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Skip the heavy, greasy takeout and make a better-for-you version of Honey Walnut Shrimp using Mazola® Corn Oil. A clinical study showed that Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Crispy shrimp in a sweet, creamy sauce is one of our restaurant favorites made even better at home!

honey walnut shrimp over rice with garnish

When it comes to Chinese food, my oldest daughter and I have the same favorite dish – honey walnut shrimp. And while you can get it at almost any Chinese restaurant or fast food place, it’s expensive and often thickly battered and deep fried.

I actually prefer this easier, lighter version that I can make at home to feed my whole family for about the same price as one serving at a restaurant!

A plate of honey walnut shrimp with a bottle of Mazola corn oil behind it. close aerial view of honey walnut shrimp and rice on a plate with chopsticks

Shrimp is one of our favorite proteins because it’s so versatile and quick to cook! I’ve already shared my sheet pan shrimp fajitas and angel hair pasta with shrimp, tomatoes and fresh basil, so I figured now that I’ve got Mexican and Italian cuisines covered, it’s time to turn to Chinese food!

a close view of honey walnut shrimp and rice on a plate with chopsticks

In my take on honey walnut shrimp take-out, I’m swapping out a heavier batter for a simple, light dusting of cornstarch. It actually gives just enough of a coating to make the shrimp crispy without weighing it down or getting soggy.

I’ve seen other recipes that first dip each shrimp in an egg wash, but I find that not only is it unnecessary, it makes the outer coating heavier than I like anyway. Plus, it’s a mess and a hassle!

Sometimes the simplest approach really is the best, and here, that means just tossing the shrimp and cornstarch in a gallon-size ziploc bag and shaking until the shrimp are evenly coated. Bah-da-bing, bah-da-boom, shrimp are ready for the pan.

Raw shrimp being tossed in a gallon-size ziploc bag with cornstarch.

The other swap I make is to pan-fry the shrimp in just a couple tablespoons of corn oil instead of deep-frying them.

I like using Mazola® Corn Oil because it has a neutral taste that lets the natural flavor of the shrimp food stand out and it’s so versatile. It also has a higher smoke point than most other cooking oils at 450°F so it’s great for stir-frying and sautéing.

Just be sure to cook the shrimp in two batches because you don’t want to crowd the pan!

A pan full of crispy shrimp for honey walnut shrimp with a bottle of corn oil behind it.

To make the candied walnuts, it’s just a matter of combining sugar and water in a saucepan and bringing it to a boil to make a quick simple syrup, then adding the walnuts for a couple of minutes before draining and spreading the walnuts out on a parchment lined baking sheet.

Those crunchy, candied walnuts are almost impossible for me to resist and I always make sure there are plenty because otherwise I inevitably pick through stealing everybody else’s walnuts when they aren’t looking.

A measuring cup full of raw walnut halves with more walnut pieces scattered around it. Candied walnuts spread out on a baking sheet to dry. And the sauce is even easier. It’s just mayonnaise, honey, and a tablespoon of sweetened condensed milk. For an even better-for-you approach, you could swap out the mayo for plain Greek yogurt.

Everything gets stirred together to make a sweet, creamy sauce that coats each bite of shrimp and walnuts.

Honey, mayo, and sweetened condensed milk in a bowl to make the sauce for honey walnut shrimp. Crispy shrimp and walnuts in a bowl. honey walnut shrimp, rice, and chopsticks on a plate in front of a bottle of mazola

Serve it with white rice and a nice green vegetable like baby bok choy and boom, you’ve got dinner that is loads better (and better for you!) than take-out.

More Asian Food Favorites

a blue plate with a pile of rice topped with honey walnut shrimp and chopsticks to the side
Yield: 6 servings

Honey Walnut Shrimp

Skip the heavy, greasy takeout and make a better-for-you version of Honey Walnut Shrimp!  Crispy shrimp in a sweet, creamy sauce is one of our restaurant favorites made even better at home! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 1/2 pounds large raw shrimp, peeled and deveined
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 4 tablespoons Mazola® Corn Oil, divided
  • Thinly sliced scallions, for garnish


  • 1/2 cup mayonnaise
  • 3 tablespoons honey
  • 1 tablespoon sweetened condensed milk

Glazed walnuts

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


Glazed Walnuts

  1. Stir the water and sugar in a small saucepan over medium heat until it comes to a boil.  Add walnuts and continue to boil for 2 minutes. Transfer to a baking sheet lined with parchment paper using a slotted spoon and spread in a single layer.  Set aside.

Honey Sauce

  1. In a medium bowl, stir together the mayonnaise, honey and sweetened condensed milk.

Crispy Shrimp

  1. In a large ziploc bag, combine the cornstarch and salt.  Add the shrimp to the bag, then seal and shake to coat evenly in the cornstarch.
  2. Heat two tablespoons of the oil in a large nonstick skillet over medium-high heat.  
  3. Add half of the shrimp to the skillet, shaking off excess cornstarch first, taking care not to crowd the pan.  Cook until the shrimp curl into a 'c' shape and are pink and crisp on the outside, about 2 minutes per side side. Transfer to a paper towel-lined plate.  Repeat with the remaining two tablespoons of oil and the remaining shrimp.
  4. Combine the crispy fried shrimp and honey sauce and toss to coat. Sprinkle with candied walnuts and green onions and serve.


Adapted from Damn Delicious.

Nutrition Information:



Amount Per Serving: Calories: 598Saturated Fat: 4gCholesterol: 294mgSodium: 1103mgCarbohydrates: 39gFiber: 1gSugar: 27gProtein: 26g