Print

Panda Express Honey Walnut Shrimp

Panda Express Honey Walnut Shrimp - recipe card
Print Recipe

Crispy battered shrimp tossed in a creamy honey sauce and topped with crunchy candied walnuts. This copycat recipe delivers the sweet and savory balance of the restaurant favorite in a lighter, home-cooked version.

Ingredients

Scale
  • 1 lb large shrimp (21–25 count), peeled and deveined, tails removed
  • 1 large egg white
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 1/4 tsp white pepper (optional)
  • 2 cups vegetable oil, for frying
  • 1/3 cup walnut pieces
  • 2 tbsp granulated sugar
  • 2 tbsp mayonnaise
  • 2 tbsp honey
  • 1 tbsp sweetened condensed milk
  • 1/2 tsp fresh lemon juice
  • Optional garnish: sliced green onions

Instructions

  1. Pat the shrimp dry with paper towels. This step is essential for a crispy batter — any moisture will cause the coating to steam and slide off during frying.
  2. In a medium bowl, whisk together the egg white, cornstarch, flour, salt, and white pepper until smooth and thick, about 30 seconds. The batter should coat the back of a spoon without running off too quickly.
  3. In a small nonstick skillet, combine the walnut pieces and sugar over medium heat. Stir constantly with a silicone spatula as the sugar melts and coats the walnuts, about 3 minutes. When the sugar turns amber and the walnuts are glossy, immediately transfer to a parchment-lined plate and spread apart. Let cool completely — they will harden as they cool.
  4. In a small bowl, whisk together the mayonnaise, honey, sweetened condensed milk, and lemon juice until smooth. Set aside.
  5. In a deep skillet or Dutch oven, heat 2 inches of vegetable oil to 350°F (177°C) over medium-high heat. Use a deep-fry thermometer for accuracy; if you don’t have one, test by dropping a bit of batter into the oil — it should sizzle and float immediately.
  6. Working in batches, dip each shrimp into the batter, allowing the excess to drip off. Carefully place them into the hot oil, one at a time, to prevent sticking. Do not overcrowd — fry only 5-6 shrimp at a time to maintain oil temperature.
  7. Fry the shrimp for 2-3 minutes, turning once with a slotted spoon, until golden brown and crispy. The internal temperature of the shrimp should reach 145°F (63°C); visual cues include opaque flesh and a slight curl.
  8. Transfer the fried shrimp to a paper towel-lined plate to absorb excess oil. Keep warm in a 200°F (93°C) oven while frying the remaining batches.
  9. In a large bowl, combine the warm fried shrimp and the prepared sauce. Gently toss with two spoons until each shrimp is evenly coated in the creamy honey mixture.
  10. Transfer the sauced shrimp to a serving platter. Crumble the candied walnuts over the top. Garnish with sliced green onions if desired. Serve immediately — the coating will soften over time.

Notes

Best served fresh. Refrigerate leftovers in an airtight container for up to 1 day. To restore some crispiness, reheat in a 350°F (177°C) oven for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes. Not recommended for freezing as texture degrades significantly.

Nutrition

Keywords: honey walnut shrimp, Panda Express copycat, crispy shrimp, Chinese-American, creamy honey sauce, candied walnuts, easy weeknight dinner, fried shrimp, restaurant copycat, 30 minute meal

Find it online: https://copycatkitchenco.com/panda-express-honey-walnut-shrimp/