Copycat Panda Express Honey Walnut Shrimp

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!

Copycat Panda Express honey walnut shrimp in a bowl.

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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
Copycat Panda Express honey walnut shrimp ingredients on a tray.

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

  1. Place the walnuts in a saucepan with sugar and water. Cook over medium to medium-high heat until the sugar begins to brown.
  2. 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.
  3. When the walnuts are almost dry, prepare the tempura batter according to the package directions. 
  4. Add enough oil to a large pot or Dutch oven to cover the bottom 2 to 3 inches. Heat the oil to 350ºF.
  5. Dip shrimp into the tempura batter, covering the shrimp completely.
  6. 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.
  7. Remove the shrimp after about 2 minutes and transfer them to a wire rack to drain. 
  8. Make the sauce by whisking honey, sweetened condensed milk, lemon juice, and mayo until smooth and combined.
  9. 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.
  10. Sprinkle candied walnuts over the shrimp and serve immediately.

You can garnish this dish with chopped green onions if desired.

Making copycat Panda Express honey walnut shrimp.

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!

Copycat Panda Express honey walnut shrimp and chopsticks beside it.

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.

Copycat Panda Express honey walnut shrimp and chopsticks on a napkin.

Love Panda Express? Try these copycat recipes!

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 in a bowl.

Copycat Panda Express Honey Walnut Shrimp

Crispy tempura shrimp in sweet creamy sauce topped with candied walnuts – this copycat Panda Express recipe brings restaurant quality to your home in just 30 minutes!
4.94 from 29 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Chinese
Keyword: Copycat Panda Express Honey Walnut Shrimp, Panda Express Recipes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 708kcal

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.

Notes

This dish should be eaten in one sitting – it does not reheat or freeze well.

Nutrition

Calories: 708kcal | Carbohydrates: 69g | Protein: 33g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 342mg | Sodium: 1316mg | Potassium: 379mg | Fiber: 3g | Sugar: 45g | Vitamin A: 190IU | Vitamin C: 6.4mg | Calcium: 360mg | Iron: 4.2mg

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

  1. Michael

    Can I candy the walnuts ahead of time and just warm them when I make this?

    Can the sauce be made the night before and then heated for freshly cooked shrimp?

    Can the quantity be multiplied for a larger batch?

    • Stephanie Manley

      You could candy the Walnuts ahead of time, I would store them in an airtight container after thy have cooled.
      I would not make the sauce ahead of time, you will have to thin it when you reheat it.
      You could multiply the quantity for a larger batch.

      Hope this helps.

  2. Tina

    5 stars
    Haven’t even gotten to the point of combining all the ingredients but I know for certain you will receive a 5 star rating and beyond if it were possible ☆☆☆☆☆+ … and btw your tempura kicked a** as well! You’re a freaking Rockstar sister girl! Thanks a ton😘

  3. Esther

    I would like to try this recipe for Valentine’s Day but I’m trying not to have any grains and refined sugars for a period of time. Is there a substitute for the sweetened condensed milk and the 3/4 cup sugar that you would recommend? Monkfruit sweetener? If not I can wait to make this recipe until I reach a certain weight.

  4. Rivka

    What’s the mayonnaise for? I’m not a chef and already know that this recipe tastes great but the fact that mayonnaise is part of the sauce has always thrown me. What does it do to/for the sauce?

  5. Thalia Grinch

    5 stars
    Not very experienced, I just came here for the sauce recipe and was surprised by the weird ingredients. I was thinking: ‘will it taste like mayonnaise?’ ‘that seems like a lot of lemon,’ and ‘most of it is made from cream-colored ingredients; isn’t it supposed to be clear.’ It all came together well though. It was a little cloudy, which is different than Panda Express, but was harder to notice while on the shrimp. The main thing is that it was delicious and tasted just like Panda Express’.

  6. Zack

    5 stars
    I wanna try this so much. My mouth started salivating after seeing this. Cause shrimps are my favorite. And if u will give me anything made of shrimp I will be ready to eat without any limits guys!

  7. NunyaBusiness

    5 stars
    I didn’t know that I could make Chinese food that tasted just like it in at Panda Express. My wife was impressed, an then she made me do the dishes. Thanks, I think.

  8. Sandta Maccagnan

    I am looking for the Beef Tips with Mushrooms recipe that Brannigan’s Restaurant had on their menu (no longer open). I believe it was part of a chain of restaurants. This recipe was so delicious and unbelievable. I’m not fond of beef but loved this particular dish. The gravy was so rich and flavorful and thick, it was wonderful. Whatever you can do would be appreciated Thanks for your good works, Sandy

  9. Baltisraul

    I just must stop reading about all these great shrimp recipes. If we were not 45 min from the Gulf I would go broke trying them all. Thanks Stef. keep ’em coming.

    • Stephanie Manley

      I love gulf shrimp or other US-based shrimp. Unfortunately, I am starting to develop a small allergic reaction to seafood that comes from certain areas. So I never do farm-raised shrimp/fish.

      I hope you enjoy this one, I think it would work well with chicken if you salted the chicken or enhanced it a bit before battering.

      • Baltisraul

        I have a reaction to either brown, red or white shrimp. My doctor could not break it down any further than that. I take my chances and if I get the wrong one the hives only last about 30 min. The browns are probably the culprit as they have the very best taste and are the hardest to find.

  10. christopher kates

    I can’t wait to try this. My mouth started salivating by seeing this only. shrimps are my favorite and anytime you give anything made of shrimp I will be ready to eat without any limit. And this is kind of different flavor especially its sweet which i haven’t tried yet. Because I saw some extra ingredients in the recipe. So I’m definitely going to try this soon and will definitely let you know, how it turned out.

4.94 from 29 votes (15 ratings without comment)

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