Panda Express Honey Walnut Shrimp

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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--2Panda 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 Honey Walnut Shrimp are fried with a tempura batter and quickly tossed in a honey sauce and sweetened walnuts.

Recipe

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Panda Express Honey Walnut Shrimp

5
  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Course: Main Dish
  • Cuisine: Chinese
Panda Express Honey Walnut Shrimp are fried with a tempura batter and quickly tossed in a honey sauce and sweetened walnuts.

Ingredients

  • 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

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the water, sugar and walnuts to a small saucepan and bring to a boil.
  2. Boil for two minutes and remove the walnuts and dry on a dish to dry.
  3. Whisk the egg whites until they are foamy then add cornstarch and continue whisking until combined.
  4. 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.
  5. Heat your oil in a medium sized pot on medium high (350 degrees) and fry until light golden brown, 4-5 minutes.
  6. To make the sauce, add the honey, mayonnaise and sweetened condensed milk and whisk to combine.
  7. Add the fried shrimp to the sauce and coat with a large spoon.
  8. Place into your serving plate and top with the candied walnuts.
  9. Serve immediately with steamed rice.
  10. Optionally you can top with sliced scallions.

Recipe Notes

This post contains affiliate links.

Nutrition Information

Yield: 4 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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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 are fried with a tempura batter and quickly tossed in a honey sauce and sweetened walnuts.
Panda Express Honey Walnut Shrimp are fried with a tempura batter and quickly tossed in a honey sauce and sweetened walnuts.

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Comments

  1. Oh my goodness, that is one of my favorite meals over there, yet I had never thought of making it myself. I will have to give it a try… Thanks so much for sharing

  2. You must have been reading my mind. I’ve been wanting Panda Express lately, but just can’t seem to make it there. Now I can make their dishes right at home!

  3. OMG, I am drooling on my keyboard! This looks amazing and it has some of my favorite flavors. I can’t wait to try this dish.

  4. This recipe looks so delicious and easy to make. I will have to get the ingredients i need to make this on the weekend.

  5. Shrimp isn’t wildly popular with my kids, but I think it’ll come with age. This recipe, however, might be the transition they need to be on Team Shrimp!

  6. I’ve always loved this as an add on to our meal- but wish Panda had a non breaded shrimp entree permanently. I’ll have to give this a try at home.

  7. Did anyone really cook this other than saying looks good and will try it? I don’t understand why it has 5 stars! The breaded shrimp didn’t come out crunchy as well as the walnut. I stopped cooking the shrimp because I wasn’t happy it came out soft.

    1. Hey Marilyn, would love to troubleshoot with you. I make the recipe pretty often and recipe test pretty thoroughly. I’ve never had an issue with soft shrimp. It could have been an issue with your oil temperature off the top of my head. Were you using a thermometer? If you want to discuss further please feel free to email me at contact @ dinnerthendessert.com

  8. I just got done making and eating this. Cooked the shrimp in my deep fryer, it turned out really well. I think it tastes just like Panda Express. Thanks so much for the recipe, I will be making this a lot!

  9. A few weeks ago my daughter and I stopped to have dinner . They had a new shrimp
    Dish. I’m very allergic to chicken and I always ask if anything is fried in the same oil as the chicken is. I have always be able to get the shrimp, but the server behind the counter said everything is cooked in chicken fat now. I want to know if this is actually true

    1. Sorry, I don’t have any information on that for you! I know that if you cook this recipe at home, you won’t have to worry about that!

  10. Hi Sabrina! Thank you so much for posting this recipe! I absolutely love the honey walnut shrimp at Panda Express, and I am so excited to try the recipe out. I was just wondering what brand of white sugar you used for the recipe? Thank you!

    1. Any regular granulated sugar is fine, like C&H or Domino. You just don’t want the grain to be too large or it won’t melt and it’ll taste grainy.

  11. YOU ARE A PURE MASTERMIND!!! This is such a great site for copycats!!! I found this today and made the rice, chow mein, wal nut shrimp and orange chicken!! My family live pandas being we are from cali and we now live in iowa its a 1 hour drive from us so this is great!!!

    1. I’m so glad I could help you recreate a beloved restaurant experience! Thanks for coming back to let me know!

  12. Thank you for posting the recipe. This is the only dish that I go to Panda Express for and I’m very excited to try it out at home. I was wondering if there was anything I could substitute the mayo in the sauce for, or if I could just omit the mayo all together.

    1. No, the mayo is pretty essential to it unfortunately. Every recipe for walnut shrimp I’ve ever seen uses mayo as the “coating.” Perhaps you could experiment with Just Mayo if it’s an aversion to using regular mayo, I know Just Mayo is vegan but I have no personal experience how it would translate in this setting.

  13. Made this tonight and for some reason the sauce looks and tastes absolutely nothing like panda and the shrimp tastes extra shrimpy..):

    1. Would love to trouble shoot with you. Can I ask what you mean by extra shrimpy? The sauce is a pretty normal honey walnut shrimp sauce, send me an email if you would like (and if you possibly have a photo of the outcome it would def help troubleshooting). contact @ dinnerthendessert.com

  14. I loved it! My family thought the glaze was a little too heavy (I loved it though.) surprisingly making my own tempura tasted better than the store bought one, I could taste the shrimp better!

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I just found a huge number of comments over the last three months that was snared in the spam filter and I am trying to follow up with each one now even though in your case I am way too late to help. The shrimp are raw before the battering and frying.

  15. Made it tonight! It was my son’s favorite dish, but we discovered that he can’t have corn – corn starch, corn syrup, etc. I looked for a sauce recipe after I had already fried the shrimp. Just used tapioca starch/flour on defrosted raw shrimp and fried in palm shortening/duck fat combo. It was a huge hit. Thank you!!!

    1. Your substitutions (especially the duck fat) are making me hungry at midnight! Sounds divine! So glad you enjoyed the recipe too 🙂

  16. Just found this recipe & intend to make it soon. If you have a SPROUTS close to you, they often have 16-20 size shrimp for $7.99. I bought four lbs today.

  17. I recently tried panda expresses walnut shrimp for the first time and love it! I crave it sometimes. I am looking forward to trying to make it myself. thank you for the recipe.

  18. Hello Sabrina. Can’t wait to try this recipe. I saw it after I stopped at Panda Express..lol. i was wondering if you have any idea on the best way to reheat. I was surprised by the mayo!

    1. Wet paper towel over the entree in a glass bowl. Heat for 30 second increments. The hard thing about this dish to reheat is the “sauce” basically would disappear in the toaster oven. So it is either crispy and dry or more moist and soft.

  19. This was SO good!!! Thanks for sharing the recipe. Definitely a keeper. Next time I will try baking it though to reduce calories and greasiness.

  20. Made it (used a basic batter for the shrimp before I realized that was included!) and regardless it was fantastic! Will definitely make it again and again and again!! (I tried to rate it with 5 stars but it won’t let me.)

  21. Hi Sabrina, looking forward to making this recipe. I have two questions :
    1 – Is the sugar/water mixture needed after the walnuts are candied? 2 – are the sauce ingredients just “added” together or are they heated, or cooked? Sorry, I am a very amateur cook.

    1. After the walnuts have boiled for 2 minutes in the sugar/water mixture, you no longer need the mixture. For the sauce, the ingredients are just mixed together in a bowl, no need to heat or cook as the shrimp are already cooked. I hope this helps clear up any confusion. It’s such a great dish. I hope you enjoy it!

  22. I made a half batch of this tonight to try, and my daughter loved it. I left out the walnuts since I knew she wouldn’t eat them anyway. My husband and I only got to eat a few shrimp because my daughter ate the rest. I’ll be keeping this one in the recipe box. Thank you.

  23. One of my all time favorite meals since finding this recipe in March ! Have made at least 5 times since then and am making tonight !! Love it ! Why order out when u can make your favorites at home ! Thanks for sharing this recipe !

    Rating: 5
  24. I’ve had this recipe pinned for a while now, and I finally made it last night I was skeptical being that from the comments most people only said they wanted to make it and not actually stating if they did. Also I’ve made quite a few things from Pinterest that were FAILS again not making me anxious to make this one thinking the results would be the same. Anyway this was a good copycat recipe. I did make a few tweaks to my liking, I lightly seasoned my shrimp before putting them in the tempura batter, I let the walnuts cook a little longer in the sugar mixture (2 minutes was not enough to my liking for the candied taste) and I added a little  more honey and some water to the sauce to turn it into a glaze. I like mayo but the sauce was a little too tangy for my liking, adding more honey and water toned down the tang (however the sauce did taste good as is, just too tangy for me). The shrimp came out perfect I could not stop sampling them. I would make this recipe again and again, my kids and husband enjoyed the dish, great copycat recipe.

    Rating: 5
  25. I love this recipe and it turned out really well for me but while it is good im wondering if it could be more panda like. with that said my question is what brand honey and mayonnaise did you use for this recipe

    1. So glad you enjoyed it! I use Kirkland Honey because of it’s authentic taste and you really can’t beat the price. For mayonnaise, I use either Best Foods or Duke’s. Though for this recipe, I used Best Food Mayonnaise. Hope this helps!

  26. So not realizing I purchased previously cooked frozen shrimp, can I still use them sine they are previously cooked or will they overlook and be rubbery?

    1. I’m so sorry your question was caught in my spam folder 🙁 I know it’s kind of late but no, you won’t be able to use it. It would turn out rubbery and not very good.

  27. What can I substitute for the sweetened condensed milk? Seems a waste to buy a can and use only 1T. I never use it otherwise. Thank you.

    1. There really isn’t a substitute for it, sorry. I would suggest finding a few other recipes that require it and make those during the week too so it’s not a waste. Enjoy!

    2. I didn’t have sweetened condensed milk so I substituted 1tbsp of sourcream plus 1 tbsp of sugar and it tasted really good!!

  28. Great recipe! My sauce was a little too creamy for my taste, but then I realized that I put in the wrong measurement for the condensed milk & added too much. Regardless it was still pretty darn good, the coating on the shrimp was so crispy! I did make sure to preheat my fryer & I also increased the temp to 375 just to make sure they were brown & crispy & I adjusted the cooking time accordingly. You definitely want to use fresh shrimp, frozen just doesn’t compare. Will absolutely be making this again very soon!

    Rating: 5
  29. This recipe is good, but a lot sweeter than the Panda shrimp. Instead of using the sweetened condensed milk, I used sweet chili sauce to taste and it’s perfect!
    Thank you!  So easy to make and not greasy at all. Love it. 

  30. OK, I actually made this recipe and IT TASTES EXACTLY LIKE THE ONE AT Panda Express!!! 10/10 would make again!

    Rating: 5
  31. I shell out a little more for quality shrimp always. Y’all have no idea what they coat cheap farmed shrimp with and trust me you don’t want to know. Wild gulf shrimp always!

  32. Can you say simply amazing!!! I made this for my family per my daughters request and it was an absolute hit!!!

    Rating: 5
  33. just made this from your recipe, absolutely amazing! thank you very much for posting this so i can continue to make it for my family and I.

    Rating: 5