published May 24, 2024 My honey walnut shrimp recipe is easier and tastier than running down the road to your go-to takeout place! With a combo buttermilk marinade and cornstarch coating like I use in my Bang Bang Shrimp dish, the fried seafood comes out so light and crispy. The creamy sauce is tossed with the hot shrimp to make a delicious, sweet, and fatty glaze. And with the candied nuts and toasted sesame seeds on top, there’s as much texture and flavor as you could ever ask for. These are outstanding! If you enjoy the flavors and textures in this dish, you’ll enjoy these cashew chicken and Hunan chicken stir fry recipes just as much! Of course, I recommend making this dish with fresh seafood, homemade candied nuts, and your own tangy mayonnaise sauce. But there are plenty of shortcuts you can take to make this recipe budget-friendly and easier to make when shrimp aren’t in season. I either buy fresh or get the frozen large shrimp from Costco. You never know when you want to serve these up!
Recommended Tools
Wok – A large skillet will do — it just needs to be a large, nonstick, multi-purpose pan that can handle both cooking with hot oil and caramelizing sugar. Digital Thermometer – A thermometer is the easiest, most accurate way to ensure the oil is the right temperature for frying. Mixing Bowls – You’ll need several different mixing bowls (or plates) to prepare the various stages of this honey walnut shrimp recipe.
Storing and Reheating
Once the light, crispy fried honey walnut shrimp are doused in the fatty sauce, the crust gradually becomes soft and soggy. It’s alright for a few hours — plenty of time to enjoy your meal — but isn’t great for leftovers. Additionally, shrimp can quickly overcook and become rubbery. Fresh is best! Even so, you can refrigerate leftovers for up to 4 days. Reheat in the oven or air fryer to restore as much texture as possible. Love this recipe? Share it with the world on Pinterest.
