Honey Walnut Shrimp

Honey Walnut Shrimp is made with crispy fried shrimp coated in a sweet and creamy mayonnaise-based sauce with crunchy candied walnuts. It’s my favorite Panda Express copycat recipe and the ultimate Chinese takeout main dish or appetizer.

Honey walnut shrimp (蜜汁合桃虾) is a Chinese-American dish known for its sweet, creamy, and savory flavors and contrasting textures. It consists of crispy fried shrimp coated in a sweet mayonnaise-based sauce mixed with honey and condensed milk and garnished with homemade candied walnuts for added crunch and sweetness.

It is, without question, the most glorious, indulgent, and delicious takeout dish offered, and it will always remind me of dinners with my family as a kid at our local Chinese restaurant.

Overall, making honey walnut shrimp at home isn’t hard. However, it is a multi-process recipe, so allow enough time to follow the instructions without feeling rushed—this is especially important if you aren’t a fan of multitasking.

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

• Shrimp: Try to purchase wild-caught jumbo or wild-caught shrimp. Larger shrimp provide a satisfying bite and contrast to the crispy coating and creamy sauce. Peel and devein the shrimp before coating them in the batter. It is okay to purchase/use frozen shrimp; just be sure they are thawed completely before using.
• Shrimp Batter: The batter consists of whipped egg whites, tapioca flour (or cornstarch), and club soda. The whipped egg whites and club soda result in a lighter, crispier coating.
• Frying Oil: Use a neutral-flavored oil with a high smoke point, such as vegetable oil or canola oil.
• Sauce: The sauce consists of four ingredients: mayonnaise, sweetened condensed milk, honey, and lemon juice. If you prefer a less sweet sauce, you can swap the sweetened condensed milk for regular condensed milk, and the lemon juice is added to help balance the sweetness of the sauce.
• Candied Walnuts: To make homemade candied walnuts, you’ll need halved walnuts, granulated sugar, water, and unsalted butter. The walnuts are simmered in a syrup made of sugar, water, and butter, then spread out on a lined baking sheet until cool.
• Green Onions: To garnish.

How to Make Honey Walnut Shimp

1. Make the candied walnuts: Combine the water, sugar, and butter in a small saucepan set over medium heat. Bring it to a boil, stirring occasionally until the sugar dissolves. Add the walnuts and simmer over medium-low heat for 3-4 minutes or until the syrup starts to thicken and coat the walnuts. Use a slotted spoon to transfer the walnuts to a baking sheet lined with parchment paper. Allow them to cool completely and harden.

2. Make the sauce: In a small bowl, combine the mayonnaise, sweetened condensed milk, honey, and lemon juice. Add more honey for sweetness or more mayo for creaminess, as needed.

3. Prepare the shrimp: If frozen, thaw the shrimp completely, then peel off the shells (the tails may be left on or removed). To devein the shrimp, use a sharp paring knife to make a shallow cut along the back of the shrimp and remove the dark vein. Rinse under cold water and transfer to a plate lined with paper towels. Pat the shrimp dry, then transfer the shrimp to a bowl and season with salt and black pepper.

4. Heat the oil: Heat 2 inches of oil in a deep-frying skillet set over medium heat until 360 degrees Fahrenheit.

5. Prepare the batter: Whisk together the egg whites and the club soda in a medium bowl until frothy at medium-high speed, about 3 minutes. Stir in the tapioca flour (or cornstarch) until combined.

6. Batter the shrimp: Add the shrimp to the batter, coating each one evenly. Shake off any excess batter.

7. Fry the shrimp: Fry the shrimp in small batches – no more than 6-10 shrimp at a time, depending on the size of your skillet/shrimp. Cook for about 2–3 minutes on each side or until golden brown and crispy. Remove the shrimp with a slotted spoon and set aside on a cooling rack set over a large pan to catch the oil. Return the oil back to temperature and repeat until all of the shrimp have been cooked.

8. Assemble: Allow the shrimp to cool for about 10 minutes before placing them in a large bowl with the candied walnuts and prepared sauce. Use a rubber spatula to fold the shrimp and walnuts with the sauce gently.

9. Garnish and Serve: Garnish with sliced green onions and serve immediately.

Serving Ideas

I usually serve honey walnut shrimp with a side of steamed rice and a stir-fried veggie like garlic bok choy or Chinese broccoli (Gai Lan). It’s also fantastic with appetizers or starters such as egg rolls or egg drop soup and (Japanese-inspired) miso soup, edamame, or gyoza (potstickers).

Cooking Tips

• Thaw your shrimp entirely: If you are starting with frozen shrimp, they must be thawed before you can start this recipe. If you need to thaw your shrimp quickly, add them to a large bowl and submerge them in cold water—do not use warm or hot water. Stir the shrimp every few minutes to ensure they thaw evenly, changing out the water if it becomes too cold. The shrimp should be thawed in 10-20 minutes, depending on their size.
• Butterfly the shrimp: After de-veining, use a small paring knife to slice the shrimp along the back from its head to its tail. Cut deep enough to open the shrimp, but not all the way through. This creates more surface area for the dredging batter.
• Watch the oil temperature: The ideal frying temperature is between 350-360 degrees F. I always recommend using a candy thermometer to help you monitor the temperature throughout cooking.
• Don’t mix the sauce with hot shrimp: It is super important to allow the shrimp to cool slightly before tossing them with the mayo sauce. If the shrimp are too hot, the mayo will melt back to oil, and you’ll lose the crave-able creamy coating.
• Gently toss the shrimp: Gently toss the shrimp just before serving to prevent it from breaking the crispy coating and becoming soggy.

Storage and Reheating

Allow leftovers to cool completely before placing the shrimp in an airtight container. If possible, keep the shrimp and sauce separate from the candied walnuts. This will help maintain their crunchiness. Refrigerate for up to 2-3 days.

Freezing is not recommended.

To reheat, heat a nonstick skillet over medium heat with a teaspoon or two of oil. Add the shrimp and cook for 2-3 minutes or until just reheated. Using the microwave can make the shrimp and walnuts soggy. If it’s your only option, reheat in short spurts just until reheated.

More Chinese Recipes

• General Tso’s Chicken
• Lo Mein Recipe
• Chow Mein Recipe
• Pork Fried Rice Recipe
• Beef and Broccoli Recipe
• Congee Recipe (Chinese Rice Porridge)
• Moo Goo Gai Pan Recipe
• Kung Pao Chicken

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