If there is one dish that defines the “East-meets-West” culinary evolution of Hong Kong and Cantonese banquets, it’s Honey Walnut Shrimp (Xi Hu He Tao Xia). I remember the first time I had this at a wedding banquet; the combination of hot, crispy shrimp and the cool, creamy, sweet sauce felt almost illegal. It’s a crowd-pleaser that somehow manages to feel both nostalgic and incredibly fancy.

Over the years, I’ve refined this recipe in my own kitchen to ensure the shrimp stays “glassy” on the inside while maintaining a crunch that holds up even after it’s tossed in the sauce. Whether you’re hosting a dinner party or just want to upgrade your weeknight routine, this version delivers that high-end restaurant experience without the high-end bill.

What Is Honey Walnut Shrimp?

Honey Walnut Shrimp is a modern Cantonese classic, often served at celebratory events. It consists of large, crispy battered shrimp tossed in a creamy sauce made of mayonnaise, honey, and condensed milk, topped with crunchy candied walnuts. While it might seem Americanized, its roots are firmly planted in the “fusion” style of 1980s Hong Kong.

If you are a seafood lover, you might notice similarities between this and our Garlic Fried Shrimp. While that recipe focuses on savory, pungent aromatics, the Honey Walnut version leans into the delicate balance of sweetness and texture.

1

Easy Garlic Fried Shrimp (Suan Rong Chao Da Xia)

This quick and easy Garlic Fried Shrimp (Suan Rong Chao Da Xia) features juicy shrimp in a rich, savory sauce made from two whole heads of fragrant garlic. A 20-minute, homestyle Chinese classic that’s better than takeout.

Check out this recipe

2

Crispy Garlic Fried Shrimp (Suan Xiang Zha Xia Ren)

These Sichuan-style crispy fried shrimp are coated in a light, airy batter and double-fried for maximum crunch. Infused with garlic and ginger, they are a perfect appetizer or main course.

Check out this recipe

Ingredients

For the Candied Walnuts

Walnuts: 1 cup (100g), halves or large pieces.
Granulated Sugar: 1/2 cup (100g).
Water: 1/2 cup (120ml).

For the Shrimp & Batter

Large Shrimp: 1 lb (450g), peeled and deveined.
Egg Whites: 2 large eggs.
Cornstarch: 1/2 cup (65g).
Salt: 1/2 tsp (3g).
Oil: For deep frying. Ensure you select the best oil for stir frying or deep frying, such as peanut or canola, which has a high smoke point.

For the Honey Sauce

Mayonnaise: 1/2 cup (120g). Use a high-quality brand for the best emulsion.
Honey: 2 tbsp (42g).
Sweetened Condensed Milk: 1 tbsp (20g).
Lemon Juice: 1 tsp (5ml), to cut the richness.

Equipment Needed

Wok or Deep Skillet: For frying.
Small Saucepan: For candying the walnuts.
Whisk & Mixing Bowls.
Instant-read Thermometer: Crucial for monitoring oil temperature.

Prep & Mise en Place

Dry the Shrimp: This is the most important step. Use paper towels to pat the shrimp until they are bone-dry. Moisture is the enemy of a crispy batter.
Whisk the Sauce: Combine mayonnaise, honey, condensed milk, and lemon juice in a large bowl. Set aside so the flavors can meld.
Prep the Batter: Whisk the egg whites until they are frothy but not yet holding peaks. This creates air pockets that lead to a lighter, crispier crust.

Cooking Process

1. Candying the Walnuts

In a small saucepan, combine the water and sugar. Bring to a boil over medium-high heat. Add the walnuts and stir constantly.

Visual Cue: Continue cooking for about 5–8 minutes until the water evaporates and the sugar syrup turns into a thick, golden glaze coating the nuts.
Cooling: Spread them out on parchment paper immediately. Do not let them touch, or they will fuse into a “walnut mountain.”

2. The Batter & Fry

Add the dried shrimp to the frothy egg whites, then dredge them thoroughly in the cornstarch and salt mixture.

Temperature: Heat your oil to 350°F (175°C).
Frying: Fry the shrimp in batches for 2–3 minutes until they are golden and curled.

The science of the batter: The egg white provides structure through protein coagulation, while the cornstarch—which is pure amylopectin—prevents gluten formation, resulting in a crispier, more shatter-like texture than flour-based batters.

3. Assembly

Once the shrimp are fried, let them drain on a wire rack for 30 seconds. While still hot, toss them into the bowl with the honey sauce. Add the candied walnuts and toss gently to coat.

Why This Recipe Works

Texture Contrast: The “frothy egg white” method creates a light, tempura-like shell that doesn’t feel heavy.
Acidity Balance: The addition of lemon juice prevents the mayonnaise and condensed milk from feeling cloying.
Temperature Control: Frying at exactly 350°F ensures the shrimp cooks through to a safe internal temperature of 145°F (63°C) without soaking up excess oil.

Common Mistakes When Making Honey Walnut Shrimp

Using Wet Shrimp: If the shrimp aren’t dry, the batter will slide off in the oil, leaving you with “naked” shrimp and a mess.
Overcrowding the Wok: Adding too many shrimp at once drops the oil temperature too fast. This leads to a soggy, greasy coating.
Overcooking the Walnuts: Sugar burns quickly. Once the syrup starts to turn amber, remove it from the heat immediately to avoid a bitter taste.

Frequently Asked Questions

Can I use an air fryer? You can, but the texture will be different. For an air-fried alternative, check out our Authentic Spicy Air Fryer Shrimp.
What kind of mayo is best? I recommend Kewpie or a classic heavy-duty mayonnaise for that signature “banquet” flavor.
Can I make the walnuts ahead of time? Yes! Candied walnuts can be stored in an airtight container for up to 5 days.

How to Serve

Serve this dish immediately while the shrimp is still hot and the coating is crisp. For a balanced meal, I recommend pairing it with:

Vegetables: A crisp Smashed Cucumber Salad to cut the sweetness.
Grains: A side of Yangzhou Fried Rice or a bowl of fluffy white rice. If you have the time, you can even cook rice in a cast iron pot for superior texture.+1
Soup: Start the meal with a classic Hot and Sour Soup.

Storage & Reheat

Storage: This dish is best fresh. If you must store it, keep it in the fridge for up to 2 days.
Reheat: Do not microwave! The mayo will separate into a greasy mess. Reheat in an oven or air fryer at 350°F for 3–5 minutes until warmed through.

About the Author & Recipe Development

I’m Lin, and I’ve spent the last decade deconstructing the flavors of my childhood favorites. This Honey Walnut Shrimp recipe was born after testing various batter ratios—from pure flour to beer batters. I found that the egg-white-and-cornstarch method, often used in professional Cantonese kitchens for “velveting” and frying, provided the cleanest flavor and the best crunch. This version has been tested in my home kitchen over a dozen times to ensure it works on a standard gas or electric stove.

Authoritative References

Seafood Safety: The FDA Guidelines recommend cooking shellfish until the flesh is opaque and firm.
Deep Frying Science: Understanding the smoke point of oils is essential for safety and flavor in high-heat cooking.
Maillard Reaction: For a deeper dive into why we fry at specific temperatures, see the Science of Buns and Frying.

Allergen Notice & Nutrition

Allergens: Contains Shellfish (Shrimp), Eggs, Nuts (Walnuts), and Dairy (Condensed Milk).
Gluten-Free: This recipe is naturally gluten-free if using 100% cornstarch, but always check your mayonnaise and condensed milk labels.

Nutrition Disclaimer: Nutrition information is an estimate and provided for informational purposes only. A typical serving contains approximately 450 calories, 32g of fat, and 22g of protein.