Honey Walnut Shrimp

4.93 from 14 votes

Sweet and saucy honey walnut shrimp - no need to order takeout with a recipe this quick and tasty!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Asian

Servings: servings

Whisk together all sauce ingredients in a large bowl. Set aside.
Add sugar and 1 cup water to a small sauce pan. Bring to a boil. Add walnuts and boil for 2 minutes. Drain the sauce pan and transfer the walnuts to a clean surface where they can cool.
Rinse shrimp and shake off excess water. Add flour to a large zip lock bag and then add shrimp. Seal and toss to coat shrimps in flour.
Whisk together eggs and water in a small bowl. In another small bowl, place panko crumbs.
Dip shrimp in the egg wash, then toss in the panko crumbs to coat.
Heat oil in a large pan or skillet over medium heat. Add shrimps and sauté 4-5 minutes until shrimps turn pink and breading is lightly browned. (If using pre-cooked shrimp, you only need to sauté 1-2 minutes just to heat them up and brown them)
Add cooked shrimp to sauce bowl and toss to coat. Serve immediately. Top with walnuts and garnish with chopped green onions if desired. Serve with cooked rice.

You can use any mayo you like, but I like to use reduced fat mayo to lighten the sauce up just a bit.

If you only have pre-cooked shrimp or that's what you prefer eating, you'll only need to sauté them for 1-2 minutes just to heat them up and brown them up. Be sure you don't overcook them.

These walnut shrimp will keep in the fridge for up to 3 days. I like to reheat mine in a skillet but you can also microwave — they won't be nearly as crisp as thought.