noodles or as part of a multi-dish Chinese dinner spread.
Did you make this recipe?
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