Seafood
Panda Express Inspired Honey Walnut Shrimp
Crisp tempura-style shrimp coated in a creamy honey sauce and finished with glossy candied walnuts for a sweet-savory takeout favorite.
Inspired by Panda Express
Prep
30 min
Cook
20 min
Serves
4 servings
Difficulty
Medium
Method
Recipe notes
Ice-cold sparkling water and minimal mixing keep the batter light. Sauce only the amount you plan to eat immediately; the creamy honey coating softens fried shrimp as it stands.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked shrimp within 2 hours for up to 2 days and keep extra sauce and walnuts separate. Reheat unsauced shrimp in a 400 F oven or air fryer to 165 F; sauced shrimp will remain softer.
Make-ahead tips
Candy the walnuts and mix the sauce up to 3 days ahead. Peel the shrimp 1 day ahead and keep it very cold, but mix the batter and fry only when ready to serve.
What to serve with it
- - Steamed jasmine rice
- - Panda Express Inspired Chow Mein
- - Garlic green beans
Equipment needed
- - Heavy pot or Dutch oven
- - Deep-fry thermometer
- - Wire rack and sheet pan
Difficulty explained
The components are straightforward, but maintaining oil temperature and quickly coating the shrimp require attention for a crisp result.
Nutrition estimate
Calories
610
Protein
31g
Carbs
53g
Fat
31g
Sat. fat
5g
Fiber
2g
Sugar
25g
Sodium
760mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Plain Greek yogurt
Replace up to half the mayonnaise with plain Greek yogurt.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Light mayonnaise
Use light mayonnaise in the same amount for a lower-fat variation.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Wet shrimp or warm, overmixed batter creates a heavy coating that slides off during frying.
- Crowding the pot drops the oil temperature and leaves the shrimp greasy instead of crisp.
- This dish contains shellfish, egg, dairy, wheat, and tree nuts; substitutions do not make it safe without checking every ingredient and cross-contact risk.
Nutrition Context
- Shrimp supplies lean protein, while frying, mayonnaise, honey, and candied walnuts make the finished dish energy-dense.
- A modest portion with steamed vegetables and rice preserves the sweet-crisp character while creating a more balanced meal.
FAQ
Why is my batter not crisp?
Keep the water ice-cold, mix only until combined, and let the oil recover to 350 F between batches.
Can I make this without condensed milk?
Yes. Add another teaspoon of honey and one teaspoon of milk or cream; the sauce will be slightly less rounded.
Can I make the walnuts ahead?
Yes. Cool them completely and store airtight at room temperature for up to 3 days.
Why did the sauce make the shrimp soggy?
The shrimp sat in sauce too long or was tossed while piping hot. Cool it for a minute and coat only at serving time.
Can I use frozen shrimp?
Yes. Thaw completely in the refrigerator, drain, and pat exceptionally dry before battering.
What sides pair best with this dish?
Good pairings include Steamed jasmine rice; Panda Express Inspired Chow Mein; Garlic green beans. Choose one or two based on how substantial you want the meal to be.