If you love ordering Honey Walnut Shrimp at restaurants, you’re going to fall in love with this easy-to-make version at home. In just about 30 minutes, you’ll have crispy, golden shrimp coated in a sweet and creamy honey sauce that’ll have you indulging in your favorite without ordering takeout. We even have you make your own glazed walnuts. It’s amazing what you can do in 30 minutes!
For more takeout fakeout favorites to serve on the side try our homemade egg drop soup or some delicious fried rice.
Why Our Recipe
- Restaurant-quality flavor made at home in about 30 minutes.
- Perfectly crispy shrimp gets coated in a sweet and creamy honey sauce.
- Super easy homemade glazed walnuts add the crunch.
Homemade glazed walnuts are super easy to make and add the perfect crunch. Feel free to use either walnut halves or pieces. It’s really just a matter of personal preference. Halves are about half the size of the shrimp so you get a big contrast with both being eaten at the same time. Pieces will spread out the crunch amongst the shrimp.
Ingredient Notes
- Brown Sugar: use light or dark. Either works.
- Walnut Halves or Pieces: Either works well! Halves give a more dramatic crunch, while pieces distribute more evenly in each bite. Unsalted are preferred which you can find in the baking aisle.
- Mayonnaise: For a lighter option, swap with an equal amount of plain Greek yogurt.
- Heavy Cream: Half and half will also work, but it will thin out the sauce slightly.
- Honey: Essential since it’s in the name.
- Lemon Juice: Freshly squeezed will always give you the best flavor, but bottled works too.
- Jumbo Shrimp: The star of the dish! Buying shrimp that is already peeled and deveined shrimp saves time.
- Panko Breadcrumbs: Regular breadcrumbs will work, but panko is much better for a light and crispy texture.
- White Pepper: Substitute with black pepper if you have to, but white pepper is the right flavor for this one and doesn’t leave black specks.
- Vegetable Oil: Used for frying. Choose an oil with a high smoke point, like canola or peanut oil, to prevent burning.
- Green Onions: Optional garnish, but it does add flavor.
Shrimp Options
For this recipe, jumbo or large shrimp are both great choices. When buying shrimp, look for packages labeled peeled and deveined to save time in the kitchen. If you can only find shrimp with shells, you’ll just need to peel and devein them yourself, which adds a few extra minutes.
We also recommend removing the tails for this recipe, so each piece is fully coated and easy to eat. Simply pinch and pull them off after peeling.
Frozen shrimp are also an excellent, convenient option. Just be sure to thaw and pat them dry before starting.
Quick-Thaw Method: Place the shrimp in a colander in the sink and run cold water over them for 5–10 minutes, gently tossing them occasionally to help them thaw evenly.
Refrigerator Thawing: Place the frozen shrimp in a covered container in the refrigerator and let them thaw overnight.
After thawing, pat the shrimp dry with paper towels to remove any excess moisture. This will help the coating stick well and ensure the shrimp fry up perfectly crispy.
Serving Suggestions
For the simplest option, serve your shrimp over steamed white or jasmine rice. You could also serve the shrimp with lo mein or chow mein noodles tossed with a bit of soy sauce and sesame oil. Or turn it into a salad with a bed of mixed greens, maybe some snap peas, shredded carrots, and bell peppers with our delicious Asian Sesame Vinaigrette.
Storage & Reheating Instructions
Refrigerate leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven on a baking sheet in a 350°F oven for 8–10 minutes, or until warmed through. This helps restore the crispy coating.
Reheat in the air fryer by placing the shrimp in an air fryer basket in a single layer and heat at 350°F for 3–4 minutes until hot and crispy.
