So, Here’s the Scoop on My Honey Walnut Shrimp Obsession

Alright, full disclosure: the first time I even heard about honey walnut shrimp was from a friend who’d just gotten back from San Francisco. I was a bit skeptical, because shrimp and honey together? Sounded odd. But then I tried it (at some slightly too-fancy restaurant), and that was it—I was a goner. I’ve been working on my homemade version ever since. And you know, some Sundays, when I just need something to cheer me up (or if I need to bribe my family to help clean the garage), this is the recipe I pull out. Oh! And don’t be scared by the candied walnuts—they’re easier than untangling earphones. Usually.

Why You’ll Love My Version (Or Why I Keep Making It)

I make this honey walnut shrimp when the fridge feels a bit bare, except for that bag of frozen shrimp that lives in there for months, and I want to feel a bit fancy (and maybe pretend I’m at a nice restaurant instead of my cluttered kitchen). My family legit loses it over this dish every time—the crunch, the creamy sauce, the sticky-sweet walnuts. Even those who claim to hate mayonnaise (I’m naming no names—Mom) ask for seconds. Sure, it makes a few dishes, but it’s worth it. Actually, my only real issue was getting the sauce right—too much honey once meant it was basically dessert. But now, I think I’ve cracked the code (after, like, 8 tries).

What You’ll Need (And What You Can Swap)

About 500g (say, 1 lb) of large shrimp, peeled & deveined (I’ve totally used smaller ones and even prawns in a pinch; my cousin swears by the jumbo ones but, honestly, whatever’s on sale works fine)
1/2 cup walnuts, halves preferably (I’ve snuck in pecans once—no one noticed)
3–4 tablespoons honey (or you could go maple syrup, but I find honey tastes more classic)
3–4 tablespoons white sugar (or caster sugar, or honestly, brown sugar works if it’s all you’ve got but it’s a little more… rustic?)
2/3 cup mayonnaise (there’s a wild debate in my family over Kewpie vs. Hellmann’s—just use what you like, but Kewpie if you can swing it for the sassy umami)
2 tablespoons sweetened condensed milk (Don’t skip this. I tried once, it was sad)
~1 teaspoon lemon juice (bottled in a rush is fine, fresh feels fancier)
1/2–3/4 cup cornstarch (I tried potato starch once, but it got a bit gummy. Rice flour is okay too!)
Oil, for frying—I just use neutral stuff like canola, but grandma always insisted on peanut oil for flavor (go read this if you wanna geek out)
Pinch of salt
Scallions or sesame seeds, to garnish, if you’re feeling extra

Let’s Cook! (But Really, Don’t Stress Over It)

Bathe Those Walnuts – Alright, toss the walnuts in a pot with about a cup of water and all the sugar. Turn up the heat and let them simmer for 3–4 minutes (no need to stir obsessively; I sometimes forget for a sec and it’s forgiven). Drain immediately, then plop them onto parchment or foil (or even a paper bag—trust me, it works) to dry a bit. And don’t burn your fingers—hot sugar’s no joke.
Candy the Walnuts – Heat up some oil (like, enough for shallow or deep frying) to about 350°F/175°C. Fry the walnuts in batches for a minute or so until they look like golden, shiny little aliens. Fish them out; set aside on paper towel. If you’ve got a sweet tooth, sprinkle an extra pinch of sugar on top. Or don’t, your call.
Tossing Shrimp in Starch – Dry the shrimp with a paper towel (if you skip this, the batter gets weird and clumpy; ask me how I know). Salt lightly, then dredge in cornstarch until every piece is coated and happy—don’t stress if it looks a bit patchy. That’s normal. Sometimes I just toss them in a zip bag and shake it all about—less cleanup, more fun.
Fry Time – Same oil as before; add more if you need to. Fry shrimp in batches (crowding = soggy, which is not the vibe). Flip after a minute or two—when they turn just pink and a little crispy, they’re done. Drain on paper towels. This is where I always, always sneak a taste (cook’s tax, right?).
Mix Up That Sauce – In a bowl, whisk the mayo, honey, condensed milk, and lemon juice. Taste and adjust—if it’s too sweet, sneak in a lemon squeeze; too thick, a splash of water helps. It’s not an exact science.
Combine – Toss shrimp into sauce; fold gently (don’t mash ‘em!). Sprinkle walnuts over the top. If you like things extra saucy, double up the sauce—no one in my house has ever complained.
Finish & Serve – Scatter scallions or sesame seeds if you’re feeling fancy. Sometimes, for a special touch, I serve it on a bed of shredded lettuce—looks like a million bucks even if it’s just Tuesday night.

Stuff I’ve Learned (Usually the Hard Way)

If the walnuts get sticky and clump up, don’t panic—the fridge sorts them out.
My batch once tasted a bit salty. Oops. I’d accidentally doubled the salt. So, less is more at first.
If your shrimp are small, cut back on the sauce or they’ll swim in it. Or, you know, go wild on rice.

Variations? Oh, I’ve Tried a Few

I used tofu once for a veggie friend. It wasn’t bad, actually, just a bit softer in texture (quick tip: press tofu dry, or you’ll get soggy sadness).
Honestly, maple syrup didn’t vibe for me here—too breakfasty. But agave sort of worked, still prefer honey.
I added a bit of sriracha to the sauce once. Spicy honey walnut shrimp, anyone? Actually, pretty good if you like a kick.

About the Equipment (No Fancy Gadgets Needed… Sorta)

An actual deep fryer is great (totally not essential though); I always grab my battered old wok instead—and if you don’t have a candy thermometer, just toss in a pinch of starch. When it bubbles and rises right away, you’re golden. Or just use a big skillet. I once did this in a saucepan, and while it’s… possible, it was a squeeze!

Storing Your Leftovers (If You Even Get Any)

This will keep, covered, in the fridge for maybe 1–2 days, though honestly, in my house it never lasts more than a day—there’s always a suspiciously empty plate by morning. If you do have leftovers, reheat gently, or just eat cold (I kinda like it that way—it’s almost like shrimp salad. Almost).

How I Like to Serve It (And Other Ideas)

Best on hot jasmine rice, though sometimes I do a pile of steamed broccoli on the side—because, y’know, something green helps me pretend it’s healthy. On lazy nights, it’s been in a big lettuce wrap like a taco (surprisingly messy, very fun). At Lunar New Year, my aunt sets it right in the center and nobody touches anything else till it’s gone. Here’s a leftovers tip: try these with simple fried rice—killer lunch.

Pro Tips (Learned With a Sigh)

One time, I rushed the walnut candying step and took them out too soon—sticky, but not crunchy. Not my proudest moment.
Don’t overmix the shrimp in sauce. They’ll break and turn mushy; trust me, it happens fast. Actually, mixing by hand works best here.
Let the fries shrimp rest a minute on paper towels. This isn’t just busywork—it keeps ‘em crisp under all that luscious sauce.

Your Burning Questions Answered (Seriously, People Ask Me These!)

Can I skip the walnuts? – Eh, I mean, you can, but then it’s just honey shrimp, which, sure, still tasty. But walnuts totally make it special. Maybe swap in cashews? Haven’t tried almonds yet, so if you do, let me know.
Best shrimp for this? – Wild-caught is grand if you’re feeling posh, but I usually go for frozen peeled ones—just avoid ones like rubber, you know?
Can I make it ahead? – Sort of! The sauce can be whisked up and the walnuts candied a day early, but fry the shrimp fresh for the best crunch. (If desperate, reheat shrimp briefly in a hot oven. Just don’t microwave; they get chewy.)
How sweet is this? – Good question. Depends on your honey and, honestly, your mood. Taste and tweak as you go. Sometimes I add extra lemon if it’s feeling cloying. Or just eat a pickle between bites? (Kidding. Sort of.)
What if my mayonnaise splits? – Ugh, I’ve been there. Usually it’s from too much lemon. Don’t panic—just whisk in a tiny splash of cold water and it should come together. Or, eat it lumpy—it still tastes good!

If you want to nerd out on shrimp or sauce tricks, here’s a smart Bon Appétit guide I learned lots from when starting out. And, you know, it’s always good to mess up once in a while, just to remember why homemade wins.

PS: Is it just me, or do shrimp look like little commas? Sorry, sidetracked. Make honey walnut shrimp. It’s worth the splatter.