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.
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.
- Set up your workspace with separate bowls for beaten egg, potato starch, and a large plate for holding the coated shrimp.
- Dip each shrimp into the egg, then coat it evenly in tapioca starch before placing it on the plate.
- 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.
- Remove and place on a wire rack to keep them crisp and drain excess oil.
- In a bowl, mix mayo, honey, and milk until smooth to create the sauce.
- Coat the walnuts in two tablespoons of the sauce and toss well.
- Arrange the shrimp on a serving plate, top with the sweetened walnuts, drizzle with additional sauce, and garnish with scallions.
- Serve immediately while hot.
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.