If you love Panda Express, you're going to be obsessed with this Honey Walnut Shrimp recipe. It's the ultimate copycat that brings the same creamy-sweet flavor you crave, but without the messy tempura batter or stovetop candying. Ready in just 20 minutes!
Instead, this quick and easy version keeps things simple while still delivering crispy shrimp, sweet glazed walnuts, and rich, silky sauce. It's hands-down the best fakeout I've ever made at home-and it might just become your new weeknight favorite. For more Asian-inspired shrimp dishes, try this shrimp yakisoba or my moo shu shrimp next!
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 20 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Creamy, sweet, and tangy with rich umami notes from the mayonnaise and condensed milk sauce.
- 🍤 Best Served With: Steamed rice, stir-fried veggies, or as part of a takeout-style fakeout dinner at home.
- 🧊 Make Ahead?: Best enjoyed fresh for the crisp texture, but leftovers can be gently reheated on the stovetop.
From Our Kitchen to Yours
This quick Panda Express Honey Walnut Shrimp recipe gives you all the creamy-sweet flavor you love-without the messy tempura batter or boiling sugar syrup.
We keep it simple with a light cornstarch dusting and store-bought candied walnuts. The result? A weeknight-friendly copycat that's just as satisfying but a little lighter than the restaurant version. You may also enjoy this simple shrimp stir fry too!
Jump to:
- Recipe Essentials
- From Our Kitchen to Yours
- Why You Will Love This Recipe
- Panda Express Honey Walnut Shrimp Ingredients
- Variations
- How to Make Panda Express Honey Walnut Shrimp at Home
- Recipe Tips
- Serving Suggestions
- Honey Walnut ShrimpRecipe FAQs
- More Restaurant Copycat Recipes
- Honey Walnut Shrimp Recipe (Panda Express Copycat)
Why You Will Love This Recipe
- Quick & Easy: No tempura batter or boiling sugar syrup.
- Cleaner Kitchen: Minimal mess, shallow frying only.
- A Bit Lighter: Less oil and carbs than the restaurant version.
- Same Crave-Worthy Sauce: The creamy honey mayo you know and love.
Panda Express Honey Walnut Shrimp Ingredients
- Shrimp: You can use fresh or frozen peeled and deveined shrimp. I prefer to buy them already prepped and ready to go to keep this dish quick and easy.
- Coating: A simple mixture of cornstarch, garlic powder, and onion powder, add flavor to the shrimp a bit of texture to the shrimp.
- Japanese Mayonnaise: Made with only egg yolks (not whole eggs), rice or apple vinegar, and a touch of MSG. The result is a creamier, richer, and slightly tangier mayo with a hint of umami that balances the sweetness of the honey and condensed milk in the sauce. If you can't find it, regular mayonnaise works, but the flavor will be milder.
- Sweetened Condensed Milk: It adds creaminess and a signature sweetness to the sauce that balances the tangy mayonnaise. Just a little goes a long way.
- Honey: Provides natural sweetness with floral notes that help round out the sauce. The honey also gives the shrimp that glossy, crave-worthy finish you recognize from Panda Express.
- Lemon Juice: A splash of fresh lemon juice cuts through the richness of the sauce with a bright, zesty flavor. It keeps everything balanced so the shrimp isn't overly heavy or cloying.
- Glazed Walnuts: These add some crunch and a sweet, nutty contrast to the creamy shrimp. This recipe uses store-bought glazed walnuts to keep the prep at a minimum.
See the recipe card below for the full ingredient list and the exact quantities of each ingredient.
Variations
- Dairy-Free: Swap the sweetened condensed milk for a dairy-free coconut condensed milk. The flavor will be a little nuttier but still creamy and sweet.
- Lighter Sauce: Use light mayonnaise instead of Japanese mayo for fewer calories. You can also reduce the honey slightly if you prefer it less sweet.
- Air Fryer Option: Instead of shallow frying, coat the shrimp in cornstarch as directed and cook in the air fryer at 390°F for 6-8 minutes, flipping once. They won't be quite as golden, but they'll still turn out crisp.
- Nut-Free: Leave out the walnuts or substitute with toasted sesame seeds for crunch without the nuts.
- Closer to Panda Express: Use a tempura batter mix instead of the cornstarch if you prefer battered shrimp instead of the lightly coated ones in this version.
How to Make Panda Express Honey Walnut Shrimp at Home
Step 1: Coat the Shrimp. Place the shrimp in a gallon-sized plastic bag. Add the garlic powder, onion powder, salt, and cornstarch to the bag. Close the bag and shake it so the shrimp are coated in the mixture.
Step 2: Make the Sauce. Mix together the mayonnaise, sweetened condensed milk, honey, and lemon juice in a small bowl.
Step 3: Cook the Shrimp. Cook the shrimp in the oil for 2-3 minutes on each side until they are cooked through, curled, and opaque. They will not get a lot of color on them from frying since we are using cornstarch. Remove and drain them on a paper-towel-lined plate while you fry the additional shrimp.
Step 4: Combine. Add the shrimp and walnuts to a large bowl, and pour the sauce on top. Toss together until the shrimp is coated.
Step 5: Serve and Enjoy. Serve up the honey walnut shrimp with a garnish of scallions over a plate of coconut rice. Enjoy every bite!
Recipe Tips
- Double the Sauce: This recipe makes just enough to lightly coat the shrimp. If you love extra sauce (and who doesn't?), double the batch. Toss the shrimp with half and serve the rest on the side for dipping.
- Fry Properly: Test the oil before cooking by dipping a shrimp - if it bubbles gently around the edges, the oil is ready. Be sure to fry in batches without crowding to keep the coating crisp.
- Don't Overcook the Shrimp: Shrimp cook quickly! Pull them out as soon as they turn pink and opaque. Overcooking can make them rubbery and tough.
- Toss Just Before Serving: To keep that light crunch, coat the shrimp in the sauce right before serving instead of letting them sit. This way, they stay crisp on the outside and juicy inside.
- Storing Leftovers: Store leftovers in the fridge for up to three days.
Serving Suggestions
Here are some of our favorite shrimp side dishes to serve with this easy dinner recipe.
- Serve up with this honey walnut shrimp with Asian-style side dishes like this homemade chicken fried rice, Asian mushroom stir fry, and air fried frozen egg rolls.
- If you're craving a medley of takeout favorites, enjoy with this flank steak stir fry and ginger chicken stir fry.
Honey Walnut ShrimpRecipe FAQs
The key to reheating shrimp is keeping it gentle so they don't overcook and turn rubbery. I recommend warming them in a skillet on low to medium heat with just a touch of oil or butter to prevent the shrimp from drying out. Let them heat slowly, stirring occasionally, until warmed through, which should only take a few minutes. The microwave works in a pinch, but it tends to zap shrimp too quickly and can make them a little chewy. For the best texture, reheat only until they are just hot enough to enjoy.
Yes, it's a bit lighter. Since this recipe skips the heavy tempura batter and deep frying, the shrimp absorb less oil and the coating is thinner. You'll still get that creamy, sweet sauce, but with fewer carbs and calories than the restaurant version.
Yes, you can cook the cornstarch-coated shrimp in an air fryer at about 390°F for six to eight minutes, flipping once halfway through. They won't turn out quite as golden as shallow frying, but they'll still be crisp and flavorful once tossed in the sauce.
Honey Walnut Shrimp Recipe (Panda Express Copycat)
Ingredients
- 1 pound medium shrimp peeled, deveined, tails removed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- 2 tablespoons cornstarch
- vegetable oil for frying
For the sauce
- ¼ cup Japanese mayonnaise
- 1 tablespoon sweetened condensed milk
- 1 ½ teaspoon honey
- 1 teaspoon lemon juice fresh squeezed
- ½ cup glazed walnuts
- thinly sliced scallions for garnish optional
Instructions
- Place the shrimp in a gallon-sized plastic bag. Add the garlic powder, onion powder, salt, and cornstarch. Close the bag and shake it so the shrimp are coated in the cornstarch and seasonings, set aside.
- In a small bowl, add mayonnaise, sweetened condensed milk, honey, and lemon juice. Whisk until smooth. Set aside.
- Add about ½ inch of vegetable oil to a large skillet with deep sides over medium heat. Test the oil with one of the shrimp if it starts to bubble lightly at the edges it is hot enough. In batches, not touching, fry the shrimp for 2-3 minutes on each side until they are cooked through, curled, and opaque. They will not get a lot of color on them from frying since we are using cornstarch.
- Drain them on a paper-towel-lined plate while you fry the additional shrimp.
- Add the shrimp and walnuts to a large bowl, pour the sauce on top. Toss everything together until combined.
- Serve with a garnish of scallions. Enjoy every bite!
Notes
- Extra Sauce: Double the sauce if you like it extra creamy and serve some on the side for dipping.
- Hot Oil: Make sure the oil bubbles lightly before frying and cook in small batches.
- Quick Cook: Remove shrimp as soon as they turn pink and opaque so they stay tender.
- Toss Last: Add the sauce right before serving to keep the coating crisp.
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