Panda Express Honey Walnut Shrimp Copycat
We are still going strong with our Panda Express dinners lately including this delicious Panda Express Honey Walnut Shrimp Copycat recipe! The wok fried shrimp turns out beautifully tender when made at home, making this tasty homemade dish so much better than the original. Yum!
Now I have to get an early disclaimer out of the way for those (like me!) that do NOT like mayonnaise. If you have never had this dish at Panda Express, and you are thinking you would like to try it. However, seeing the recipe calls for mayonnaise has you seriously skeptical about whether or not you would like the end result…I promise, you can barely taste the hint of mayo in the sauce. So from one mayo hater to another, I can assure you that it is very edible. I even like it 😉
Another plus with this tangy yet sweet dish is that it is a very quick meal to get on the table at dinnertime. This shrimp dish (unlike some of the other Panda copycat recipes) does not require marinating or alot of vegetable prep. To move it along really fast, you can candy the walnuts while coating your shrimp in the cornstarch mixture. And voila! A super-fast dinner is well on it’s way to pleasing your family!
Serve immediately once cooked, and enjoy!
Last Updated: January 30th, 2018
Panda Express Recipes
- Panda Express Orange Chicken
- Panda Express Shanghai Angus Steak
- Panda Express Chow Mein
- Panda Express Honey Walnut Shrimp (this page)
- Panda Express SweetFire Chicken Breast
- Easy Fried Rice Better than Panda!
Tender wok-fried shrimp with a light batter coating and topped with Panda's amazing honey sauce and candied walnuts!
- 1 cup water
- 2/3 cup sugar
- 1/2 cup walnut halves
- 4 large egg whites
- 2/3 cup cornstarch
- 1 lb shrimp (peeled, deveined - we used large shrimp)
- 2 Tbsp honey
- 1/4 cup mayonnaise
- 1 Tbsp sweetened condensed milk
- 1/2 tsp paprika
- vegetable oil (for frying the shrimp)
- green onion (optional - sliced, for garnish)
In a small saucepan, bring the water, sugar and walnuts to a low boil and boil for 2-3 minutes. Remove the walnuts to a wire cooling rack to dry.
In a small to medium bowl, whisk the egg whites until light and foamy. Add the cornstarch and whisk until well combined and you have a smooth batter.
Heat your skillet, frying pan or wok to medium high heat or until your vegetable oil is 350 degrees F (175 degrees C).
Coat the shrimp by dipping them into the batter using a heat resistant slotted spoon or a fork, then allowing the excess batter to drip off of the shrimp before placing them into the heated oil in your skillet.
Fry the shrimp for 4-5 minutes, or until lightly golden brown. Remove the cooked shrimp to a paper towel lined plate (or a rack) to remove excess oil.
Combine sauce ingredients (mayonnaise, sweetened condensed milk, honey and paprika) in a small bowl, stirring until smooth.
Toss the cooked shrimp in the sauce, stirring gently to coat evenly. Serve coated shrimp onto your plates, then top with candied walnuts. Garnish with optional sliced green onions, if desired.