Air Fryer Honey Walnut Shrimp
If you love the creamy, crispy combo from your favorite takeout spot but don't want to leave your house, this Air Fryer Honey Walnut Shrimp delivers all that flavor without the mess of deep frying. It’s packed with golden brown shrimp that crisps up in your air fryer, a sweet-savory honey mayo sauce, and crunchy caramelized walnuts that tie it all together. It easily fits into any schedule or occasion, whether it's a potluck, a casual dinner, or a weeknight meal with friends, and it’s a solid option for meal prep too. You can make the components ahead and reheat the shrimp later—they crisp right back up in just a few minutes.
Ingredients
- 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
Calories: 730kcalCarbohydrates: 52gProtein: 22gFat: 49gSaturated Fat: 7gPolyunsaturated Fat: 27gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 196mgSodium: 844mgPotassium: 300mgFiber: 2gSugar: 19gVitamin A: 288IUVitamin C: 0.4mgCalcium: 111mgIron: 2mg
Tried this recipe?Let us know how it was!