Crispy Honey Walnut Shrimp Recipe Easy Homemade Sweet Glaze Delight

Let me tell you, the scent of golden-fried shrimp mingling with the rich aroma of honey and toasted walnuts is enough to make anyone’s mouth water. The first time I made this crispy honey walnut shrimp with sweet glaze, it was one of those rare kitchen victories—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I was instantly hooked, especially since this recipe reminds me of those cozy family dinners when I was knee-high to a grasshopper, sneaking bites from my grandma’s secret stash of sweet and crunchy treats.

This dish is dangerously easy to whip up and delivers pure, nostalgic comfort that’s perfect for brightening up weeknight dinners or impressing guests at your next potluck. Honestly, my family couldn’t stop sneaking these crispy honey walnut shrimp off the plate (and I can’t really blame them). Years ago, I wish I’d discovered this recipe—it’s become a staple for family gatherings, gifting, and even just a sweet treat to enjoy by myself at the end of a long day. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

After testing this crispy honey walnut shrimp recipe multiple times in the name of research, of course, I can say with confidence that it’s one of those dishes that checks all the boxes:

• Quick & Easy: Ready in about 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything in your kitchen already.
• Perfect for Entertaining: Great for dinner parties, potlucks, or a special family dinner.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—sweet, crunchy, and savory all at once.
• Unbelievably Delicious: The combo of crispy shrimp, honey glaze, and toasted walnuts is next-level comfort food.

This recipe isn’t just another shrimp dish—it’s the version I’ve perfected with just the right balance of sweetness and crunch. The secret lies in the way the shrimp are coated and fried to golden perfection before being tossed in that sticky, luscious honey glaze. It’s comfort food with a twist, fast and fuss-free but full of soul-soothing satisfaction. Whether you’re looking to impress guests without the stress or simply want to turn a simple meal into something memorable, this recipe has your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a few fresh additions that bring everything together beautifully.

• For the Shrimp:
  • 1 pound (450g) large shrimp, peeled and deveined
  • ½ cup (65g) cornstarch (for that perfect crispy coating)
  • 1 large egg, lightly beaten (helps the coating stick)
  • Salt and pepper, to taste
  • Vegetable oil, for frying (I prefer canola or peanut oil for a clean fry)
• For the Sweet Glaze:
  • ¼ cup (85g) honey (I love using raw honey for extra depth)
  • 3 tablespoons mayonnaise (yes, it sounds odd, but it creates a creamy, tangy base)
  • 1 tablespoon sweetened condensed milk (adds richness and sweetness)
  • 1 tablespoon lemon juice (balances the sweet with a little zing)
• For the Walnuts:
  • ½ cup (60g) walnut halves, toasted (toasted for that nutty crunch)
  • 1 tablespoon sugar (to candy the walnuts slightly)
  • 1 tablespoon water (to help caramelize the sugar)
• Optional Garnishes:
  • Chopped green onions or fresh parsley (adds freshness and color)
  • Sesame seeds (for a subtle nutty finish)

If you want to switch things up, almond flour works well instead of cornstarch for a gluten-free option. Also, swapping mayo for Greek yogurt lightens the glaze while keeping creaminess intact. For seasonal flair, try adding a splash of orange juice to the glaze or tossing in chopped candied pecans instead of walnuts.

Equipment Needed

• Deep frying pan or wok: A sturdy pan with high sides works best to prevent oil splatter. I’ve had great luck with both cast iron and non-stick skillets.
• Thermometer: Not mandatory, but a kitchen thermometer helps keep oil temperature steady around 350°F (175°C) for perfect frying.
• Mixing bowls: For prepping shrimp and mixing glaze.
• Slotted spoon or spider strainer: Essential for safely removing shrimp from hot oil.
• Cooling rack or paper towels: To drain excess oil and keep shrimp crispy.
• Small saucepan: For candying the walnuts.

If you’re on a budget, you can use a heavy skillet instead of a wok and a simple candy thermometer instead of a digital one. Just keep an eye on the oil temperature by dropping a small bit of batter in—if it sizzles immediately, you’re good to go. I’ve found that using a spider strainer really minimizes oil mess and keeps the shrimp intact during frying.

Preparation Method

1. Toast and Candy the Walnuts: Start by heating a small saucepan over medium heat. Add ½ cup walnut halves, 1 tablespoon sugar, and 1 tablespoon water. Stir frequently for about 5 minutes until the sugar dissolves and coats the walnuts in a glossy, caramelized shell. Transfer to parchment paper and let cool completely. (Watch carefully to avoid burning; it happens faster than you think!)
2. Prepare the Shrimp: Pat dry 1 pound of large shrimp with paper towels. Season lightly with salt and pepper. In a bowl, whisk 1 large egg. In another bowl, place ½ cup cornstarch. Dip each shrimp first in the egg, then coat thoroughly with cornstarch. Set aside on a plate.
3. Heat the Oil: Pour vegetable oil into a deep frying pan or wok to about 2 inches (5 cm) deep. Heat to 350°F (175°C). Use a thermometer or test by dropping a small amount of batter—if it bubbles and rises to the surface, the oil is ready.
4. Fry the Shrimp: Working in batches to avoid overcrowding, gently drop shrimp into the hot oil. Fry for 2-3 minutes or until golden and crispy. Use a slotted spoon to transfer shrimp to a cooling rack or paper towels to drain. Repeat until all shrimp are cooked.
5. Make the Sweet Glaze: In a bowl, whisk together ¼ cup honey, 3 tablespoons mayonnaise, 1 tablespoon sweetened condensed milk, and 1 tablespoon lemon juice until smooth and well combined. This creamy glaze will coat the shrimp perfectly without being overpowering.
6. Toss and Serve: Place the fried shrimp in a large bowl, pour the glaze over them, and gently toss to coat evenly. Add the candied walnuts and toss lightly again. Garnish with chopped green onions or sesame seeds if you like. Serve immediately for maximum crispiness!

Pro tip: Don’t let the shrimp sit too long after glazing—they start to lose their crispness! If you want to prep ahead, fry and drain the shrimp first, then toss with glaze right before serving.

Cooking Tips & Techniques

Here’s what I’ve learned after countless tries making crispy honey walnut shrimp:

• Keep Shrimp Dry: Moisture is the enemy of crispiness. Pat shrimp completely dry before coating to avoid soggy results.
• Oil Temperature Is Key: Too cold and the shrimp absorb oil, becoming greasy. Too hot and the coating burns before shrimp cooks through. Aim for 350°F (175°C) and adjust as needed.
• Don’t Overcrowd the Pan: Fry in small batches to keep oil temperature steady and shrimp crispy.
• Use Fresh Walnuts: Toasting walnuts brings out their natural oils and flavor. Candying adds that sweet crunch that contrasts beautifully with the shrimp.
• Glaze Consistency: The glaze should be thick enough to coat but not so thick it becomes clumpy. Adjust honey or lemon juice to balance sweetness and tang.
• Cooling Rack for Drainage: Placing fried shrimp on a cooling rack rather than paper towels keeps them crispier longer by allowing air circulation.

One time, I left the shrimp in the glaze too long and ended up with a limp mess—lesson learned! Also, if you want to save time, prep walnuts and glaze in advance, but fry shrimp last for best texture.

Variations & Adaptations

This crispy honey walnut shrimp recipe is flexible and easy to adapt for different tastes and dietary needs:

• Gluten-Free Option: Swap cornstarch with rice flour or almond flour for a naturally gluten-free coating.
• Spicy Kick: Add a teaspoon of sriracha or chili flakes to the glaze for a sweet-heat combo that’s dangerously addictive.
• Nut-Free Version: Replace walnuts with toasted pumpkin seeds or crispy fried shallots for crunch without nuts.
• Air Fryer Friendly: For less oil, air fry coated shrimp at 400°F (200°C) for 8-10 minutes, flipping halfway. Toss with glaze as usual.
• Seasonal Twist: Swap honey for maple syrup or agave nectar, and add a splash of orange juice to the glaze for a citrusy note.

Personally, I once tried swapping walnuts with candied pecans and a dash of cinnamon—it brought a cozy fall vibe that my family loved. Feel free to experiment and find your favorite twist!

Serving & Storage Suggestions

Serve your crispy honey walnut shrimp hot or warm for the ultimate crunch and glaze shine. It pairs beautifully with fluffy white rice or a simple steamed vegetable medley to balance the richness.

For a party, arrange shrimp on a platter garnished with green onions and sesame seeds for a colorful presentation that’s sure to impress. A chilled glass of Riesling or a crisp lager complements the sweet and savory flavors nicely.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but honestly, the shrimp lose their crispness pretty quickly. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes to restore some crunch. Avoid microwaving, or you’ll end up with soggy shrimp.

Flavors do mellow and blend over time, so if you make the glaze ahead and toss just before serving, it’s best for freshness. The candied walnuts can be stored separately to keep their crunch intact.

Nutritional Information & Benefits

Per serving (about ½ cup shrimp with glaze): approximately 350 calories, 20g protein, 25g carbohydrates, and 15g fat. This recipe provides a good protein boost from shrimp, which is low in calories and rich in omega-3 fatty acids, vitamin B12, and selenium.

The walnuts add heart-healthy fats and antioxidants, while honey offers natural sweetness without refined sugars. Using moderate oil for frying keeps the dish indulgent but balanced.

This recipe suits gluten-free diets with simple substitutions and is a satisfying option for those watching carb intake when paired with low-carb sides. Just watch for nut allergies and adjust accordingly.

Conclusion

Crispy honey walnut shrimp with sweet glaze isn’t just a recipe; it’s a little celebration of textures and flavors that come together like magic on your plate. Whether you’re craving something sweet, crunchy, or just downright comforting, this dish hits all the right notes. Don’t be shy about customizing the glaze or nuts to suit your taste—cooking is all about making it your own.

Personally, this recipe holds a special place in my heart because it brings back family memories and always brings smiles around the table. If you try it, I’d love to hear how you made it yours—drop a comment or share your variations!

So grab those shrimp, get frying, and get ready for a sweet, crunchy delight that’s about to become your new favorite. Happy cooking!

FAQs About Crispy Honey Walnut Shrimp

How do I keep the shrimp crispy after coating with glaze?

Serve immediately after tossing with glaze. If you need to wait, toss the shrimp just before serving to keep the coating crisp.

Can I use frozen shrimp for this recipe?

Yes, just thaw completely and pat dry to remove excess moisture before coating and frying.

What can I substitute for mayonnaise in the glaze?

Greek yogurt or sour cream can be used as a tangy alternative that still gives a creamy texture.

Is it possible to bake instead of deep-frying the shrimp?

Yes, coat shrimp and bake at 400°F (200°C) for 10-12 minutes, flipping halfway. They won’t be as crispy but still delicious.

How do I store leftover candied walnuts?

Keep them in an airtight container at room temperature for up to a week to maintain their crunch and flavor.

Print