Walnut shrimp is a classic Western Chinese cuisine dish that became popular through Chinese American restaurants, featuring crispy shrimp paired with glazed walnuts in a lightly sweet and savory creamy sauce, and it is also commonly known as honey walnut shrimp. It is not a traditional home style Chinese dish, but an iconic takeout favorite known for its rich texture contrast and crowd pleasing flavor.
I created this walnut shrimp recipe because my family loves familiar takeout flavors, and as a Chinese cuisine expert I wanted a version that is lighter while still satisfying, which is why I use less sugar and oil and pan fry the shrimp instead of deep frying, and that is what makes my recipe unique.
This is the best version in my opinion because it tastes just as satisfying than the takeout version, but a lot healthier. What I love most is that as a busy mom, I have this dish ready in just 20 minutes using a few basic pantry ingredients. I share every step clearly so you can enjoy it at home any night of the week, and I hope you give it a try.
Ingredients
The ingredients I use for making this walnut shrimp recipe are easy to find at any grocery store. When you are ready to cook, I recommend having all of the ingredients prepped and ready to go.
Glazed walnut
- Walnuts: I use roasted walnuts for their deep nutty flavor and crisp texture.
- Sugar: This is for coating the walnuts and give them a light sweetness.
- Vegetable oil: I use a small amount of oil to help the sugar melt and coat the walnuts.
Sauce
- Creamy base: I combine mayonnaise and sweetened condensed milk to create a rich sauce like the one from Chinese restaurants.
- Sweetener: Honey is what I use but maple syrup works fine too.
- Tangy seasonings: I add rice vinegar or lemon juice along with soy sauce to brighten the sauce.
For the shrimp
- Shrimp and aromatics: I use peeled and deveined shrimp with Shaoxing wine, grated ginger, salt, and white pepper to season the shrimp.
- Coating and cooking oil: I use cornstarch to give the shrimp a crisp coating and vegetable oil for shallow frying.
- Garnish: Finish the dish with green onion to add freshness.
How to make
Making my walnut shrimp recipe could not be easier, and I divide it into four stages to keep everything simple and easy to follow.
Marinate the shrimp
First, I mix the shrimp with Shaoxing wine, salt, ginger, and white pepper in a medium bowl. I let the shrimp marinate for 10 minutes while I prepare the other ingredients.
Prepare the candied walnuts
Note: There are several ways to make candied walnuts, and Chinese restaurants often fry sugar in oil before quickly coating the walnuts to create a crisp glaze once cooled. At home, I use the same idea with much less oil and sugar, melting the sugar in a small amount of oil and pan frying the walnuts for a lighter but still crunchy result.
1. Add the sugar: Add 1 tablespoon of oil to the pan, then heat and stir in the sugar.
2. Cook: Continue cooking until most of the sugar has melted and turns a light golden color.
3. Coat the walnuts: Add the walnuts to the pan and stir until they are fully coated with the melted sugar.
4. Cool: Transfer the walnuts to a tray and let them cool until the coating hardens.
Mix the sauce
Combine the mayonnaise, condensed milk, honey, rice vinegar, and soy sauce in a small bowl. Stir until the sauce is smooth and well blended.
Cooking the shrimp and assembling
1. Cook the shrimp: Pan fry the shrimp until the coating turns crisp and lightly golden on the outside.
2. Combine the shrimp and sauce: Add the sauce to the cooked shrimp after it cools off slightly, and mix until the shrimp are fully coated. Add half of the walnuts and mix again to combine.
3. Finish the dish: Add the remaining walnuts and garnish with green onion before serving.
Expert Tip
My best advice for making my walnut shrimp recipe is to transfer the shrimp to a large plate and let them cool slightly before adding the sauce. This step matters because shrimp that are too hot can cause the mayonnaise based sauce to separate, while slightly cooled shrimp stay warm enough to absorb flavor without breaking the sauce.
Meal planning
If I plan to cook walnut shrimp for guests or prepare it alongside other dishes, I like to make parts of it ahead of time. This keeps everything organized and helps the dish stay at its best.
• Prepare the components: I cook the shrimp, prepare the glazed walnuts, and mix the sauce, then store each component separately.
• Store properly: I keep the shrimp and sauce in the fridge if I am not serving the dish the same day. I store the candied walnuts in a container at room temperature so they stay crisp.
• Reheat before serving: Right before serving, I warm the shrimp in a frying pan or a low oven until heated through.
• Assemble and serve: Once the shrimp are warm, I assemble everything together and serve right away.
Serving suggestions
When I serve walnut shrimp at home, I usually pair it with steamed rice so the fluffy grains absorb the creamy sauce and keep the meal simple and authentic. If I want something fresh on the side, I add my Chinese cucumber salad, which brings a cool crunch that balances the richness of the shrimp.
When friends come over, I like turning this into a casual spread with egg fried rice and a plate of Bok choy and mushroom on the side since it is one of my favorite vegetable stir fry recipes.
Frequently asked questions
How do I keep the shrimp tender while cooking?
I watch the shrimp closely and cook them just until they fully curl up, turn opaque and lightly golden. Shrimp cook quickly, so stopping at the right moment keeps them tender and pleasant to eat.
Why do you pan fry the shrimp instead of deep frying?
I pan fry the shrimp because it is practical for home cooking and still gives a crisp exterior. This method lets the shrimp stay juicy inside while keeping the dish lighter and easier to cook on a busy night.
How do I store leftovers?
I store leftover walnut shrimp by separating the components for the best texture. I keep the shrimp and sauce in an airtight container in the fridge for up to 2 days, and if needed, I freeze the cooked shrimp without the sauce for up to 1 month, then thaw and reheat gently before adding the sauce and walnuts.
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Walnut Shrimp
Ingredients
Glazed walnut
- 1 cup roasted walnuts
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
Sauce
- 1/4 cup mayonnaise
- 1 tablespoon sweetened condensed milk
- 2 teaspoons honey (or maple syrup)
- 2 teaspoons rice vinegar (or lemon juice)
- 1/2 teaspoon light soy sauce (or soy sauce)
Shrimp
- 1 lb shrimp , peeled and deveined
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon salt
- 1 teaspoon grated ginger
- 1/4 teaspoon white pepper
- 4 tablespoons cornstarch
- 1/4 cup vegetable oil (for shallow fry)
- green onion , sliced (for garnish)
Instructions
Marinate the shrimp
- Mix the shrimp, Shaoxing wine, salt, ginger and white pepper together in a medium bowl. Marinate for 10 minutes while preparing other ingredients.
To make the glazed walnut
- Line a baking sheet or large plate with parchment paper.
- Heat the oil in a small or medium nonstick skillet over medium heat until just turning warm. Swirl the pan to let the oil coat as much surface as possible. Sprinkle the sugar into the pan in a thin layer.
- Turn to medium-low heat. Cook, swirling the pan occasionally, until most of the sugar has melted and starts turning an amber color, 3 minutes or so.
- Add the walnuts. Stir everything together to let the sugar coat the nuts as evenly as possible. Keep cooking and stirring until all the sugar has melted and the sugar turns a golden brown color, about 2 minutes. Then immediately transfer everything onto the lined baking sheet.
- Spread out the nuts again and separate them as much as possible using a spatula. Let cool until the coating has hardened, 5 minutes or so. Then you can easily break apart the nuts.
Mix the sauce
- Mix the mayonnaise, condensed milk, honey, rice vinegar, and soy sauce together in a small bowl. Stir to mix well.
Cook the shrimp
- Right before cooking, add the cornstarch to the marinated shrimp. Coat the shrimp evenly.
- Heat the oil in a medium-sized skillet over medium heat until hot. Add the shrimp without overlapping (you might need to cook in 2 batches). Let cook until the bottom turns golden. Flip and cook the other side until golden. Transfer the shrimp to a big plate to cool slightly.
Assemble
- Once the shrimp cool off a bit (*Footnote 1), transfer the shrimp into a big bowl without transferring the juice or oil pooled in the plate. Add the sauce and mix well.
- Add half of the glazed walnuts and give it a quick mix. Transfer everything to a large plate. Add the rest of the walnuts and garnish with sliced green onions. Serve immediately as a main dish.
Notes
- The key is to cool the shrimp for a few minutes so it’s not hot enough to melt the mayonnaise, but don’t wait until it turns cold.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
sara jones
I’m going to try this. Is there a substitute for sweetened condensed milk? If I leave that out will the flavor change?
Maggie Zhu
If you skip the sweetened condensed milk, the dish will taste less sweet but should still be tasty. You can always taste the dish and drizzle more honey for a sweeter taste if needed.
Kathy Ray
This recipe was fun to make and tasted incredible! I used monk fruit sugar instead of granulated to caramelize the walnuts. Worked like a charm. Definitely making this again!
Maggie Zhu
So happy to hear you like the dish and thanks for leaving a positive review! I’ve never tried monk fruit sugar and glad to hear it worked out 🙂