Crispy Honey Walnut Shrimp Recipe with Easy Creamy Honey-Mayo Sauce

Let me tell you, the moment the aroma of golden, crispy shrimp mingled with the sweet scent of honey in my kitchen, I knew I had stumbled on something dangerously delicious. The first time I made this crispy honey walnut shrimp recipe, it was a rainy weekend afternoon—perfect for testing out new dishes. I was instantly hooked, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Back when I was knee-high to a grasshopper, my grandma’s kitchen was filled with all sorts of sweet and savory treats, but this dish? This recipe feels like a fresh take on that nostalgic comfort, marrying crunchy textures with creamy, sweet sauce in a way that feels like pure magic.

Honestly, my family couldn’t stop sneaking these shrimp off the cooling rack (and I can’t really blame them). Whether it was my oldest niece grabbing a few before dinner or my partner asking for seconds, this recipe has become a staple for family gatherings and casual dinners alike. You know what? This crispy honey walnut shrimp recipe is perfect for impressing guests without a fuss or brightening up your Pinterest cookie board with an irresistible seafood dish. It’s sweet, crunchy, and creamy all at once—pure, nostalgic comfort in every bite. After testing it multiple times (in the name of research, of course), I can say this one’s going to be bookmarked for a long time.

Why You’ll Love This Crispy Honey Walnut Shrimp Recipe

From my kitchen to yours, this recipe has been tried, tested, and family-approved for good reasons. Here’s why you’re going to want to have this crispy honey walnut shrimp on your recipe list:

• Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips—just what you probably already have in your pantry and fridge.
• Perfect for Entertaining: Great for potlucks, casual dinners, or even a sweet treat to brighten your weekend.
• Crowd-Pleaser: Kids and adults alike can’t get enough of the crunchy shrimp paired with the creamy honey-mayo sauce.
• Unbelievably Delicious: The balance of crispy shrimp, toasted walnuts, and that luscious sauce offers next-level comfort food vibes.

What sets this recipe apart? It’s the creamy honey-mayo sauce that’s not just sweet but has that subtle tang which perfectly complements the shrimp’s crunch. Plus, the walnuts add a lovely nutty contrast and texture that you don’t find in just any honey shrimp dish. Honestly, the little trick of lightly toasting the walnuts before mixing them in makes all the difference. It’s comfort food—but with a fresh, homemade twist that feels like a warm hug on a plate. You’ll close your eyes after the first bite, and trust me, that’s a good sign.

What Ingredients You Will Need

This crispy honey walnut shrimp recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the rest are easy to find fresh or prepped. Here’s what you’ll gather:

• For the Shrimp:
  • 1 pound (450g) large shrimp, peeled and deveined (medium-sized works well for even crispiness)
  • 1/2 cup (60g) cornstarch (for that perfect, light crunch)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (adds slight warmth without overpowering)
  • Vegetable oil or canola oil, for frying (enough to deep fry or shallow fry)
• For the Creamy Honey-Mayo Sauce:
  • 1/3 cup (80g) mayonnaise (I recommend a good-quality, creamy mayo like Hellmann’s)
  • 2 tablespoons honey (local raw honey gives a lovely floral sweetness)
  • 1 tablespoon sweetened condensed milk (adds richness and smooth sweetness)
  • 1 teaspoon lemon juice (to balance the sweetness)
• For the Walnuts:
  • 1/2 cup (60g) walnut halves or pieces (lightly toasted for extra crunch and nuttiness)
  • Optional: 1 tablespoon sugar (to caramelize walnuts slightly if you want a candied effect)
• Optional Garnishes:
  • Chopped green onions or chives (for a fresh, mild onion flavor)
  • Sesame seeds (for added nuttiness and visual appeal)

If you want to switch things up, almond flour can substitute cornstarch for a gluten-free option, and you can swap mayo for a dairy-free alternative if needed. For the walnuts, pecans or even macadamia nuts can work in a pinch, but walnuts are classic here. When it comes to shrimp, fresh or thawed frozen shrimp are both great; just pat them dry for the crispiest coating.

Equipment Needed

• A large mixing bowl (for coating the shrimp evenly)
• Deep-frying pan or wok (a heavy-bottomed pan helps maintain oil temperature)
• Slotted spoon or spider skimmer (to safely remove shrimp from hot oil)
• Paper towels or a wire rack (for draining excess oil from fried shrimp)
• Small bowl (to mix the creamy honey-mayo sauce)
• Measuring cups and spoons (for precise ingredient amounts)
• Non-stick skillet (optional, for toasting walnuts)

If you don’t have a deep-fryer, no worries—using a wok or a deep sauté pan works just fine, and a candy or deep-fry thermometer can help maintain the oil temperature around 350°F (175°C). Personally, I find a wire rack placed over a baking sheet is the best for draining the shrimp without sogginess—paper towels can sometimes make the bottoms a bit oily. For budget-friendly frying, a large cast iron skillet does the trick wonderfully.

Preparation Method

1. Prepare the Walnuts: Heat a dry non-stick skillet over medium heat. Add the walnuts and toast them gently, stirring frequently, for about 3-4 minutes until fragrant and slightly browned. If you want candied walnuts, sprinkle the sugar over the nuts and stir quickly until the sugar melts and coats the walnuts lightly. Remove from heat and set aside to cool.
2. Make the Creamy Honey-Mayo Sauce: In a small bowl, whisk together the mayonnaise, honey, sweetened condensed milk, and lemon juice until smooth and creamy. Taste and adjust sweetness or acidity if you like. Cover and refrigerate until ready to use.
3. Prepare the Shrimp: Rinse and pat dry the shrimp thoroughly—dry shrimp fry up crispier, you know. In a large bowl, mix the cornstarch with salt and white pepper. Toss the shrimp in the cornstarch mixture until fully coated.
4. Heat the Oil: Pour vegetable oil into your frying pan or wok to a depth of about 2 inches (5cm). Heat over medium-high heat to approximately 350°F (175°C). To test, drop a small piece of cornstarch coating into the oil—it should sizzle and float immediately.
5. Fry the Shrimp: Working in batches (to avoid overcrowding), carefully add the coated shrimp to the hot oil. Fry for 2-3 minutes until golden and crispy. Use a slotted spoon to remove them and place on a wire rack or paper towels to drain excess oil. Repeat until all shrimp are cooked.
6. Toss Everything Together: In a large mixing bowl, combine the fried shrimp with the creamy honey-mayo sauce and toasted walnuts. Toss gently but thoroughly, making sure every shrimp is coated with that luscious sauce and sprinkled with nutty crunch.
7. Serve: Garnish with chopped green onions or sesame seeds if desired. Serve immediately for the best crunch and flavor.

Tip: If the shrimp cool too much and lose crispiness, pop them in a 350°F (175°C) oven for a few minutes before tossing with sauce. It’s a little trick I picked up after a few rounds of testing!

Cooking Tips & Techniques

Here’s what I’ve learned to make this crispy honey walnut shrimp sing every time:

• Dry Shrimp Are Key: Patting your shrimp dry before coating with cornstarch is the difference between crispy and soggy. Moisture is the enemy of crunch, honestly!
• Oil Temperature Matters: Keep your oil around 350°F (175°C). Too hot and the coating burns before shrimp cooks; too cool and shrimp absorbs too much oil, becoming greasy.
• Don’t Crowd the Pan: Fry in small batches to maintain oil temperature. Overcrowding drops the heat and makes shrimp soggy.
• Toasting Walnuts: Toasting walnuts really wakes up their flavor. Resist the urge to skip this step—it adds that toasty, nutty punch that’s critical here.
• Make Sauce Ahead: You can prepare the creamy honey-mayo sauce ahead and refrigerate it. Just toss shrimp and sauce right before serving for the best texture.
• Use a Wire Rack for Draining: This keeps the shrimp crispy instead of sitting in oil-soaked paper towels.

I once fried the shrimp straight from the fridge, and that extra chill meant the oil temperature dropped too much, resulting in less crispiness. Lesson learned: let shrimp come to room temp for 10 minutes before frying. Also, stirring the sauce vigorously helps avoid lumps—no one wants a lumpy mayo moment!

Variations & Adaptations

This recipe is flexible, and I’ve tried a few fun variations depending on mood and ingredients on hand:

• Spicy Kick: Add a teaspoon of sriracha or chili garlic sauce into the creamy honey-mayo sauce for a sweet-spicy combo that wakes up your taste buds.
• Gluten-Free Swap: Use rice flour or almond flour instead of cornstarch to make the shrimp coating gluten-free. The texture will still be crisp and light.
• Different Nuts: Substitute walnuts with pecans or cashews for a different nutty flavor and texture variation.
• Baked Version: For a lighter take, coat shrimp the same way and bake at 425°F (220°C) on a parchment-lined sheet for 10-12 minutes, flipping halfway through. Toss with sauce afterward.
• Dairy-Free Sauce: Swap mayonnaise with dairy-free mayo and omit the condensed milk or replace with coconut cream for a dairy-free alternative.

One of my favorite tweaks is adding finely chopped fresh mint or basil on top for a refreshing herbal contrast. It brightens the dish in a way you don’t expect but totally love.

Serving & Storage Suggestions

This dish is best served immediately while the shrimp are still crispy and the creamy honey-mayo sauce is fresh and cool. Plate it over a bed of steamed jasmine rice or alongside a simple green salad for a balanced meal.

For entertaining, serve this crispy honey walnut shrimp on a large platter garnished with green onions and sesame seeds. It’s always a showstopper.

If you have leftovers (which can be rare!), store them in an airtight container in the refrigerator for up to 2 days. The shrimp will soften over time, so reheat gently in a preheated 350°F (175°C) oven for about 5 minutes to regain some crispiness. Avoid microwaving as it tends to make shrimp rubbery.

Flavors develop slightly as the sauce melds with the shrimp and walnuts, but that crunch is definitely at its peak right after cooking. For best enjoyment, plan to eat it fresh!

Nutritional Information & Benefits

This crispy honey walnut shrimp recipe offers a satisfying blend of protein, healthy fats, and a touch of sweetness. Per serving (about 6-8 shrimp), you get roughly:

Calories	320-350 kcal
Protein	25g
Fat	18g (mostly from walnuts and mayo)
Carbohydrates	15g (from honey, walnuts, and cornstarch)
Fiber	2g

Walnuts bring omega-3 fatty acids and antioxidants, which are great for heart health, while shrimp offers lean protein and essential minerals like selenium. The honey-mayo sauce adds sweetness but also fats, so moderation is key if you’re watching calories.

This recipe can easily fit into gluten-free and low-carb diets with simple swaps, making it accessible for many dietary needs. Plus, it’s a delightful way to enjoy seafood with a touch of indulgence.

Conclusion

There’s just something about this crispy honey walnut shrimp recipe that makes it an instant favorite. From the crunchy shrimp to the creamy, sweet sauce and that lovely touch of toasted walnuts, it’s a dish that’s both comforting and exciting. Whether you’re feeding family, impressing guests, or treating yourself to a little homemade goodness, this recipe delivers on all fronts.

Honestly, I love how easy it is to make yet feels like a special occasion dish. Feel free to tweak the sweetness, spice it up, or swap nuts to your liking. And hey, if you give it a try, let me know how it turns out! Comments, shares, or your own twists on this recipe are always welcome around here.

So grab those shrimp and get ready to make a dish that feels like a warm hug—and is dangerously easy to fall in love with!

Frequently Asked Questions

Q1: Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before coating to keep the shrimp crispy.

Q2: How do I keep the shrimp crispy after tossing with the sauce?

For the crispiest results, toss shrimp with sauce right before serving. If needed, reheat shrimp briefly in the oven to regain crunch before saucing.

Q3: Can I make the honey-mayo sauce ahead of time?

Yes, the sauce can be made a day in advance and refrigerated. Give it a quick stir before using.

Q4: What’s the best oil for frying shrimp?

Use neutral oils with high smoke points like vegetable, canola, or peanut oil for best frying results.

Q5: Can I bake the shrimp instead of frying?

Yes! Coat shrimp the same way and bake at 425°F (220°C) for about 10-12 minutes, flipping halfway. Toss with sauce after baking.

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