11 Delicious Chinese Honey Walnut Shrimp Recipes

Unlock the secret to making restaurant-quality Chinese Honey Walnut Shrimp right in your own kitchen! Whether you’re craving something sweet, crunchy, and utterly irresistible for dinner tonight or looking to impress at your next gathering, these 11 recipes are your golden ticket. From classic takes to innovative twists, there’s a version here for every taste. Let’s dive into the delicious world of Honey Walnut Shrimp together—your taste buds will thank you!

Crispy Chinese Honey Walnut Shrimp

My first encounter with Crispy Chinese Honey Walnut Shrimp was at a bustling dim sum restaurant in San Francisco, where the perfect balance of sweetness and crunch had me hooked. Since then, I’ve been on a mission to recreate that magic in my own kitchen, and after a few trials (and errors), I’ve nailed a version that’s both authentic and surprisingly simple to make.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup mayonnaise
• 2 tbsp honey
• 1 tbsp condensed milk
• 1/2 cup walnuts, toasted
• 2 cups vegetable oil, for frying
• 1 tsp sea salt
• 1/2 tsp white pepper

Instructions

1. Pat the shrimp dry with paper towels to ensure maximum crispiness when fried.
2. In a shallow dish, combine cornstarch, sea salt, and white pepper. Dredge each shrimp in the mixture, shaking off excess.
3. Dip the dredged shrimp into the lightly beaten eggs, ensuring each piece is evenly coated.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
5. In a small bowl, whisk together mayonnaise, honey, and condensed milk until smooth.
6. Toss the fried shrimp and toasted walnuts in the honey mayonnaise sauce until evenly coated.
7. Serve immediately to maintain the shrimp’s crispiness.

Unbelievably, the shrimp stays crispy under the creamy sauce, offering a delightful contrast in textures. The honey adds a subtle sweetness that complements the savory shrimp, while the walnuts introduce a nutty crunch. For an extra touch, serve atop a bed of steamed jasmine rice to soak up any leftover sauce.

Sweet and Savory Honey Walnut Shrimp

How many times have I found myself craving something that perfectly balances the sweetness of honey with the savory depth of perfectly cooked shrimp? Too many to count, which is why this Sweet and Savory Honey Walnut Shrimp has become a staple in my kitchen. It’s a dish that reminds me of cozy dinners with friends, where the conversation flows as freely as the wine.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter
• 1/2 cup honey
• 1/4 cup mayonnaise
• 1 tbsp condensed milk
• 1/2 cup walnuts, toasted
• 1 tsp sea salt
• 1/2 tsp white pepper

Instructions

1. In a large bowl, toss the shrimp with cornstarch until evenly coated.
2. Dip each cornstarch-coated shrimp into the lightly beaten eggs, ensuring full coverage.
3. Heat clarified butter in a large skillet over medium-high heat (350°F) until shimmering.
4. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
6. In a small saucepan over low heat, combine honey, mayonnaise, and condensed milk, stirring until smooth and slightly thickened, about 3 minutes. Tip: Keep the heat low to prevent the sauce from separating.
7. Toss the fried shrimp and toasted walnuts in the honey sauce until evenly coated. Tip: For extra crunch, add the walnuts just before serving to maintain their texture.
8. Season with sea salt and white pepper, tossing gently to combine.

After all these steps, you’re left with a dish that’s a delightful contrast of textures—crispy shrimp coated in a velvety sauce with the crunch of walnuts. Serve it over a bed of jasmine rice or alongside a crisp green salad for a meal that’s as beautiful as it is delicious.

Classic Chinese Honey Walnut Shrimp

Diving into the world of Chinese cuisine, I stumbled upon a dish that’s as delightful to make as it is to eat. Honey Walnut Shrimp, with its perfect balance of sweetness and crunch, has become a staple in my kitchen, especially when I’m craving something that feels both indulgent and comforting.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 2 tbsp honey
• 1 tbsp condensed milk
• 1/2 cup walnuts
• 1 cup vegetable oil for frying
• 1/2 cup cornstarch
• 1 egg white, lightly beaten
• 1/2 tsp salt

Instructions

1. In a small saucepan, combine walnuts with enough water to cover. Bring to a boil over high heat, then drain. Repeat this process once more to remove bitterness from the walnuts.
2. Heat 1/2 cup of water in the same saucepan, add 2 tbsp sugar, and stir until dissolved. Add the blanched walnuts, simmer over medium heat for 2 minutes, then drain and spread on a parchment-lined tray to dry.
3. In a mixing bowl, whisk together mayonnaise, honey, and condensed milk until smooth. Set aside.
4. Pat the shrimp dry with paper towels. In a separate bowl, mix cornstarch and salt. Dip each shrimp first in the egg white, then coat evenly with the cornstarch mixture.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the shrimp in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels.
6. Toss the fried shrimp in the mayonnaise mixture until evenly coated. Garnish with the candied walnuts before serving.

You’ll love the contrast between the creamy sauce and the crispy shrimp, with the candied walnuts adding a sweet crunch. Serve it over a bed of steamed jasmine rice for a complete meal that’s sure to impress.

Spicy Honey Walnut Shrimp Stir Fry

Delightfully crispy yet tender, this Spicy Honey Walnut Shrimp Stir Fry is a dish that never fails to impress at my dinner table. It’s a perfect blend of sweet, spicy, and nutty flavors that come together in under 30 minutes, making it a weeknight favorite in my household.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup raw walnuts, roughly chopped
• 2 tbsp clarified butter
• 3 tbsp honey
• 1 tbsp Sriracha sauce
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. In a large skillet, heat clarified butter over medium-high heat until shimmering, about 2 minutes.
2. Add chopped walnuts to the skillet, toasting them for 3-4 minutes until fragrant and lightly golden. Remove and set aside.
3. In the same skillet, add shrimp in a single layer, cooking for 2 minutes per side until pink and opaque. Tip: Avoid overcrowding the pan to ensure even cooking.
4. Lower heat to medium, add minced garlic and grated ginger, sautéing for 1 minute until aromatic.
5. Stir in honey, Sriracha, soy sauce, and sesame oil, coating the shrimp evenly. Cook for another 2 minutes until the sauce thickens slightly.
6. Return toasted walnuts to the skillet, adding red pepper flakes and half of the green onions. Toss everything together for 1 minute. Tip: The residual heat will help the flavors meld.
7. Season with salt to taste, garnish with remaining green onions, and serve immediately. Tip: For an extra crunch, sprinkle with additional toasted walnuts right before serving.

Buttery shrimp coated in a sticky, spicy-sweet sauce with the crunch of toasted walnuts creates a symphony of textures and flavors. Serve it over a bed of steamed jasmine rice or alongside crisp, blanched vegetables for a complete meal that’s as visually appealing as it is delicious.

Honey Walnut Shrimp with Steamed Rice

Very few dishes strike the perfect balance between sweet and savory quite like Honey Walnut Shrimp with Steamed Rice. I remember the first time I tried this dish at a small, bustling restaurant in San Francisco; the crunch of the walnuts paired with the creamy sauce was unforgettable. Now, I make it at home whenever I crave something indulgent yet surprisingly simple to prepare.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup mayonnaise
• 2 tbsp honey
• 1 tbsp condensed milk
• 1/2 cup walnuts, toasted
• 2 cups jasmine rice, steamed
• 1/4 cup clarified butter
• 1 tsp sea salt
• 1/2 tsp white pepper

Instructions

1. In a large bowl, toss the shrimp with sea salt and white pepper until evenly coated.
2. Dip each seasoned shrimp into the lightly beaten eggs, then dredge in cornstarch, shaking off any excess.
3. Heat clarified butter in a large skillet over medium-high heat (350°F) until shimmering.
4. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
6. In a separate bowl, whisk together mayonnaise, honey, and condensed milk until smooth to create the sauce.
7. Gently toss the fried shrimp and toasted walnuts in the sauce until fully coated.
8. Serve the Honey Walnut Shrimp immediately over steamed jasmine rice. Tip: For an extra crunch, sprinkle additional toasted walnuts on top before serving.

Rich in flavor and texture, this dish offers a delightful contrast between the crispy shrimp and the creamy, sweet sauce. The toasted walnuts add a nutty depth that complements the overall dish beautifully. Consider garnishing with a drizzle of honey and a sprinkle of sesame seeds for an elegant presentation.

Garlic Butter Honey Walnut Shrimp

Very few dishes manage to strike the perfect balance between sweet and savory quite like this one. I remember the first time I tried making Garlic Butter Honey Walnut Shrimp; it was a game-changer for my weeknight dinner routine, offering a gourmet twist with minimal fuss.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup unsalted butter, clarified
• 3 tbsp raw honey
• 1/2 cup walnuts, roughly chopped
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it begins to foam slightly, about 2 minutes.
2. Add the minced garlic to the skillet, sautéing until fragrant and golden, approximately 1 minute, being careful not to burn.
3. Increase the heat to medium-high and add the shrimp to the skillet, seasoning with sea salt and black pepper. Cook for 2 minutes per side, or until the shrimp turn pink and opaque.
4. Reduce the heat to low and stir in the raw honey and lemon juice, ensuring the shrimp are evenly coated. Simmer for 1 minute to allow the flavors to meld.
5. Add the chopped walnuts to the skillet, tossing gently to combine. Cook for an additional 1 minute, allowing the walnuts to toast slightly.
6. Remove the skillet from the heat and sprinkle with fresh parsley before serving.

Delightfully, the shrimp emerge succulent and richly flavored, with the walnuts adding a satisfying crunch. Serve this dish over a bed of steamed jasmine rice or alongside a crisp green salad for a complete meal that’s as beautiful as it is delicious.

Honey Walnut Shrimp Salad

Last weekend, I stumbled upon a delightful twist to the classic shrimp salad that’s been a game-changer for my summer lunches. It’s the perfect blend of sweet and savory, with a crunch that’ll have you coming back for seconds. Here’s how I make my Honey Walnut Shrimp Salad.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup raw walnuts, roughly chopped
• 2 tbsp clarified butter
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1/2 cup Greek yogurt
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat a skillet over medium heat and add clarified butter. Once melted, add the shrimp in a single layer. Cook for 2 minutes per side, until pink and opaque. Remove from heat and set aside.
2. In the same skillet, toast the walnuts over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
3. In a small bowl, whisk together honey, Dijon mustard, Greek yogurt, apple cider vinegar, sea salt, and black pepper until smooth.
4. In a large salad bowl, combine mixed greens, cherry tomatoes, and red onion. Add the cooked shrimp and toasted walnuts.
5. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

Vibrant and satisfying, this salad offers a delightful contrast of textures—from the juicy shrimp to the crunchy walnuts. Serve it on a warm summer evening with a crisp white wine for an unbeatable pairing.

Baked Honey Walnut Shrimp with Vegetables

After a long day of testing recipes, I stumbled upon this delightful combination that’s become a staple in my kitchen. Baked Honey Walnut Shrimp with Vegetables is not just a dish; it’s a celebration of flavors that brings a smile to everyone’s face.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup raw walnuts, roughly chopped
• 2 tbsp clarified butter, melted
• 3 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup broccolini, trimmed
• 1/2 cup rainbow carrots, julienned
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shrimp, walnuts, clarified butter, honey, apple cider vinegar, sea salt, and black pepper. Toss until evenly coated.
3. Spread the shrimp and walnut mixture onto the prepared baking sheet in a single layer.
4. In the same bowl, toss the broccolini and rainbow carrots with extra virgin olive oil, then arrange them around the shrimp on the baking sheet.
5. Bake for 12-15 minutes, or until the shrimp are opaque and the vegetables are tender-crisp. Tip: For extra crunch, broil for the last 2 minutes.
6. Remove from the oven and let it rest for 2 minutes before serving. Tip: The honey will thicken slightly as it cools, enhancing the glaze.

Creating this dish is as rewarding as savoring it. The shrimp turn out succulent with a caramelized glaze, while the walnuts add a delightful crunch. Serve it over a bed of quinoa for a wholesome meal that’s as nutritious as it is delicious.

Honey Walnut Shrimp Tacos

Yesterday, I stumbled upon a culinary gem that’s too good not to share—Honey Walnut Shrimp Tacos. It’s a delightful twist on the classic shrimp taco, combining the sweetness of honey-glazed walnuts with the savory crunch of perfectly cooked shrimp. Trust me, this dish is a game-changer for your taco Tuesday lineup.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup raw walnuts, roughly chopped
• 2 tbsp clarified butter
• 1/4 cup honey
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 8 small corn tortillas
• 1 cup red cabbage, thinly sliced
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat a skillet over medium heat and add clarified butter. Once melted, add the walnuts, stirring frequently until lightly toasted, about 3 minutes.
2. Add honey and soy sauce to the skillet, stirring to coat the walnuts evenly. Cook for an additional 2 minutes until the mixture thickens slightly. Remove from heat and set aside.
3. In a bowl, toss the shrimp with garlic powder and smoked paprika until evenly coated.
4. Heat the same skillet over medium-high heat. Add the shrimp in a single layer, cooking for 2 minutes per side until opaque and slightly charred.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
6. Assemble the tacos by placing a few shrimp on each tortilla, topping with honey-glazed walnuts, red cabbage, and cilantro. Serve with lime wedges on the side.

Velvety textures and bold flavors make these tacos a standout dish. The crunch of the walnuts against the tender shrimp, all wrapped in a warm tortilla, is nothing short of magical. For an extra kick, drizzle with a bit of sriracha mayo before serving.

Honey Walnut Shrimp Pasta

Remember those lazy Sunday afternoons when you crave something indulgent yet effortless? That’s exactly how this Honey Walnut Shrimp Pasta came to be in my kitchen, blending the crunch of walnuts with the sweetness of honey in a dish that’s as comforting as it is elegant.

Ingredients

• 8 oz fettuccine pasta
• 1/2 cup raw walnuts, roughly chopped
• 2 tbsp clarified butter
• 1 lb large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup heavy cream
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from skillet and set aside.
3. In the same skillet, melt the clarified butter over medium heat. Add the shrimp and cook for 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the honey, heavy cream, lemon juice, sea salt, and black pepper, bringing the mixture to a simmer.
5. Return the cooked pasta and shrimp to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Garnish with toasted walnuts and fresh parsley before serving.

Creamy, sweet, and with a delightful crunch, this pasta is a symphony of textures and flavors. Serve it with a crisp white wine to elevate the dining experience, or enjoy it as is for a cozy night in.

Honey Walnut Shrimp with Cashew Nuts

So, there I was, standing in my kitchen, craving something sweet, crunchy, and utterly satisfying. That’s when I decided to whip up this Honey Walnut Shrimp with Cashew Nuts, a dish that perfectly balances the richness of seafood with the earthy crunch of nuts.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup honey
• 1/4 cup mayonnaise
• 1 tbsp condensed milk
• 1/2 cup walnuts, toasted
• 1/2 cup cashew nuts, toasted
• 2 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp white pepper
• 1 tbsp lemon juice
• 1/4 cup water

Instructions

1. In a large bowl, toss the shrimp with cornstarch until evenly coated.
2. Dip each shrimp into the lightly beaten eggs, ensuring full coverage.
3. Heat clarified butter in a large skillet over medium-high heat (350°F) and fry the shrimp until golden brown, about 2 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. In a separate bowl, whisk together honey, mayonnaise, condensed milk, sea salt, white pepper, lemon juice, and water to create the sauce.
5. Gently fold the fried shrimp into the sauce until each piece is well coated.
6. Add the toasted walnuts and cashew nuts to the shrimp, tossing lightly to combine. Tip: Toasting the nuts beforehand enhances their flavor and crunch.
7. Serve immediately while warm. Tip: For an extra touch of elegance, garnish with a sprinkle of finely chopped green onions.

Just like that, you’ve got a dish that’s a symphony of textures and flavors—creamy, crunchy, sweet, and a tad tangy. It’s perfect over a bed of steamed jasmine rice or as a standout appetizer at your next dinner party.

Conclusion

Exploring these 11 Delicious Chinese Honey Walnut Shrimp Recipes opens up a world of sweet, savory, and crunchy delights perfect for any home cook looking to spice up their meal routine. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!