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Honey Walnut Shrimp Better Than Takeout Delight

by on September 2, 2025
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Craving Honey Walnut Shrimp but want a healthier twist? You’re in the right place! This recipe shows you how to make a dish that beats takeout with fresh ingredients and easy steps. Get ready to impress your family and friends with this delicious honey walnut shrimp. I’ll share tips on perfect frying techniques and ways to adjust flavors to suit your taste. Let’s get cooking!

- 1 lb large shrimp, peeled and deveined - 1 cup walnuts - 1/2 cup mayonnaise - 1/4 cup honey - 1 tablespoon fresh lemon juice - 1 teaspoon low-sodium soy sauce - 1 cup cornstarch - Salt and freshly cracked black pepper to taste - Oil for frying - Sliced green onions - Sesame seeds Choose large shrimp that look fresh and firm. They should have a clean smell, like the ocean. Avoid shrimp with black spots or a strong fishy odor. For walnuts, pick those that are whole and unbroken. They should feel heavy for their size and have a nice, nutty aroma. Store both shrimp and walnuts in a cool place to keep them fresh. Start by boiling water in a small saucepan. Add the walnuts and let them boil for 2-3 minutes. This softens them. After boiling, drain the walnuts. Spread them in a single layer on a baking sheet. Next, heat a dry skillet over medium heat. Toast the walnuts in the skillet, stirring often. Keep an eye on them for about 5-7 minutes until they turn golden and smell great. Once done, set the walnuts aside to cool. Grab a mixing bowl and add the mayonnaise, honey, fresh lemon juice, and soy sauce. Whisk these items together until the mix is smooth. Make sure everything combines well. Set the sauce aside for later; it will add a sweet touch to our dish. Take the shrimp and pat them dry with paper towels. This step is key for a crispy texture. Sprinkle salt and freshly cracked black pepper on them. Now, coat each shrimp in cornstarch. Shake off any extra cornstarch to avoid a clumpy coating. In a large skillet or wok, pour enough oil to cover the bottom. Heat the oil over medium-high heat. When the oil shimmers, add the shrimp in batches. Fry each batch for 2-3 minutes on each side. Look for a golden brown color and make sure they are cooked through. After frying, place the shrimp on a plate lined with paper towels to soak up extra oil. In a large mixing bowl, add the crispy shrimp. Now, pour the honey sauce over them and toss gently until every shrimp is coated. Next, fold in the cooled toasted walnuts. Make sure the walnuts are evenly mixed with the shrimp. For a beautiful presentation, arrange the honey walnut shrimp on a serving dish. Garnish with sliced green onions and sprinkle sesame seeds on top. This adds a nice touch and extra flavor. Frying the shrimp right is key. First, use a deep skillet or wok. Heat the oil over medium-high heat until it shimmers. This shows it’s ready. Add shrimp in batches. Overcrowding makes them steam instead of fry. Cook each batch for 2-3 minutes per side. Look for a golden brown color. This means they are done. After frying, place them on paper towels. This helps soak up excess oil. Crispiness is what you want! You can tweak the sauce to your taste. If you like it sweeter, add more honey. For a tangy kick, try adding more lemon juice. Adjust the soy sauce for saltiness. If you want a creamier sauce, add more mayonnaise. Remember to taste as you mix. This helps you find the perfect balance for your dish. Want a lighter version? Try baking the shrimp instead of frying. Just coat them in cornstarch and place on a baking sheet. Bake at 400°F for about 15 minutes. You can also use Greek yogurt instead of mayonnaise. It cuts fat but keeps creaminess. For nuts, try almonds or pecans. They offer a different flavor and crunch. Lastly, serve with brown rice or quinoa for a healthy twist. {{image_4}} You can switch up the nuts for a new twist. Cashews add a creamy crunch. Pecans bring a rich, buttery flavor. Almonds are a lighter choice and work well too. Each nut gives a unique taste to the dish. Feel free to experiment! If you want a lighter sauce, use Greek yogurt instead of mayonnaise. Maple syrup can replace honey for a vegan option. Use tamari instead of soy sauce for a gluten-free alternative. These swaps keep the flavor while fitting your diet. Make this dish shine at any event! For a cozy dinner, serve it over jasmine rice. At a party, offer it as an appetizer with toothpicks. For holidays, place it on a festive platter with colorful veggies. Each setting can enhance your meal's appeal. Store your honey walnut shrimp in an airtight container. Make sure to let it cool first. Place it in the fridge. It will stay fresh for about two days. For best taste, enjoy it sooner rather than later. To reheat, use a skillet over medium heat. Add a splash of water to keep it moist. Stir gently until heated through, about 5-7 minutes. You can also microwave it for quick reheating. Use a low power setting to avoid overcooking. Cover it to keep moisture in. You can freeze honey walnut shrimp, but it may change the texture. Place it in a freezer-safe bag or container. Try to remove all air. It can last for up to three months. To thaw, move it to the fridge overnight, then reheat as noted above. The best shrimp for this dish is large shrimp. I prefer using shrimp that are peeled and deveined. This makes the cooking process easier. Look for shrimp labeled as "21/25" per pound. This means you get about 21 to 25 shrimp per pound, which is perfect for frying. Yes, you can make this dish without frying. You can bake the shrimp instead. Coat them with cornstarch, then place them on a baking sheet. Bake at 400°F for about 10-12 minutes. This gives you a healthier option while keeping the shrimp crispy. To achieve a smooth sauce, mix the mayonnaise, honey, lemon juice, and soy sauce well. Whisk until you see no lumps. If you want it thinner, add a little water or lemon juice. For a thicker sauce, add more mayonnaise. Adjust based on your taste. Yes! To make this dish gluten-free, use gluten-free soy sauce. You can find this at many grocery stores. Ensure that the cornstarch is also gluten-free, which it usually is. This way, you can enjoy the dish without gluten. Honey Walnut Shrimp combines sweet and savory flavors. We discussed key ingredients and preparation steps. You learned how to fry shrimp and make the perfect honey sauce. Remember to choose high-quality walnuts and shrimp for the best taste. Don't hesitate to experiment with flavors and variations. With the right tips, you can make this dish your own. Enjoy your cooking adventure!

Ingredients

Main Ingredients for Honey Walnut Shrimp

– 1 lb large shrimp, peeled and deveined

– 1 cup walnuts

– 1/2 cup mayonnaise

– 1/4 cup honey

– 1 tablespoon fresh lemon juice

– 1 teaspoon low-sodium soy sauce

– 1 cup cornstarch

– Salt and freshly cracked black pepper to taste

– Oil for frying

Optional Garnishes and Accompaniments

– Sliced green onions

– Sesame seeds

Quality Tips for Selecting Shrimp and Walnuts

Choose large shrimp that look fresh and firm. They should have a clean smell, like the ocean. Avoid shrimp with black spots or a strong fishy odor. For walnuts, pick those that are whole and unbroken. They should feel heavy for their size and have a nice, nutty aroma. Store both shrimp and walnuts in a cool place to keep them fresh.

Step-by-Step Instructions

Preparing the Walnuts

Start by boiling water in a small saucepan. Add the walnuts and let them boil for 2-3 minutes. This softens them. After boiling, drain the walnuts. Spread them in a single layer on a baking sheet. Next, heat a dry skillet over medium heat. Toast the walnuts in the skillet, stirring often. Keep an eye on them for about 5-7 minutes until they turn golden and smell great. Once done, set the walnuts aside to cool.

Making the Honey Sauce

Grab a mixing bowl and add the mayonnaise, honey, fresh lemon juice, and soy sauce. Whisk these items together until the mix is smooth. Make sure everything combines well. Set the sauce aside for later; it will add a sweet touch to our dish.

Coating and Frying the Shrimp

Take the shrimp and pat them dry with paper towels. This step is key for a crispy texture. Sprinkle salt and freshly cracked black pepper on them. Now, coat each shrimp in cornstarch. Shake off any extra cornstarch to avoid a clumpy coating. In a large skillet or wok, pour enough oil to cover the bottom. Heat the oil over medium-high heat. When the oil shimmers, add the shrimp in batches. Fry each batch for 2-3 minutes on each side. Look for a golden brown color and make sure they are cooked through. After frying, place the shrimp on a plate lined with paper towels to soak up extra oil.

Combining Ingredients for Serving

In a large mixing bowl, add the crispy shrimp. Now, pour the honey sauce over them and toss gently until every shrimp is coated. Next, fold in the cooled toasted walnuts. Make sure the walnuts are evenly mixed with the shrimp. For a beautiful presentation, arrange the honey walnut shrimp on a serving dish. Garnish with sliced green onions and sprinkle sesame seeds on top. This adds a nice touch and extra flavor.

Tips & Tricks

Perfecting the Frying Technique

Frying the shrimp right is key. First, use a deep skillet or wok. Heat the oil over medium-high heat until it shimmers. This shows it’s ready. Add shrimp in batches. Overcrowding makes them steam instead of fry. Cook each batch for 2-3 minutes per side. Look for a golden brown color. This means they are done. After frying, place them on paper towels. This helps soak up excess oil. Crispiness is what you want!

Adjusting Sauce Flavor and Sweetness

You can tweak the sauce to your taste. If you like it sweeter, add more honey. For a tangy kick, try adding more lemon juice. Adjust the soy sauce for saltiness. If you want a creamier sauce, add more mayonnaise. Remember to taste as you mix. This helps you find the perfect balance for your dish.

Variations for Healthier Options

Want a lighter version? Try baking the shrimp instead of frying. Just coat them in cornstarch and place on a baking sheet. Bake at 400°F for about 15 minutes. You can also use Greek yogurt instead of mayonnaise. It cuts fat but keeps creaminess. For nuts, try almonds or pecans. They offer a different flavor and crunch. Lastly, serve with brown rice or quinoa for a healthy twist.

Variations

Different Nut Options

You can switch up the nuts for a new twist. Cashews add a creamy crunch. Pecans bring a rich, buttery flavor. Almonds are a lighter choice and work well too. Each nut gives a unique taste to the dish. Feel free to experiment!

Substitutions for Sauce Ingredients

If you want a lighter sauce, use Greek yogurt instead of mayonnaise. Maple syrup can replace honey for a vegan option. Use tamari instead of soy sauce for a gluten-free alternative. These swaps keep the flavor while fitting your diet.

Serving Suggestions for Various Occasions

Make this dish shine at any event! For a cozy dinner, serve it over jasmine rice. At a party, offer it as an appetizer with toothpicks. For holidays, place it on a festive platter with colorful veggies. Each setting can enhance your meal’s appeal.

Storage Info

How to Store Leftovers

Store your honey walnut shrimp in an airtight container. Make sure to let it cool first. Place it in the fridge. It will stay fresh for about two days. For best taste, enjoy it sooner rather than later.

Reheating Instructions for Best Results

To reheat, use a skillet over medium heat. Add a splash of water to keep it moist. Stir gently until heated through, about 5-7 minutes. You can also microwave it for quick reheating. Use a low power setting to avoid overcooking. Cover it to keep moisture in.

Freezing Honey Walnut Shrimp

You can freeze honey walnut shrimp, but it may change the texture. Place it in a freezer-safe bag or container. Try to remove all air. It can last for up to three months. To thaw, move it to the fridge overnight, then reheat as noted above.

FAQs

What is the best type of shrimp for this recipe?

The best shrimp for this dish is large shrimp. I prefer using shrimp that are peeled and deveined. This makes the cooking process easier. Look for shrimp labeled as “21/25” per pound. This means you get about 21 to 25 shrimp per pound, which is perfect for frying.

Can I make this dish without frying?

Yes, you can make this dish without frying. You can bake the shrimp instead. Coat them with cornstarch, then place them on a baking sheet. Bake at 400°F for about 10-12 minutes. This gives you a healthier option while keeping the shrimp crispy.

How do I achieve the perfect sauce consistency?

To achieve a smooth sauce, mix the mayonnaise, honey, lemon juice, and soy sauce well. Whisk until you see no lumps. If you want it thinner, add a little water or lemon juice. For a thicker sauce, add more mayonnaise. Adjust based on your taste.

Is there a way to make this dish gluten-free?

Yes! To make this dish gluten-free, use gluten-free soy sauce. You can find this at many grocery stores. Ensure that the cornstarch is also gluten-free, which it usually is. This way, you can enjoy the dish without gluten.

Honey Walnut Shrimp combines sweet and savory flavors. We discussed key ingredients and preparation steps. You learned how to fry shrimp and make the perfect honey sauce.

Remember to choose high-quality walnuts and shrimp for the best taste. Don’t hesitate to experiment with flavors and variations. With the right tips, you can make this dish your own. Enjoy your cooking adventure!

- 1 lb large shrimp, peeled and deveined - 1 cup walnuts - 1/2 cup mayonnaise - 1/4 cup honey - 1 tablespoon fresh lemon juice - 1 teaspoon low-sodium soy sauce - 1 cup cornstarch - Salt and freshly cracked black pepper to taste - Oil for frying - Sliced green onions - Sesame seeds Choose large shrimp that look fresh and firm. They should have a clean smell, like the ocean. Avoid shrimp with black spots or a strong fishy odor. For walnuts, pick those that are whole and unbroken. They should feel heavy for their size and have a nice, nutty aroma. Store both shrimp and walnuts in a cool place to keep them fresh. Start by boiling water in a small saucepan. Add the walnuts and let them boil for 2-3 minutes. This softens them. After boiling, drain the walnuts. Spread them in a single layer on a baking sheet. Next, heat a dry skillet over medium heat. Toast the walnuts in the skillet, stirring often. Keep an eye on them for about 5-7 minutes until they turn golden and smell great. Once done, set the walnuts aside to cool. Grab a mixing bowl and add the mayonnaise, honey, fresh lemon juice, and soy sauce. Whisk these items together until the mix is smooth. Make sure everything combines well. Set the sauce aside for later; it will add a sweet touch to our dish. Take the shrimp and pat them dry with paper towels. This step is key for a crispy texture. Sprinkle salt and freshly cracked black pepper on them. Now, coat each shrimp in cornstarch. Shake off any extra cornstarch to avoid a clumpy coating. In a large skillet or wok, pour enough oil to cover the bottom. Heat the oil over medium-high heat. When the oil shimmers, add the shrimp in batches. Fry each batch for 2-3 minutes on each side. Look for a golden brown color and make sure they are cooked through. After frying, place the shrimp on a plate lined with paper towels to soak up extra oil. In a large mixing bowl, add the crispy shrimp. Now, pour the honey sauce over them and toss gently until every shrimp is coated. Next, fold in the cooled toasted walnuts. Make sure the walnuts are evenly mixed with the shrimp. For a beautiful presentation, arrange the honey walnut shrimp on a serving dish. Garnish with sliced green onions and sprinkle sesame seeds on top. This adds a nice touch and extra flavor. Frying the shrimp right is key. First, use a deep skillet or wok. Heat the oil over medium-high heat until it shimmers. This shows it’s ready. Add shrimp in batches. Overcrowding makes them steam instead of fry. Cook each batch for 2-3 minutes per side. Look for a golden brown color. This means they are done. After frying, place them on paper towels. This helps soak up excess oil. Crispiness is what you want! You can tweak the sauce to your taste. If you like it sweeter, add more honey. For a tangy kick, try adding more lemon juice. Adjust the soy sauce for saltiness. If you want a creamier sauce, add more mayonnaise. Remember to taste as you mix. This helps you find the perfect balance for your dish. Want a lighter version? Try baking the shrimp instead of frying. Just coat them in cornstarch and place on a baking sheet. Bake at 400°F for about 15 minutes. You can also use Greek yogurt instead of mayonnaise. It cuts fat but keeps creaminess. For nuts, try almonds or pecans. They offer a different flavor and crunch. Lastly, serve with brown rice or quinoa for a healthy twist. {{image_4}} You can switch up the nuts for a new twist. Cashews add a creamy crunch. Pecans bring a rich, buttery flavor. Almonds are a lighter choice and work well too. Each nut gives a unique taste to the dish. Feel free to experiment! If you want a lighter sauce, use Greek yogurt instead of mayonnaise. Maple syrup can replace honey for a vegan option. Use tamari instead of soy sauce for a gluten-free alternative. These swaps keep the flavor while fitting your diet. Make this dish shine at any event! For a cozy dinner, serve it over jasmine rice. At a party, offer it as an appetizer with toothpicks. For holidays, place it on a festive platter with colorful veggies. Each setting can enhance your meal's appeal. Store your honey walnut shrimp in an airtight container. Make sure to let it cool first. Place it in the fridge. It will stay fresh for about two days. For best taste, enjoy it sooner rather than later. To reheat, use a skillet over medium heat. Add a splash of water to keep it moist. Stir gently until heated through, about 5-7 minutes. You can also microwave it for quick reheating. Use a low power setting to avoid overcooking. Cover it to keep moisture in. You can freeze honey walnut shrimp, but it may change the texture. Place it in a freezer-safe bag or container. Try to remove all air. It can last for up to three months. To thaw, move it to the fridge overnight, then reheat as noted above. The best shrimp for this dish is large shrimp. I prefer using shrimp that are peeled and deveined. This makes the cooking process easier. Look for shrimp labeled as "21/25" per pound. This means you get about 21 to 25 shrimp per pound, which is perfect for frying. Yes, you can make this dish without frying. You can bake the shrimp instead. Coat them with cornstarch, then place them on a baking sheet. Bake at 400°F for about 10-12 minutes. This gives you a healthier option while keeping the shrimp crispy. To achieve a smooth sauce, mix the mayonnaise, honey, lemon juice, and soy sauce well. Whisk until you see no lumps. If you want it thinner, add a little water or lemon juice. For a thicker sauce, add more mayonnaise. Adjust based on your taste. Yes! To make this dish gluten-free, use gluten-free soy sauce. You can find this at many grocery stores. Ensure that the cornstarch is also gluten-free, which it usually is. This way, you can enjoy the dish without gluten. Honey Walnut Shrimp combines sweet and savory flavors. We discussed key ingredients and preparation steps. You learned how to fry shrimp and make the perfect honey sauce. Remember to choose high-quality walnuts and shrimp for the best taste. Don't hesitate to experiment with flavors and variations. With the right tips, you can make this dish your own. Enjoy your cooking adventure!

Honey Walnut Shrimp Better Than Takeout

Indulge in this delicious Honey Walnut Shrimp Delight that's perfect for any occasion! This easy recipe combines crispy shrimp with a luscious honey sauce and crunchy walnuts, creating a mouthwatering dish that's sure to impress. With just a few simple steps, you can create a restaurant-quality meal at home. Don't wait—click through to explore this irresistible recipe and delight your taste buds today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup walnuts

1/2 cup mayonnaise

1/4 cup honey

1 tablespoon fresh lemon juice

1 teaspoon low-sodium soy sauce

1 cup cornstarch

Salt and freshly cracked black pepper to taste

Oil for frying

Sliced green onions (for garnish)

Sesame seeds (for an extra touch)

Instructions
 

Prepare the Walnuts: Begin by bringing a small saucepan of water to a rolling boil. Add in the walnuts and allow them to boil for 2-3 minutes to soften. After boiling, drain the walnuts and spread them out in a single layer on a baking sheet. Toast them in a dry skillet over medium heat, stirring frequently, until they turn golden brown and fragrant (about 5-7 minutes). Set the toasted walnuts aside to cool.

    Make the Sauce: In a mixing bowl, combine the mayonnaise, honey, fresh lemon juice, and soy sauce. Whisk these ingredients together until the mixture is smooth and well combined. Set the sauce aside for later use.

      Coat the Shrimp: Use paper towels to pat the shrimp dry thoroughly. Sprinkle the shrimp with salt and freshly cracked black pepper. Dredge each shrimp in cornstarch, making sure to shake off any excess for an even coating.

        Fry the Shrimp: In a large skillet or wok, pour enough oil to cover the bottom and heat it over medium-high heat. When the oil is shimmering, carefully add the shrimp in batches to avoid overcrowding the pan. Fry each batch for 2-3 minutes on each side or until the shrimp are golden brown and fully cooked. Once done, transfer the shrimp to a plate lined with paper towels to absorb excess oil.

          Combine Ingredients: In a large mixing bowl, gently combine the crispy shrimp with the honey sauce, tossing until each shrimp is evenly coated. Gently fold in the cooled toasted walnuts, ensuring they are well distributed among the shrimp.

            Serve: Arrange the honey walnut shrimp beautifully on a serving dish. For an eye-catching finish, garnish with sliced green onions and a sprinkling of sesame seeds for added texture and flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For an elegant touch, serve the shrimp in a large bowl, drizzled with extra honey sauce, and arranged on a bed of fluffy jasmine rice or alongside vibrant steamed broccoli, enhancing the visual contrast and appeal of the dish.