Honey Walnut Shrimp (Panda Express Copycat)

Why You’ll Love This Recipe

• Crisp, craggy cornstarch coating that stays light and shatteringly crunchy.
• Sweet, creamy honey-lemon glaze that’s spot-on to the takeout favorite.
• Real candied walnuts for glossy crunch in every bite.
• Ready in about 35 minutes with simple pantry ingredients.

Grocery List

• Produce: 1 lemon, 1 green onion (optional)
• Dairy: 2 large eggs (for whites only)
• Pantry: Large raw shrimp, walnut halves, cornstarch, granulated sugar, honey, mayonnaise, sweetened condensed milk, rice vinegar, kosher salt, white pepper, neutral frying oil (vegetable, canola, or peanut)

Full Ingredients

For the Candied Walnuts

• 1/2 cup walnut halves
• 1/2 cup granulated sugar
• 1/2 cup water
• Pinch kosher salt

For the Shrimp

• 1 lb large raw shrimp (16/20), peeled and deveined, tails on
• 2 large egg whites
• 1 cup cornstarch
• 1 tsp kosher salt
• 1/2 tsp white pepper (or black pepper)
• 5 cups neutral oil (enough for 1.5 inches depth in a 10-inch pot), for frying

For the Creamy Honey-Lemon Glaze

• 1/4 cup mayonnaise
• 2 tbsp honey
• 2 tbsp sweetened condensed milk
• 1 tbsp fresh lemon juice
• 1 tsp rice vinegar
• 1/2 tsp finely grated lemon zest
• Pinch kosher salt

To Finish

• Lemon wedges, for serving
• 1 green onion, thinly sliced (optional garnish)

Step-by-Step Instructions

Step 1: Candy the walnuts

Line a wire rack or parchment-lined sheet pan. In a small saucepan, bring the sugar, water, and a pinch of salt to a lively simmer over medium heat. Cook 3–4 minutes until slightly syrupy. Add walnut halves and simmer 2 minutes, stirring gently to coat. Using a slotted spoon, transfer walnuts to the prepared rack, separating them with two forks. Let cool and harden, about 10 minutes.

Step 2: Make the creamy honey-lemon glaze

In a medium bowl, whisk together mayonnaise, honey, sweetened condensed milk, lemon juice, rice vinegar, lemon zest, and a pinch of salt until smooth. Taste and adjust lemon or honey to preference. Set aside at room temperature so it coats the shrimp evenly later.

Step 3: Prep the shrimp for frying

Pat the shrimp very dry with paper towels. In a shallow bowl, beat the egg whites until lightly foamy. In a separate shallow dish, combine the cornstarch, kosher salt, and white pepper. Working just before frying, dip each shrimp into the egg whites, letting excess drip off, then dredge thoroughly in the seasoned cornstarch. Shake gently to remove loose starch.

Step 4: Heat the oil

Pour 5 cups neutral oil into a heavy-bottomed pot to a 1.5-inch depth. Heat to 350°F over medium-high heat, monitoring with a deep-fry thermometer. Set a wire rack over a sheet pan for draining. Keep the glaze nearby and the candied walnuts ready.

Step 5: Fry the shrimp in batches

Fry 8–10 shrimp at a time, maintaining 340–360°F. Cook 2–3 minutes until the coating is crisp and pale golden and the shrimp are opaque. Use a spider to transfer shrimp to the rack. Allow the oil to return to 350°F between batches to keep the coating crisp.

Step 6: Toss with glaze and add walnuts

While the shrimp are still hot, transfer them to a large bowl. Spoon on the glaze (start with 2/3 of it) and toss gently to coat every piece without soaking the crust. Fold in the candied walnuts. Add more glaze if needed to lightly gloss the shrimp.

Step 7: Finish and serve

Plate immediately. Squeeze fresh lemon over the top, garnish with green onion, and serve with extra lemon wedges. This dish is best enjoyed right away while the coating is crisp and the glaze is silky.

Pro Tips

• Dry equals crispy: Pat shrimp very dry before coating so the cornstarch adheres and crisps.
• Right oil temp: 350°F is the sweet spot—too cool and the coating gets greasy; too hot and it darkens before the shrimp cook.
• Toss, don’t soak: Add glaze gradually and toss just to coat; excess sauce softens the crust.
• Use a rack, not paper towels: Airflow keeps the coating crunchy after frying.
• Brighten at the end: A final squeeze of lemon lifts the sweetness and balances the sauce.

Variations

• Spicy Honey Walnut Shrimp: Whisk 1–2 tsp sriracha or chili-garlic sauce into the glaze.
• Air-Fryer Method: Lightly spray cornstarch-coated shrimp with oil and air-fry at 400°F for 7–9 minutes, flipping halfway, then toss with glaze and walnuts.
• Extra-Nutty: Toast the walnuts in a dry pan 2 minutes before candying for deeper flavor.

Storage & Make-Ahead

Candied walnuts and glaze can be made up to 3 days ahead; store walnuts airtight at room temperature and glaze covered in the fridge (bring to room temp before using). Fry shrimp just before serving for best crunch. Leftover sauced shrimp keep 1 day in the fridge; re-crisp on a rack at 400°F for 5–7 minutes or in a 390°F air fryer for 4–5 minutes, then refresh with a small spoonful of glaze and lemon. Freezing is not recommended once sauced.

Nutrition (per serving)

Approximate: 470 calories; 25 g protein; 28 g fat; 32 g carbohydrates; 2 g fiber; 9 g sugars; 560 mg sodium.