Honey Walnut Shrimp
Bring take-out home to your kitchen with this super simple Honey Walnut Shrimp recipe. We’re always looking for easy make-at-home versions of our favorite restaurant foods, and this easy shrimp recipe earns top marks from us. Plus, because it makes just three servings, the leftovers won’t pile up in the fridge.
Honey Walnut Shrimp are air fried until crispy, then coated in a creamy honey sauce, tossed with candied walnuts for a succulent savory dish with sweet kick. Serve them over rice for an easy lunch or dinner.
Frying them in the air fryer is the secret to making them at home, it’s so easy! With the air fryer, the shrimp stay juicy on the inside while they crisp up on the outside, without all the mess of pan frying or deep frying.
What You Need To Make Honey Walnut Shrimp
A few key ingredients make this dish stand out. Large shrimp gives the best texture, and cornstarch creates that crispy coating. The honey mayo sauce brings the classic flavor, and the candied walnuts add a crunchy finish.
- walnuts
- brown sugar (Out of sugar? Check these swaps)
- water
- mayonnaise
- rice vinegar
- honey
- large or jumbo shrimp, peeled, tails off, and deveined
- egg (Egg shortage? Try these quick and easy substitutes)
- olive oil
- salt
- white pepper
- cornstarch
- green onion (optional)
Change It Up
If you like bigger or smaller shrimp, you can use them; just adjust the cooking time accordingly. Shrimp are full cooked when they reach an internal temperature of 145° F. For best results use an instant-read digital thermometer, so you don’t waste time waiting on the meat thermometer.
Add a pinch of red pepper flakes or a dash of cayenne to the sauce if you like a little heat. You can also add cayenne to the cornstarch if you like hot or spicy foods.
Got Leftovers?
Leftover shrimp can be stored in an airtight container in the fridge for up to two days. Reheat in the air fryer at 350°F for a few minutes to keep the shrimp crispy.
Air Fryer Honey Walnut Shrimp
Ingredients
- 1/2 cup mayonnaise
- 1 tsp rice vinegar
- 3 tsp honey
- 1 cup walnuts chopped
- 1/4 cup brown sugar
- 4 tbsp water
- 3/4 lb jumbo shrimp peeled and deveined
- 1 large egg
- pinch of salt
- pinch of white pepper
- 2/3 cup cornstarch
- 2 tbsp olive oil for brushing or spraying on shrimp
- Optional: sliced green onion for garnish
Instructions
- Whisk together mayonnaise, rice vinegar, and honey in a bowl until smooth, then set aside
- Heat a small skillet over medium heat and combine water and brown sugar
- Simmer the mixture, then add the walnuts
- Reduce heat and stir continuously until the syrup thickens and coats the walnuts
- Transfer the walnuts to a parchment-lined plate to cool
- Pat the shrimp dry with paper towels
- Beat the egg in a small bowl
- Place cornstarch in a separate shallow bowl
- Dip each shrimp into the cornstarch, shaking off any excess
- Dip the shrimp into the beaten egg
- Coat the shrimp in cornstarch again
- Set aside on a plate or baking sheet and repeat with the remaining shrimp
- Preheat the air fryer to 400°F (200°C)
- Lightly coat the bottom of the air fryer basket with oil
- Arrange the shrimp in a single layer in the basket without overcrowding
- Brush or spritz the shrimp lightly with oil
- Cook for 5 minutes
- Flip the shrimp and cook for an additional 3-4 minutes until crispy and fully cooked
- Check the shrimp with a digital thermometer to ensure doneness
- Toss the cooked shrimp with the sauce and caramelized walnuts until evenly coated
- Garnish with sliced green onion if desired
- Serve immediately and enjoy
Notes
- Cooking times may vary depending on your air fryer model
- Check the shrimp often to prevent overcooking
Looks wonderful – are stovetop directions for those of us who don’t have every new fangled appliance there is