Panda Express Honey Walnut Shrimp
Crispy fried shrimp coated in a sweet, creamy honey sauce and topped with candied walnuts, this Panda Express Honey Walnut Shrimp copycat comes together in just 30 minutes and tastes better than takeout.
Why You Will Love This Honey Walnut Shrimp
If you have ever ordered the Panda Express Honey Walnut Shrimp and wondered how they get that perfect balance of crispy, creamy, and sweet, you are in the right place. This copycat recipe recreates the beloved dish at home, with plump fried shrimp tossed in a silky honey mayo sauce and topped with crunchy candied walnuts. It tastes just like the food court favorite, only fresher, and you get to control exactly how much sauce goes on.
This is one of those recipes that looks fancy enough for a dinner party but is genuinely simple to pull off on a weeknight. Once you learn how to make honey walnut shrimp batter the right way, you will find yourself making this Panda Express Walnut Shrimp Recipe far more often than you order takeout.
Before we get cooking, the right tools and ingredients make a real difference here. A good deep-fry thermometer keeps your oil at the correct temperature so the batter turns out light and crisp instead of greasy, and a sturdy wok makes frying and tossing the shrimp so much easier.
The Secret to the Perfect Honey Walnut Shrimp Batter
The honey walnut shrimp batter is what sets this dish apart from a basic fried shrimp recipe. It needs to be light enough to stay crisp under the sauce but sturdy enough to hold its shape in hot oil. A mix of cornstarch and flour with a touch of baking powder does exactly that, giving you a delicate, bubbly crust.
Patting the shrimp completely dry before dipping them in batter is a small step that makes a big difference. Excess moisture prevents the batter from clinging properly and can cause dangerous oil splatter.
Chef's Tip: Keep your oil steady at 350 degrees F. If it dips too low, the shrimp will soak up oil and turn soggy instead of crisp.
Candied Walnuts, The Crunchy Finishing Touch
No Panda Walnut Shrimp is complete without those glossy, sugar coated walnuts on top. Simmering the walnuts briefly in a simple sugar syrup gives them a delicate candy shell that hardens as they cool. Spread them out in a single layer while they cool so they do not clump together into one giant walnut brittle.
The combination of the toasty, sweet walnuts against the rich honey sauce and the crispy shrimp is really what makes this dish so craveable. It is sweet, savory, crunchy, and creamy all in one bite.
Making the Signature Honey Mayo Sauce
The sauce is deceptively simple. Mayonnaise gives it that signature creaminess, honey brings the sweetness, and a touch of lemon juice cuts through the richness so it does not feel heavy. A small spoonful of sweetened condensed milk is optional, but it rounds out the flavor and gives the sauce that glossy, restaurant style finish.
Whisk the sauce together while your shrimp are frying so it is ready to go the moment the shrimp come out of the oil. Toss the shrimp in the sauce while they are still warm for the best texture and flavor absorption.
Ready to make it? Here is the full step-by-step recipe:
Panda Express Honey Walnut Shrimp
Crispy fried shrimp coated in a sweet, creamy honey sauce and topped with candied walnuts, this Panda Express Honey Walnut Shrimp copycat comes together in just 30 minutes and tastes better than takeout.
Ingredients
- 1 lb large shrimp, peeled, deveined, tail-off
- 3/4 cup walnut halves, raw
- 3/8 cup sugar, for candying walnuts
- 3/8 cup water, for candying walnuts
- 1/2 cup cornstarch, plus 2 tbsp for the batter
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1 large eggs, lightly beaten
- 3/8 cup cold water, for the batter
- 3 cups vegetable oil, for frying
- 3/8 cup mayonnaise, full-fat, for the sauce
- 3 tbsp honey
- 1 tbsp sweetened condensed milk, optional, for extra creaminess
- 1 tsp lemon juice, fresh
Instruction
Line a baking sheet with parchment paper and set it near the stove. In a small saucepan, combine the sugar and water over medium heat and stir until the sugar dissolves.
Add the walnuts to the syrup and simmer for 3 to 4 minutes, stirring gently, until the walnuts are glossy and coated. Remove with a slotted spoon and spread in a single layer on the parchment paper to cool and harden.
Pat the shrimp very dry with paper towels. This helps the batter stick and keeps the oil from spattering.
In a mixing bowl, whisk together the cornstarch, flour, and baking powder. Add the egg and cold water and whisk until you have a smooth, slightly thick batter.
Heat the vegetable oil in a wok or deep skillet to 350 degrees F (175 degrees C).
Dip each shrimp into the batter, letting the excess drip off, then carefully lower it into the hot oil. Fry in batches of 6 to 8 shrimp for 2 to 3 minutes, until golden and crisp.
Transfer the fried shrimp to a wire rack or paper towel lined plate to drain. Repeat with the remaining shrimp, letting the oil come back up to temperature between batches.
In a large bowl, whisk together the mayonnaise, honey, condensed milk, and lemon juice until smooth and glossy.
Add the warm, crispy shrimp to the bowl and toss gently until every piece is coated in the honey sauce.
Transfer to a serving platter and scatter the candied walnuts on top. Serve immediately while the shrimp are still crisp.
Equipment
- Wok or deep skillet
- Candy or deep-fry thermometer
- Slotted spoon
- Wire rack
- Mixing bowls
Notes
Serving and Storage Tips
This dish is best enjoyed immediately, spooned over a bed of steamed white or fried rice, with the sauce still glossy and the shrimp still warm and crisp. A side of steamed broccoli or a simple cucumber salad rounds out the meal nicely and adds a fresh, cooling contrast to the rich sauce.
If you happen to have leftovers, store them in an airtight container in the fridge for up to two days. The shrimp will lose some of their crunch as they sit in the sauce, but a quick reheat in a hot skillet or air fryer will bring back some of that crispy texture. Avoid the microwave, as it tends to make the batter chewy rather than crisp.
A Few Variations to Try
- Swap the shrimp for chicken bites for a fun twist on the classic.
- Add a pinch of red pepper flakes to the sauce for a subtle kick.
- Use pecans instead of walnuts if that is what you have on hand.
However you serve it, this Honey Walnut Shrimp recipe is proof that your favorite takeout dish is absolutely worth making at home.
