My first attempt at making Honey Walnut Shrimp was a complete disaster! After spending $20 on takeout from Panda Express one too many times, I was determined to crack the code on this customer favorite. Five batches later, I finally perfected this recipe that captures that signature sweet-meets-savory magic. The secret? The delicate balance of sweetened condensed milk and lemon juice creates that distinctive creamy sauce that clings to each crispy shrimp. Skip the takeout line and treat yourself to this restaurant-quality dish at home in just 30 minutes!
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Table of Contents
Why this recipe works
The science behind perfect Honey Walnut Shrimp comes down to temperature control and timing. Frying the tempura-battered shrimp at exactly 350°F creates that light, airy crunch that stands up to the sauce without becoming soggy. Meanwhile, candy-coating the walnuts with just enough sugar creates a brittle that shatters pleasantly with each bite rather than sticking to your teeth. The sauce’s acidity from lemon juice cuts through the richness, preventing the dish from becoming cloying.
What’s in Honey Walnut Shrimp?
The ingredients in the Honey Walnut Shrimp are pretty straightforward, and in a pinch, if you wanted to leave the walnuts out, the shrimp would stand well on its own. First, let me say that the ingredients are not traditional Chinese cooking ingredients.
Here’s what you’ll need:
For the Candied Walnuts:
- Walnuts – Provides signature crunch and nutty flavor
- Sugar – Creates candy coating and sweetness
- Water – Dissolves sugar for proper crystallization
For the sauce:
- Sweetened condensed milk – Creates creamy base and provides sweetness
- Lemon juice – Balances sweetness and adds brightness
- Honey – Adds floral sweetness and helps the sauce adhere
- Mayonnaise – Provides richness and helps create proper sauce consistency
For the shrimp
- Tempura mix – Creates light, crispy coating, this is sold in the Asian section of most stores.
- Shrimp – Main protein; butterfly for best presentation
- Oil for frying – Neutral oil with a high smoke point for proper frying
Equipment Needed
- Whisk
- Deep fryer or large pot
- Candy/oil thermometer
- Saucepan
- Wire rack
- Rimmed baking sheet
- Parchment paper or aluminum foil
- Mixing bowls
How to Make Honey Walnut Shrimp
- Place the walnuts in a saucepan with sugar and water. Cook over medium to medium-high heat until the sugar begins to brown.
- Line a rimmed baking sheet with parchment paper or aluminum foil and pour the walnuts onto it. Let them dry for about 20 minutes, spreading them out with a fork so they don’t touch each other.
- When the walnuts are almost dry, prepare the tempura batter according to the package directions.
- Add enough oil to a large pot or Dutch oven to cover the bottom 2 to 3 inches. Heat the oil to 350ºF.
- Dip shrimp into the tempura batter, covering the shrimp completely.
- Drop the dipped shrimp into the hot oil in batches (a few at a time) and gently toss to make sure the shrimp cook evenly on all sides and don’t stick together. Scoop out any batter that floats away from the shrimp.
- Remove the shrimp after about 2 minutes and transfer them to a wire rack to drain.
- Make the sauce by whisking honey, sweetened condensed milk, lemon juice, and mayo until smooth and combined.
- When all the shrimp are cooked, place them in a large bowl and drizzle the creamy honey sauce on the fried shrimp. Stir to coat the shrimp, but be careful not to break off the crust.
- Sprinkle candied walnuts over the shrimp and serve immediately.
You can garnish this dish with chopped green onions if desired.
What to Serve with Honey Walnut Shrimp
Serve the shrimp over steamed white or brown rice for a hearty meal. A side of Chinese mixed vegetables or egg drop soup would be great. Oh, and some crispy wonton strips, too!
Pro Tips for Success
- Maintain oil temperature at 350°F for optimal crispiness
- Don’t overcrowd the fryer; work in small batches
- Remove floating batter pieces between batches
- Toss with sauce just before serving to maintain crispiness
Common Problems and Solutions
Issue: Soggy Shrimp
- Solution: Ensure oil is hot enough and drain well before saucing
Issue: Clumpy Walnuts
- Solution: Separate nuts while still warm
Issue: Sauce Too Thick
- Solution: Thin with a touch of warm water
Variations and Substitutions
- Nuts: Pecans or cashews can replace walnuts
- Protein: Works with chicken tenders too
- Tempura: Make from scratch using 1 cup flour, 1 egg, and ice water
- Gluten-Free: Use rice flour-based tempura mix
Recipe Scaling
- Double sauce ingredients for extra dipping
- For larger groups, fry in multiple batches
- Keep finished batches warm in 200°F oven
Honey Walnut Shrimp Leftovers
Some recipes are great to make and enjoy the next day, but this one is not one of those. I do not like the way it behaves when reheated. I find the sauce soaks into the shrimp, and it just isn’t my favorite way to enjoy this Panda Express favorite.
But if you do have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, place the shrimp on a baking sheet lined with foil or parchment paper. Heat them in the oven at 400°F for about 10 minutes.
Love Panda Express? Try these copycat recipes!
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Be sure to check out more of my easy Chinese food recipes and the best fast food copycat recipes.
Copycat Panda Express Honey Walnut Shrimp
Ingredients
- 1 cup walnut pieces
- 1 cup water
- 3/4 cup sugar
- vegetable oil for frying
- 10 ounces tempura mix
- 1 pound medium or large shrimp peeled and deveined, tails removed
- 1 tablespoon honey
- 1 tablespoon sweetened condensed milk
- 2 teaspoons lemon juice
- 3 tablespoons mayonnaise
Instructions
- Place the walnuts, water, and sugar in a saucepan over medium to medium-high heat and cook until the sugar begins to brown.
- Line a rimmed baking sheet with parchment paper or aluminum foil. Pour the walnuts onto the paper or foil and spread them out with a fork so they don’t touch one another. Let dry for 20 to 25 minutes.
- Pour the vegetable oil into heavy-bottomed pot until it reaches a depth of 2 to 3 inches. Heat the oil to 350°F.
- Prepare the tempura mix according to the package directions. Dip the shrimp into the batter so that they are completely coated.
- Carefully drop the shrimp into the hot oil a few at a time and gently toss to make sure they cook evenly on all sides and don’t stick together. Scoop out any batter that floats away from the shrimp to keep the oil from breaking down. Remove the shrimp after about 2 minutes and transfer to a wire rack to drain.
- In a small bowl, combine the honey, sweetened condensed milk, lemon juice, and mayonnaise to make a sauce. Mix well.
- Place the shrimp in a bowl and drizzle with the sauce. Gently stir to coat the shrimp, being careful not to break off the tempura crust. Sprinkle the candied walnuts over the shrimp and serve immediately.
Better than Panda Express! Thank you we love it 5 stars without using the shrimp recipe portion. I was in a hurry so I used breaded shrimp this time. I will try it next time to a “T” Thank you!
Made this recipe a few times now and have to say I LOVE it better than Panda’s shrimp! It tastes so amazing! I think the reason it is tastier is because it is right-off-the-stove fresh! Omitted the walnuts, though, since I don’t like them. When I get it from Panda, I always pick the walnuts out. Anyway….DANG GOOD! Never any leftovers! Thanks for all your hard work in recreating this amazing dish! You and your hard work are appreciated!!
I almost didn’t try this recipe because I loath and detest mayonnaise. I’m so happy I tried it, though. Not only is it delicious, but I find it much tastier than Panda’s.
Thanks so much for the recipe!