This dish is better than takeout and shockingly easy to pull off at home. Crispy battered shrimp coated in a creamy honey sauce, topped with sweet candied walnuts — it’s a showstopper meal that feels fancy but comes together with pantry basics. Plus, it’s way cheaper than ordering out, and you can make a huge batch for family dinner or entertaining guests.
If you’ve ever had this at Panda Express or a Chinese restaurant, you know how addictive it is. The shrimp are juicy and crispy, the sauce is velvety and just sweet enough, and the candied walnuts add that satisfying crunch. Served with steamed rice or even shredded lettuce for a lighter version, this dish delivers every time.
Ingredients
For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 egg whites
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp white pepper (or black if you prefer)
- Neutral oil for frying (canola, vegetable, or peanut)
The candied walnuts:
- 1/2 cup walnut halves
- 1/2 cup water
- 1/2 cup brown sugar
The sauce:
- 1/4 cup mayo (Kewpie mayo if you have it)
- 2 tbsp honey
- 1 tbsp sweetened condensed milk
- 1 tsp lemon juice
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Instructions
1. Make the candied walnuts:
In a small saucepan, bring 1/2 cup water and 1/2 cup sugar to a boil. Once boiling, add the walnut halves and stir for 2 minutes.
Remove the walnuts with a slotted spoon and place them on a parchment-lined tray. Let them dry and harden while you prep everything else.
You can also toast them in a dry pan or 350°F oven for 5 minutes after candying for extra crunch.
2. Make the sauce:
In a small bowl, whisk together mayo, honey, sweetened condensed milk, and lemon juice until smooth. Taste and adjust the sweetness or tang to your liking. Set aside.
3. Prep and fry the shrimp:
In a mixing bowl, whisk the egg white until frothy. Add in the shrimp, salt, and white pepper. Toss to coat. Add the cornstarch and mix until the shrimp are fully coated.
Heat 1–2 inches of oil in a skillet or wok over medium-high heat. Once hot (about 350°F), fry the shrimp in batches for 2–3 minutes or until golden and crispy. Don’t overcrowd the pan. Drain on a paper towel-lined plate.
4. Assemble:
Once the shrimp are done, gently toss them in a bowl with the honey sauce until fully coated. Top with candied walnuts and serve immediately.
Copy Cat Panda Express Honey Walnut Shrimp
Ingredients
Shrimp
- 1 lb shrimp, peeled and deveined
- 2 egg whites
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp white or black pepper
- neutral oil for frying
Candied Walnuts
- 1/2 cup walnut halves
- 1/2 cup water
- 1/2 cup brown sugar
Sauce
- 1/4 cup mayo (Kewpie if you have it)
- 2 tbsp honey
- 3 tbsp sweetened condensed milk
- 1 tsp lemon juice
Instructions
Make the candied walnuts:
- In a small saucepan, bring 1/2 cup water and 1/2 cup sugar to a boil. Once boiling, add the walnut halves and stir for 2 minutes. Remove the walnuts with a slotted spoon and place them on a parchment-lined tray. Let them dry and harden while you prep everything else. You can also toas
2. Make the sauce:
- In a small bowl, whisk together mayo, honey, sweetened condensed milk, and lemon juice until smooth. Taste and adjust the sweetness or tang to your liking. Set aside.
3. Prep and fry the shrimp:
- In a mixing bowl, whisk the egg white until frothy. Add in the shrimp, salt, and white pepper. Toss to coat. Add the cornstarch and mix until the shrimp are fully coated.Heat 1–2 inches of oil in a skillet or wok over medium-high heat. Once hot (about 350°F), fry the shrimp in batches for 2–3 minutes or until golden and crispy. Don't overcrowd the pan. Drain on a paper towel-lined plate.
4. Assemble:
- Once the shrimp are done, gently toss them in a bowl with the honey sauce until fully coated. Top with candied walnuts and serve immediately.
Video
Serving Suggestions
Serve over steamed white rice, fried rice, or even butter lettuce leaves for a low-carb twist. Garnish with sliced green onions or sesame seeds for extra flair.
Tips & Storage
- Storage: Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to crisp up the shrimp again.
- Budget Tip: Buying shrimp in bulk from the frozen section saves a ton versus fresh. Just thaw before using.
- Shortcuts: Use store-bought candied walnuts if you’re in a rush. You can also use light mayo for a lower-calorie version.
- Pro Tip: Double fry the shrimp for extra crunch — fry once for 1–2 minutes, let rest, then fry again until golden.
This Honey Walnut Shrimp is creamy, crunchy, and completely irresistible. Perfect for when you want a restaurant-quality meal without the delivery fee.
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