Crispy, crunchy, and topped with an irresistible sauce that’s the perfect blend of sweet and savory, this copycat Panda Express Honey Walnut Shrimp may in fact, be better than the original. It’s easy to do at home, and before long you can be feasting on this amazing dish!
I love Panda Express but it’s not always in the budget. I can get a pound of shrimp for less than 1 serving of this at the store. The downside is that you have to make it yourself, but never fear, the recipe is super easy!
Honey Walnut Shrimp is loaded with flavor that comes mostly from the sauce. You can make the sauce ahead of time and pop it into the fridge, then just fry the shrimp before serving, toss with the sauce, and serve.
The sauce has the added touch of garlic and ginger that really amps up the flavor, adding a nice counterbalance to the sweetness of the sauce.
Ready for an amazing meal? This copycat Panda Express Honey Walnut Shrimp recipe is a keeper!
What You’ll Love About Copycat Panda Express Honey Walnut Shrimp
- Authentic taste that brings the Panda Express experience to your kitchen.
- A perfect blend of sweet and savory flavors in one dish.
- Crunchy walnuts add a delightful texture.
- Easy to prepare for a quick weeknight dinner or a special occasion.
- Customizable to suit your taste preferences and dietary needs.
Ingredients
- Shrimp
- Oil – For frying.
- Cornstarch
- Egg whites
- Baking powder
- Salt and pepper
- Mayonnaise
- Honey
- Chicken broth
- Rice wine vinegar
- Sweetened condensed milk
- Soy sauce
- Garlic
- Ginger
- Walnuts
- Sugar
- Water
- Green onion – For garnish.
- Sesame seeds – For garnish.
How To Make Copycat Panda Express Honey Walnut Shrimp
- Cook sugar and water in a small pan over medium heat for 4-5 minutes until it starts to turn an amber color. Turn off the heat.
- Add the walnuts carefully to the sugar, stir to coat, and then spread them out on parchment paper to cool.
- Heat oil in a deep fryer or large pan to 350°F.
- Whisk the egg whites until frothy in a large bowl, then whisk in the cornstarch, baking powder, salt, and pepper.
- Dip the shrimp into the batter, making sure each piece is well coated.
- Fry the battered shrimp for 2-4 minutes or until golden and crispy. Remove and drain on paper towels.
- Combine mayonnaise, honey, chicken broth, rice wine vinegar, sweetened condensed milk, soy sauce, minced garlic, and ginger in a bowl to make the sauce.
- Toss the fried shrimp in the sauce until evenly coated.
- Garnish the shrimp with the candied walnuts, chopped green onions and sesame seeds before serving.
Step-By-Step Process
Heather’s Tried-And-True Tips
- Ensure the oil is hot enough before frying to keep the shrimp crispy and prevent them from absorbing too much oil. I look for 350-360-F.
- Don’t overcrowd the pan when frying the shrimp; this helps maintain the oil temperature and ensures even cooking.
- If you prefer a less sweet sauce, adjust the amount of honey and sweetened condensed milk to taste.
- The walnuts can be prepared ahead of time and added just before serving to maintain their crunch.
- For an extra kick, add a pinch of red pepper flakes to the sauce.
Make It A Meal
Serve your Copycat Panda Express Honey Walnut Shrimp with steamed white rice or fried rice for a complete meal. For a healthier option, pair it with a light vegetable stir-fry or a fresh green salad.
Storage
This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. If you don’t think you’re going to eat all the shrimp right away, don’t toss them all in the sauce so that you can re-crisp the shrimp in the air fryer or in a hot oven.
Copycat Panda Express Honey Walnut Shrimp
Ingredients
for the walnuts
- ½ cup sugar
- ½ cup water
- ¾ cup walnuts
for the shrimp
- oil for frying
- 1 pound shrimp peeled and deveined
- 3 egg whites
- ⅔ cup cornstarch
- 1 teaspoon baking powder
for the sauce
- ½ cup mayonnaise
- ¼ cup honey
- 3 tablespoons chicken broth
- 1 tablespoon sweetened condensed milk
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
garnish
- ¼ cup green onions chopped
- 1 tablespoon sesame seeds
Instructions
- Cook sugar and water in a small pan over medium heat for 4-5 minutes until it starts to turn an amber color. Turn off the heat.
- Add the walnuts carefully to the sugar, stir to coat, and then spread them out on parchment paper to cool.
- Heat oil in a deep fryer or large pan to 350°F.
- Whisk the egg whites until frothy in a large bowl, then whisk in the cornstarch, baking powder, salt, and pepper.
- Dip the shrimp into the batter, making sure each piece is well coated.
- Fry the battered shrimp for 2-4 minutes or until golden and crispy. Remove and drain on paper towels.
- Combine mayonnaise, honey, chicken broth, rice wine vinegar, sweetened condensed milk, soy sauce, minced garlic, and ginger in a bowl to make the sauce.
- Toss the fried shrimp in the sauce until evenly coated.
- Garnish the shrimp with the candied walnuts, chopped green onions and sesame seeds before serving.
Notes
Heather’s Tips
- Ensure the oil is hot enough before frying to keep the shrimp crispy and prevent them from absorbing too much oil. I look for 350-360-F.
- Don’t overcrowd the pan when frying the shrimp; this helps maintain the oil temperature and ensures even cooking.
- If you prefer a less sweet sauce, adjust the amount of honey and sweetened condensed milk to taste.
- The walnuts can be prepared ahead of time and added just before serving to maintain their crunch.
- For an extra kick, add a pinch of red pepper flakes to the sauce.
