This Panda Express Honey Walnut Shrimp is a restaurant-quality dish that perfectly balances crispy, tempura-style shrimp with a sweet, creamy glaze and crunchy candied walnuts. It is an incredibly satisfying meal that brings the bold flavors of your favorite takeout right to your own dinner table.
Succulent large shrimp are lightly battered and fried to golden perfection, then tossed in a velvety three-ingredient sauce and topped with home-made candied walnuts for a truly decadent finish.
Recipe Details
- Flavor Profile: A rich and creamy sweetness from the honey-mayo glaze, balanced by the savory shrimp and the toasted sugary notes of the walnuts.
- Textures: Light and crispy shrimp coating, crunchy glazed walnuts, and a thick, silky sauce that coats every bite.
- Total Time: Approximately 15 minutes of prep and 10 minutes of active cooking time.
- Difficulty Level: Intermediate. This recipe requires basic frying techniques and the ability to monitor oil temperatures.
What You’ll Need
To create this iconic dish, you will prepare three distinct components: the candied walnuts, a light egg-white-based batter for the shrimp, and a creamy signature sauce. The batter relies on a combination of whisked egg whites and cornstarch for a thin, airy crunch. The sauce is a smooth blend of mayonnaise, honey, and sweetened condensed milk, while the walnuts are glazed in a simple sugar-water reduction.
Ingredient Notes
- Large Shrimp – Use raw 18–20 count shrimp that have been peeled and deveined. Removing the tails makes the dish much easier to eat as a complete meal.
- Egg Whites – Whisking the whites until foamy creates a light, meringue-like base that yields a superior crispy texture compared to whole eggs.
- Sweetened Condensed Milk – This is the secret to the signature creamy sweetness found in the restaurant version; it provides a much smoother texture than sugar alone.
- Cornstarch – Using cornstarch instead of flour results in a crispier, more “shattered” texture that holds up well once the sauce is applied.
- Walnut Halves – These are boiled in sugar water to create a crisp, candy-like coating that adds a necessary textural contrast.
- Honey – Provides the floral sweetness and glossy finish to the cream sauce.
Add-ins and Substitutions
- Sesame Seeds: A sprinkle of toasted white sesame seeds at the very end adds a lovely visual detail and a hint of nuttiness.
- Citrus: A small squeeze of fresh lemon juice into the sauce can add a subtle brightness to cut through the richness of the mayonnaise.
- Oil Options: While vegetable oil is standard for frying, canola or peanut oil can also be used as they both have high smoke points.
How to Make Panda Express Honey Walnut Shrimp
The success of this dish lies in the sequence candying the walnuts first so they can dry while you focus on the shrimp.
Begin by adding the 1 cup of water, 2/3 cup of sugar, and 1/2 cup of walnut halves to a small saucepan. Bring the mixture to a boil and let it go for two minutes. Remove the walnuts and spread them on a dish to dry completely. This creates the signature candied crunch.
Next, prepare your batter. Whisk the 4 large egg whites in a bowl until they are foamy, then add 2/3 cup of cornstarch and continue whisking until well combined. Add your raw, peeled, and deveined shrimp to the batter. To maintain the shape of the shrimp, pick up one at a time using a fork and allow the excess to drip off so that you have a thin, even coating.
Heat 1 cup of vegetable oil in a medium-sized pot over medium-high heat until it reaches 350F. Fry the shrimp for 4–5 minutes until they are a light golden brown. While they fry, whisk together 1/4 cup of mayonnaise, 2 tablespoons of honey, and 1 tablespoon of sweetened condensed milk to create the sauce.
Add the hot, fried shrimp to the sauce and toss with a large spoon until every piece is evenly coated. Transfer to a serving plate, top with your prepared candied walnuts, and serve immediately with steamed rice.
Pro Tip: Be patient when dipping the shrimp. Allowing the excess batter to drip off before frying ensures a thin, professional-style coating that doesn’t become doughy or lose the natural shape of the shrimp.
Recipe Tips
- Oil Temperature: Use a kitchen thermometer to ensure your oil is at 350F. If the oil is too cool, the shrimp will absorb too much grease; if it is too hot, the batter will burn before the shrimp is cooked.
- Dry the Walnuts: Ensure the walnuts are separated and have space to dry so they don’t clump together in one sugary mass.
- One at a Time: Do not crowd the frying pot. Adding too many shrimp at once will drop the oil temperature and cause the batter to stick together.
- Serve Fast: Because the sauce is creamy, it is best to serve this dish immediately after tossing to ensure the shrimp stays as crispy as possible.
FAQs
Can I use a different nut? While walnuts are the classic choice, you can follow the same candied method with pecans or even macadamia nuts for a different twist.
Can I make this in an air fryer? Because this is a wet, egg-white-based batter, an air fryer is not recommended. The batter will drip through the basket before it has a chance to set. Deep frying is the best way to achieve the correct texture.
Is there a substitute for sweetened condensed milk? In a pinch, you can mix a little heavy cream with extra honey or sugar, but the consistency and flavor won’t be quite as authentic as the original recipe.
Serving Suggestions
- Steamed Rice: A bed of fluffy white jasmine or basmati rice is the perfect neutral base to soak up the sweet honey sauce.
- Broccoli: Serve with a side of steamed broccoli florets to add a fresh, green element and a bit of crunch to the meal.
- Scallions: Top the finished dish with finely sliced scallions for a bright, oniony finish that cuts through the richness of the glaze.
Make This Recipe in Advance
The candied walnuts can be made up to a week in advance and stored in an airtight container at room temperature. The sauce can also be whisked together a day ahead and kept in the refrigerator. However, the shrimp must be battered and fried just before serving to maintain their crispy texture and the integrity of the creamy sauce.
Print
Copycat Panda Express Honey Walnut Shrimp
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Description
A restaurant-quality dish balancing crispy tempura-style shrimp with a sweet, creamy glaze and crunchy candied walnuts. Succulent large shrimp are lightly battered in an egg-white base and fried to golden perfection, then tossed in a velvety three-ingredient signature sauce.
Ingredients
The Candied Walnuts
- 1/2 cup walnut halves, 2/3 cup sugar, 1 cup water
The Crispy Shrimp & Batter
- 1 lb large raw shrimp (peeled/deveined)
- 4 egg whites, 2/3 cup cornstarch, 1 cup oil
The Signature Cream Sauce
- 1/4 cup mayonnaise, 2 tbsp honey
- 1 tbsp sweetened condensed milk
Instructions
Candy: Boil walnuts in sugar water for 2 mins. Drain and let harden.
Batter: Whisk egg whites until foamy; whisk in cornstarch until smooth and airy.
Fry: Coat shrimp in batter, let excess drip. Fry in 350°F oil for 4–5 mins until golden. Drain on paper towels.
Glaze: Whisk mayo, honey, and condensed milk. Toss hot shrimp in the sauce.
Serve: Top with candied walnuts and scallions.
Notes
The Egg White Secret: Whisking egg whites until foamy creates a light, ‘shattered’ texture that stays crispy under heavy sauce.
Condensed Milk: Essential for the silky, professional mouthfeel; do not substitute with sugar or syrup.
The Drip Factor: Let excess batter drip off to ensure the coating remains crisp rather than bready.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Deep Frying / Glazing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 480
- Sugar: 24
- Sodium: 310
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 22
- Cholesterol: 165
Keywords: panda express honey walnut shrimp, crispy honey shrimp recipe, candied walnut shrimp, copycat chinese recipes, creamy walnut shrimp
