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Honey Walnut Shrimp

This homemade honey walnut shrimp recipe pairs crispy shrimp with a creamy sauce and caramelized nuts. A quick, easy weeknight dinner!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3 -4 servings
Calories: 530 kcal
Course: Dinner
Cuisine: Asian

Ingredients

For the Walnuts
  • 2 tablespoons honey
  • 2 tablespoons water
  • ½ cup walnut halves
For the Sauce
  • ⅓ cup plain greek yogurt
  • 3 tablespoons honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon lemon juice or white vinegar
For the Shrimp
  • 1 pound extra-large 26/30 count raw shrimp peeled and deveined, tails off or on
  • ¼ cup cornstarch
  • ¼ teaspoon kosher salt
  • 2 large egg whites
  • 3 tablespoons canola oil divided
  • Cooked brown rice or white rice for serving
  • green onions optional for serving

Instructions

    Cup of Yum
  1. Make the walnuts: Set a sheet of parchment paper on a cutting board or plate near your stove. In a small skillet, heat the honey and water over medium, whisking to combine. As soon as the mixture starts to boil, add the walnuts. With a spoon, stir to coat the walnuts in the sizzling liquid, until the skillet is almost dry (resist the urge to taste a walnut, they are HOT). Transfer the walnuts immediately to the parchment paper, spreading them into a single layer. Set aside to cool.
  2. Make the sauce: In a medium bowl, stir together the yogurt, honey, and lemon juice or vinegar.
  3. Make the shrimp: With paper towels, pat the shrimp dry. In a large bowl, whisk together the egg whites, cornstarch, and salt until no lumps remain. The mixture will be thick, sticky, and reminiscent of Elmer's glue. Add the shrimp. Stir gently to coat.
  4. Heat a large non-stick skillet or wok over medium-high heat. Add 1 ½ tablespoons of the oil. Once the oil is hot and shimmering, swirl to coat the pan with the oil, then with tongs, add half of the shrimp, placing them one at a time so they aren't touching each other (if they do touch, it's OK but they'll stick together, so use a spatula to break them apart). Pan fry on the firsit side for 2 minutes, then flip and cook on the other side for 1 to 2 minutes more, until the shrimp is golden outside and cooked through. Immediately remove to the plate with the walnuts. Repeat with the remaining 1 ½ tablespoons oil and remaining shrimp.
  5. Add the shrimp and walnuts to the bowl with the sauce. Stir to coat. Serve immediately over piping hot rice with a sprinkle of green onions.

Notes

  • TO STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but note that the shrimp will be much less crispy as they sit in the sauce. (This really is a dish made for eating right away!)
  • TO REHEAT: Warm leftovers in a skillet set over medium heat.
  • TO STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but note that the shrimp will be much less crispy as they sit in the sauce. (This really is a dish made for eating right away!)
  • TO REHEAT: Warm leftovers in a skillet set over medium heat.

Nutrition Information

Serving 1(of 3) Calories 530kcal (27%) Carbohydrates 44g (15%) Protein 28g (56%) Fat 28g (43%) Saturated Fat 2g (10%) Polyunsaturated Fat 13g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 192mg (64%) Potassium 342mg (10%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 278IU (6%) Vitamin C 0.4mg (0%) Calcium 130mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 3-4 servings

Amount Per Serving

Calories 530

% Daily Value*

Serving 1(of 3)
Calories 530kcal 27%
Carbohydrates 44g 15%
Protein 28g 56%
Fat 28g 43%
Saturated Fat 2g 10%
Polyunsaturated Fat 13g 76%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 192mg 64%
Potassium 342mg 7%
Fiber 2g 8%
Sugar 30g 60%
Vitamin A 278IU 6%
Vitamin C 0.4mg 0%
Calcium 130mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.