This copycat Honey Walnut Shrimp is crispy, creamy, perfectly sweet, and tastes just like the ones at Panda Express. It's one of my favorite shrimp recipes to make for a group of friends or family. It only takes about 25 minutes, and everyone is always super impressed.
Looking for more easy shrimp dinners? Try my bang bang shrimp next!
About This Recipe
Honey walnut shrimp always reminds me of eating at big Chinese banquet dinners when I was a kid. No matter what the occasion was, birthday, Chinese New Year, wedding, etc, it was almost always served. In America, honey walnut shrimp is super popular at Panda Express, and in my opinion, it is very similar to the traditional one served at Chinese restaurants.
Honey walnut shrimp is incredibly easy to make at home! The only tricky part is deep-frying the shrimp. I know a lot of people do not like doing that at home, but there is no other way to get an exceptionally crispy crust.
But even if you are not familiar with deep-frying, it's really not that hard. Just fill a high-walled pot with some oil, heat it up to around 350°F, and then add the shrimp. The shrimp take about 2-3 minutes to cook. One important thing I've learned is to cook the shrimp in batches. This prevents overcrowding, which can significantly lower the oil's temperature and cause the shrimp to become oily and soggy.
Key Ingredients
Candied walnuts: You'll need sugar, water, and walnut halves.
Honey mayo sauce: Mayonnaise, honey, sweetened condensed milk, and lemon juice. This recipe only uses 1 tablespoon of condensed milk, so you'll have most of the can left. You can cover it with tinfoil and store it in the freezer for up to 3 months.
Shrimp: I used U31-40 frozen shrimp from Costco. U31-40 means there are 31-40 shrimps per pound. I generally prefer shrimp in this range (or even lightly larger, around 21-30) because they take longer to cook, so you have more time to develop a golden color on the crust.
Egg whites: This is for dredging the shrimp so that the cornstarch sticks to them. Make sure you do not include the egg yolks. I find egg yolks do not create as crispy a crust.
Cornstarch: I used about 1 cup of cornstarch to coat all the shrimp.
Oil for frying: You'll need a high-smoke point oil, like canola, vegetable, corn, or avocado oil.
Instructions
STEP 1: First, we'll make the candied walnuts. Add the sugar and water to a small saucepan and bring to a boil. Add the walnuts, and let the mixture bubble for 2-3 minutes. Lift them out of the water with a strainer and spread them on a plate.
STEP 2: In a large bowl (big enough to fit all the shrimp), add the mayonnaise, condensed milk, honey, and lemon juice. Mix and set aside.
STEP 3: Mix together the shrimp and egg whites in a small bowl. Use your hands to break up the egg whites and rub them all over the shrimp.
STEP 4: Dredge the shrimp one at a time in a bowl of cornstarch, then transfer to a baking sheet dusted with cornstarch.
STEP 5: Heat a pot of oil to 350°F. Fry the shrimp in batches for 2-3 minutes each batch until golden and crispy. Transfer to a paper-towel-lined plate to drain.
STEP 6: Add the shrimp and walnuts to the bowl of sauce, and toss until evenly coated. Enjoy!
Honey Walnut Shrimp
Ingredients
- ⅔ cup sugar
- 1 cup water
- 1 cup walnut halves
- ¼ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon canned sweetened condensed milk
- 1 teaspoon fresh lemon juice
- 1 pound shrimp (peeled and deveined)
- 3 large egg whites
- 1 cup cornstarch
Instructions
- Add the sugar and water to a small saucepan and bring to a boil. Add the walnuts and cook for 2-3 minutes. Remove with a strainer and spread on a plate. Set aside.
- In a large bowl (big enough to fit all the shrimp), mix together the mayonnaise, honey, sweetened condensed milk, and lemon juice. Set aside.
- Place the cornstarch in a shallow dish. In a separate bowl, mix the shrimp with the egg whites until well coated. Dredge each shrimp in the cornstarch, making sure it's fully covered, then place it on a baking sheet dusted with cornstarch.
- Heat 1 ½ inches of oil to 350°F in a large pot. Fry the shrimp in batches for 2 minutes per batch until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Add the shrimp and walnuts to the bowl of sauce and toss until everything is evenly coated. Enjoy!
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