Honey Walnut Shrimp with Buttered Noodles

Crispy shrimp tossed in a creamy honey sauce, served over tender buttered noodles and topped with candied walnuts, green onions, and sesame seeds.

This honey walnut shrimp with buttered noodles is a rich, indulgent dish that balances crispy, golden-fried shrimp tossed in a creamy, sweet-savory sauce with the satisfying crunch of candied walnuts. Served over a simple bed of buttery egg noodles and finished with green onions and sesame seeds, it’s a perfect blend of textures and flavors—creamy, crispy, sweet, and savory—all in one comforting, restaurant-worthy meal.

Servings

2

Prep Time

25 minutes

Cook Time

25 minutes

Total Time

50 minutes

Ingredients

For the Candied Walnuts

1/2 cup walnut halves
1/2 cup water
1/2 cup granulated sugar

For the Shrimp

1 pound large shrimp (peeled, deveined, tail off)
1/2 teaspoon salt
1/2 teaspoon white pepper
1 large egg white
1/4 cup cornstarch
Neutral oil for frying (canola or peanut)

For the Sauce

1/4 cup mayonnaise (full-fat)
1 1/2 tablespoons honey
1 tablespoon heavy cream
1-2 teaspoons sugar
2 teaspoons lemon juice

For the Buttered Noodles

4 ounces egg noodles
2 tablespoons unsalted butter
Salt, to taste

For Garnish

2 green onions, thinly sliced
1 teaspoon toasted sesame seeds

Instructions

Candy the Walnuts

  • Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and starts bubbling.
  • Add walnuts and boil for 2–3 minutes.
  • Remove with a slotted spoon and spread on parchment paper to cool and dry. Optional: Lightly toast in a skillet or oven at 300°F for extra crunch.

Cook the Noodles

  • Boil noodles according to package directions. Drain well.
  • Toss with butter and a pinch of salt. Set aside and keep warm.

Prepare the Shrimp

  • Pat shrimp dry, place in a bowl, and toss with salt and white pepper.
  • Add egg white and mix well.
  • Toss in cornstarch until shrimp are well coated. Add more cornstarch if needed to ensure a dry coating.

Make the Sauce

  • Whisk together mayonnaise, honey, heavy cream, sugar, and lemon juice in a large bowl until smooth.

Fry the Shrimp

  • Heat 1½–2 inches of oil in a heavy pan to 350°F (175°C).
  • Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on a wire rack or paper towels.

Assemble the Dish

  • Toss fried shrimp in the sauce just until coated.
  • Plate a bed of buttered noodles, top with sauced shrimp, and scatter candied walnuts on top.
  • Garnish with sliced green onions and a sprinkle of toasted sesame seeds.

Serving Notes

  • This dish is best served immediately for maximum crispiness and texture contrast.
  • Pair with a simple cucumber salad or steamed bok choy for a refreshing side.

Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and starts bubbling. Add walnuts and boil for 2–3 minutes.

Remove with a slotted spoon and spread on parchment paper to cool and dry. Optional: Lightly toast in a skillet or oven at 300°F for extra crunch.

Boil noodles according to package directions. Drain well. Toss with butter and a pinch of salt. Set aside and keep warm.

Pat shrimp dry, place in a bowl, and toss with salt and white pepper. Add egg white and mix well. Toss in cornstarch until shrimp are well coated. Add more cornstarch if needed to ensure a dry coating.

Heat 1½–2 inches of oil in a heavy pan to 350°F (175°C). Fry shrimp in batches for 2–3 minutes until golden and crispy.

Drain on a wire rack or paper towels.

Whisk together mayonnaise, honey, heavy cream, sugar, and lemon juice in a large bowl until smooth. Toss fried shrimp in the sauce just until coated.

Plate a bed of buttered noodles, top with sauced shrimp, and scatter candied walnuts on top. Garnish with sliced green onions and a sprinkle of toasted sesame seeds.