Description
This Panda Express Honey Walnut Shrimp recipe features crispy, golden battered shrimp coated in a sweet and creamy honey sauce, topped with crunchy homemade candied walnuts. Ready in 30 minutes, it delivers a perfect balance of textures and flavors reminiscent of the popular Chinese-American dish.
Ingredients
Scale
Shrimp Batter and Frying
- 1 lb large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup cold water
- 1 egg, beaten
- Vegetable oil (for frying)
Honey Sauce
- 1/4 cup honey
- 1 tablespoon mayonnaise
- 1 tablespoon sweetened condensed milk
- 1 teaspoon lemon juice
- Pinch of salt
Candied Walnuts
- 1/2 cup walnut halves
- 1/4 cup sugar
- 2 tablespoons water
- Pinch of salt
Instructions
- Make the candied walnuts: In a small saucepan, combine the sugar, water, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the walnut halves and cook for 2-3 minutes, stirring frequently until the syrup thickens and the walnuts are evenly coated. Remove walnuts and place on a parchment-lined baking sheet to cool and harden.
- Prepare the shrimp batter: In a shallow bowl, whisk together cornstarch, flour, salt, and pepper. Gradually stir in cold water and beaten egg to form a slightly thick batter. Dip each shrimp into the batter ensuring full coverage.
- Fry the shrimp: Heat vegetable oil in a large skillet or wok over medium-high heat until it reaches approximately 350°F (175°C). Carefully add battered shrimp in batches and fry for 2-3 minutes until golden brown and crispy. Remove shrimp and drain on paper towels to remove excess oil.
- Make the honey sauce: In a small bowl, whisk together honey, mayonnaise, sweetened condensed milk, lemon juice, and a pinch of salt until smooth and creamy.
- Assemble the dish: Place the fried shrimp in a large bowl and drizzle the honey sauce over them. Gently toss to coat each shrimp evenly. Sprinkle the candied walnuts on top and toss once more to combine all flavors and textures.
- Serve: Serve immediately, either on its own or over steamed rice. Optionally garnish with extra candied walnuts for added crunch.
Notes
- Ensure oil temperature is around 350°F for perfect frying; too hot will burn shrimp, too cool will make them greasy.
- Batter consistency should be slightly thick to cling well to shrimp.
- Allow candied walnuts to cool completely to harden and become crisp.
- This dish is best served immediately to retain shrimp crispiness.
- For a lighter version, walnuts can be toasted without candying.
