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Make my Panda Express-style honey walnut shrimp at home in under 20 minutes. This easy weeknight dinner features crispy shrimp in a sweet, silky mayo sauce and crunchy walnuts.
As someone who loves Panda Express and PF Chang’s, I’ve recreated many of their classics at home. My kryptonite is the honey walnut shrimp, though.
If you’ve never tried it, it features crispy breaded shrimp tossed with walnuts and drizzled with the most incredible honey sauce. My version is BETTER than takeout, and the numerous 5-star reviews prove it. Although there are three components, they all take less than 5 minutes to make. It’s also so much cheaper to make at home, and let’s face it…it tastes better!
Table of Contents
Why I love this recipe
- It is so moreish. Like Hunan shrimp, this recipe is so flavorful, sweet, and savory that you cannot stop eating it.
- Perfect texture. You get the crispy fried shrimp, the creamy sauce, and the crunchy candied nuts.
- Easy to customize. Keep things classic and serve it over fried rice and noodles, or use it as a salad topping.
★★★★★ REVIEW
“I am so thankful for this recipe. We used to have a takeout that served this, but it changed hands and was no longer on the menu, and we miss it. So, thank you, Arman. I can’t wait to make it and surprise my husband!” – Mrs.D
Ingredients needed
- Shrimp. I like to use peeled and deveined shrimp because they’re faster and easier, but of course, shell-on shrimp work, too- you just need to remove them.
- Cornstarch. To make the crispy coating for the shrimp.
- Salt and pepper. To season the batter.
- Egg and Water. Whisked together to make a batter.
- Vegetable oil. Any oil with a high smoke point, including peanut, vegetable, and sunflower seed oil, is great.
- Candied walnuts. A combination of honey, water, and, of course, walnuts.
- Creamy honey sauce. I used a mix of mayonnaise and plain yogurt to reduce all the fat. There’s also a little extra honey for sweetness. Other options include Japanese mayo (Kewpie mayo) or salad cream.
How to make honey walnut shrimp
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Heat honey and water in a saucepan over medium heat. Add walnut halves, coat them with honey syrup.
Step 2- Whisk mayonnaise, yogurt, and honey in a medium bowl until combined.
Step 3- Toss the shrimp in cornstarch, the egg mixture, and again in the cornstarch.
Step 4- Fry the shrimp in hot vegetable oil for 2-3 minutes per side. Serve with rice and drizzle with sauce.
Arman’s recipe tips
- Dry the shrimp gently with a paper towel to ensure the cornstarch coating sticks.
- Make the candied walnuts first, as they will become crunchy as they cool down.
- Fry the shrimp in batches to prevent overcrowding the pan. The oil temperature drops when I add too much, and the shrimp becomes a little gummy.
- Keep a firm eye on the shrimp as it cooks. Remember, shrimp cook very quickly, so once the batter is golden, it can be removed from the oil.
- Lighten the dish by using sautéed shrimp instead of deep-frying the shrimp.
Storage instructions
To store. If you have shrimp leftovers, refrigerate them in an airtight container for up to 4 days.
To freeze. The coating loses its crispiness upon freezing. So, I don’t recommend freezing the leftovers.
To reheat. Although shrimp will not be as crispy, you can still reheat the leftovers in the oven at 350°F or in the microwave till warm.
More takeout fakeout recipes
If you tried this Honey Walnut Shrimp recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Honey Walnut Shrimp
Video
Ingredients
- 1 pound shrimp peeled
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg
- 1 tablespoon water
Candied walnuts
- 1/4 cup honey
- 6 tablespoons water
- 1 cup walnuts halved
Sweet sauce
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons plain yogurt
Instructions
- In a small saucepan, combine the honey and water over medium heat. Cook, stirring occasionally, until the mixture thickens. Add the walnut halves and stir to coat. Spread the coated walnuts on a baking sheet lined with parchment paper and let cool.
- Make the sweet sauce: In a medium bowl, whisk together the mayonnaise, honey, and yogurt until smooth. Set aside.
- In a shallow dish, combine the cornstarch, salt, and black pepper. In another shallow dish, whisk together the egg and water. Dip each shrimp in the cornstarch mixture, then in the egg mixture, and then back in the cornstarch mixture.
- In a large skillet or wok, heat about 1 inch of vegetable oil over medium-high heat until hot.
- Working in batches, add the shrimp to the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Place the shrimp on a wire rack while cooking the remaining shrimp.
- Once all the shrimp is cooked, drizzle with the sweet sauce, sprinkle with candied walnuts, and serve immediately.
Notes
Nutrition
Frequently asked questions
Yes, you can! Remember to thaw the frozen shrimp in advance and allow them to come to room temperature before using.
If you are allergic to walnuts, you may use roasted almonds, pecans, or whole cashews.
Precooked shrimp overcooks during frying and results in an unpleasant texture. Hence, I don’t recommend using precooked shrimp in this recipe.
Originally published July 2023, updated and republished May 2025
I am so thankful for this recipe. We used to have a take out that served this but it changed hands and was no longer on the menu and we miss it. So thank you Arman. I cant wait to make it and surprise my husband!
So welcome, MrsD
Honey and walnut? Wow. Didnt never know it can go well with shrimps.
What would be substitute for mayonnaise?
Wow I need to make this recipe. I never cooked combination of seafood and walnuts.