Name: Honey Walnut Shrimp Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 egg whites; 1 cup cornstarch; 1 cup canola oil; 1 pound large shrimp ((peeled and deveined)); 4 Tablespoons honey; ⅓ cup mayonnaise; 2 Tablespoons sweetened condensed milk; ½ cup candied walnuts

My husband and I love Panda Express. We eat there probably a lot more than we should! 😉 We’ve been trying to eat more in our home, like our baked sweet and sour chicken. While we were eating it – I realized I could do the same thing – with shrimp (that’s my favorite dish at Panda Express). I found a recipe for a honey sauce – and it was SO good! The perfect amount of sweetness with the crunchy battered shrimp!

Honey Walnut Shrimp Recipe

I found a recipe for a honey sauce – and it was SO good! The perfect amount of sweetness with the crunchy battered shrimp!

Prep Time 10

Cook Time 5

Total Time 15

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Ingredients

Equipment

Instructions

In a medium bowl, whip egg whites until they start to get foamy.
Mix in 1 cup of cornstarch until it makes a paste.
In a large skillet, heat canola oil on medium-high heat. Dip each shrimp in the cornstarch mixture, and then fry it in the canola oil until it starts to brown (it will only take 3-5 minutes).
Remove shrimp and set aside, letting them cool slightly.
In a small bowl, mix together honey, mayonnaise, and sweetened condensed milk.
You can toss the shrimp into the bowl and coat them directly, or drizzle the sauce over the shrimp.
Top with candied walnuts and serve.

Nutrition

Calories: 961 kcal · Carbohydrates: 60 g · Protein: 29 g · Fat: 68 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 292 mg · Sodium: 1149 mg · Potassium: 194 mg · Fiber: 1 g · Sugar: 28 g · Vitamin A: 40 IU · Vitamin C: 5 mg · Calcium: 206 mg · Iron: 3 mg

Cuisine: American

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Lauren says:

OH YES!!!!! The restaurant that serves this dish closed down without notice and every restaurant I ask thinks I'm crazy for knowing about it...anyway, Thanks so much!! This is one of my favs!!

Jenn says:

This is my favorite dish at Panda too! And sadly, I passed my love of this dish onto my 6 year old. It's the only thing he'll order there! They lure you in with this deliciousness then charge an extra $1 for it (at leaat thats whats up in AZ)! I cannot WAIT to make this!

Christina Gillespie says:

We love this dish at Panda Express! Do you have a recipe for making the candied walnuts?

A Walser says:

I made this tonight, and it was AMAZING! It's better than Panda Express. Thank You, Thank You, Thank You, for the great recipe!

Cyd says:

Extra dollar in Utah too! No you can make your own and eat it all!

Tara says:

I wanna make this but with chicken. What do you think? Any suggestions or could I basically swap out chicken for shrimp and follow directions exactly the same (making sure chicken is cooked all the way through of course)

Haley Grossman says:

OMG...I have never had Panda Express but this looks soooo similar to my Honey Almond Shrimp recipe. I was copy-catting one of my favorite Chinese restaurants that used to be called The Panda (it is now called the Red Pavillion). I use boxed tempura batter but the honey sauce is nearly the same. Almonds instead of candied walnuts, and I serve it over a bed of sliced cabbage. I am excited to try it with walnuts. Thanks for sharing! http://www.haleysdailyblog.com/2013/11/honey-almond-shrimp.html

MaryK says:

This sounds simply wonderful but my frugal mind is having an issue with it! Since it only calls for 2 Tb condensed milk, what can I do with the rest of the can so as not to waste it?

Cyd says:

We have a lot of recipes that use sweetened condensed milk. But one of our easy favorites is our Homemade Microwave Caramels. They use a half cup of sweetened condensed milk.

MOG says:

I made this tonight...not bad. It does need something taste kind of bland. I will try this again.

Nikki says:

I've made this recipe twice! LOVE IT! The second time I added just a touch of sriacha and it gave it a subtle spicy kick. The first time I made this recipe, I used raw shrimp, and I found that some of them were unevenly cooked, The second time I boiled the shrimp just for a few seconds them patted them dry before dredging in the cornstarch, seemed to work a little bit better but make sure not to overcook them!!

Abbs says:

Great looking recipe can not wait to try! I have to know where you got those chopsticks!

Cyd says:

Stephanie got the chopsticks at a conference she attended last January. :)

Jillian says:

Do you think that this is something that would be okay to freeze?

Cyd says:

We haven't tried freezing them because we eat them so fast!! #shimplovers It wouldn't freeze very well because the ones that weren't eaten didn't store very well by the next day.

Emily says:

Your blog is very good from a content perspective. But it is VERY slow to load due to all the ads and trackers. Now, you've added the copy paste video thing? It is horrible! I will probably not use your site anymore. Frankly it takes too much time to grab a recipe now.

Cyd says:

Hi Emily, just click on the Print Friendly button option. The recipe will print right out for you, no ads required. Thanks so much for stopping by and have a great week.

Cristina says:

Did you get your candied walnuts at a regular grocery store? I went to buy ingredients for this meal and couldn't find candied walnuts anywhere (neither could the store worker!). Any suggestions?

Cyd says:

They sell them at Wal Mart.

Tera says:

This turned out better than any honey walnut shrimp I've had in a restaurant. I was feeding a large group and I Doubled the recipe.. Not one shrimp left behind. Definitely a keeper. Thanks!

Barbara says:

Love the recipe, don't think you need so much corn starch. Wish you had a print option.

Cyd says:

The recipe has been updated. The "Print Recipe" button is right by the recipe.

DENISE BOVE says:

I really want to make this recipe, but the part with the instructions to make the sauce is cut off. Only part 1 appears. Could you pease send it to me? Thank You.

Cyd says:

Hi Denise. I went in and fixed the post. Thank you for bringing that to our attention.

Michele says:

Just boil them in water with sugar and then lay them out to dry on a paper towel.

Chelsea says:

I made this tonight. My batter was too thick so I thinned it with a splash or two of water. I got my oil to about 325 and fried in batches for 1 minute before flipping for 1-2 more minutes. When in doubt slice one in half to see if it’s cooked. I drained on paper towels and salted we’ll since there was no salt in the batter. I served with some brown basmati. The sauce is REALLY sweet - try tempering with some soy and salt. I drizzled a little hoisin on top for color. The best part of this recipe is the batter; the sauce is too sweet.

Annie Lostrom says:

They charge 1.25 extra in Oregon.

CindyRichey says:

I made it and everyone loved it! Thank you so much! I had this while visiting in Utah at a Chinese restaurant in American Fork and I couldn’t get enough.

Join The Discussion

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Lauren says:

OH YES!!!!! The restaurant that serves this dish closed down without notice and every restaurant I ask thinks I'm crazy for knowing about it...anyway, Thanks so much!! This is one of my favs!!
Jenn says:

This is my favorite dish at Panda too! And sadly, I passed my love of this dish onto my 6 year old. It's the only thing he'll order there! They lure you in with this deliciousness then charge an extra $1 for it (at leaat thats whats up in AZ)! I cannot WAIT to make this!
Christina Gillespie says:

We love this dish at Panda Express! Do you have a recipe for making the candied walnuts?
A Walser says:

I made this tonight, and it was AMAZING! It's better than Panda Express. Thank You, Thank You, Thank You, for the great recipe!
Cyd says:

Extra dollar in Utah too! No you can make your own and eat it all!
Tara says:

I wanna make this but with chicken. What do you think? Any suggestions or could I basically swap out chicken for shrimp and follow directions exactly the same (making sure chicken is cooked all the way through of course)
Haley Grossman says:

OMG...I have never had Panda Express but this looks soooo similar to my Honey Almond Shrimp recipe. I was copy-catting one of my favorite Chinese restaurants that used to be called The Panda (it is now called the Red Pavillion). I use boxed tempura batter but the honey sauce is nearly the same. Almonds instead of candied walnuts, and I serve it over a bed of sliced cabbage. I am excited to try it with walnuts. Thanks for sharing! http://www.haleysdailyblog.com/2013/11/honey-almond-shrimp.html
MaryK says:

This sounds simply wonderful but my frugal mind is having an issue with it! Since it only calls for 2 Tb condensed milk, what can I do with the rest of the can so as not to waste it?
Cyd says:

We have a lot of recipes that use sweetened condensed milk. But one of our easy favorites is our Homemade Microwave Caramels. They use a half cup of sweetened condensed milk.
MOG says:

I made this tonight...not bad. It does need something taste kind of bland. I will try this again.
Nikki says:

I've made this recipe twice! LOVE IT! The second time I added just a touch of sriacha and it gave it a subtle spicy kick. The first time I made this recipe, I used raw shrimp, and I found that some of them were unevenly cooked, The second time I boiled the shrimp just for a few seconds them patted them dry before dredging in the cornstarch, seemed to work a little bit better but make sure not to overcook them!!
Abbs says:

Great looking recipe can not wait to try! I have to know where you got those chopsticks!
Cyd says:

Stephanie got the chopsticks at a conference she attended last January. :)
Jillian says:

Do you think that this is something that would be okay to freeze?
Cyd says:

We haven't tried freezing them because we eat them so fast!! #shimplovers It wouldn't freeze very well because the ones that weren't eaten didn't store very well by the next day.
Emily says:

Your blog is very good from a content perspective. But it is VERY slow to load due to all the ads and trackers. Now, you've added the copy paste video thing? It is horrible! I will probably not use your site anymore. Frankly it takes too much time to grab a recipe now.
Cyd says:

Hi Emily, just click on the Print Friendly button option. The recipe will print right out for you, no ads required. Thanks so much for stopping by and have a great week.
Cristina says:

Did you get your candied walnuts at a regular grocery store? I went to buy ingredients for this meal and couldn't find candied walnuts anywhere (neither could the store worker!). Any suggestions?
Cyd says:

They sell them at Wal Mart.
Tera says:

This turned out better than any honey walnut shrimp I've had in a restaurant. I was feeding a large group and I Doubled the recipe.. Not one shrimp left behind. Definitely a keeper. Thanks!
Barbara says:

Love the recipe, don't think you need so much corn starch. Wish you had a print option.
Cyd says:

The recipe has been updated. The "Print Recipe" button is right by the recipe.
DENISE BOVE says:

I really want to make this recipe, but the part with the instructions to make the sauce is cut off. Only part 1 appears. Could you pease send it to me? Thank You.
Cyd says:

Hi Denise. I went in and fixed the post. Thank you for bringing that to our attention.
Michele says:

Just boil them in water with sugar and then lay them out to dry on a paper towel.
Chelsea says:

I made this tonight. My batter was too thick so I thinned it with a splash or two of water. I got my oil to about 325 and fried in batches for 1 minute before flipping for 1-2 more minutes. When in doubt slice one in half to see if it’s cooked. I drained on paper towels and salted we’ll since there was no salt in the batter. I served with some brown basmati. The sauce is REALLY sweet - try tempering with some soy and salt. I drizzled a little hoisin on top for color. The best part of this recipe is the batter; the sauce is too sweet.
Annie Lostrom says:

They charge 1.25 extra in Oregon.
CindyRichey says:

I made it and everyone loved it! Thank you so much! I had this while visiting in Utah at a Chinese restaurant in American Fork and I couldn’t get enough.