Honey Walnut Shrimp

Name: Honey Walnut Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: ½ cup walnuts, coarsely chopped; 2 tablespoons water; 2 tablespoons light brown sugar; 1 tablespoon extra-virgin olive oil; 1 pound jumbo peeled, deveined raw shrimp; 1 tablespoon extra-virgin olive oil; 1 tablespoon honey; 2 ½ tablespoons mayonnaise; 1 tablespoon lemon juice; ½ teaspoon ground pepper; ¼ teaspoon salt; ½ cup sliced scallions

Recipe GLPR11011fccb9136d

Main Course

15 min

406 cal

Servings: 4

Stovetop

SNAP eligible

A quick and elegant pan-seared shrimp dish with candied walnuts and a light honey-lemon sauce. Tender shrimp are paired with crunchy walnuts and fresh scallions for a dish that's ready in just 15 minutes. Serve over rice for a complete meal.

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Ingredients

½ cup walnuts, coarsely chopped

2 tablespoons water

2 tablespoons light brown sugar

1 tablespoon extra-virgin olive oil

1 pound jumbo peeled, deveined raw shrimp

1 tablespoon extra-virgin olive oil

1 tablespoon honey

2 ½ tablespoons mayonnaise

1 tablespoon lemon juice

½ teaspoon ground pepper

¼ teaspoon salt

½ cup sliced scallions

Directions

In a small bowl, combine water and light brown sugar. Stir until the sugar dissolves completely.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped walnuts and cook for 2 minutes, stirring frequently, until fragrant.
Pour the sugar-water mixture into the skillet with the walnuts and stir continuously for 1–2 minutes, coating the nuts evenly. They should become sticky and slightly caramelized. Transfer to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet in a single layer.
Cook the shrimp for 2–3 minutes on the first side without moving them. Flip and cook for another 1–2 minutes until they are opaque and reach an internal temperature of 145°F.
In a small bowl, whisk together mayonnaise, honey, and lemon juice until smooth and well combined.
Add the candied walnuts to the cooked shrimp and toss gently to combine. Drizzle the honey-lemon sauce over the shrimp and walnuts, then gently fold to coat.
Garnish with sliced scallions and serve immediately, optionally over hot cooked rice.

Comments

Grocery List Plus Editorial Staff4

Honey Walnut Shrimp is a solid weeknight option for Charlotte families because shrimp is reliably fresh at every major chain, all other ingredients are standard pantry staples, and nothing requires a special trip. The stated 15 minutes is honest for the cooking itself, though add five minutes for prep; cost runs roughly $3.50 per serving given walnut expense and medium shrimp prices. The dish is fussy in execution—the candied walnut coating needs attention to temperature and timing—and does not reheat well since the crispy walnuts soften and the shrimp toughens, making it a same-night meal. Seasonality is mild; North Carolina's coastal shrimp supply makes this locally relevant, but walnuts and honey are available year-round, and the dish fits no particular Southern tradition, so it lands as a modern restaurant-style plate rather than something rooted in local cooking.