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Honey Walnut Shrimp Recipe

The sugared walnuts are the best part and make the dish so unique.

Delish -- Makinze Gore --- Source --

Photo by Parker Feierbach

Honey Walnut Shrimp is a classic dish from Hong Kong that many Americans know about thanks to Panda Express and many others. The dish is popular at many Chinese restaurants as well. Our version of this slightly sweet dish more closely represents the fast food version. Ones you may find in Hong Kong have very lightly battered shrimp whereas Panda Express has a thicker and heavier coating for that extra crispy bite. We went somewhere in between, using cornstarch and egg to give it a nice and crispy coating. The sugared walnuts are our favorite part and make the dish so unique!

If you end up with some leftover rice, you need to make chicken fried rice tomorrow!

Yields: 4 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 40 mins


1 c. water
1 c. granulated sugar
1 c. walnuts
1 lb. shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
2 large eggs, beaten
1 c. cornstarch
Vegetable oil for frying
1/4 c. mayonnaise
2 tbsp. honey
2 tbsp. heavy cream
Cooked white rice, for serving
Thinly sliced green onions, for garnish


  1. In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet.
  2. Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch coating well.
  3. In a large skillet over medium heat, heat 1” of oil. Add shrimp in batches and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel lined plate.
  4. In a medium bowl, whisk together mayonnaise, honey, and heavy cream. Toss shrimp in sauce. Serve over rice with candied walnuts and garnish with green onions.

This post originally appeared on Delish and was published September 22, 2020. This article is republished here with permission.

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