Introduction
Panda Express Honey Walnut Shrimp is one of the most popular items on the American-Chinese fast-food chain’s menu, beloved for its combination of crispy tempura-fried shrimp, rich honey-mayo sauce, and sweet candied walnuts. The dish offers a delightful contrast of textures and flavors—crunchy, creamy, sweet, and savory all at once—making it irresistibly satisfying for seafood lovers and comfort food enthusiasts alike. While it’s often viewed as a luxurious option at fast food restaurants due to its premium pricing, many fans consider it a must-order every time. Its vibrant golden glaze and glossy walnut topping also make it visually appetizing, serving as both a flavorful entrée and a standout centerpiece for any homemade Asian-style meal. Recreating this dish at home lets you enjoy restaurant-quality taste with better control over ingredients, freshness, and cost.
The History of Honey Walnut Shrimp
Though it gained widespread fame through Panda Express, Honey Walnut Shrimp has its roots in Cantonese cuisine, where sweet sauces and creamy elements are often paired with delicate seafood like shrimp or scallops. Traditionally, the dish is believed to have originated in Hong Kong, and it migrated to Chinese-American restaurants during the rise of fusion cuisine in the late 20th century. Panda Express introduced their version in the early 2000s as part of a menu expansion aimed at offering more upscale, chef-inspired dishes alongside their classics like Orange Chicken. Their adaptation simplified the preparation for fast food environments while maintaining the luxurious appeal of the original. Since then, it has become a cult favorite and has inspired countless home cooks and food bloggers to replicate the dish in their own kitchens.
Ingredients Breakdown
- Shrimp: Large, peeled, and deveined shrimp with tails off are ideal for even coating and easy eating.
- Egg Whites and Cornstarch: Used to create a light tempura-style batter that crisps beautifully when fried.
- Mayonnaise: The base of the creamy sauce; it adds richness and binds the sweet flavors.
- Honey: Adds sweetness and a sticky glaze-like texture to the sauce.
- Sweetened Condensed Milk: Gives a dense, sugary creaminess that’s key to the sauce’s distinct flavor.
- Sugar and Water: Used to create the candied coating for the walnuts.
- Walnut Halves: The traditional nut used for this dish; they’re lightly candied for a crunchy, sweet topping.
- Oil for Frying: Neutral oils like vegetable or canola work best for deep frying the shrimp.
- Optional Garnishes: Green onions or sesame seeds can be added for visual appeal and a fresh contrast.
Step-by-Step Recipe
- Prepare the Candied Walnuts: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil, stirring until the sugar is dissolved. Add 1 cup walnut halves and boil for 2 minutes. Remove the walnuts and place them on a baking sheet lined with parchment paper to dry.
- Make the Sauce: In a medium bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon honey, and 1 tablespoon sweetened condensed milk until smooth. Set aside.
- Coat the Shrimp: In a separate bowl, beat 2 egg whites until frothy. Add 1/2 cup cornstarch and stir until a smooth batter forms. Toss in the shrimp to coat evenly.
- Fry the Shrimp: Heat oil in a deep pan or wok to 350°F (175°C). Fry the battered shrimp in batches for 3–4 minutes or until golden and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Combine and Serve: Gently toss the fried shrimp in the prepared honey mayo sauce until well coated. Transfer to a serving plate and top with candied walnuts. Garnish with green onions or sesame seeds if desired. Serve immediately for the best texture and flavor.
Tips for the Perfect Honey Walnut Shrimp
Use raw shrimp, not pre-cooked, to ensure they stay juicy and tender during frying. Dry the shrimp well with paper towels before battering to help the coating adhere better. Keep the oil temperature steady between batches to avoid soggy shrimp. Don’t overcrowd the pan while frying—this can lower the oil temperature and result in greasy shrimp. For ultra-crispy results, double-fry the shrimp: fry them once until lightly golden, let them rest for a minute, then fry again quickly for another layer of crunch. Use a wire rack for draining instead of paper towels to maintain the crispness. When making candied walnuts, be cautious not to overcook the sugar syrup or they’ll harden too quickly. For a lighter version, air-fry or oven-bake the battered shrimp instead of deep frying.
Variations and Customizations
- Spicy Kick: Add a teaspoon of Sriracha or chili paste to the sauce for a sweet-spicy version.
- Vegan Option: Substitute shrimp with battered cauliflower or tofu and use vegan mayo and condensed coconut milk.
- Healthier Version: Skip deep frying and bake or air-fry the shrimp with a light spray of oil.
- Gluten-Free Adaptation: Use gluten-free cornstarch and check that your other sauces and condiments are gluten-free.
- Tropical Twist: Add pineapple chunks or mango slices for a fruity variation that complements the creamy sauce.
- Extra Crunch: Mix in chopped celery or shredded cabbage just before serving for added texture.
- Nut-Free Alternative: Use candied sunflower seeds or omit the nuts entirely if needed for allergies.
Health Considerations and Nutritional Value
Honey Walnut Shrimp is undoubtedly rich and indulgent, combining fried seafood with a sugary, creamy sauce and sweet nuts. A typical serving is high in calories, fat, and sugar, mostly due to the mayo-based sauce and frying process. However, shrimp itself is low in calories and high in lean protein, providing nutrients like iodine, selenium, and vitamin B12. Walnuts add healthy fats, especially omega-3s, though candied versions are high in sugar. For a lighter take, reduce the amount of sauce, opt for baking instead of frying, and use a low-fat or Greek yogurt-based alternative to mayonnaise. Watching portion sizes and pairing the shrimp with steamed vegetables or rice can help balance out the meal. Those monitoring sodium or sugar intake should also consider homemade sauces to better control seasoning.
FAQ
Can I make Honey Walnut Shrimp ahead of time? It’s best served fresh, but you can prep components like the candied walnuts and sauce in advance.
What kind of shrimp should I use? Use large, raw shrimp that are peeled and deveined. Tail-off is ideal for easier eating.
Can I use store-bought candied walnuts? Yes, but homemade gives better freshness and allows you to control the sweetness.
How do I store leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to regain crispness.
Can I freeze it? Freezing is not recommended, as the sauce can separate and the shrimp will lose its texture when thawed.
What can I serve with it? Honey Walnut Shrimp pairs well with jasmine rice, fried rice, or stir-fried vegetables.
Panda express honey walnut shrimp
Ingredients
- 1 pound extra-large shrimp peeled and deveined
- 2 large egg whites whisked
- 8 tablespoons potato starch or tapioca starch or alternatively 4 tablespoons whey protein isolate
- ⅓ to ½ cup avocado oil
- ½ cup unsalted walnuts whole or chopped
- 1 scallion bulb chopped
Honey Walnut Shrimp Sauce:
- 4 tablespoons mayonnaise
- 1 tablespoon honey or keto-friendly honey substitute
- 2 to 2.5 tablespoons evaporated milk or sugar-free coconut condensed milk
Instructions
- Butterfly the shrimp by making a shallow cut along the back “spine” of each shrimp. Set up your workspace with separate bowls for the egg and potato starch, and a large plate to hold the coated shrimp. Start by dipping each shrimp into the whisked egg, then coat it evenly with the tapioca starch. Place the coated shrimp on the large plate as you finish each one.
- Heat the oil over medium-high heat in a stainless steel or cast iron pan with high sides to prevent splattering. After about 3 minutes, test the oil temperature by dipping a wooden chopstick into the oil—if bubbles form around it, the oil is hot enough. Alternatively, use a thermometer to check for 350°F (177°C).
- Fry the shrimp in batches, shallow frying each side for about 3 minutes or until golden brown. Once cooked, rest the shrimp on a wire rack to keep them crispy and allow excess oil to drain.
- For the sauce, mix together mayonnaise, honey, and evaporated milk in a bowl until well combined.
- To sweeten the walnuts, toss them with 2 tablespoons of the prepared sauce until coated evenly.
- To serve, arrange the shrimp on a large platter, top with the honey-coated walnuts, and drizzle additional honey walnut sauce over everything. Garnish with chopped scallions and serve immediately while hot.