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This image shows raw shrimp being cleaned and deveined, getting them ready for the cooking process.

Honey Walnut Shrimp Panda Express Recipe

This irresistible dish features crispy, golden-brown shrimp coated in a creamy, sweet honey mayo sauce with candied walnuts for a perfect crunch. The combination of rich flavors and textures makes it a favorite takeout-inspired meal that's easy to recreate at home for a restaurant-quality experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Chinese
Servings 6 people
Calories 364 kcal

Equipment

  • Stainless steel or cast iron pan with high walls
  • Thermometer or wooden chopsticks
  • Mixing bowls
  • Large plate
  • Wire rack
  • Tongs

Ingredients
  

  • 8 tbsp potato starch tapioca starch, or 4 tbsp whey protein isolate
  • 1 lb extra large shrimp peeled and deveined
  • 1 bulb scallion chopped
  • ½ cup avocado oil
  • 2 large egg white whisked
  • ½ cup walnuts unsalted whole or chopped

Honey walnut shrimp sauce

  • 2½ tbsp evaporated milk or sugar-free coconut condensed milk
  • 4 tbsp mayo
  • 1 tbsp honey or keto honey

Instructions
 

  • Prepare the shrimp by making a shallow slit at the back to butterfly them.
    This image shows a neatly arranged workspace with shrimp, batter ingredients, sauce components, and walnuts, ensuring a smooth cooking process.
  • Set up your workspace with separate bowls for beaten egg, potato starch, and a large plate for holding the coated shrimp.
    This image shows fresh shrimp being coated in a light, airy batter to create a crispy golden crust when fried.
  • Dip each shrimp into the egg, then coat it evenly in tapioca starch before placing it on the plate.
    This image shows battered shrimp sizzling in hot oil, turning golden brown for a perfectly crispy texture.
  • Heat oil in a high-walled stainless steel or cast iron pan over medium-high heat.
  • Test the temperature after three minutes using a wooden chopstick; if bubbles form around it, the oil is ready, or use a thermometer to reach 350°F (177°C).
  • Fry the shrimp in batches for about three minutes per side until golden brown.
    This image shows freshly fried shrimp being transferred to a paper towel-lined plate, ensuring they stay crispy while absorbing any extra oil.
  • Remove and place on a wire rack to keep them crisp and drain excess oil.
    This image shows freshly fried shrimp being transferred to a paper towel-lined plate, ensuring they stay crispy while absorbing any extra oil.
  • In a bowl, mix mayo, honey, and milk until smooth to create the sauce.
    This image shows a rich, glossy sauce being whisked together in a bowl, combining honey, mayonnaise, and condensed milk for the perfect balance of sweetness and creaminess.
  • Coat the walnuts in two tablespoons of the sauce and toss well.
    This image shows golden-brown fried shrimp being arranged on a plate, ready to be coated in sauce and topped with walnuts.
  • Arrange the shrimp on a serving plate, top with the sweetened walnuts, drizzle with additional sauce, and garnish with scallions.
    This image shows creamy honey sauce being poured over crispy shrimp, followed by a generous sprinkling of sweet glazed walnuts.
  • Serve immediately while hot.
    This image shows the completed Honey Walnut Shrimp dish, garnished with a touch of fresh herbs for a vibrant and restaurant-quality presentation.

Notes

  • For extra crispiness, double-coat the shrimp by repeating the egg and starch process.
  • If you prefer a lighter texture, use cornstarch instead of tapioca starch.
  • Toasting the walnuts before coating them enhances their flavor and crunch.