This Honey Walnut Shrimp Recipe features large, golden, crisp, and tender shrimp in a creamy mayonnaise dressing with sweet and spicy walnuts. Quick and easy to make, it’s a family-friendly meal even better than takeout! Honey Walnut Shrimp

Honey Walnut Shrimp was always one of my favorite dishes to order when I was young and would go out to chinese restaurants for dinner with my family. I absolutely loved the crispy fried shrimp smothered in that sweet and creamy sauce. Unfortunately the original recipe comes together by deep frying heavily breaded shrimp in a lot of unhealthy oil like peanut oil or canola oil, so when I decided to experiment with my own homemade version, I went on a mission to make it a little lighter than the classic dish. Luckily, it turned out great! This shrimp is coated in an arrowroot mixture, pan seared until golden brown, and tossed with a sweet and tangy honey walnut sauce. Easy to make, the entire dish comes together in under 30 minutes for an easy weeknight dinner the entire family will love. 

Honey Walnut Shrimp

Why You Will Love This Honey Walnut Shrimp

  • Less than 30 minutes from start to finish is all you need to make this easy recipe, which makes it perfect for busy weeknights. 
  • A great recipe for the whole family, this dish makes enough for a crowd and can easily be adjusted to suit your flavor preferences. 
  • Most honey walnut shrimp recipes use deep fried shrimp. This is a healthier option that achieves crispy shrimp by pan frying so you get all the taste and texture you love in a lightened-up meal. 
  • With crispy golden shrimp, crunchy candied walnuts, and a sweet and tangy sauce, this easy Honey Walnut Shrimp recipe provides the perfect balance of sweet, tangy, and savory flavors. 
  • This Honey Walnut Shrimp recipe is gluten free and Paleo and can be easily be made dairy free, too. 


Honey Walnut Shrimp

Ingredients You Need To Make This Honey Walnut Shrimp

  • Mayonnaise: any type of store bought or homemade mayonnaise can be used as the base of the creamy honey sauce. Sour cream or Greek yogurt can be used in place of mayo.
  • Lemon Juice: freshly squeezed or store bought both work. 
  • Honey: I use honey to caramelize the nuts and add sweetness to the sauce. 
  • Arrowroot Powder: this is used to give the shrimp a crisp coating. If you do not have arrow root powder then cornstarch or potato starch can be used. 
  • Egg: The beaten egg helps the arrowroot mixture to stick to the shrimp.  
  • Shrimp: I prefer using large shrimp for this recipe. If you are using frozen shrimp, run them under room temperature water to thaw before you begin. Make sure they’re shelled and deveined, too. 
  • Avocado Oil: I like using avocado oil to cook the shrimp because it has a high smoke point and a mild flavor, creating a delightful crunch on the shrimp. If you do not have avocado oil then a light olive oil or vegetable oil can be used. 
  • Cayenne: adds a nice kick of heat. I don’t think this Honey Walnut Shrimp recipe is spicy. However, if you want it to have a real kick of spice I would suggest increasing the amount of cayenne pepper. If you do not have cayenne pepper it can be substituted for chili powder. 
  • Walnuts: Whole, halved, or chopped walnuts will work  


How To Make This Honey Walnut Shrimp

  1. In a small bowl, whisk the mayonnaise, honey, and lemon juice until well combined. 
  2. Add the honey and water to a small pot or small saucepan, and bring it to a gentle boil. Then, add in the walnuts and cayenne, and continue to stir until the majority of the liquid is gone. 
  3. Transfer the nuts to a parchment paper-lined plate, and ensure the walnuts are separated, not touching. Leave them to cool. 
  4. In a bowl, stir the arrowroot powder, salt, and pepper, In another bowl, whisk the egg until it’s broken up and airy. Then, dip the shrimp in the egg, and transfer it to the arrowroot or cornstarch batter, ensuring each shrimp is well coated. Transfer the shrimp to a plate. 
  5. Heat a large skillet over medium-high heat. Add the avocado oil. Then, add approximately 10 shrimp to the hot oil. Be careful not to overcrowd the pan! Cook the shrimp on both sides until golden brown. Use a slotted spoon to transfer the cooked shrimp to a large bowl, and repeat with the remaining shrimp. 
  6. Pour the honey mayonnaise mixture over the shrimp, and add in the crunchy walnuts. Toss to ensure everything is well coated in the creamy sweet sauce before garnishing with chopped green onions, and enjoy! 

​You can find full step by step instructions in the recipe card below 


What Type Of Shrimp Are Best?

I recommend using large shelled and deveined shrimp for the best taste and texture as smaller shrimp can tend to become a bit tough and rubbery. Also, if using frozen shrimp, make sure to thaw it first, and drain any excess liquid to prevent the dish from becoming too watery! I like to pat my shrimp dry with a paper towel to help the breading stick and create a crisp exterior. 


Is This Honey Walnut Shrimp Spicy?

The walnuts provide a touch of heat thanks to the cayenne, but I wouldn’t consider this recipe to be spicy. However, if you’re sensitive to spice or cooking for little ones, you can skip the cayenne completely to keep the flavor super mild. Alternatively, if you like a little more spice, feel free to include an extra dash of cayenne flakes. Feel free to experiment to find the ratios you like best! 


Is This Honey Walnut Shrimp Paleo

On its own, this recipe is Paleo-friendly as long as you pay attention to the ingredients. For instance, be sure to double-check the ingredient labels, and use a high-quality Paleo mayonnaise. Then, opt for arrowroot powder instead of cornstarch, which doesn’t fit in a Paleo diet! Finally, when assembling your meal, skip the rice, and opt for cauliflower rice and veggies instead. 



What To Serve With This Honey Walnut Shrimp

I love serving this dish with a side of white rice or brown rice to absorb any of the excess sauce and to make it more filling. This recipe is also great with cauliflower rice if you want to keep it Paleo or low carb while still soaking up every last bit of sauce. Then, I also like to include a side of roasted broccoli, stir-fried vegetables, or grilled eggplant to add more vegetables and ensure I have enough to feed a crowd. 

Honey Walnut Shrimp

What About Leftovers

Leftover Honey Walnut Shrimp can be stored in an airtight container in the fridge for up to 4 days. Reheat leftovers in the oven at 350°F or in the microwave until warm. The shrimp won’t be quite as crisp, but they’ll still be tasty! 

I don’t recommend freezing this recipe, because the shrimp will become tough and rubbery once thawed. Luckily, it’s quick and easy to make fresh whenever a craving strikes! 


Honey Walnut Shrimp

Here are a few more shrimp recipes that you might enjoy:

If you make this Honey Walnut Shrimp recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Honey Walnut Shrimp

Every Last Bite
This Honey Walnut Shrimp Recipe features large, golden, crisp, and tender shrimp in a creamy mayonnaise dressing with sweet and spicy walnuts. Quick and easy to make, it’s a family-friendly meal even better than takeout! 
No ratings yet
Diets Dairy Free, Gluten Free, Grain Free, Paleo
Servings 2




  • ½ cup arrowroot powder or cornstarch
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 egg
  • 20 large shrimp shelled and deveined
  • 2 tbsp avocado oil


  • ¼ cup honey
  • ¼ cup water
  • ½ tsp cayenne
  • cup walnuts


  • 2 tbsp chopped scallions


  • In a small bowl whisk together the mayonnaise, honey and lemon juice and set aside.
  • In a small sauce pan add the honey and water and once it starts to gently boil, add in the walnuts and cayenne and continue to stir for approximately 1-2 minutes until the majority of the liquid is gone and then transfer to a parchment paper lined plate and ensure the walnuts are separated and not touching. Leave to cool
  • In a bowl stir together the arrowroot powder, salt and pepper.In another bowl whisk the egg until broken up and airy. Dip each shrimp in the egg and then transfer to the arrowroot mixture and ensure each shrimp is well coated. Transfer to a plate
  • Heat a large skillet on medium high heat. Add in the avocado oil and once hot add in approximately 10 shrimp (you don’t want to overcrowd the pan and will have to work in batches to cook the shrimp). Cook the shrimp for approximately 2 minutes per side until golden brown on both sides and then transfer to a bowl and repeat cooking the remaining shrimp.
  • Once all of the shrimp are done cooking, pour the honey mayonnaise mixture over the shrimp and add in the walnuts. Toss to ensure everything is well coated in the sauce before garnishing with chopped scallions.
Tried this recipe?Leave a comment below and let us know how it was!

This post was published on July 10, 2024.