Description
Panda Express Honey Walnut Shrimp is a delightful copycat recipe featuring crispy battered shrimp coated in a luscious honey-mayo glaze and topped with sweet, crunchy candied walnuts. This dish combines sweet, tangy, and nutty flavors with a crispy texture, perfect for a quick and impressive Asian-inspired meal.
Ingredients
Scale
Shrimp and Batter
- 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
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 coats the walnuts. Remove the walnuts and spread on a parchment-lined baking sheet to cool.
- Prepare the shrimp: In a shallow bowl, whisk together the cornstarch, flour, salt, and pepper. Stir in the cold water and beaten egg to form a slightly thick batter. Dip each shrimp into the batter thoroughly coating them.
- Fry the shrimp: Heat vegetable oil in a large skillet or wok over medium-high heat to about 350°F (175°C). Fry the shrimp in batches for 2-3 minutes until golden and crispy. Remove the shrimp and drain on paper towels to remove excess oil.
- Make the sauce: In a small bowl, whisk honey, mayonnaise, sweetened condensed milk, lemon juice, and a pinch of salt until smooth and well combined.
- Assemble the dish: Place the crispy shrimp in a large bowl and drizzle with the honey sauce, tossing gently to coat evenly. Add the candied walnuts on top and give everything one final gentle toss to integrate.
- Serve: Serve the honey walnut shrimp immediately over steamed rice or enjoy on its own. Garnish with extra walnuts if desired for added crunch and presentation.
Notes
- Ensure oil temperature is maintained around 350°F for crisp shrimp without excess oil absorption.
- Don’t overcrowd the pan when frying to keep shrimp crispy.
- The candied walnuts can be made ahead and stored in an airtight container.
- Adjust the sweetness of the sauce by varying the honey to suit your taste.
- Use fresh shrimp for best texture and flavor, or thaw properly if frozen.
