Honey Walnut Shrimp is a wow-worthy weeknight dinner, with crispy shrimp, caramelized walnuts, and a sweet, creamy sauce that’s absolutely delectable . Who needs takeout when you can get this easy shrimp recipe on the table in just 30 minutes?!
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Why You’ll Love This Easy Honey Walnut Shrimp Recipe
- Takeout Fakeout! Whether it’s Shrimp Fried Rice, Sweet and Sour Chicken or General Tso Tofu, I love a good takeout remake. This copycat Panda Express honey walnut shrimp recipe is a fantastic way to enjoy all those familiar flavors.
- 30-Minute Dinner. Shrimp always makes for a quick meal (Air Fryer Shrimp and Grilled Shrimp are great examples), and this easy honey walnut shrimp is no exception. 20 minutes of prep time, 10 minutes of cooking, and dinner’s ready!
- Creamy Sauce, Done Better. Instead of mayo and sweetened condensed milk or heavy cream. I’ve used plain Greek yogurt sweetened with honey, which is creamy without being heavy. (Psst—If you love creamy honey walnut shrimp, you’ll love Bang Bang Shrimp and Bang Bang Shrimp Tacos!)
- Sweet and Savory. If you’ve got a soft spot for sweet-and-savory flavor combinations, you will adore honey walnut shrimp. Shrimp works surprisingly well with sweet flavors, which is why I love pairing it with pineapple to make Shrimp Kabobs too!
How to Make Honey Walnut Shrimp
The Ingredients
- Honey. Adds just the right amount of sweetness to our candied walnuts and sauce.
- Walnut Halves. The crunchy complement to the succulent shrimp and creamy sauce! Cashews would work in this recipe too if you happen to have them on hand. (Save any extra for Thai Cashew Chicken.)
- Plain Greek Yogurt. Full-fat will give you the richest sauce, but any variety works.
- Lemon Juice or White Vinegar. Also adds balance and a bit of tangy flavor.
- Extra-Large Raw Shrimp. Leave the tails off or on, but peel and devein the shrimp so they’re easy to eat.
- Cornstarch + Egg Whites. For our batter.
- Canola Oil. Or another oil suitable for high-heat like vegetable oil.
- Rice. Cooked brown rice or white rice for serving.
- Green Onions. Optional, but adds color and flavor to the honey walnut shrimp.
The Directions
- Make the Candied Walnuts. Transfer the walnuts to a parchment-lined cutting board or plate.
- Make the Sauce. Stir together sauce ingredients in a medium bowl.
3. Make the Batter. Whisk until foamy.
4. Batter the Shrimp. Stir the shrimp in the batter until coated.
5. Cook. Use medium-high heat and cook in batches. (Chopsticks are a great way to flip shrimp in the pan.)
6. Toss and Serve. Add the cooked shrimp and walnuts to the sauce, gently toss, and serve over rice. Garnish honey walnut shrimp with green onions and ENJOY!
Storage Tips
- To Store. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but note that the shrimp will be much less crispy as it sits in the sauce. (This really is a dish made for eating right away!)
- To Reheat. Warm leftover honey walnut shrimp in a skillet set over medium heat.
Meal Prep Tip
Make the honey-glazed walnuts up to a few days in advance. Let them cool completely, then store them in an airtight container at room temperature.
Leftover Ideas
Use leftover honey walnut shrimp as a filling for lettuce wraps, a la my Asian Lettuce Wraps recipe.
What to Serve with Honey Walnut Shrimp
- Salad. Serve honey walnut shrimp with an Asian-inspired salad like Asian Cucumber Salad or Ramen Salad.
- Fried Rice. Takeout at home! Pair your protein with Egg Fried Rice or Cauliflower Fried Rice.
- Other Grains. Instead of rice, try healthy, fiber-rich carbohydrates like quinoa or farro.
- More Takeout Remakes. Make an Instagram-worthy restaurant-style feast at home! Whip up black pepper chicken, Air Fryer Egg Rolls, Beef Lo Mein, and other takeout faves.
Recommended Tools to Make this Recipe
- Wok. A worthwhile investment if you cook a lot of Asian-inspired recipes like honey walnut chicken at home.
- Paring Knife. The perfect knife for deveining shrimp.
- Chopsticks. They’re not just for eating with! If you’re nimble with chopsticks, they’re a great way to flip shrimp in the pan.
Recipe Tips and Tricks
- Dry the Shrimp Well. This will help the batter stick instead of sliding off!
- Don’t Overcrowd the Pan. If you do, your shrimp will steam and it won’t get that delightfully crispy exterior you want in honey walnut shrimp. Cook the shrimp in two batches to keep them crisp.
- Know When Shrimp Is Done. Shrimp cooks quickly, which means it’s very easy to over-cook. Finished shrimp is pink in color and it curls into a C-shape.
- Devour Immediately. As the shrimp sits in the creamy sauce, the crispy exterior will start to soften, so honey walnut shrimp is a dish best enjoyed right away.
Honey Walnut Shrimp
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 3 -4 servings
This homemade honey walnut shrimp recipe pairs crispy shrimp with a creamy sauce and caramelized nuts. A quick, easy weeknight dinner!
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Ingredients
For the Walnuts
- 2 tablespoons honey
- 2 tablespoons water
- ½ cup walnut halves
For the Sauce
- ⅓ cup plain Greek yogurt
- 3 tablespoons honey
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon lemon juice or white vinegar
For the Shrimp
- 1 pound extra-large 26/30 count raw shrimp peeled and deveined, tails off or on
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- 2 large egg whites
- 3 tablespoons canola oil divided
- Cooked brown rice or white rice for serving
- Green onions optional for serving
Instructions
- Make the walnuts: Set a sheet of parchment paper on a cutting board or plate near your stove. In a small skillet, heat the honey and water over medium, whisking to combine. As soon as the mixture starts to boil, add the walnuts. With a spoon, stir to coat the walnuts in the sizzling liquid, until the skillet is almost dry (resist the urge to taste a walnut, they are HOT). Transfer the walnuts immediately to the parchment paper, spreading them into a single layer. Set aside to cool.
- Make the sauce: In a medium bowl, stir together the yogurt, honey, and lemon juice or vinegar.
- Make the shrimp: With paper towels, pat the shrimp dry. In a large bowl, whisk together the egg whites, cornstarch, and salt until no lumps remain. The mixture will be thick, sticky, and reminiscent of Elmer’s glue. Add the shrimp. Stir gently to coat.
- Heat a large non-stick skillet or wok over medium-high heat. Add 1 ½ tablespoons of the oil. Once the oil is hot and shimmering, swirl to coat the pan with the oil, then with tongs, add half of the shrimp, placing them one at a time so they aren’t touching each other (if they do touch, it’s OK but they’ll stick together, so use a spatula to break them apart). Pan fry on the firsit side for 2 minutes, then flip and cook on the other side for 1 to 2 minutes more, until the shrimp is golden outside and cooked through. Immediately remove to the plate with the walnuts. Repeat with the remaining 1 ½ tablespoons oil and remaining shrimp.
- Add the shrimp and walnuts to the bowl with the sauce. Stir to coat. Serve immediately over piping hot rice with a sprinkle of green onions.
Video
Notes
- TO STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but note that the shrimp will be much less crispy as they sit in the sauce. (This really is a dish made for eating right away!)
- TO REHEAT: Warm leftovers in a skillet set over medium heat.
Nutrition
Serving: 1(of 3)Calories: 530kcalCarbohydrates: 44gProtein: 28gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 13gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 192mgPotassium: 342mgFiber: 2gSugar: 30gVitamin A: 278IUVitamin C: 0.4mgCalcium: 130mgIron: 1mg
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This was outstanding. First, it was actually 30 minutes, which is amazing. Everyone I served LOVED it, including both my toddlers (2 and 3.5 years), and my fussy father who can’t seem to eat anything unless it is smothered in ketchup. I love mayo-based sauces, so I swapped half the yogurt for mayo and was very happy with that. Otherwise I made this exactly as in the recipe and it will go in my regular rotation, with a pan of roasted vegetables to round it out. Going to make the linked bang bang shrimp recipe later this week, given that these shrimp turned out so perfectly.
Yay! Thank you Krista!