Panda Express Honey Walnut Shrimp are fried with a tempura batter and quickly tossed in a honey sauce and sweetened walnuts.
Panda Express Honey Walnut Shrimp has been long overdue on the blog. Crispy, sweet and savory, these tempura battered shrimps are the perfectly balanced shrimp dish and the crunchy sweetened walnuts add a wonderful texture. Best part is they’re super easy to make and I don’t charge you the extra $1 for a shrimp entree on the blog! 😉
For months I’ve had it on the calendar and for one reason or another it would get bumped back. Because of that delay I’m writing this post so far removed from when I made these that I am now craving them again!
For shrimp recipes I tend to not be as spontaneous as I am with other proteins. If I have a craving for a steak or pork chops I have a pretty darn good chance one of my favorite grocers will have a sale price I can take advantage of. Shrimp, and seafood in general, doesn’t normally go on sale. If you’re a fan of shrimp, I highly suggest you watch for such sales and that you stock up as much as your freezer will allow so that when you’re having a craving you don’t end up paying more than you need.
Example? As I right this post today I called around to the stores I would normally buy shrimp from. The price for the 18-20 count is $13.99, $18.99 and $14.99 a pound. The shrimp I actually used? $6.99 a pound. I know that the savings isn’t a huge amount, but this dish is a really popular one in our house and we make it often for friends so I routinely make double or triple the recipe. Keeping my eye on sales saves me 20-30 dollars on food costs. Just some food for thought. Also shrimp freezes really well, I wouldn’t recommend this with all proteins but shrimp handle it well.
Keeping track of all the Panda Express copycat recipes here on the blog?
- Panda Express Orange Chicken
- Panda Express Mushroom Chicken
- Panda Express Firecracker Chicken Breast
- Panda Express Chow Mein
- Panda Express Fried Rice
- Panda Express Black Pepper Chicken
- Panda Express Kung Pao Chicken
- Panda Express Beijing Beef
- Panda Express Mandarin Teriyaki Chicken
- Panda Express Sweet and Sour Sauce
- Panda Express String Bean Chicken Breast
- Panda Express Honey Walnut Shrimp (you’re here!)
- Panda Express Cream Cheese Rangoon
- Panda Express Beef and Broccoli
- Panda Express Sweetfire Chicken Breast
- 1 cup water
- 2/3 cup white sugar
- 1/2 cup walnut halves
- 4 egg whites
- 2/3 cup cornstarch
- 1/4 cup mayonnaise
- 1 pound large shrimp , 18-20 count, peeled and deveined
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 cup vegetable oil for frying
- scallions for topping , optional
- Add the water, sugar and walnuts to a small saucepan and bring to a boil.
- Boil for two minutes and remove the walnuts and dry on a dish to dry.
- Whisk the egg whites until they are foamy then add cornstarch and continue whisking until combined.
- Add the shrimp to the batter and one at a time using a fork or my favorite pig tail flipper pick up 1 shrimp at a time allowing it to drip off so that the shrimp has a thin coating and maintains it's shape.
- Heat your oil in a medium sized pot on medium high (350 degrees) and fry until light golden brown, 4-5 minutes.
- To make the sauce, add the honey, mayonnaise and sweetened condensed milk and whisk to combine.
- Add the fried shrimp to the sauce and coat with a large spoon.
- Place into your serving plate and top with the candied walnuts.
- Serve immediately with steamed rice.
- Optionally you can top with sliced scallions.
Just wanted to note that, as other reviewers mentioned, the rice flour described in your comments isn’t listed in the ingredient section or the recipe steps. That’s probably why so many reviewers are having their batter turn out too runny.
it was very good, almost like Panda Express, but, too time consuming and too many ingredients that I hardly use and gone to waste, I’ll stick to getting it at the restaurant
This tastes absolutely nothing like panda express
Fantastic!!! Whole family loved it! I did warm up the sauce before pouring over the cooked shrimp, but followed the recipe outside of that and it was lovely. For anyone wondering, I used coconut oil for the frying, and it was great!! I chopped the nuts to small pieces, as we all prefer smaller nut bites, and liked that. All in all, truly delicious! Somewhat time intensive, (not terribly, just something to be aware of) but not difficult to obtain good results. Will definitely be holding onto this recipe! ??
Does it matter if the shrimp is thawed or frozen? super excited to try this!! (:
I used frozen, I just rinsed,peeled and pat dry so batter won’t run off and I also added extra cornstarch to make batter a little thicker
Is there any way to make a vegan version of the sauce? I believe I could substitute vegan mayonnaise for the regular mayonnaise, but I’m not sure about the honey/sweetened condensed milk!
They have vegan honey at Sprouts and also I’ve seen coconut condensed milk in common grocery stores! I’m attempting a vegan version of this tomorrow
You could try to use Agave for honey. Sweetened condensed coconut milk for sweetened condensed milk……maybe??
Sabrina, there is no flour listed in the recipe for Honey Walnut Shrimp. Please recheck the recipe and make corrections. I would love to try it when its fixed.
Hi Delsa, this recipe calls for rice flour, which is listed.
The floor isn’t mentioned in the ingredients section nor the instructions. Please provide measurements.
Unfortunately, this recpie tasted nothing like the Panda Express Honey Walnut Shrimp. The sauce flavor was very off and the batter became soggy very quickly. hate to leave a negative review but this recipe could use several revisions.
How crispy was the shrimp before tossing with the sauce? Was it eaten right away? Also was it very hot when tossed with the sauce? The heat of the shrimp will melt the sauce. This also affects the flavor of the sauce. Happy to troubleshoot, we blind tasted this with a group of neighborhood friends with good results.
My caregiver made this for me as I’m disabled. It was amazing she followed exactly except used more shrimp til batter ran out so batter was thin on shrimp, my daughter liked it so much we are making it again tomorrow
This Panda Express Honey Walnut Shrimp is delicious. I used Kewpie Japanese Mayonnaise and it’s extra creamy. It’s also best paired with Cold Barley Tea that I bought from Karman Foods. A new favorite recipe!
I’m so excited to try this recipe! I have a question though about step 6. It says to add the mayo, honey and condensed milk, but what am I adding it to?? Am I just combining them or am I supposed to add it to the sugar mixture you cook the walnuts in? I didn’t want to risk messing it up so I thought I’d ask!
Tasted and looked nothing like the honey walnut shrimp from panda express. The batter didn’t stick and was very watery. Sauce tasted very strongly of the mayo, and I had to add extra condensed milk and honey just to make it bearable. The walnuts also weren’t the same, they were mostly unchanged after cooking them. Maybe they were a tiny bit sweet, but that’s a big maybe. I will admit, I may have done something wrong, but I followed the recipe exactly. I didn’t skip any steps or change any quantities. I don’t see where I could have made an error. Will not be making this again.
Nicole, I am so sorry this recipe didn’t work well for you. Maybe I have another recipe that will work better for you!
I assume that you don’t realize that you’re a replication of a food chains recipe that has not been released will not be 100% accurate to the real recipe you can always add more cornstarch to the batter and make adjustments as necessary I’ve only been cooking for myself for about 2 months and I got the recipe on point cooking new recipes takes time to perfect and it’s not going to look like what you buy from the actual restaurant you’re just mad you can’t cook
I made this tonight for my husband, who has been craving it for 5 years since Panda Express disappeared from out city. He was super skeptical and didn’t believe that it would taste the same. IT WAS EVEN BETTER!!! He loved it so much and so did I. Thank you very much for the recipe, you killed it!!
What’s your “pigtail flipper”? I love your site, for “real” recipes! I’m retired dietitian and chef (CIA). I’m also an inveterate “cooking gadget collector” (not retired).
It’s basically a swap for using tongs or forks to flip food. The best part of it is that the breading is completely undisturbed with it, and because of the curvature of the flipper, you can flip things quickly with the flick of a wrist. It’s invaluable to me in the kitchen! Here’s the link to it! https://shop.dinnerthendessert.com/collections/kitchen-utensils/products/food-turner
I honestly have no clue where all the bad reviews went wrong—I followed this recipe to the T, and the food was phenomenal. 🙂
I don’t like mayo, so I had my reservations, but I didn’t find that the finished dish tasted like mayo at all. It might have something to do with the brand, who knows for sure!
Thank you so much for sharing this with us, Sabrina. Panda Express charges so much for mediocre food and tiny portion sizes, so finding a delicious copy cat recipes are a dream come true tbh
Thank you so much, Sandy! You’re right about the brand of mayo possibly making a difference. I’m glad you enjoyed it.
I added extra condensed milk and cooked the walnuts down til they actually candied (soft not hard) and it was pretty close.
I tried doing this and clearly I did something wrong because mines turned out a bit different over all my family still liked them, they didn’t like the sauce much but they still liked it.
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