Honey Cashew Shrimp
There’s a reason this Honey Cashew Shrimp is a repeat request at weeknight dinners and special occasions alike. It’s crunchy, sweet, and just a little bit indulgent—perfect for serving over steaming rice or alongside a crisp green salad. The sauce is a velvety balance of honey, sugars, and citrus, while the lightly coated shrimp stay tender inside a satisfyingly crisp shell of cornstarch and toasted nuts. This version is quick enough to pull together on a weeknight but elegant enough for company.
Why you’ll love this recipe
- Quick: From start to finish, most of the work is simple mixing and frying.
- Texture-forward: Crunchy cashews and crisped coating contrast the juicy shrimp.
- Sweet-tangy sauce: Honey, white sugar, brown sugar, and lemon juice create a glossy glaze that clings to every bite.
- Flexible: Walnuts or pecans also work if you prefer them over cashews.
Ingredients
- 1/4 cup water
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 cup cashews (walnuts or pecans will work too)
- 3 tablespoons mayonnaise
- 2 tablespoons honey
- 2 tablespoons condensed milk
- 2 tablespoons lemon juice
- 1 cup vegetable oil
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1 large egg, beaten
- 1/2 cup cornstarch
Prep notes
Before you begin, make sure the shrimp are thoroughly peeled and deveined and patted dry. Dry shrimp take batter and coating much better than damp ones—this helps the cornstarch adhere evenly and gives you the ideal crispy finish.
Equipment
- Mixing bowls
- Frying pan or skillet
- Measuring cups and spoons
- Spatula or tongs
- Paper towels
- Food processor or knife (for chopping nuts)
Sauce and nut prep
Start by making the glossy sauce that will coat the shrimp. In a small saucepan, combine 1/4 cup water, 1/4 cup white sugar, and 1/4 cup brown sugar. Place over medium heat and stir until both sugars dissolve and the mixture begins to simmer. Remove from heat once the sugars are fully dissolved and the syrup looks clear and slightly thickened—this takes only a couple of minutes.
While the syrup is still warm, stir in 3 tablespoons mayonnaise, 2 tablespoons honey, 2 tablespoons condensed milk, and 2 tablespoons lemon juice. Whisk until smooth and glossy. This blend of ingredients gives you a sweet, creamy, and slightly tangy sauce that clings beautifully to the shrimp.
Next, toast the nuts. Place 1 cup cashews (or walnuts or pecans if you prefer) in a dry skillet over medium heat. Toast, stirring frequently, until they’re fragrant and lightly golden, about 3 to 5 minutes. Watch carefully so they don’t burn. Remove from heat and let them cool slightly, then roughly chop to create a mix of small bits and larger pieces for maximum crunch and texture.
Coating and frying the shrimp
Pat the 1 pound of medium shrimp dry with paper towels. Season the shrimp lightly with Kosher salt and freshly ground black pepper to taste. In a shallow bowl, combine 1 large beaten egg with the seasoned shrimp so each piece gets a light coating.
Place 1/2 cup cornstarch in a separate shallow dish. Working in batches to avoid overcrowding, dredge each egg-coated shrimp in the cornstarch, shaking off any excess so you have a light, even coating. The cornstarch is what creates that delicate, crisp crust.
Pour 1 cup vegetable oil into a large frying pan or skillet and heat it over medium-high heat. You don’t need to submerge the shrimp; the oil should be hot enough to sizzle when a bit of batter hits it but not smoking. Add the shrimp in a single layer and fry, turning once, until golden and crisp and the flesh is opaque and just firm—about 1 to 2 minutes per side depending on your stovetop and pan. Remove the shrimp to a plate lined with paper towels to drain any excess oil. Repeat until all shrimp are cooked.
Bringing it all together
Return the pan to medium heat and pour in the prepared sauce. Warm it gently until it thins to an easy-to-spoon consistency. Add the fried shrimp back to the pan and toss quickly to coat each piece in the sauce. Sprinkle the chopped toasted cashews over the shrimp and toss once more so the nuts stick to the glaze and the shrimp picks up a generous crunch.
Taste and adjust seasoning with additional Kosher salt and freshly ground black pepper if needed. The lemon juice in the sauce should keep things bright, while the sugars and condensed milk round out the flavor with a caramel-like note.
Serving suggestions
- Serve over steamed jasmine or basmati rice to soak up the sauce.
- Pair with a simple cucumber and scallion salad for freshness and crunch contrast.
- Drizzle any remaining sauce from the pan over the plated shrimp for extra gloss and flavor.
Step-by-step Instructions
- Prepare shrimp: Pat 1 pound medium shrimp (peeled and deveined) dry with paper towels. Season lightly with Kosher salt and freshly ground black pepper to taste.
- Make sugar syrup: In a small saucepan combine 1/4 cup water, 1/4 cup white sugar, and 1/4 cup brown sugar. Heat over medium, stirring until sugars dissolve and mixture comes to a simmer. Remove from heat.
- Finish sauce base: While syrup is warm, whisk in 3 tablespoons mayonnaise, 2 tablespoons honey, 2 tablespoons condensed milk, and 2 tablespoons lemon juice until smooth and glossy. Set aside.
- Toast and chop nuts: In a dry skillet over medium heat, toast 1 cup cashews (or walnuts/pecans) until fragrant and lightly golden, 3–5 minutes. Let cool slightly, then roughly chop into varied-sized pieces.
- Set up dredging: Place 1 large beaten egg in a shallow bowl. Put 1/2 cup cornstarch in a separate shallow dish.
- Coat shrimp: Dip each seasoned shrimp into the beaten egg, then dredge in cornstarch, shaking off excess so the shrimp have a thin, even coating.
- Heat oil: Pour 1 cup vegetable oil into a large skillet and warm over medium-high heat until it sizzles when a bit of coating is added.
- Fry shrimp: Add shrimp in a single layer (don’t overcrowd). Fry 1–2 minutes per side until golden and crisp and shrimp are opaque and just firm. Transfer cooked shrimp to paper towels to drain. Repeat with remaining shrimp.
- Warm sauce: Return pan to medium heat and warm the prepared sauce until it loosens to a spoonable consistency.
- Toss shrimp in sauce: Add the fried shrimp to the pan and toss quickly to coat each piece evenly with the sauce.
- Add nuts: Sprinkle the chopped toasted cashews over the sauced shrimp and toss gently so nuts adhere and everything is evenly coated.
- Adjust seasoning and serve: Taste and add more Kosher salt or freshly ground black pepper if needed. Serve immediately over rice or with your preferred sides.
Storage and make-ahead tips
If you want to prepare elements in advance, toast and chop the nuts up to two days ahead and refrigerate. The sauce can be made and chilled for up to 24 hours; gently rewarm before tossing with freshly fried shrimp. Cooked shrimp are best eaten the same day—reheating can soften the crisp coating. If you must store leftovers, keep shrimp and sauce separate and reheat briefly in a hot skillet to regain some texture, then add the nuts just before serving.
Flavor variations
- Spicy kick: Stir in 1/2 teaspoon red pepper flakes or a drizzle of chili oil into the sauce for a sweet-heat contrast.
- Garlic-lime twist: Add 1 clove minced garlic to the sauce while warming and swap lemon juice for lime juice for a brighter citrus edge.
- Herb-fresh: Toss finished shrimp with chopped cilantro or scallions right before serving for a fresh finish.
Recipe notes
Amount accuracy matters for the glaze and coating. Keep the ingredient quantities exactly as listed for best results. The egg and cornstarch combination produces a light, crisp crust; using a thicker batter will change the texture and isn’t necessary here. If you substitute nuts, the flavor and texture will vary slightly—pecans and walnuts bring a deeper, earthier note than cashews.
Final thoughts
Honey Cashew Shrimp is a simple, satisfying dish that balances sweet, tangy, and crunchy elements in every bite. With just a handful of pantry-friendly ingredients and straightforward steps, it’s a dish that sings when you want something special without a huge time investment. Serve it up with rice and a quick vegetable side, and you’ll have a weeknight winner or a weekend crowd-pleaser.
Honey Cashew Shrimp
Ingredients
Equipment
Method
- Heat 1/4 cup water in a small saucepan over medium heat and bring to a boil.
- Add the white and brown sugars and stir constantly until the mixture becomes golden and thickened.
- Stir in the cashews until they are evenly coated with the caramelized sugar, then transfer the nuts to a parchment-lined plate to cool and set.
- In a small bowl, whisk together the mayonnaise, lemon juice, honey, and condensed milk until smooth; set aside.
- Pat the shrimp dry with paper towels and season lightly with kosher salt and freshly ground black pepper.
- Working one at a time, dip each shrimp into the beaten egg, then dredge in cornstarch, pressing gently so the cornstarch adheres; place on a paper towel–lined plate.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry the shrimp in batches (about 8–10 at a time) until golden-brown and crispy, about 1–2 minutes per side; transfer to a paper towel–lined plate to drain.
- In a large bowl, combine the fried shrimp, cooled candied cashews, and the creamy honey sauce; toss gently to coat.
- Serve immediately.
Notes
- Make the candied cashews first so they have time to cool and harden.
- Pat shrimp very dry to help the cornstarch stick.
- Fry in batches to avoid overcrowding the pan.
- Use a thermometer to keep oil at medium-high heat if desired.
