If you love the creamy, crispy combo from your favorite takeout spot, you’ll love this Air Fryer Honey Walnut Shrimp even more. With golden, tender shrimp coated in a tangy honey mayo sauce and caramelized walnuts for crunch, you get all the flavor that hits the perfect balance between savory and sweet at home, without the deep frying.
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This dish has been my usual go-to whenever my family starts to crave something that feels a little special without ordering out, or I want to mix things up without making a huge mess. I keep this recipe in my rotation because it’s very versatile and great for meal prep—you can make it ahead, stash it in the fridge, and just reheat, and it’s crispy again thanks to the air fryer. Whether it’s potluck or a casual dinner, it works.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Honey Walnut Shrimp with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe really easy and reliable if you just follow my simple steps below—no stress, no complicated techniques.
Prep the Shrimp
Start by patting the shrimp dry—this helps the coating stick better. Set up a little dipping station with one bowl of beaten egg and another with cornstarch.
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Dip each shrimp into the cornstarch, shaking off excess so it doesn’t get clumpy, then into the egg, then back into the cornstarch for a second coat—this double dip gives the shrimp that extra crunch in the air fryer. Get them all prepped before you start cooking.
Air Fry the Shrimp
Preheat your air fryer to 400°F and lightly oil the basket to prevent sticking. Lay the shrimp in a single layer, making sure there’s a bit of space between each one so they all cook evenly. Don’t overcrowd the air fryer basket—cook in batches if needed.
Brush or spray the tops with a little oil and air fry for 5 minutes. Flip them and go another 3 to 4 minutes until they’re crispy and cooked through.
Mix the Sauce
In a large bowl, stir together the mayonnaise, rice vinegar, and honey. It should be smooth and pourable—you can adjust the honey if you want it a little sweeter.
Caramelize the Walnuts
In a pan or skillet over medium heat, bring the water and brown sugar to a simmer. Then, add the chopped walnuts and keep stirring to prevent them from burning until the syrup thickens and coats all of them.
Once they’re glossy and sticky, spread them out on parchment so they don’t stick together as they cool.
Toss and Serve
Put the hot air-fried shrimp in a bowl, drizzle with the honey mayo sauce, and fold in the caramelized walnuts. Mix everything gently so the shrimp stay crisp.
Top with green onion for a little color and serve right away. Enjoy!
Air Fryer Honey Walnut Shrimp
Add Preferred SourceIngredients
- 1 pound jumbo shrimp peeled and deveined
- 1 large egg
- 2 tablespoons olive oil
- 1 cup cornstarch
- 1 cup walnuts chopped
- ¼ cup brown sugar
- 4 tablespoons water
- ½ cup mayonnaise
- 1 teaspoon rice vinegar
- 3 teaspoon honey
- Green onion for garnish
Instructions
- Pat the shrimp dry with paper towels. In a small bowl, beat the egg. Place the cornstarch in a separate shallow bowl. Dip each shrimp into the cornstarch, shaking off excess, then into the egg, and coat again in cornstarch. Repeat with the remaining shrimp.1 pound jumbo shrimp, 1 large egg, 2 tablespoons olive oil, 1 cup cornstarch
- Preheat the air fryer to 400°F (200°C) and lightly coat the basket with oil. Arrange the shrimp in a single layer, ensuring they do not touch. Cook in batches if necessary. Brush the shrimp lightly with oil and air fry for 5 minutes. Flip and cook for an additional 3-4 minutes, until crispy and fully cooked.
- In a bowl, whisk together the mayonnaise, rice vinegar, and honey until smooth. Set aside.½ cup mayonnaise, 1 teaspoon rice vinegar, 3 teaspoon honey
- In a small skillet over medium heat, combine the water and brown sugar. Once simmering, add the walnuts and stir continuously until the syrup thickens and coats them. Transfer the walnuts to a parchment-lined plate to cool.¼ cup brown sugar, 4 tablespoons water, 1 cup walnuts
- Toss the cooked shrimp with the honey sauce and caramelized walnuts until evenly coated. Garnish with green onion, if desired.Green onion
- Serve immediately and enjoy!
Notes
- Dry the Shrimp First: It’s a little thing that helps a lot. The cornstarch sticks better, and your shrimp will come out crispier.
- Double-Coating Is Key: Cornstarch, egg, then cornstarch again gives you that light, crackly texture you want—don’t skip the second coat.
- Don’t Overcrowd the Basket: If the shrimp are packed in too tightly, they’ll steam instead of crisp. Just cook in two batches if you need to.
- Use Oil Wisely: A quick brush or spray of oil makes sure you don’t end up with powdery spots on the shrimp.
- Make the Sauce Ahead: You can stir up the sauce earlier in the day and keep it in the fridge—just give it a good mix before using.
- Watch the Walnuts Closely: The sugar can burn fast. As soon as they’re thick and shiny, pull them off the heat and let them cool.
- Toss Right Before Serving: The longer the shrimp sit in the sauce, the softer they get—wait until just before serving to mix everything together.
- Use What You Have: No green onion? Try chopped cilantro or even a sprinkle of sesame seeds for a bit of crunch and color.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Recipe Notes and Expert Tips
I’ve made this air-fryer walnut shrimp a bunch of times, and these tips always make a big difference.
- Dry the Shrimp First: It’s a little thing that helps a lot. The cornstarch sticks better, and your shrimp will come out crispier.
- Double-Coating Is Key: Cornstarch, egg, then cornstarch again gives you that light, crackly texture you want—don’t skip the second coat.
- Don’t Overcrowd the Basket: If the shrimp are packed in too tightly, they’ll steam instead of crisp. Just cook in two batches if you need to.
- Use Oil Wisely: A quick brush or spray of olive or vegetable oil makes sure you don’t end up with powdery spots on the shrimp.
- Make the Sauce Ahead: You can stir up the sauce earlier in the day and keep it in the fridge—just give it a good mix before using.
- Watch the Walnuts Closely: The sugar can burn fast. As soon as they’re thick and shiny, pull them off the heat and let them cool.
- Toss Right Before Serving: The longer the shrimp sit in the sauce, the softer they get—wait until just before serving to mix everything together.
- Use What You Have: No green onion? Try chopped cilantro or even a sprinkle of sesame seeds for a bit of crunch and color.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 2-4 days. The shrimp will lose some of their crispiness as they’re already coated with the sauce, but you can reheat them in the air fryer for a few minutes to bring back their crispness.
You can also keep the cooked shrimp, candied walnuts, and honey mayo separate for easier storage, and microwave the sauce in short bursts for 2-3 minutes. I wouldn’t recommend freezing this one—the sauce doesn’t hold up well, and the shrimp get rubbery after thawing.
What to Serve With Honey Walnut Shrimp
You’ve already got sweet, savory, creamy, and crunchy covered shrimp, so it’s best to keep the sides simple. Scooping it over brown rice or jasmine rice is perfect for soaking up the sauce.
If you’re going for a heartier meal, serve it alongside stuffed pepper casserole. You can also go for steamed dumplings or potstickers if you want more protein.
More Easy Recipes for You to Try at Home
I’ve got more air fryer ideas and takeout-style favorites that are just as easy and hearty as this air-fried honey walnut shrimp:
