Name: Honey Walnut Shrimp Ramen Noodles – Sweet u0026amp; Crunchy Magic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb large shrimp, peeled/deveined; 3 packs instant ramen noodles; 1/2 cup walnuts, chopped; 2 tbsp butter; 2 tbsp honey, divided; 1/4 cup mayonnaise; 1 tbsp sweetened condensed milk; 1 tsp lemon juice; 2 eggs, beaten; 1/2 cup cornstarch; 1/4 tsp salt; 1/4 tsp black pepper; 3 tbsp vegetable oil, divided; 1 tbsp sesame seeds; 2 green onions, sliced

Very few dishes can match the irresistible combo of sweet, crunchy, and creamy like these Honey Walnut Shrimp Ramen Noodles. This recipe takes your favorite Chinese takeout dish and gives it a ramen makeover that’s faster to make than waiting for delivery. Perfect for when you want restaurant-quality flavors without putting on real pants.

Why This Recipe Works

Textural symphony: Crispy shrimp, crunchy candied walnuts, and chewy noodles
Sauce perfection: The ideal balance of sweet honey and rich mayonnaise
Time saver: Uses instant ramen but tastes gourmet
Make-ahead friendly: Walnuts and shrimp can be prepped in advance
Customizable: Adjust sweetness or add heat to suit your taste

Ingredients

1 lb large shrimp, peeled and deveined (tails optional)
3 packs instant ramen noodles, seasoning packets discarded
1/2 cup walnuts, roughly chopped
2 tbsp butter
2 tbsp honey, divided
1/4 cup mayonnaise
1 tbsp sweetened condensed milk
1 tsp lemon juice
2 eggs, beaten
1/2 cup cornstarch
1/4 tsp salt
1/4 tsp black pepper
3 tbsp vegetable oil, divided
1 tbsp sesame seeds
2 green onions, thinly sliced

Equipment Needed

Large skillet for shrimp and walnuts
Medium pot for noodles
Small saucepan for candying walnuts
Tongs for flipping shrimp
Mixing bowls (2 medium, 1 small)

Instructions

Step 1: Candy the Walnuts Like a Pro

Melt butter in small saucepan over medium-low heat. Add walnuts and 1 tbsp honey, stirring constantly for 3 minutes until golden and fragrant. Immediately transfer to parchment paper, separating pieces with a fork. Pro tip: Work quickly – the honey hardens fast as it cools.

Step 2: Prep the Signature Sauce

In small bowl, whisk together mayonnaise, remaining 1 tbsp honey, condensed milk, and lemon juice. Set aside – this creamy-sweet sauce is what makes the dish. Now pat shrimp very dry with paper towels; moisture is the enemy of crispiness.

Step 3: Create the Crispy Shrimp Coating

Set up dredging station: one bowl with beaten eggs, another with cornstarch mixed with salt and pepper. Dip each shrimp in egg, then cornstarch, pressing lightly to adhere. Place on wire rack for 5 minutes to set coating – this prevents clumping when frying.

Step 4: Cook Noodles & Fry Shrimp

Bring pot of water to boil for noodles. Meanwhile, heat 2 tbsp oil in large skillet over medium-high until shimmering. Cook shrimp in batches (don’t crowd!) for 2 minutes per side until golden. Transfer to paper towels. Cook noodles for 2 minutes, drain, and toss with 1 tbsp oil to prevent sticking.

Step 5: Bring It All Together

In large serving bowl, combine noodles, shrimp, and candied walnuts. Drizzle with sauce and toss gently to coat. Garnish with sesame seeds and green onions. Serve immediately while shrimp are still crispy.

Tips and Tricks

Shrimp size matters: Use 21-25 count shrimp – larger ones stay juicier during frying.
Double fry method: For extra crispiness, fry shrimp at 325°F for 1 minute, rest 2 minutes, then fry again at 375°F for 30 seconds.
Sauce consistency: If too thick, add 1 tsp water; too thin, add pinch of cornstarch.
Walnut storage: Candied walnuts keep 2 weeks in airtight container – make extra for salads.
Timing is key: Have everything prepped before frying – shrimp lose crispiness fast.

Recipe Variations

Spicy Version: Add 1 tsp sriracha to the sauce or sprinkle with chili flakes.
Chicken Alternative: Use thin chicken cutlets instead of shrimp (cook to 165°F).
Vegetarian Twist: Substitute shrimp with crispy fried tofu or mushrooms.
Nut-Free: Replace walnuts with toasted pumpkin seeds for crunch.
Extra Veggies: Toss in snap peas or shredded cabbage for freshness.

Frequently Asked Questions

Can I use pre-cooked shrimp?
Not recommended – they won’t get crispy. If you must, pat extremely dry and sauté briefly just to heat through.

What if I don’t have condensed milk?
Substitute 1 tbsp heavy cream + 1/2 tsp sugar, though sauce will be less velvety.

How do I store leftovers?
Store components separately: shrimp/noodles up to 2 days, sauce up to 5 days. Reheat shrimp in oven to maintain crispness.

Is this gluten-free adaptable?
Use tamari instead of soy sauce (if adding) and gluten-free ramen. Check mayonnaise label.

Can I make it less sweet?
Reduce honey to 1 tsp in sauce and omit from walnuts (just toast them in butter).

Summary

This Honey Walnut Shrimp Ramen Noodles recipe combines crispy shrimp, candied walnuts, and chewy noodles in a creamy-sweet sauce that beats takeout every time. Ready in 30 minutes, it’s the perfect balance of textures and flavors for an impressive yet easy meal.