Copycat Panda Express Honey Walnut Shrimp
Add Preferred SourceCrispy, 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!
Ingredients
- Shrimp – Make it easy on yourself and look for large or jumbo EZpeel shrimp, or get them already peeled and deveined.
- Oil – Use a neutral oil.
- Cornstarch – This is important to keep the coating light and crisp.
- Egg whites
- Baking powder – Adds extra crispness to the coating.
- Salt and pepper – Season to taste.
- Mayonnaise – Full-fat mayo works best here; reduced-fat versions can break the sauce.
- Honey – Use real honey; honey substitutes won’t give the same balance of sweetness.
- Chicken broth – I use low-sodium broth so the sauce doesn’t end up overly salty.
- Rice wine vinegar – Look for unsweetened (unseasoned) rice wine vinegar to keep the dish from being overly sweet. You can use regular white vinegar if that’s all you have.
- Sweetened condensed milk – This gives the sauce its signature creamy sweetness; there’s no good substitute here.
- Soy sauce – Use regular soy sauce; reduced-sodium can taste flat in small quantities.
- Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter.
- Ginger – Fresh ginger has a brighter flavor; ground ginger won’t give the same punch.
- Walnuts – Toast lightly before using so they stay crisp and don’t taste raw.
- Sugar – This helps caramelize the walnuts; skipping it will affect texture.
- Water
- Green onion – Add at the end for freshness and color.
- Sesame seeds – Optional, but great for texture and visual finish.
How To Make Copycat Panda Express Honey Walnut Shrimp
Scroll down for the full recipe card with exact measurements and printable instructions.
Combine the sugar and water in a small saucepan and cook over medium heat for 4 to 5 minutes, swirling the pan occasionally, until the mixture turns a light amber color. Watch closely here, since sugar can go from perfect to burnt very quickly.
Carefully add the walnuts to the hot sugar and stir to coat them evenly. Spread the coated walnuts out on a parchment-lined surface and let them cool completely so they harden into a crisp candy coating.
Heat the oil in a deep fryer or large, heavy-bottomed pan to 350°F. Using a thermometer helps keep the oil at the right temperature so the shrimp fry up crispy instead of greasy.
Whisk the egg whites in a large bowl until frothy, then whisk in the cornstarch, baking powder, salt, and pepper until a smooth batter forms. The light batter is what gives the shrimp that signature airy crunch.
Dip each shrimp into the batter, making sure it is fully coated, then carefully lower it into the hot oil. Fry the shrimp for 2 to 4 minutes, turning as needed, until golden and crispy. Remove the shrimp and drain on paper towels.
Combine the mayonnaise, honey, chicken broth, rice wine vinegar, sweetened condensed milk, soy sauce, minced garlic, and ginger in a bowl and whisk until smooth. This sauce should be creamy with a balance of sweet and savory flavors.
Add the fried shrimp to the sauce and toss gently until evenly coated. Transfer to a serving platter and garnish with the candied walnuts, chopped green onions, and sesame seeds before serving.
Chef Jenn’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.
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
Chef Jenn’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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Will let you know, I’m about to make it…