If you love ordering honey walnut shrimp at restaurants, you’ll love this easy-to-make-at-home version. In just about 30 minutes you’ll have crispy, golden shrimp covered in a sweet, creamy honey sauce that will have you indulging in your favorite dish without ordering takeout. We even let you make your own glazed nuts. It’s amazing what you can do in 30 minutes!
For more takeout faux dishes to serve on the side, try our homemade egg drop soup or delicious fried rice.
Because our recipe
- Homemade restaurant flavor in about 30 minutes.
- Perfectly crispy shrimp are covered in a sweet and creamy honey sauce.
- Super easy homemade glazed nuts add the crunch.
Homemade glazed nuts are super easy to make and add the perfect crunch. Feel free to use walnut halves or pieces. It’s really just a matter of personal preference. The halves are about half the size of the shrimp, so you get a great contrast with both being eaten at the same time. The pieces will distribute the crunchiness among the shrimp.
Notes on ingredients
- Brown sugar: Use light or dark. Both work.
- Walnut halves or pieces: Both work well! The halves give a more dramatic crunch, while the pieces are distributed more evenly in each bite. The unsalted ones found in the cooking aisle are preferable.
- Mayonnaise: For a lighter option, swap in an equal amount of plain Greek yogurt.
- Heavy cream: Half-and-half will also work, but it will thin out the sauce a little.
- Honey: Essential since it’s in the name.
- Lemon Juice: Freshly squeezed will always give you the best flavor, but it works in bottles too.
- Giant shrimp: The star of the dish! Buying shrimp already peeled and de-shelled saves time.
- Panko breadcrumbs: Regular breadcrumbs will work, but panko is much better for a light, crunchy texture.
- White Pepper: If necessary, replace it with black pepper, but white pepper is the right flavor and leaves no black specks.
- Vegetable oil: Used for frying. Choose an oil with a high smoke point, such as canola or peanut, to prevent burning.
- Green onions: Optional garnish, but adds flavor.
Shrimp options
For this recipe, jumbo or large shrimp They are both great choices. When purchasing shrimp, look for labeled packages peeled and drawn off to save time in the kitchen. If you can only find shell-on shrimp, you’ll just have to peel and clean them yourself, which adds a few extra minutes.
We also recommend removing the tails for this recipe, so that each piece is completely coated and easy to eat. Just pinch them and peel them off after peeling them.
Frozen shrimp they are also an excellent and affordable option. Just make sure you do it defrost them and dry them before starting.
Rapid defrosting method: Place the shrimp in a colander in the sink and run cold water over them for 5 to 10 minutes, stirring them gently occasionally to help them thaw evenly.
Defrosting the refrigerator: Place the frozen shrimp in a covered container in the refrigerator and let it thaw overnight.
After thawing, Dry the prawns with absorbent paper to remove any excess moisture. This will help the coating stick well and ensure the shrimp are perfectly crispy.
Serving Tips
For the simplest option, serve shrimp steamed white or jasmine rice. You could also serve shrimp lo mein or chow mein noodles seasoned with a little soy sauce and sesame oil. Or turn it into a salad with a bed of mixed greens, maybe some sugar snap peas, shredded carrots and peppers with our delicious Asian Sesame Vinaigrette.
Instructions for storage and heating
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 to 10 minutes or until heated through. This helps restore the crispy coating.
Reheat in the air fryer placing the shrimp in the air fryer basket in a single layer and heating at 350°F for 3-4 minutes until hot and crispy.
