Honey Walnut Shrimp
Honey Walnut Shrimp is a delightful fusion of crispy shrimp, sweet and tangy sauce, and crunchy candied walnuts. This dish brings the beloved Panda Express classic into your home with bold flavors that will impress every palate.
The combination of creamy mayonnaise, honey, and sweetened condensed milk creates a perfectly balanced sauce that coats the shrimp to perfection. Paired with homemade candied walnuts, this recipe elevates any meal or works as a show-stopping appetizer.
Whether you serve it as a main dish or an appetizer, Honey Walnut Shrimp will become your go-to recipe for Chinese takeout cravings. It’s a crowd-pleaser that’s easy to make and even easier to love.
Honey Walnut Shrimp Ingredients
For the candied walnuts, the rich, buttery sweetness adds a perfect contrast to the crispy shrimp, providing both texture and flavor. The crunch of the walnuts is enhanced by a simple syrup that transforms them into a delightful candy-like topping.
The creamy sauce is the heart of Honey Walnut Shrimp, where the smooth mayonnaise balances the sweetness of honey and the rich depth of sweetened condensed milk. A splash of lemon juice cuts through the richness, adding a hint of brightness.
The shrimp, the star of the dish, should be plump, tender, and perfectly seasoned. The delicate batter, made with egg whites and club soda, coats the shrimp in a light, crispy shell that holds up to the creamy sauce and crunchy walnuts.
Honey Walnut Shrimp Recipe: A Delicious Takeout-Inspired Dish
Honey Walnut Shrimp is a flavor-packed, crispy shrimp dish that’s coated in a luscious sweet sauce and topped with crunchy, caramelized walnuts. This recipe is the ultimate comfort food that brings the classic Panda Express favorite right into your kitchen. Whether served as a main dish or an appetizer, it’s sure to satisfy your cravings for Chinese takeout, while offering an elevated homemade touch.
Recipe Tips
- Achieving the Perfect Crispy Shrimp
For perfectly crispy shrimp, make sure to thoroughly dry the shrimp after thawing them. Any excess moisture will cause the batter to become soggy during frying. The light batter, made with egg whites and club soda, ensures a delicate crunch. Fry the shrimp in small batches to avoid overcrowding, which can reduce the oil temperature and make the shrimp greasy. - Make-Ahead Walnuts
You can prepare the candied walnuts ahead of time, making this recipe even more convenient. The walnuts can be stored in an airtight container for up to two weeks. Just make sure they are completely cooled before storing to preserve their crispness. Avoid refrigeration as it can make the walnuts lose their crunchiness. - Adjusting the Sauce to Your Taste
The sauce is the key to this dish’s richness. If you prefer a creamier texture, add a bit more mayonnaise; for extra sweetness, increase the honey. Sweetened condensed milk adds a thick, smooth texture, but you can substitute regular condensed milk if you want a slightly less sweet option. Feel free to adjust the sauce to your liking!
What to Serve with Honey Walnut Shrimp
- Steamed Jasmine Rice
Honey Walnut Shrimp pairs perfectly with a bed of steamed Jasmine rice. The soft, fluffy rice soaks up the sweet and creamy sauce, making each bite a flavorful experience. The simplicity of the rice lets the shrimp shine while providing a neutral base to balance the sweetness. - Stir-Fried Vegetables
To add a healthy and vibrant touch, serve Honey Walnut Shrimp alongside stir-fried vegetables. A mix of bell peppers, snap peas, and carrots tossed in a light soy sauce brings color and crunch to the meal, complementing the shrimp’s rich flavor without overpowering it. - Asian Cucumber Salad
A light and refreshing cucumber salad with a tangy vinegar-based dressing offers the perfect contrast to the richness of Honey Walnut Shrimp. The crisp cucumbers and the slight acidity of the dressing help cut through the sweetness, creating a balanced and well-rounded meal.
FAQ
1. Can I use a different type of nut for the candied walnuts?
Yes, you can swap walnuts for other nuts like cashews or almonds. However, walnuts are traditional for this dish and add a unique flavor and crunch. If you substitute, the cooking time for the candied nuts may vary slightly.
2. Can I make the shrimp batter ahead of time?
While it’s best to make the batter fresh for the crispiest texture, you can prepare it up to an hour in advance. Keep it in the refrigerator to ensure the batter stays light and frothy when you’re ready to fry the shrimp.
3. Is it possible to bake the shrimp instead of frying them?
Yes, you can bake the shrimp at 400°F (200°C) on a parchment-lined baking sheet for about 10–12 minutes, or until golden and crispy. While the texture won’t be the same as frying, it’s a healthier alternative.
4. How long will leftovers last?
Honey Walnut Shrimp is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2-3 days in the refrigerator. The shrimp may lose some of their crispiness, but the flavor will still be delicious. Reheat gently in the oven to preserve some of the texture.
This recipe for Honey Walnut Shrimp is sure to become a staple in your kitchen. Whether you’re craving takeout or looking to impress guests with a homemade feast, this dish delivers on both flavor and texture.
Honey Walnut Shrimp
Ingredients
- For the Shrimp
- 2 pounds extra-large shrimp thawed (if frozen), peeled, deveined, and tail-off
- 1 teaspoon salt
- ¼ teaspoon white pepper
- Vegetable oil for frying canola oil recommended
- 3 egg whites
- ½ cup tapioca flour or cornstarch
- 2 tablespoons club soda
- For the Candied Walnuts
- 1 cup halved walnuts
- ½ cup granulated sugar
- ½ cup water
- 1 tablespoon butter
- For the Sauce
- ⅔ cup mayonnaise
- 3 tablespoons sweetened condensed milk
- 2 tablespoons honey
- 1 tablespoon lemon juice
Instructions
- Prepare the Candied Walnuts
- In a small saucepan over medium heat, combine water, sugar, and butter. Stir occasionally and bring to a boil until the sugar dissolves. Add the walnuts and simmer over medium-low heat for 3-4 minutes, or until the syrup begins to thicken and coat the walnuts. Using a slotted spoon, transfer the walnuts to a parchment-lined baking sheet. Allow them to cool and harden.
- Prepare the Sauce
- In a separate bowl, whisk together mayonnaise, sweetened condensed milk, honey, and lemon juice. Adjust the sweetness by adding more honey or mayo, depending on your preference. The sauce can be made up to 24 hours in advance and stored in the refrigerator.
- Prepare the Shrimp
- If using frozen shrimp, ensure they are fully thawed before peeling and deveining. Make a shallow incision along the back of each shrimp to remove the dark vein. Rinse under cold water and dry thoroughly with paper towels. Season with salt and pepper.
- Fry the Shrimp
- Heat about 2 inches of oil in a deep skillet or frying pan over medium heat, reaching a temperature of 360°F. In a medium bowl, whisk egg whites and club soda until frothy, approximately 3 minutes. Stir in tapioca flour (or cornstarch) to form the batter. Dip the shrimp into the batter, coating each piece evenly, and shake off any excess.
- Cooking the Shrimp
- Fry the shrimp in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and crispy. Remove from the oil with a slotted spoon and place on a cooling rack to drain excess oil. Repeat until all shrimp are fried.
- Combine Shrimp, Walnuts, and Sauce
- Allow the shrimp to cool for 10 minutes. In a large mixing bowl, gently toss the fried shrimp and candied walnuts with the prepared sauce. Use a rubber spatula to combine, ensuring an even coat on all shrimp.
- Serve and Garnish
- Transfer the Honey Walnut Shrimp to a serving platter and garnish with sliced green onions for a fresh, vibrant touch. Serve immediately for the best texture and flavor.
Notes
• The candied walnuts can be prepared up to two weeks in advance. Ensure they are completely cooled before storing in an airtight container.
• The nutritional information does not include the oil used for frying.
• Refrigerate leftovers in an airtight container for up to 2-3 days. Freezing is not recommended.
