Craving that sweet, crispy, and utterly delicious Honey Walnut Shrimp from Panda Express but wish you could whip it up in your own kitchen? Good news! You absolutely can. This beloved dish, famous for its perfectly candied walnuts, succulent crispy shrimp, and creamy honey sauce, is surprisingly straightforward to recreate. Get ready to impress your taste buds and loved ones with this homemade version that rivals the original!
Contents
What Makes This Dish So Special?
Panda Express Honey Walnut Shrimp is a fan favorite for a reason. It masterfully combines different textures and flavors:
- Sweet & Crunchy Candied Walnuts: These little gems add a delightful crunch and a caramelized sweetness.
- Crispy, Tender Shrimp: Each shrimp is lightly battered and fried to golden perfection, offering a satisfying crisp exterior and juicy interior.
- Creamy Honey Sauce: A velvety, sweet, and tangy sauce ties everything together, coating each piece of shrimp and walnut in pure deliciousness.
While it might sound fancy, breaking it down into simple steps makes it completely achievable for any home cook. Let’s get cooking!
Gather Your Ingredients
To create this culinary masterpiece, you’ll need ingredients for three main components: the candied walnuts, the crispy shrimp, and the creamy honey sauce. Here’s a comprehensive list:
For the Candied Walnuts:
- 1 cup walnut halves
- ½ cup granulated sugar
- ½ cup water
- 1 cup neutral oil for frying (like vegetable, canola, or peanut oil)
For the Crispy Shrimp:
- 1 lb large shrimp (peeled, deveined, tails on or off)
- ½ cup cornstarch (plus extra for dredging)
- 1 large egg, beaten
- Salt and black pepper to taste
- 3-4 cups neutral oil for deep frying
For the Creamy Honey Sauce:
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons sweetened condensed milk
Step-by-Step Guide to Perfection
Step 1: Make the Candied Walnuts (First!)
Starting with the walnuts ensures they’re ready to go when your shrimp is perfectly fried.
- Blanch the Walnuts: In a small saucepan, bring about 2-3 cups of water to a boil. Add the walnut halves and boil for 2 minutes. This helps remove any bitterness and prepares them to absorb the sugar.
- Drain and Dry: Drain the walnuts thoroughly and spread them on a paper towel-lined plate to dry completely. Pat them gently to remove excess moisture.
- Prepare the Syrup: In the same saucepan (or a clean one), combine the ½ cup sugar and ½ cup water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Coat the Walnuts: Add the dried walnuts to the sugar syrup. Reduce the heat to low and cook for 2-3 minutes, stirring constantly, until the walnuts are well coated and the syrup thickens slightly.
- Fry the Walnuts: Heat 1 cup of oil in a small pot or deep skillet over medium-high heat until it reaches about 325-350°F (160-175°C). Carefully add the coated walnuts in a single layer (you might need to do this in batches). Fry for 2-4 minutes, stirring occasionally, until they turn a beautiful golden brown and look crispy.
- Drain and Cool: Remove the walnuts with a slotted spoon and place them on a plate lined with parchment paper or a silicone mat. Separate them immediately with a fork so they don’t stick together as they cool. They will crisp up as they cool down.
Step 2: Prepare the Creamy Honey Sauce
This is the easiest part and can be done while the walnuts are cooling or before you start the shrimp.
- In a medium bowl, whisk together the mayonnaise, honey, and sweetened condensed milk until the sauce is completely smooth and well combined.
- Taste and adjust: If you prefer it sweeter, add a touch more honey or condensed milk. If you like a little tang, a tiny squeeze of lemon juice can be a nice addition (though not traditional for Panda Express). Set aside.
Step 3: Get Your Shrimp Ready for Frying
The key to crispy shrimp is proper preparation and a good batter.
- Prep the Shrimp: If your shrimp aren’t already peeled and deveined, do that now. Pat them thoroughly dry with paper towels. Removing excess moisture is crucial for crispiness.
- Season: Lightly season the shrimp with salt and black pepper on both sides.
- Set Up Your Breading Station:
- In one shallow bowl, place about ½ cup of cornstarch.
- In another shallow bowl, whisk the egg.
- In a third shallow bowl, place another ½ cup of cornstarch.
- Batter the Shrimp: Working in batches, first dredge each shrimp in the first bowl of cornstarch, shaking off any excess. Then dip it into the beaten egg, allowing any extra egg to drip off. Finally, coat it thoroughly in the second bowl of cornstarch, pressing gently to ensure an even coating. Place the coated shrimp on a clean plate or wire rack while you prepare the rest.
Step 4: Fry the Crispy Shrimp
This step brings the delicious crunch!
- Heat the Oil: In a large, deep pot or Dutch oven, heat 3-4 cups of neutral oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don’t have a thermometer, a small piece of bread should sizzle immediately and turn golden in about 30 seconds.
- Fry in Batches: Carefully add a single layer of battered shrimp to the hot oil, being careful not to overcrowd the pot. Overcrowding lowers the oil temperature and can lead to soggy shrimp.
- Cook to Golden: Fry the shrimp for 2-3 minutes per side, or until they are golden brown and cooked through. They cook quickly!
- Drain: Remove the fried shrimp with a slotted spoon or spider and place them on a wire rack set over paper towels to drain excess oil. Repeat with the remaining shrimp.
Step 5: Combine and Serve!
The grand finale!
- In a large mixing bowl, gently add the warm, fried shrimp.
- Pour the creamy honey sauce over the shrimp. Toss gently to coat every piece evenly.
- Add the cooled candied walnuts to the bowl. Give it one more gentle toss to distribute the walnuts.
- Serve immediately! This dish is best enjoyed right away when the shrimp are at their crispiest.
Pro Tips for the Best Honey Walnut Shrimp
- Don’t Skimp on Drying: Patting the shrimp dry and letting the walnuts dry after blanching are small steps that make a big difference in crispiness.
- Oil Temperature Matters: Maintain the correct oil temperature (350-375°F) for frying. Too low, and your shrimp will be greasy; too high, and they’ll burn before cooking through.
- Batch Fry: Never overcrowd your frying pan. Frying in small batches ensures consistent temperature and perfectly crispy results.
- Adjust Sweetness: Feel free to tweak the honey sauce to your liking. More honey for extra sweetness, or a little less if you prefer it milder.
- Serve Right Away: For the ultimate crispy texture, assemble and serve your Honey Walnut Shrimp immediately after frying.
Frequently Asked Questions
My shrimp turned out soggy. What went wrong?
Soggy shrimp is usually due to a few factors: overcrowding the fryer (which drops oil temperature), not draining excess oil thoroughly, or letting the dish sit too long before serving. Ensure your oil is hot, fry in small batches, and drain well.
Can I re-crisp leftovers?
While best fresh, you can try to re-crisp the shrimp in an air fryer at 350°F (175°C) for 3-5 minutes or in an oven at 375°F (190°C) for 5-7 minutes. However, they won’t be quite as good as freshly fried.
How do I store leftovers?
Store any leftover Honey Walnut Shrimp in an airtight container in the refrigerator for 2-3 days. To maintain crispness, it’s best to store the sauce and shrimp/walnuts separately and combine just before serving (if you plan to eat it cold, or reheat the shrimp first).
Can I freeze Honey Walnut Shrimp?
Freezing is not recommended for this dish, especially the fried shrimp. The texture will suffer significantly upon thawing and reheating, becoming soft and mushy.
Are there any substitutions for the ingredients?
- Mayonnaise: For a lighter option, you could experiment with Greek yogurt, but the flavor and richness will be different from the traditional dish.
- Shrimp: This recipe can be adapted for chicken or even firm tofu for a vegetarian option. Just adjust cooking times accordingly.
- Sweetener: While honey is key here, you could use maple syrup or agave nectar, but it will subtly alter the flavor profile.
What’s the best oil for deep frying?
Neutral oils with a high smoke point are best. Options include vegetable oil, canola oil, peanut oil, or grapeseed oil.
Can I make parts of this dish ahead of time?
Absolutely! The candied walnuts can be made a day or two in advance and stored in an airtight container at room temperature. The honey sauce can also be prepared a day ahead and kept in the fridge. The shrimp, however, should be battered and fried just before serving for optimal crispiness.
Enjoy making and devouring your homemade Panda Express Honey Walnut Shrimp! It’s a truly satisfying dish that brings restaurant-quality flavor right to your dining table.