Nestled between sweet and savory, honey walnut shrimp is that magical dish that turns an ordinary dinner into something special. Whether you’re craving restaurant-style indulgence or a quick weeknight fix, these 20 recipes bring crispy, golden shrimp and candied walnuts right to your kitchen. Get ready to find your new favorite—each one promises flavor that’ll have everyone asking for seconds. Let’s dive in!
Crispy Honey Walnut Shrimp with Sweet Mayo
Fusing the delicate crunch of perfectly fried shrimp with the luxurious sweetness of honey and the creamy richness of mayonnaise, this Crispy Honey Walnut Shrimp is a symphony of textures and flavors that elevates any occasion. Imagine plump, golden shrimp coated in a light, airy batter, then tossed in a glossy, sweet-savory sauce and scattered with caramelized walnuts. It’s a restaurant-worthy dish that’s surprisingly approachable to make at home, promising to impress with its elegant balance and irresistible appeal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined (I prefer using 16/20 count for a meatier bite)
– 1/2 cup cornstarch (this creates that signature light, crispy coating)
– 2 large eggs, lightly beaten (room temperature eggs incorporate more evenly)
– 1/2 cup walnuts, roughly chopped
– 1/4 cup honey (a good-quality, raw honey adds wonderful depth)
– 1/4 cup mayonnaise (I always use full-fat for the creamiest texture)
– 1 tablespoon rice vinegar (its mild acidity perfectly cuts the richness)
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper (more subtle than black pepper here)
– Vegetable oil for frying (about 4 cups, enough for a 3-inch depth in your pot)
Instructions
1. Pat the peeled and deveined shrimp completely dry with paper towels; this is crucial for the batter to adhere properly.
2. In a medium bowl, whisk together the cornstarch, salt, and white pepper.
3. In a separate shallow dish, place the lightly beaten eggs.
4. Dredge each dry shrimp first in the cornstarch mixture, then dip it fully into the beaten eggs, letting any excess drip off.
5. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F, using a deep-fry or candy thermometer to monitor the temperature accurately.
6. Working in batches to avoid crowding, carefully lower the coated shrimp into the hot oil and fry for 2 to 3 minutes, until they are golden brown and float to the surface.
7. Use a slotted spoon to transfer the fried shrimp to a wire rack set over a baking sheet; this keeps them crisp, unlike paper towels which can steam them.
8. In a small saucepan over medium heat, combine the honey and chopped walnuts, stirring constantly for about 2 minutes until the honey bubbles and the walnuts are lightly toasted and fragrant.
9. Remove the honey-walnut mixture from the heat and immediately stir in the mayonnaise and rice vinegar until you have a smooth, glossy sauce.
10. In a large bowl, gently toss the warm, crispy shrimp with the prepared honey walnut sauce until each piece is evenly coated.
Zesty and utterly satisfying, the final dish offers a delightful contrast: the shrimp remain wonderfully crisp under their glossy, sweet cloak, while the toasted walnuts provide a necessary crunch and nutty depth. Serve it immediately over a bed of jasmine rice to soak up the extra sauce, or for a playful twist, present it in lettuce cups for a fresh, handheld appetizer that’s as elegant as it is delicious.
Classic Cantonese Honey Walnut Shrimp
Zesty and sophisticated, Classic Cantonese Honey Walnut Shrimp offers a delightful interplay of textures and flavors, making it a standout dish for any occasion. This beloved recipe combines succulent shrimp with a sweet, glossy honey sauce and perfectly candied walnuts, creating a harmonious balance that is both elegant and comforting. Whether you’re hosting a festive gathering or simply craving a restaurant-quality meal at home, this dish promises to impress with its vibrant colors and irresistible taste.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined (I prefer using fresh, wild-caught shrimp for the best flavor)
– 1 cup walnuts, raw and unsalted (toasting them first brings out a richer, nuttier aroma)
– 1/2 cup mayonnaise, full-fat for a creamier sauce
– 2 tablespoons honey, preferably local or raw for a floral note
– 1 tablespoon sweetened condensed milk, which adds a subtle caramel depth
– 1 teaspoon fresh lemon juice, squeezed just before use to keep it bright
– 1/2 cup cornstarch, for a light, crispy coating on the shrimp
– 2 large eggs, beaten (I find room temperature eggs blend more smoothly)
– 1/4 cup water, at room temperature
– 1/4 cup granulated sugar, for candying the walnuts
– 2 cups vegetable oil, for frying (I use a neutral oil like canola to avoid overpowering the dish)
– 1/4 teaspoon salt, fine sea salt is my go-to for even seasoning
Instructions
1. In a small saucepan over medium heat, combine 1/4 cup water and 1/4 cup granulated sugar, stirring constantly until the sugar dissolves completely, about 3 minutes.
2. Add 1 cup walnuts to the saucepan, stirring to coat them evenly in the syrup, and cook for 5 minutes until the walnuts are glossy and the syrup thickens slightly.
3. Transfer the candied walnuts to a parchment-lined baking sheet, spreading them in a single layer to cool and harden for 10 minutes.
4. Pat 1 pound shrimp dry with paper towels to ensure a crispier fry, then season them evenly with 1/4 teaspoon salt.
5. In a shallow bowl, whisk together 2 large eggs until smooth, then dip each shrimp into the beaten eggs, allowing any excess to drip off.
6. Dredge the egg-coated shrimp in 1/2 cup cornstarch, pressing gently to adhere the coating evenly on all sides.
7. In a deep skillet or Dutch oven, heat 2 cups vegetable oil to 350°F, using a candy thermometer to monitor the temperature accurately.
8. Fry the coated shrimp in batches for 2-3 minutes per batch until they turn golden brown and float to the surface, avoiding overcrowding to maintain the oil temperature.
9. Remove the fried shrimp with a slotted spoon and drain on a wire rack set over paper towels to keep them crispy.
10. In a medium mixing bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons honey, 1 tablespoon sweetened condensed milk, and 1 teaspoon fresh lemon juice until the sauce is smooth and well combined.
11. Gently toss the fried shrimp in the honey sauce until each piece is evenly coated, working quickly to prevent the shrimp from becoming soggy.
12. Arrange the sauced shrimp on a serving platter and top with the candied walnuts, serving immediately for the best texture.
The result is a dish with a delightful contrast: the shrimp are tender and juicy inside, encased in a light, crispy shell that gives way to a sweet, creamy sauce. Each bite offers a satisfying crunch from the candied walnuts, which add a caramelized richness that complements the shrimp perfectly. For a creative twist, serve this over a bed of steamed jasmine rice or alongside stir-fried vegetables to balance the sweetness with savory notes.
Spicy Honey Walnut Shrimp Stir-Fry
Elegant yet approachable, this Spicy Honey Walnut Shrimp Stir-Fry transforms simple ingredients into a restaurant-worthy dish that balances sweet heat with satisfying crunch. Perfect for weeknight dinners or impromptu gatherings, it comes together in under 30 minutes while delivering complex flavors that belie its straightforward preparation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I prefer wild-caught for their sweet, clean flavor)
– 1 cup walnuts, roughly chopped (toasting them first makes all the difference)
– 2 tbsp vegetable oil, divided (a neutral oil lets the other flavors shine)
– 3 cloves garlic, minced (freshly minced garlic releases the best aroma)
– 1 tbsp fresh ginger, grated (I keep peeled ginger in my freezer for easy grating)
– 1/4 cup honey (local raw honey adds lovely floral notes)
– 2 tbsp soy sauce (low-sodium soy sauce gives you better control over saltiness)
– 1 tbsp rice vinegar (this bright acidity balances the richness)
– 1 tsp red pepper flakes (adjust to your preferred heat level)
– 2 green onions, thinly sliced (reserve the green tops for garnish)
– 1 tsp cornstarch mixed with 1 tbsp cold water (this slurry creates the perfect glossy sauce)
Instructions
1. Pat the shrimp completely dry with paper towels—this ensures they sear properly instead of steaming.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 90 seconds.
3. Add the walnuts and toast for 2-3 minutes, stirring constantly, until fragrant and lightly golden. Transfer to a plate immediately to prevent burning.
4. Increase heat to high and add the remaining 1 tablespoon of oil to the same skillet.
5. Add the shrimp in a single layer and cook undisturbed for 90 seconds until the bottoms turn pink and opaque.
6. Flip each shrimp and cook for another 60 seconds until just cooked through. Transfer shrimp to the plate with walnuts.
7. Reduce heat to medium and add garlic and ginger to the skillet. Cook for 45 seconds, stirring constantly, until fragrant but not browned.
8. Whisk in honey, soy sauce, rice vinegar, and red pepper flakes. Bring to a simmer and cook for 1 minute to slightly thicken.
9. Stir the cornstarch slurry once more and gradually whisk it into the sauce. Cook for another 60 seconds until the sauce becomes glossy and coats the back of a spoon.
10. Return the shrimp and walnuts to the skillet along with the white parts of the green onions. Toss everything together for 30-45 seconds until evenly coated and heated through.
11. Remove from heat and garnish with the reserved green onion tops.
The resulting dish offers a beautiful contrast of textures—tender shrimp, crunchy walnuts, and a velvety sauce that clings perfectly to each component. Serve it over jasmine rice to soak up every drop of the spicy-sweet sauce, or wrap it in crisp lettuce leaves for a lighter presentation that highlights the dish’s vibrant flavors.
Honey Walnut Shrimp with Jasmine Rice
Just as the holiday season reaches its crescendo, this Honey Walnut Shrimp with Jasmine Rice offers a moment of elegant, comforting respite—a dish where sweet, crispy shrimp meet buttery candied walnuts atop a fragrant bed of rice, creating a symphony of textures and flavors perfect for a festive yet relaxed gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup jasmine rice, rinsed until the water runs clear—this removes excess starch for fluffier grains.
- 1 ½ cups water, for cooking the rice to perfect tenderness.
- 1 lb large shrimp, peeled and deveined; I prefer patting them dry thoroughly with paper towels to ensure a crisp fry.
- ½ cup cornstarch, for that light, airy coating that crisps beautifully.
- 2 large eggs, lightly beaten—room temperature helps them blend smoothly into the batter.
- Vegetable oil for frying, about 2 cups, heated to 350°F for optimal frying.
- ½ cup walnuts, roughly chopped for a rustic, nutty bite.
- 2 tbsp unsalted butter, my go-to for richness in the honey sauce.
- ¼ cup honey, preferably a local variety for nuanced sweetness.
- 2 tbsp mayonnaise, adding a creamy tang to balance the sauce.
- 1 tbsp sweetened condensed milk, a secret ingredient that lends a velvety depth.
- 1 tsp lemon juice, freshly squeezed to brighten the flavors.
- Salt and black pepper, to season the shrimp lightly before coating.
- Green onions, thinly sliced, for a fresh garnish just before serving.
Instructions
- In a medium saucepan, combine the jasmine rice and water, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender.
- Tip: Let the rice sit covered off the heat for 5 minutes after cooking, then fluff with a fork for perfect separation.
- While the rice cooks, pat the shrimp dry with paper towels and season lightly with salt and black pepper.
- In a shallow bowl, whisk the eggs until smooth, then place the cornstarch in another bowl.
- Dredge each shrimp first in the cornstarch, shaking off excess, then dip into the beaten eggs to coat evenly.
- In a large skillet or Dutch oven, heat the vegetable oil to 350°F over medium-high heat, using a thermometer for accuracy.
- Fry the shrimp in batches for 2-3 minutes per batch until golden brown and crispy, transferring to a paper towel-lined plate to drain.
- Tip: Avoid overcrowding the pan to maintain the oil temperature and ensure even cooking.
- In a separate skillet, melt the unsalted butter over medium heat, add the chopped walnuts, and toast for 3-4 minutes, stirring frequently, until fragrant and lightly browned.
- Stir in the honey, mayonnaise, sweetened condensed milk, and lemon juice, cooking for 2 minutes until the sauce is smooth and slightly thickened.
- Add the fried shrimp to the skillet with the sauce, tossing gently to coat each piece evenly.
- Tip: Serve immediately after coating to preserve the shrimp’s crisp texture against the sauce.
- To serve, divide the fluffed jasmine rice among plates, top with the honey walnut shrimp, and garnish with sliced green onions.
Meticulously crafted, this dish delights with its contrast: the shrimp remain satisfyingly crisp under a glossy, sweet-savory sauce, while the jasmine rice provides a delicate, aromatic base. For a creative twist, serve it family-style in a large bowl, letting guests scoop up the shrimp and walnuts with the rice, or pair it with a simple side of steamed broccoli to balance the richness. The interplay of textures—from the crunchy walnuts to the tender shrimp—makes each bite a celebration of careful preparation and flavor harmony.
Garlic Butter Honey Walnut Shrimp
Unveiling a dish that marries sweet, savory, and buttery notes in perfect harmony, this Garlic Butter Honey Walnut Shrimp transforms simple ingredients into an elegant centerpiece. Imagine plump, juicy shrimp glazed in a glossy, golden sauce, studded with crunchy toasted walnuts—it’s a restaurant-worthy creation you can effortlessly bring to your own table. Let’s create a memorable meal that’s as impressive to serve as it is delightful to eat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I prefer keeping the tails on for a prettier presentation)
– 1/2 cup walnuts, roughly chopped (toasting them first unlocks a deeper, nuttier flavor)
– 4 tbsp unsalted butter, divided (using high-quality butter makes all the difference here)
– 4 cloves garlic, minced (freshly minced garlic offers the best aromatic punch)
– 1/4 cup honey (a local, raw honey adds lovely floral notes)
– 2 tbsp low-sodium soy sauce (this balances the sweetness without overpowering it)
– 1 tbsp fresh lemon juice (brightens the sauce beautifully)
– 1/4 tsp black pepper
– 2 tbsp cornstarch (for that perfect, light coating on the shrimp)
– 2 tbsp vegetable oil (a neutral oil with a high smoke point is ideal for frying)
– 2 tbsp water
– Fresh parsley, chopped (for garnish—it adds a pop of color and freshness)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a crisp sear.
2. In a medium bowl, toss the shrimp with cornstarch and black pepper until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the coated shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and lightly golden, then transfer to a plate.
5. In the same skillet, reduce heat to medium and melt 2 tablespoons of butter.
6. Add the chopped walnuts and toast for 3-4 minutes, stirring frequently, until fragrant and lightly browned.
7. Stir in the minced garlic and cook for 1 minute until aromatic but not burnt.
8. Pour in honey, soy sauce, lemon juice, and water, whisking to combine.
9. Simmer the sauce for 2-3 minutes until it slightly thickens and becomes glossy.
10. Tip: If the sauce thickens too quickly, add a splash more water to reach a pourable consistency.
11. Whisk in the remaining 2 tablespoons of butter until fully melted and incorporated into the sauce.
12. Return the cooked shrimp to the skillet, tossing gently to coat evenly in the garlic butter honey sauce for about 1 minute.
13. Tip: Avoid overcooking the shrimp at this stage to keep them tender and juicy.
14. Remove from heat and garnish with freshly chopped parsley.
15. Tip: Serve immediately while hot to enjoy the contrast of crispy shrimp and velvety sauce.
Zesty and luxurious, this dish offers a delightful interplay of textures—the shrimp remain succulent beneath their light coating, while the walnuts provide a satisfying crunch. The sauce clings beautifully, delivering sweet honey notes balanced by savory garlic and butter. For a creative twist, serve it over a bed of jasmine rice or alongside steamed broccoli to soak up every last drop of that irresistible glaze.
Honey Walnut Shrimp Tacos with Lime Slaw
Luminous with golden hues and vibrant freshness, this elegant fusion dish transforms classic honey walnut shrimp into handheld perfection, nestled in warm tortillas with a bright lime slaw that cuts through the sweet richness. Imagine crispy, caramel-coated shrimp meeting the crunch of toasted walnuts and the zesty tang of slaw—a harmonious balance of textures and flavors that feels both celebratory and approachable. It’s the kind of meal that turns a simple dinner into a memorable occasion, perfect for sharing with loved ones during festive gatherings or casual weeknights alike.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I prefer wild-caught for their firm texture)
– 1/2 cup all-purpose flour
– 2 large eggs, lightly beaten (room temperature eggs help the coating adhere better)
– 1 cup panko breadcrumbs
– 1/2 cup walnuts, roughly chopped
– 1/4 cup honey
– 2 tbsp unsalted butter
– 8 small flour tortillas
– 2 cups shredded green cabbage
– 1/4 cup mayonnaise
– 2 tbsp fresh lime juice
– 1 tbsp olive oil (extra virgin olive oil is my go-to for its fruity notes)
– Salt to taste
Instructions
1. Pat the shrimp dry with paper towels to ensure a crisp coating when fried.
2. In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs.
3. Dredge each shrimp first in flour, shaking off excess, then dip in egg, and finally coat evenly in panko, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Fry the shrimp in batches for 2-3 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate.
6. In a small saucepan over medium heat, melt the butter and add honey, stirring constantly for 1-2 minutes until bubbly and slightly thickened.
7. Add the chopped walnuts to the honey mixture, tossing to coat, and cook for another minute until fragrant and toasted.
8. Toss the fried shrimp with the honey walnut sauce until evenly glazed.
9. In a medium bowl, combine shredded cabbage, mayonnaise, lime juice, and a pinch of salt, mixing well to create the slaw.
10. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
11. Assemble each taco by placing a spoonful of lime slaw on a tortilla, topping with 2-3 honey walnut shrimp, and garnishing as desired.
Perfectly crisp shrimp coated in a sticky-sweet glaze meld with the creamy, tangy slaw for a symphony of contrasts in every bite. The walnuts add a delightful crunch that elevates the texture, making these tacos ideal for serving with a side of chilled avocado slices or a drizzle of sriracha for an extra kick.
Air Fryer Honey Walnut Shrimp
Tender, succulent shrimp meet a delicate crunch in this Air Fryer Honey Walnut Shrimp, a dish that transforms a restaurant favorite into an effortlessly elegant weeknight dinner. The air fryer’s magic creates a light, crispy coating without deep-frying, while a glossy honey sauce clings perfectly to each bite. It’s a harmonious balance of sweet, savory, and nutty textures that feels both indulgent and surprisingly simple to achieve.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined (I prefer leaving the tails on for easy handling and a pretty presentation)
– 1/2 cup all-purpose flour
– 2 large eggs, lightly beaten (room temperature eggs blend more smoothly into the batter)
– 1 cup panko breadcrumbs
– 1/2 cup walnuts, roughly chopped
– 1/4 cup honey
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil (toasted sesame oil adds a wonderful depth)
– Cooking spray or 1 tablespoon avocado oil (my go‑to for its high smoke point)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Pat the shrimp completely dry with paper towels—this helps the coating adhere better and ensures maximum crispiness.
2. In a shallow bowl, whisk together the flour, salt, and pepper.
3. Place the beaten eggs in a second shallow bowl.
4. In a third shallow bowl, combine the panko breadcrumbs and chopped walnuts.
5. Dredge each shrimp first in the flour mixture, shaking off any excess.
6. Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
7. Press the shrimp firmly into the panko-walnut mixture, coating all sides evenly.
8. Lightly spray the air fryer basket with cooking spray or brush with avocado oil.
9. Arrange the coated shrimp in a single layer in the basket, ensuring they do not touch.
10. Air fry at 400°F for 8–10 minutes, flipping halfway through, until the shrimp are opaque and the coating is golden brown and crispy.
11. While the shrimp cook, whisk together the honey, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat.
12. Bring the sauce to a simmer, then reduce heat to low and cook for 2–3 minutes, stirring occasionally, until slightly thickened.
13. Transfer the cooked shrimp to a large bowl and drizzle the warm honey sauce over them, tossing gently to coat evenly.
14. Serve immediately.
Perfectly crisp shrimp yield to a tender interior, enveloped in a glossy, sweet‑savory sauce with the earthy crunch of walnuts. Pair it over a bed of jasmine rice to soak up every drop of sauce, or serve alongside steamed broccoli for a vibrant, complete meal. This dish proves that elegance can be both effortless and utterly delicious.
Honey Walnut Shrimp Salad with Mixed Greens
On this crisp December afternoon, as holiday preparations reach their peak, there’s something wonderfully refreshing about a salad that balances sweet, savory, and crunchy elements with effortless grace. Our Honey Walnut Shrimp Salad with Mixed Greens offers precisely that—a vibrant composition where succulent shrimp meet candied walnuts over a bed of tender lettuces, all brought together by a bright, honey-kissed dressing. It’s the perfect centerpiece for a festive lunch or a light yet satisfying dinner that feels both celebratory and nourishing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I prefer wild-caught for their sweet, clean flavor)
– 1 cup walnut halves (toasting them first makes all the difference)
– 6 cups mixed salad greens, such as arugula, butter lettuce, and spinach (rinsed and thoroughly dried for the best texture)
– ¼ cup honey (local, raw honey adds a lovely floral note)
– 3 tbsp mayonnaise (I use full-fat for a creamier dressing)
– 2 tbsp fresh lemon juice (squeezed just before using to keep it bright)
– 2 tbsp extra virgin olive oil (my go-to for its fruity finish)
– 1 tsp Dijon mustard (this helps emulsify the dressing beautifully)
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the walnut halves in a single layer on the prepared baking sheet and toast them in the oven for 8–10 minutes, until fragrant and lightly golden—watch closely to prevent burning.
3. While the walnuts toast, pat the shrimp completely dry with paper towels to ensure a good sear.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the shrimp to the skillet in a single layer, seasoning them evenly with the kosher salt and black pepper.
6. Cook the shrimp for 2–3 minutes per side, until they turn pink and opaque throughout, then transfer them to a plate to cool slightly.
7. In a small bowl, whisk together the honey, mayonnaise, fresh lemon juice, and Dijon mustard until smooth and well combined.
8. In a large serving bowl, gently toss the mixed salad greens with half of the honey dressing, coating the leaves lightly.
9. Arrange the cooked shrimp and toasted walnuts over the dressed greens.
10. Drizzle the remaining honey dressing over the top just before serving to keep everything fresh and vibrant.
For a delightful finish, this salad offers a symphony of textures—the tender shrimp, crisp greens, and crunchy walnuts create a satisfying contrast. Its flavor profile is beautifully balanced, with the honey’s sweetness softening the mustard’s tang and the walnuts adding a rich, toasty depth. Consider serving it alongside crusty bread or topping it with crumbled goat cheese for an extra layer of creaminess that complements the dish perfectly.
Honey Walnut Shrimp Lettuce Wraps
Tender, crisp lettuce cups cradle succulent shrimp coated in a glossy honey-walnut glaze, creating an elegant yet approachable dish perfect for holiday gatherings or light weeknight dinners. This recipe transforms classic Chinese-American takeout into a fresh, hands-on meal that balances sweet, savory, and crunchy textures with vibrant freshness. Imagine plump shrimp, caramelized walnuts, and crisp vegetables wrapped in cool butter lettuce—a delightful contrast that feels both indulgent and refreshing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I prefer wild-caught for their sweet, clean flavor)
– 1/2 cup walnuts, roughly chopped (toasted walnuts add a deeper nuttiness)
– 1/4 cup honey (local raw honey lends a floral note)
– 2 tbsp soy sauce (low-sodium works well to control saltiness)
– 1 tbsp rice vinegar (it brightens the glaze without overpowering)
– 1 tsp cornstarch (this creates that signature sticky coating)
– 2 tbsp vegetable oil (a neutral oil like avocado oil is my go-to for high-heat cooking)
– 1 head butter lettuce, leaves separated (choose firm, unblemished leaves for sturdy wraps)
– 1/2 cup shredded carrots (for a pop of color and subtle sweetness)
– 2 green onions, thinly sliced (they add a fresh, peppery finish)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a crisp sear.
2. In a small bowl, whisk together honey, soy sauce, rice vinegar, and cornstarch until smooth to form the glaze.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
5. Reduce heat to medium, add the remaining 1 tbsp oil and walnuts, and toast for 3 minutes, stirring frequently until fragrant and lightly browned.
6. Pour the honey glaze into the skillet and simmer for 1 minute until thickened and bubbly.
7. Return the shrimp to the skillet, tossing gently to coat evenly in the glaze for 30 seconds.
8. Arrange butter lettuce leaves on a serving platter and spoon the shrimp mixture into each leaf.
9. Top with shredded carrots and sliced green onions for garnish.
Succulent shrimp coated in that sticky-sweet glaze contrast beautifully with the cool, crisp lettuce and crunchy walnuts. Serve these wraps immediately while warm, perhaps with a side of steamed jasmine rice or a light cucumber salad to round out the meal. The interplay of textures—from the tender shrimp to the snap of fresh vegetables—makes every bite a delightful experience, perfect for sharing at a festive table or enjoying as a quick, elegant dinner.
Coconut Honey Walnut Shrimp with Pineapple Salsa
Delightfully balancing sweet and savory, this Coconut Honey Walnut Shrimp with Pineapple Salsa transforms a classic takeout favorite into an elegant, homemade centerpiece. The crispy coconut-crusted shrimp, glazed with a luscious honey sauce and topped with crunchy walnuts, pairs beautifully with a bright, fresh pineapple salsa for a dish that feels both indulgent and refreshingly light.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 pound large shrimp, peeled and deveined (I prefer wild-caught for their sweet flavor)
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten (room temperature helps the coating adhere better)
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying (about 2 cups, enough for 1-inch depth in your pan)
- 1/2 cup honey
- 2 tablespoons unsalted butter
- 1/2 cup chopped walnuts
- 2 cups fresh pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (adjust to your heat preference)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to season
Instructions
- Pat the shrimp completely dry with paper towels; this ensures the coating sticks properly.
- Set up a breading station with three shallow bowls: place flour in the first, beaten eggs in the second, and a mixture of shredded coconut and panko breadcrumbs in the third.
- Dredge each shrimp first in the flour, shaking off any excess.
- Dip the floured shrimp into the beaten eggs, allowing any extra to drip off.
- Coat the shrimp thoroughly in the coconut-panko mixture, pressing gently to adhere.
- In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F on a thermometer.
- Fry the shrimp in batches for 2-3 minutes per side, until golden brown and crispy; avoid overcrowding the pan to maintain oil temperature.
- Transfer the fried shrimp to a wire rack set over a baking sheet to drain and stay crisp.
- In a small saucepan over low heat, combine honey and butter, stirring until melted and smooth, about 2 minutes.
- Add the chopped walnuts to the honey sauce, stirring to coat, and cook for 1 minute until fragrant.
- In a medium bowl, combine diced pineapple, red onion, minced jalapeño, chopped cilantro, and lime juice for the salsa; season with a pinch of salt and toss gently.
- Drizzle the warm honey-walnut sauce over the crispy shrimp just before serving.
- Serve the glazed shrimp immediately with the fresh pineapple salsa on the side or spooned on top.
Buttery and crisp, each bite offers a delightful contrast: the shrimp’s crunchy coconut exterior gives way to tender meat, while the honey glaze adds a sticky-sweet richness balanced by the salsa’s tangy brightness. For a stunning presentation, arrange the shrimp on a platter with the salsa in a central mound, or serve individually over a bed of jasmine rice to soak up every last drop of sauce.
Gluten-Free Honey Walnut Shrimp
Glistening with a delicate honey glaze and crowned with caramelized walnuts, this gluten-free honey walnut shrimp transforms a classic Chinese-American takeout favorite into an elegant homemade dish. The combination of crispy shrimp and sweet, nutty crunch creates a sophisticated balance that’s surprisingly simple to achieve. Perfect for holiday gatherings or a special weeknight dinner, it brings restaurant-quality flair to your table with wholesome ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I prefer wild-caught for their sweet flavor)
– 1 cup walnuts, roughly chopped (toasting them first adds incredible depth)
– 1/2 cup cornstarch, for that essential crispy coating
– 2 large eggs, lightly beaten (room temperature helps them adhere better)
– 1/4 cup honey, preferably local and raw for floral notes
– 2 tbsp mayonnaise, my secret for a creamy, luscious sauce
– 1 tbsp sweetened condensed milk, which gives the sauce its signature richness
– 1 tsp fresh lemon juice, to brighten everything up
– 1/2 cup vegetable oil, for frying (avocado oil works beautifully too)
– 1/4 tsp salt, to season the shrimp
Instructions
1. Pat the shrimp completely dry with paper towels—this ensures maximum crispiness when fried.
2. In a medium bowl, toss the shrimp with salt until evenly coated.
3. Place cornstarch in a shallow dish and beaten eggs in another shallow dish.
4. Dredge each shrimp first in cornstarch, shaking off excess, then dip in egg, letting any excess drip off.
5. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a thermometer.
6. Fry shrimp in batches for 2–3 minutes per side, until golden brown and cooked through; avoid overcrowding the pan.
7. Transfer fried shrimp to a paper towel-lined plate to drain.
8. In a small saucepan over low heat, combine honey, mayonnaise, sweetened condensed milk, and lemon juice, whisking until smooth and warmed through, about 2 minutes.
9. In a clean dry skillet, toast walnuts over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned.
10. Toss the fried shrimp and toasted walnuts in the honey sauce until evenly coated.
11. Serve immediately while warm and crispy.
Resulting in a dish where each bite offers a satisfying crunch from the shrimp, contrasted by the buttery walnuts and velvety sauce. The harmony of sweet and savory makes it irresistible alongside steamed jasmine rice or over a bed of crisp greens for a lighter twist.
Honey Walnut Shrimp with Sesame Noodles
Elegant yet approachable, this Honey Walnut Shrimp with Sesame Noodles combines the sweet crunch of caramelized walnuts with succulent shrimp, all tossed in a glossy honey sauce and served over nutty, savory noodles. It’s a restaurant-quality dish that feels special enough for a holiday gathering yet simple enough for a weeknight treat. The contrast of textures and flavors creates a truly memorable meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I like to pat them dry with paper towels for better browning)
– 1 cup walnuts, halves or pieces
– 1/4 cup honey (local wildflower honey adds a lovely floral note)
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil (toasted sesame oil is essential for depth)
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 8 oz dried spaghetti or linguine
– 2 tbsp vegetable oil, divided
– 2 green onions, thinly sliced (for garnish)
– 1 tbsp sesame seeds (for garnish)
Instructions
1. Bring a large pot of salted water to a boil over high heat for the noodles.
2. While the water heats, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly browned; transfer to a plate to cool.
3. Cook the pasta in the boiling water according to package directions until al dente, about 8–10 minutes, then drain and set aside.
4. In a small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger to make the sauce.
5. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side until pink and opaque; transfer to a plate.
7. Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the same skillet.
8. Pour the sauce into the skillet and simmer for 2–3 minutes, stirring constantly, until it thickens slightly and bubbles.
9. Return the shrimp and toasted walnuts to the skillet, tossing gently to coat in the sauce for about 1 minute.
10. Add the drained noodles to the skillet, tossing everything together until well combined and heated through, about 2 minutes.
11. Divide the mixture among serving plates and garnish with green onions and sesame seeds.
Heavenly in every bite, this dish offers a delightful interplay of tender shrimp, crispy walnuts, and silky noodles coated in a sweet-savory glaze. The sesame seeds add a subtle crunch, while the green onions provide a fresh finish. For a creative twist, serve it alongside steamed bok choy or in lettuce cups for a lighter presentation.
Sweet and Sour Honey Walnut Shrimp
Glistening with a glossy, amber-hued sauce that clings to each crisp morsel, Sweet and Sour Honey Walnut Shrimp offers a delightful play of textures and flavors, transforming simple ingredients into an elegant centerpiece perfect for holiday gatherings or a special weeknight treat. This dish masterfully balances the rich sweetness of honey with a bright, tangy acidity, all while showcasing plump, succulent shrimp and buttery toasted walnuts for a truly satisfying culinary experience.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined (I prefer keeping the tails on for easy handling and a prettier presentation)
– 1 cup cornstarch, for that essential light, crispy coating
– 2 large eggs, lightly beaten (room temperature eggs incorporate more smoothly into the batter)
– 1 cup vegetable oil, for frying (use a neutral oil with a high smoke point)
– 1 cup walnuts, for toasting
– 1/2 cup honey, the star of our sweet component
– 1/4 cup rice vinegar, my go-to for a clean, sharp tang
– 2 tablespoons ketchup, which adds depth and a touch of umami to the sauce
– 1 tablespoon soy sauce, for a savory backbone
– 1 teaspoon sesame oil, just a dash to finish with aromatic flair
– 2 green onions, thinly sliced, for a fresh garnish
Instructions
1. Pat the peeled shrimp completely dry with paper towels; this crucial step ensures the cornstarch coating will adhere properly for maximum crispiness.
2. Place the cornstarch in a shallow bowl and the beaten eggs in another separate shallow bowl.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F, verified with a kitchen thermometer for perfect frying temperature.
4. While the oil heats, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden, then set aside.
5. Dredge each dried shrimp first in the cornstarch, shaking off excess, then dip into the beaten eggs, allowing any excess to drip back into the bowl.
6. Carefully place the coated shrimp into the hot oil in a single layer, frying in batches to avoid overcrowding, for 2-3 minutes per side until the coating is puffed and a deep golden brown.
7. Transfer the fried shrimp to a wire rack set over a baking sheet; this tip keeps them crispy by allowing air circulation instead of letting steam soften them on a paper towel.
8. In a clean saucepan, combine the honey, rice vinegar, ketchup, and soy sauce, then bring to a simmer over medium heat, stirring constantly with a whisk for about 3 minutes until the sauce slightly thickens and becomes glossy.
9. Remove the sauce from heat and stir in the toasted walnuts and the teaspoon of sesame oil until everything is well coated.
10. Gently toss the crispy fried shrimp in the warm honey-walnut sauce until each piece is evenly glazed.
11. Transfer the sauced shrimp to a serving platter and garnish with the thinly sliced green onions.
Each bite delivers a fantastic contrast: the shrimp’s exterior remains remarkably crisp under its sticky, glossy cloak, while the interior stays tender and juicy. The toasted walnuts add a wonderful buttery crunch that complements the sauce’s perfect sweet-tangy balance, making this dish as visually stunning as it is delicious. For a creative twist, serve it over a bed of jasmine rice to soak up any extra sauce, or alongside steamed broccoli for a complete, colorful meal.
Honey Walnut Shrimp Skewers with Teriyaki Glaze
Luminous and luscious, these Honey Walnut Shrimp Skewers with Teriyaki Glaze transform a classic takeout favorite into an elegant, hands-on appetizer perfect for festive gatherings. Imagine plump shrimp, glistening with a sweet-savory glaze, paired with caramelized walnuts for a delightful crunch—all threaded onto skewers for easy, elegant serving. This recipe balances simplicity with sophistication, making it ideal for impressing guests without spending hours in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined (I prefer wild-caught for their firm texture)
– 1/2 cup walnuts, roughly chopped (toasted walnuts add a deeper flavor, but raw work too)
– 1/4 cup honey (local honey is my go-to for its floral notes)
– 1/4 cup low-sodium soy sauce (this helps control saltiness in the glaze)
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 1 tablespoon water
– 1 tablespoon vegetable oil (extra virgin olive oil can be substituted for a fruitier touch)
– 2 cloves garlic, minced (freshly minced garlic makes all the difference)
– 1 teaspoon grated ginger
– 8 wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent them from burning during cooking.
2. In a small bowl, whisk together 1/4 cup honey, 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, and 1 tablespoon water until smooth to create the teriyaki glaze.
3. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat, then add 1/2 cup roughly chopped walnuts and toast for 3-4 minutes, stirring frequently, until fragrant and lightly browned.
4. Remove the toasted walnuts from the skillet and set them aside on a plate.
5. In the same skillet, add 2 cloves minced garlic and 1 teaspoon grated ginger, sautéing for 1 minute over medium heat until aromatic.
6. Pour the teriyaki glaze mixture into the skillet with the garlic and ginger, bringing it to a simmer over medium heat and cooking for 2-3 minutes until thickened, stirring constantly.
7. Thread 1 pound peeled and deveined shrimp onto the soaked skewers, using about 3-4 shrimp per skewer.
8. Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates.
9. Grill the shrimp skewers for 2-3 minutes per side, until the shrimp turn pink and opaque with slight grill marks.
10. Brush the grilled shrimp skewers generously with the thickened teriyaki glaze using a pastry brush.
11. Sprinkle the toasted walnuts evenly over the glazed shrimp skewers while the glaze is still warm to help them adhere.
12. Serve the skewers immediately on a platter. Aromatic and irresistible, these skewers offer a perfect harmony of textures—succulent shrimp coated in a sticky-sweet glaze contrasts beautifully with the crunchy, nutty walnuts. For a creative twist, serve them over a bed of jasmine rice or alongside a crisp cucumber salad to balance the richness, making every bite a celebration of flavor and elegance.
Honey Walnut Shrimp with Steamed Broccoli
Fusing the delicate sweetness of honey with the satisfying crunch of walnuts, this Honey Walnut Shrimp with Steamed Broccoli offers a restaurant-quality meal that’s surprisingly simple to prepare at home. The succulent shrimp, coated in a glossy, rich sauce, pairs beautifully with the bright, tender broccoli for a dish that feels both indulgent and wholesome. It’s a perfect centerpiece for a festive dinner or a sophisticated weeknight treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I find fresh, never frozen, yields the best texture)
– 1/2 cup walnuts, roughly chopped (toasting them first unlocks a deeper flavor)
– 1/4 cup honey (a good-quality, raw variety adds lovely floral notes)
– 2 tbsp mayonnaise (this is my secret for a creamy, clingy sauce)
– 1 tbsp sweetened condensed milk (just a touch creates that signature silkiness)
– 1 large egg white, lightly beaten (room temperature helps it coat evenly)
– 1/2 cup cornstarch (for that essential, crispy exterior)
– 1 head broccoli, cut into florets (about 4 cups)
– 2 tbsp vegetable oil, divided (a neutral oil with a high smoke point is ideal here)
– 1/4 tsp salt
– 1/4 tsp white pepper (black pepper works, but white keeps the sauce visually pristine)
Instructions
1. Place the broccoli florets in a steamer basket set over a pot of simmering water; steam for 5-7 minutes, until bright green and just tender when pierced with a fork. Tip: Don’t overcrowd the basket to ensure even cooking.
2. Remove the broccoli from the steamer, transfer to a serving platter, and sprinkle with the salt and white pepper.
3. In a small bowl, whisk together the honey, mayonnaise, and sweetened condensed milk until completely smooth; set this sauce aside.
4. Pat the shrimp completely dry with paper towels. Tip: This step is crucial for the cornstarch to adhere properly and create a crisp coating.
5. Dredge each shrimp first in the beaten egg white, then coat thoroughly in the cornstarch, shaking off any excess.
6. Heat 1 tablespoon of the vegetable oil in a large non-stick skillet or wok over medium-high heat until it shimmers, about 1 minute.
7. Add the coated shrimp in a single layer, working in batches if necessary to avoid crowding. Cook for 2-3 minutes per side, until the coating is golden brown and the shrimp are opaque. Transfer to a plate.
8. Add the remaining 1 tablespoon of oil to the skillet. Add the chopped walnuts and toast for 1-2 minutes, stirring constantly, until fragrant and slightly darkened. Tip: Watch them closely, as nuts can burn quickly.
9. Reduce the heat to low. Return all the cooked shrimp to the skillet with the walnuts.
10. Pour the prepared honey sauce over the shrimp and walnuts. Gently toss for 1-2 minutes, just until everything is heated through and evenly coated in the glossy sauce.
11. Spoon the honey walnut shrimp over the bed of steamed broccoli on the platter.
You’ll love the delightful contrast between the crispy, saucy shrimp and the clean, steamed broccoli. The sauce clings beautifully, offering a perfect balance of sweet and savory with every bite. For a creative twist, serve it over jasmine rice or alongside a simple cucumber salad to cut through the richness.
Honey Walnut Shrimp Fried Rice
Honey Walnut Shrimp Fried Rice transforms humble leftovers into a luxurious meal, where the sweetness of honey-glazed walnuts meets succulent shrimp in a fragrant jasmine rice base. This elegant dish balances textures and flavors with a sophisticated simplicity that’s perfect for impressing guests or elevating a weeknight dinner. Each bite offers a delightful contrast between the crispy walnuts, tender shrimp, and fluffy grains.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined (I prefer wild-caught for their sweet flavor)
- 1 cup walnuts, roughly chopped (toasted walnuts add a deeper nuttiness)
- 3 cups cooked jasmine rice, chilled overnight (cold rice fries up beautifully without clumping)
- 3 tbsp honey (local raw honey lends a floral note)
- 2 tbsp soy sauce (I use low-sodium to control saltiness)
- 1 tbsp rice vinegar
- 2 large eggs, lightly beaten (room temperature eggs incorporate more smoothly)
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 tbsp vegetable oil (a neutral oil like grapeseed works well for high-heat cooking)
- 2 green onions, thinly sliced for garnish
- Salt to taste (I add a pinch at the end to avoid over-salting)
Instructions
- Heat a large skillet or wok over medium-high heat and toast the walnuts for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Tip: Toasting unlocks the walnuts’ oils, enhancing their flavor.
- Remove the walnuts from the skillet and set aside. In the same skillet, add 1 tbsp vegetable oil and heat until shimmering, about 30 seconds.
- Add the shrimp in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque. Remove the shrimp and set aside with the walnuts.
- Add the remaining 1 tbsp vegetable oil to the skillet. Sauté the diced onion for 3–4 minutes until translucent, then add the minced garlic and cook for 1 more minute until fragrant.
- Push the onion and garlic to the side of the skillet. Pour the beaten eggs into the empty space and scramble for 1–2 minutes until just set but still soft. Tip: Scrambling the eggs separately first prevents them from overcooking when mixed with other ingredients.
- Add the chilled jasmine rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 4–5 minutes until the rice is heated through and slightly crispy.
- In a small bowl, whisk together the honey, soy sauce, and rice vinegar until smooth.
- Pour the honey sauce over the rice and stir to coat evenly. Cook for 2 minutes, allowing the sauce to caramelize slightly.
- Return the shrimp and toasted walnuts to the skillet. Gently fold everything together and cook for 1–2 minutes until heated through. Tip: Adding the shrimp and walnuts at the end preserves their textures—crispy walnuts and tender shrimp.
- Season with a pinch of salt if needed, then garnish with sliced green onions.
Now, this dish delights with its interplay of sticky-sweet honey, crunchy walnuts, and savory shrimp against the fluffy rice. For a creative twist, serve it in lettuce cups for a light, handheld appetizer, or pair it with a crisp cucumber salad to balance the richness. The result is a harmonious blend that feels both comforting and refined.
Honey Walnut Shrimp with Chili Garlic Sauce
Venture into a world where sweet meets savory with this elegant Honey Walnut Shrimp, a dish that transforms simple ingredients into a restaurant-worthy masterpiece. The crispy shrimp, glazed in a luscious honey sauce and tossed with caramelized walnuts, offers a delightful contrast of textures, while a drizzle of chili garlic sauce adds a subtle, warming kick. Perfect for a festive gathering or a special weeknight dinner, this recipe balances indulgence with approachable technique.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined (I prefer fresh over frozen for better texture)
– 1 cup walnuts, halves or pieces (toasted walnuts add a deeper flavor)
– 1/2 cup cornstarch (for that light, crispy coating)
– 2 large eggs, beaten (room temperature eggs help the batter adhere better)
– 1/4 cup honey (local raw honey is my go-to for its floral notes)
– 2 tablespoons soy sauce (low-sodium works well to control saltiness)
– 1 tablespoon rice vinegar (it brightens the sauce beautifully)
– 3 cloves garlic, minced (freshly minced garlic packs the most punch)
– 1 tablespoon chili garlic sauce (adjust to your heat preference)
– 1/4 cup vegetable oil (for frying, with a high smoke point)
– Salt and pepper (to season the shrimp lightly)
Instructions
1. Pat the shrimp dry with paper towels to ensure the coating sticks well, then season lightly with salt and pepper.
2. In a shallow bowl, place the cornstarch, and in another bowl, beat the eggs until smooth.
3. Dip each shrimp first into the beaten eggs, then coat evenly in the cornstarch, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
5. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy, avoiding overcrowding the pan.
6. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
7. In a small saucepan over low heat, combine the honey, soy sauce, rice vinegar, and minced garlic, stirring until the mixture is warm and slightly thickened, about 3-4 minutes.
8. Add the walnuts to the saucepan, tossing to coat them in the sauce, and cook for an additional 1-2 minutes until they are glossy.
9. In a large mixing bowl, gently toss the fried shrimp with the honey-walnut mixture until evenly coated.
10. Drizzle the chili garlic sauce over the top just before serving for a spicy finish.
Melt-in-your-mouth shrimp with a satisfying crunch give way to the sweet, sticky glaze, while the walnuts add a nutty richness that complements the subtle heat from the chili garlic sauce. Serve this dish over steamed jasmine rice or alongside crisp vegetables for a complete meal that’s as visually stunning as it is delicious.
Honey Walnut Shrimp with Crispy Wonton Strips
Combining the delicate sweetness of honey with the satisfying crunch of walnuts and crispy wonton strips, this elegant dish transforms simple shrimp into a restaurant-worthy centerpiece. The contrast of textures and the glossy, savory-sweet sauce create a harmonious bite that’s perfect for impressing guests or elevating a weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined (I prefer fresh, wild-caught shrimp for the best flavor)
- 1/2 cup cornstarch (for that essential light, crispy coating)
- 2 large eggs, beaten (room temperature eggs help the coating adhere better)
- 1/2 cup walnuts, roughly chopped
- 6 wonton wrappers, cut into 1/4-inch strips
- 1/4 cup honey (a good-quality, local honey adds wonderful depth)
- 3 tbsp mayonnaise (this is the secret to the creamy, luscious sauce base)
- 1 tbsp sweetened condensed milk (for a touch of caramel-like richness)
- 1 tbsp lemon juice (freshly squeezed brightens the whole dish)
- Vegetable oil for frying (enough to reach 1 inch deep in your pan)
Instructions
- Pat the shrimp completely dry with paper towels; this ensures the coating will crisp properly when fried.
- Dredge each shrimp first in the cornstarch, then dip it fully into the beaten eggs, letting any excess drip off.
- In a large skillet or Dutch oven, heat 1 inch of vegetable oil to 350°F over medium-high heat.
- Carefully add the coated shrimp in a single layer, frying for 2-3 minutes until golden brown and cooked through; work in batches to avoid overcrowding.
- Transfer the fried shrimp to a wire rack set over a baking sheet to drain, which keeps them crispy better than paper towels.
- In the same oil, fry the wonton strips for 45-60 seconds until puffed and golden, then remove to the rack.
- Quickly toast the chopped walnuts in the hot oil for 30 seconds, just until fragrant, and drain.
- In a medium bowl, whisk together the honey, mayonnaise, sweetened condensed milk, and lemon juice until smooth and creamy.
- Gently toss the warm fried shrimp in the honey sauce until evenly coated.
- Arrange the sauced shrimp on a serving platter, then scatter the crispy wonton strips and toasted walnuts over the top.
Finally, the dish presents a delightful play of textures: the shrimp stays wonderfully crisp under its glossy cloak, while the walnuts add earthy crunch and the wonton strips provide a light, airy contrast. For a creative twist, serve it over a bed of jasmine rice with steamed broccoli on the side to soak up every last drop of the irresistible sauce.
Honey Walnut Shrimp with Mango Salsa
Dazzlingly golden and perfectly balanced, this Honey Walnut Shrimp with Mango Salsa transforms a classic takeout favorite into an elegant, restaurant-worthy dish you can create at home. The sweet, crispy shrimp pairs beautifully with the bright, fresh salsa, offering a delightful contrast of textures and flavors that feels both indulgent and refreshing. It’s an impressive yet surprisingly simple centerpiece for any special occasion or weeknight dinner that deserves a little extra flair.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I like to pat them very dry with paper towels for maximum crispiness)
– 1 cup walnuts, roughly chopped (toasting them first makes all the difference)
– 1/2 cup cornstarch (for that light, airy coating)
– 2 large eggs, lightly beaten (room temperature eggs incorporate more evenly)
– 1/4 cup honey (a good quality, local honey adds wonderful depth)
– 3 tbsp mayonnaise (this is the secret to the creamy, glossy sauce)
– 1 tbsp fresh lemon juice (always fresh—bottled just isn’t the same)
– 1 large ripe mango, finely diced (about 1 1/2 cups)
– 1/2 red bell pepper, finely diced
– 1/4 cup red onion, finely minced (soaking it in cold water for 5 minutes tames the bite)
– 1/4 cup fresh cilantro, chopped
– 1 jalapeño, seeded and minced (optional, for a touch of heat)
– 2 tbsp fresh lime juice
– Salt, to taste
– Vegetable oil, for frying (about 2 cups, or enough for 1-inch depth in your pan)
Instructions
1. In a medium bowl, combine the diced mango, red bell pepper, red onion, cilantro, minced jalapeño (if using), and fresh lime juice to make the salsa. Season lightly with salt, stir gently, and set aside to let the flavors meld.
2. Pat the shrimp completely dry with paper towels—this crucial step ensures they fry up crisp instead of steaming.
3. Place the cornstarch in one shallow dish and the lightly beaten eggs in another.
4. Dredge each shrimp first in the cornstarch, shaking off any excess, then dip it into the beaten eggs, allowing any excess to drip off.
5. In a large, heavy-bottomed skillet or Dutch oven, heat 1 inch of vegetable oil to 350°F over medium-high heat; use a deep-fry or candy thermometer for accuracy.
6. Working in batches to avoid crowding the pan, carefully add the coated shrimp to the hot oil and fry for 2–3 minutes, turning once, until they are golden brown and cooked through.
7. Transfer the fried shrimp to a wire rack set over a baking sheet to drain; this keeps them crispy better than paper towels.
8. In a small saucepan over low heat, gently warm the honey, mayonnaise, and fresh lemon juice, whisking constantly until smooth and just combined—about 1 minute; do not let it boil.
9. In a clean, dry skillet over medium heat, toast the chopped walnuts for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
10. In a large bowl, gently toss the warm fried shrimp with the honey-mayonnaise sauce until evenly coated.
11. Transfer the sauced shrimp to a serving platter and top generously with the toasted walnuts and prepared mango salsa.
Zesty and vibrant, the cool mango salsa cuts beautifully through the rich, sweet shrimp, while the toasted walnuts add a satisfying crunch. For a stunning presentation, serve it over a bed of jasmine rice or alongside crisp lettuce cups for a hands-on appetizer, letting each component shine in every bite.
Honey Walnut Shrimp with Quinoa Pilaf
Fusing the delicate sweetness of honey with the satisfying crunch of walnuts, this Honey Walnut Shrimp with Quinoa Pilaf transforms a beloved takeout classic into a wholesome, elegant meal. The succulent shrimp are coated in a light, airy batter and glazed with a glossy sauce, while the quinoa pilaf provides a nutty, fluffy base that soaks up every delicious drop. It’s a dish that feels both celebratory and comforting, perfect for a special weeknight dinner or a festive gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the shrimp: 1 lb large shrimp, peeled and deveined (I like to pat them very dry with paper towels for the crispiest results), 1/2 cup cornstarch, 2 large eggs, lightly beaten (room temperature eggs incorporate more smoothly into the batter), 1/4 tsp salt, 1/4 tsp black pepper, 1 cup vegetable oil for frying.
– For the honey walnut sauce: 1/3 cup honey, 3 tbsp mayonnaise (full-fat gives the sauce its signature creamy richness), 1 tbsp sweetened condensed milk, 1 tbsp fresh lemon juice.
– For the candied walnuts: 1/2 cup walnut halves, 2 tbsp granulated sugar, 1 tbsp water.
– For the quinoa pilaf: 1 cup quinoa, rinsed well in a fine-mesh strainer (this removes any bitterness), 1 3/4 cups low-sodium chicken broth, 1 tbsp unsalted butter, 1 small shallot, finely minced, 1/4 tsp salt.
Instructions
1. Begin the quinoa pilaf: In a medium saucepan over medium heat, melt 1 tbsp unsalted butter. Add 1 small minced shallot and cook, stirring frequently, for 2-3 minutes until softened and fragrant. 2. Add 1 cup rinsed quinoa to the pan and toast, stirring constantly, for 1 minute to lightly toast the grains. 3. Pour in 1 3/4 cups low-sodium chicken broth and 1/4 tsp salt. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. (Tip: Resist the urge to lift the lid during cooking to ensure perfectly fluffy quinoa.) 4. After 15 minutes, remove the pan from heat and let it sit, covered, for 10 minutes. Then, fluff the quinoa gently with a fork. 5. While the quinoa rests, prepare the candied walnuts: In a small non-stick skillet, combine 1/2 cup walnut halves, 2 tbsp granulated sugar, and 1 tbsp water over medium heat. 6. Cook, stirring constantly with a heat-resistant spatula, for 3-4 minutes until the sugar melts, bubbles, and coats the walnuts in a glossy amber syrup. Immediately transfer the walnuts to a parchment-lined plate to cool and harden. 7. Pat 1 lb of peeled shrimp very dry with paper towels, then season with 1/4 tsp salt and 1/4 tsp black pepper. 8. Place 1/2 cup cornstarch in one shallow bowl and 2 lightly beaten eggs in another. Dredge each shrimp first in cornstarch, shaking off excess, then dip fully into the beaten egg. 9. In a large skillet or wok, heat 1 cup vegetable oil over medium-high heat until it reaches 350°F on a deep-fry thermometer. (Tip: Test the oil by dropping a small piece of batter in; it should sizzle and float immediately.) 10. Working in batches to avoid crowding, carefully add the coated shrimp to the hot oil. Fry for 2-3 minutes, turning once, until golden brown and cooked through. Transfer to a wire rack set over a baking sheet. 11. In a small bowl, whisk together 1/3 cup honey, 3 tbsp mayonnaise, 1 tbsp sweetened condensed milk, and 1 tbsp fresh lemon juice until completely smooth. 12. In a large mixing bowl, gently toss the hot fried shrimp with the honey sauce until each piece is evenly coated. (Tip: Tossing the shrimp while they’re still hot helps the sauce cling beautifully.) 13. Fold in the candied walnuts. 14. To serve, divide the fluffy quinoa pilaf among four plates and top generously with the glazed honey walnut shrimp.
Unbelievably, the shrimp retain their delicate crispness beneath the luscious, sweet-and-creamy glaze, while the candied walnuts add intermittent bursts of caramelized crunch. The subtly savory quinoa pilaf balances the dish perfectly, making each bite a harmonious blend of textures. For a stunning presentation, garnish with a sprinkle of thinly sliced green onions or serve alongside lightly steamed broccoli for a complete, colorful meal.
Summary
Lovely cooks, this roundup proves honey walnut shrimp is endlessly versatile! From classic takes to creative twists, there’s a recipe here for every taste. We hope you find a new favorite to whip up. Don’t forget to leave a comment telling us which one you loved most and share this collection on Pinterest to spread the deliciousness!
