Panda Express Honey Walnut Shrimp recipes
This recipe re-creates the popular Panda Express Honey Walnut Shrimp, featuring crispy, cornstarch-coated shrimp lightly fried, then tossed in a sweet, creamy honey-mayonnaise sauce, complemented by crunchy candied walnuts and a fresh scallion garnish.
Equipment
- 1 Saucepan For candying walnuts
- 2 Large Mixing Bowls One for shrimp coating, one for mixing sauce/final toss
- 1 Deep Fryer or Heavy-Bottomed Pot For frying shrimp
- 1 Whisk For egg whites and sauce
- 1 Slotted Spoon or Spider For safely removing items from hot oil
Ingredients
Main
- 1 cup water
- ⅔ cup white sugar
- ½ cup walnut halves
- 4 egg whites
- ⅔ cup cornstarch
- ¼ cup mayonnaise
- 1 pound large shrimp 18-20 count, peeled and deveined
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 cup vegetable oil for frying
- scallions
Instructions
- In a saucepan, combine 1 cup water and ⅔ cup white sugar, bring to a boil, then add walnut halves and simmer for 2 minutes.
- Drain walnuts well, spread them in a single layer on parchment paper, and let cool completely until crisp.
- In a small bowl, whisk together ¼ cup mayonnaise, 2 tablespoons honey, and 1 tablespoon sweetened condensed milk until smooth; set aside.
- In a large bowl, whisk 4 egg whites until frothy. In a separate large bowl, place ⅔ cup cornstarch.
- Pat the 1 pound of large shrimp thoroughly dry. Dredge each shrimp first in egg white, then in cornstarch, ensuring an even and light coating.
- Heat 1 cup vegetable oil in a deep fryer or heavy-bottomed pot to 350-375°F (175-190°C).
- Fry shrimp in batches for 2-3 minutes until golden brown and crispy; remove with a slotted spoon and drain on paper towels.
- In a large clean bowl, gently toss the fried shrimp with the prepared honey sauce until evenly coated.
- Add the cooled candied walnuts to the shrimp and sauce, tossing gently to combine.
- Garnish with sliced scallions and serve immediately for best texture.
Notes
For truly crispy shrimp, ensure they are patted thoroughly dry before dredging. The cornstarch coating is key; achieve an even, light layer. When candying walnuts, simmer the syrup until slightly thickened, then gently toss. Cool them completely on parchment paper to prevent sticking. Maintain frying oil temperature around 350-375°F (175-190°C) to achieve a golden, crispy crust without overcooking the shrimp. Fry in small batches to avoid dropping the oil temperature. Toss the fried shrimp with the honey sauce and candied walnuts just before serving to maintain their crisp texture. Garnish with fresh scallions for a pop of color and freshness.