Panda Express Honey Walnut Shrimp
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Panda Express Honey Walnut Shrimp has always been my favorite thing on that menu, and making it at home completely changed the game. The shrimp come out light and crispy, the honey mayo sauce is creamy and sweet with a bright lemon finish, and those candied walnuts are crunchy, caramelized, and dangerously good.
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I make this whenever I want to turn a regular dinner into something that feels elevated and restaurant-worthy without actually going out. It’s perfect for a dinner party, a fun family meal, or anytime the Panda craving hits and you want something fresher than takeout. Store leftovers in the fridge for up to 2 days and add the walnuts fresh for the best texture.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Panda Express Honey Walnut Shrimp with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This honey walnut shrimp dish is my favorite delicious homemade version of the takeout classic, and it comes together faster than you’d expect. The copycat recipe nails the crispy shrimp and silky sauce every single time.
Mix the Batter
In a large bowl, mix cornstarch, all-purpose flour, and a pinch of salt. Add the egg, then gradually whisk in sparkling water until the tempura batter is smooth and slightly thick.
You can swap the cornstarch for potato starch for an even crispier, lighter coating, or use rice flour in place of all-purpose flour for a gluten free version. For an extra light, crispy crust, use 2 egg whites instead of a whole egg.
Heat the Oil
Heat vegetable oil in a large skillet over medium-high heat to 350°F. I love using a deep-fry thermometer to get the temperature spot on every time.
Getting the oil to a true 350°F is key because hot oil gives you that golden brown, crispy shell. Test the oil by dipping a wooden chopstick in; if bubbles form steadily around it, you’re ready to fry.
Fry the Shrimp
Dip shrimp into the batter, then fry in batches for 2–3 minutes until golden and crispy. Drain on paper towels. My stainless steel splatter screen keeps hot oil contained while the shrimp fry so my stovetop stays cleaner.
If you’re using frozen shrimp, thaw them completely and pat very dry so the batter clings, and you can use large shrimp instead of medium by adding 30 seconds to the fry time. Frying in batches keeps every piece of crispy shrimp evenly golden, and a hot skillet holds temperature better than a thin pan once you add the shrimp.
Draining on a wire rack instead of paper towels helps keep the bottoms crispy. This stainless steel slotted spoon is my go-to for lifting the shrimp out cleanly without scattering oil everywhere.
Candy the Walnuts
In a small pan, melt butter over medium heat. Add sugar and walnuts, stirring until coated and caramelized, about 2 minutes. Set aside.
Whisk the Honey Sauce
In a small bowl, whisk together mayonnaise, honey, lemon juice, and salt until the honey walnut shrimp sauce is completely smooth and glossy. I reach for a silicone whisk to blend everything into a glossy, lump-free sauce.
Japanese Kewpie mayo instead of regular mayo gives the honey walnut sauce an extra creamy, umami-rich finish, and a splash of white vinegar can stand in for lemon juice if that’s what you have on hand. For a richer, sweeter glaze, swap 2 tablespoons of the honey for sweetened condensed milk, or use coconut condensed milk as a dairy-free swap that adds subtle tropical sweetness.
Make sure all the sauce ingredients are at room temperature so they blend smoothly into a thick, creamy sauce.
Serve and Enjoy
Toss fried shrimp with the honey sauce, then fold in candied walnuts just before serving. Serve immediately and enjoy!
Honey Walnut Shrimp is best enjoyed fresh since the crispy batter softens quickly once coated in sauce. If you need to transport it short distances, keep the components separate in an insulated food carrier with the sauce in a leak-proof container and the candied walnuts in a small zip-top bag, then toss everything together right before serving.
Ingredients
For the Shrimp
- 1 pound medium shrimp
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 large egg
- 1 cup sparkling water
For the Sauce
- 1/2 cup mayonnaise
- 1/4 cup honey
- 1 tablespoon lemon juice
- ½ teaspoon salt
For the Candied Walnuts
- 1 cup walnuts
- ½ cup sugar
- 2 tablespoons butter
For Frying
- 2 cups vegetable oil
Instructions
- In a bowl, mix cornstarch, all-purpose flour, and a pinch of salt. Add the egg, then gradually whisk in sparkling water until the batter is smooth and slightly thick.1 cup cornstarch, 1 cup all-purpose flour, 1 large egg, ½ teaspoon salt, 1 cup sparkling water
- Heat vegetable oil in a large skillet over medium-high heat to 350°F.2 cups vegetable oil
- Dip shrimp into the batter, then fry in batches for 2–3 minutes until golden and crispy. Drain on paper towels.1 pound medium shrimp
- In a small pan, melt butter over medium heat. Add sugar and walnuts, stirring until coated and caramelized, about 2 minutes. Set aside.½ cup sugar, 2 tablespoons butter, 1 cup walnuts
- In a bowl, whisk together mayonnaise, honey, lemon juice, and salt until smooth.1/2 cup mayonnaise, 1/4 cup honey, 1 tablespoon lemon juice
- Toss fried shrimp with the honey sauce, then fold in candied walnuts just before serving. Serve immediately.
Notes
- Use cold, sparkling water: The carbonation creates a lighter, crisper batter, and the cold liquid helps prevent the coating from absorbing too much oil when fried.
- Pat the shrimp dry first: Removing excess moisture helps the batter cling evenly and gives you that signature crunchy coating.
- Hit 350°F before frying: Oil that’s too cool makes soggy shrimp, while oil that’s too hot burns the batter before the shrimp cook through.
- Work in small batches: Crowding the skillet drops the oil temperature fast, so fry just a handful of shrimp at a time for the crispiest results.
- Watch the walnuts closely: Caramelized sugar goes from golden to burnt in seconds, so stir constantly and pull them off the heat the moment they’re coated.
- Flash-freeze the walnuts: Spread the candied walnuts on a parchment-lined tray and freeze for 30 minutes before storing, so they don’t clump together in the container.
Nutrition
How to Store Leftovers
Let the shrimp cool completely before transferring them to an airtight container. I like using my glass food storage containers because they keep the shrimp fresh and go straight from fridge to oven without any transferring.
They’ll keep in the fridge for up to 2 days, though the batter will soften as it sits. To revive leftover crispy shrimp, reheat in a 375°F oven or air fryer for 5 to 7 minutes to bring back some of the crunch. Avoid the microwave because it makes the shrimp tough and turns the batter soggy.
Freezing isn’t ideal for the finished dish since the sauce separates, but you can freeze the candied walnuts separately in a zip-top bag for up to 2 months.
What to Serve With Panda Express Honey Walnut Shrimp
A bowl of steamed white rice is the classic pairing here, soaking up every drop of that creamy honey sauce just like at the restaurant. Brown rice works too if you want something heartier and more wholesome.
For vegetables, stir-fried broccoli, snap peas, or bok choy balance the richness of the sauce with fresh crunch. A sprinkle of sliced green onions on top adds fresh color and a mild bite, and a simple cucumber salad on the side rounds out a truly delicious meal.
More Easy Recipes for You to Try at Home
If you loved this one, here are a few more Panda Express-inspired recipes worth making at home.
