One-Pan Honey Walnut Shrimp in 25 Minutes
Fancy-tasting takeout copycat. One pan. Done in 25 minutes.
Honey walnut shrimp is one of those dishes that feels impressive but is secretly very achievable on a weeknight. You're looking at candied walnuts, lightly battered shrimp, and a sweet-creamy mayo glaze — all done in a single skillet in about 25 minutes. This is the move when you're tired but still want something that feels like a treat rather than survival food. Fair warning: the sauce is rich, so serve it over rice to stretch it. The walnuts reheat poorly, so plan to eat this one fresh.
Ingredients
- 1 lb large shrimp — peeled and deveined, tails off
- 0.5 cup walnut halves
- 3 tbsp honey — divided
- 3 tbsp mayonnaise
- 1 tbsp sweetened condensed milk
- 1 tsp rice vinegar
- 0.5 cup cornstarch
- 1 unit egg white — from 1 large egg
- 0.5 tsp salt
- 0.25 tsp white pepper
- 3 tbsp neutral oil — vegetable or avocado oil, for frying
- 2 unit green onions — sliced thin, for garnish
- 2 cup cooked white rice — for serving
Method
- 1 Make the candied walnuts: In a dry skillet over medium heat, add the walnut halves and 1 tbsp honey. Stir constantly for 2–3 minutes until the honey coats the walnuts and turns golden. Transfer to a sheet of parchment or a plate to cool — they'll harden as they sit. Wipe the skillet clean.
- 2 Mix the sauce: In a small bowl, whisk together the mayonnaise, remaining 2 tbsp honey, sweetened condensed milk, and rice vinegar until smooth. Set aside.
- 3 Batter the shrimp: Pat the shrimp dry with paper towels. In a bowl, whisk the egg white with the salt and white pepper until slightly frothy. Add the shrimp and toss to coat. Sprinkle in the cornstarch and toss again until every shrimp is lightly coated.
- 4 Fry the shrimp: Heat the oil in the same skillet over medium-high heat until shimmering. Add the shrimp in a single layer — work in two batches if needed to avoid crowding. Cook 2 minutes per side until golden and cooked through. Transfer to a plate.
- 5 Sauce and toss: Reduce heat to low. Add the shrimp back to the skillet and pour the sauce over them. Toss gently to coat every piece — about 30 seconds. Do not overheat or the sauce will break.
- 6 Serve immediately over rice, topped with the candied walnuts and sliced green onions.
Variations
- Vegetarian swap — Use extra-firm tofu cut into 1-inch cubes in place of shrimp. Press and dry the tofu well, then coat and fry the same way — it takes about 3–4 minutes per side to get a good crust.
- Faster swap — Skip candying the walnuts — just toast them dry in the pan for 2 minutes and drizzle with a tiny bit of honey right before serving. Saves 5 minutes and the cleanup of sticky walnuts.
- Lighter sauce — Swap the mayonnaise for plain Greek yogurt and reduce the condensed milk to 1 tsp. The sauce will be tangier and less rich but still coats the shrimp nicely.
Notes
Sweetened condensed milk is the secret to the authentic creamy-sweet sauce — don't skip it. If your shrimp release a lot of moisture, make sure to pat them extra dry before battering or the cornstarch coating won't stick. Eat this right away; the battered shrimp lose their texture within 30 minutes and the candied walnuts soften if left in the sauce.
Equipment that helps
- Large nonstick or stainless skillet (12-inch) — A wide pan gives the shrimp enough room to fry in a single layer so they crisp instead of steam.
- Parchment paper or silicone mat — Lets the candied walnuts cool without sticking to your counter or plate — they're nearly impossible to scrape off otherwise.
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