Honey Walnut Shrimp, How to make Honey Walnut Shrimp

Honey Walnut Shrimp is a Golden, crunchy shrimp glazed in a velvety honey-mayo sauce with the perfect walnut crunch. My all-time favorite Panda Express side — right after their iconic Eggplant Tofu (my fav veg side)— has always been the Honey Walnut Shrimp. It it has such a comforting mix of crunch, creaminess, and sweetness that I couldn’t resist recreating it at home in my own kitchen. I had so much fun balancing the crispy shrimp with that glossy honey-mayo glaze and the golden candied walnuts. The result? A homemade version that tastes every bit as indulgent as the restaurant favorite — but fresher, lighter, and full of heart.

Bite of History: The Origins of Honey Walnut Shrimp

The glossy, creamy Honey Walnut Shrimp might look like an American invention, but its story began in Hong Kong in the 1980s. Chefs there loved experimenting with Cantonese banquet dishes — and one clever cook decided to coat crispy fried shrimp in a silky, mayonnaise-based sauce instead of the usual savory stir-fry glaze. When this East-meets-West idea traveled to California’s Chinese restaurants, it became an instant favorite, especially in Cantonese-American communities.

Soon, the dish made its way onto Panda Express menus, becoming a cult favorite for its mix of crunchy shrimp, candied walnuts, and honeyed cream sauce — a perfect harmony of textures that feels both elegant and comforting.

Today, Honey Walnut Shrimp is known worldwide as one of the most loved Chinese-American classics, bridging tradition and innovation in every golden bite.

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Ingredient Roles in Honey Walnut Shrimp

Ingredient	Role in Recipe
Shrimp	The main protein — juicy, tender base that soaks up the sweet creamy sauce.
Walnuts	Add nutty crunch and caramelized sweetness; balance the rich mayo glaze.
Sugar	Used to candy the walnuts and give a glossy, golden coating.
Water	Helps dissolve sugar to form syrup for candying.
Egg	Creates a light, crisp coating for the shrimp when fried.
Cornstarch	Gives the shrimp that signature golden crunch and airy texture.
Salt	Enhances flavor and balances the sweetness in the sauce.
Oil	For deep frying; ensures shrimp stay crisp without becoming greasy.
Mayonnaise	Forms the creamy, luscious base of the honey glaze.
Honey	Adds natural sweetness and shine to the sauce.
Condensed Milk	Brings richness and smoothness to the creamy coating.
Lemon Juice	Lifts the flavor with gentle acidity to balance sweetness.
Green Onions (optional)	Fresh garnish for color and a mild oniony contrast.

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Honey Walnut Shrimp, How to make Honey Walnut Shrimp

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main Course / Side DishCuisine: Chinese-American (Panda Express Style)Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Frying time

Crispy golden shrimp tossed in a creamy honey-mayo glaze with candied walnuts — a restaurant-style favorite made easy at home.

Ingredients for Honey walnut Shrimp

For the Candied Walnuts
½ cup, ½ Walnuts
1 teaspoon, 1 Unsalted Butter
2 tablespoon, 2 Water
3 tablespoon, 3 Sugar
For the Shrimp
½ lb ½ Large shrimp, peeled & deveined (10 – 15 nos.)
1 nos. 1 Egg
3 tablespoon, 3 Cornstarch
¼ teaspoon, ¼ Salt
Oil, for frying
For the Honey Sauce
3 tablespoon, 3 Mayonnaise (preferably Kewpie or egg-rich)
2 tablespoon, 2 Honey
1 tablespoon, 1 Sweetened condensed milk
1 teaspoon, 1 Lemon juice (optional for brightness)

Directions to make Homemade Honey Walnut Shrimp

Candy the Walnuts
In a small pan, add butter and walnuts chopped. Roast it for a minute and keep it aside. Now in the same pan, add sugar and water; heat until bubbling.
Add roasted walnuts and stir continuously until syrup thickens and turns slightly golden.
Spread the coated walnuts on parchment to cool and crisp up.
Make egg mixture
In a bowl, whisk egg white/ egg yellow with white lightly. Add Cornstarch and salt. Mix well until combined.
Coat the Shrimp
Heat oil in a deep pan. Pat shrimp dry and toss with a little salt; add shrimp to coat in the egg mixture. Dredge shrimp in cornstarch mixture until evenly covered.
Fry the Shrimp
Deep-fry in medium-hot oil until golden and crisp (about 2–3 minutes per side).
Drain on a rack or paper towel.
Make the Sauce
In a mixing bowl, combine mayonnaise, honey, and condensed milk.
Whisk until smooth and creamy.
Toss in the fried shrimp while still warm—coat evenly but lightly.
Serve Immediately
Plate the shrimp, scatter the candied walnuts on top.
Garnish with chopped green onions, or a light drizzle of extra honey for shine.
Optional: serve with Chow Mein or jasmine rice on the side for a full meal.

Notes

1 cup = 250 ml

Directions to make Honey Walnut Shrimp with step by step images

Roast the Walnuts
In a small pan, add butter and walnuts chopped. Roast it for a minute and keep it aside.
Candy the Walnuts
Now in the same pan, add sugar and water; heat until bubbling. Add roasted walnuts and stir continuously until syrup thickens and turns slightly golden. Spread the coated walnuts on parchment to cool and crisp up.
Make egg mixture
In a bowl, whisk egg white/ egg yellow with white lightly. Add Cornstarch and salt. Mix well until combined.
Coat the Shrimp
Heat oil in a deep pan. Pat shrimp dry and toss with a little salt; add shrimp to coat in the egg mixture. Dredge shrimp in cornstarch mixture until evenly covered.
Fry the Shrimp
Deep-fry in medium-hot oil until golden and crisp (about 2–3 minutes per side).
Drain on a rack or paper towel.
Make the Sauce
In a mixing bowl, combine mayonnaise, honey, and condensed milk.
Whisk until smooth and creamy.
Toss in the fried shrimp while still warm—coat evenly but lightly. Serve Immediately

Pro Tips for Perfect Honey Walnut Shrimp

Keep the shrimp cold before frying – chilled shrimp help the cornstarch stick evenly and turn crisp instead of soggy.
Use fresh oil for a clean crunch – re-used oil dulls both color and flavor.
Double-fry for restaurant texture – a quick second fry makes the coating extra airy and golden.
Toss in sauce just before serving – mix the shrimp with the honey mayo only when ready to plate to maintain crunch.
Toast walnuts lightly before candying – brings out their nutty aroma and prevents bitterness.
Use Kewpie mayo or any rich egg mayo – it adds umami depth and that creamy Panda Express–style glaze.
Add a drizzle of honey right before plating – enhances shine for photography and taste.

Serving Suggestions

Pair with steamed jasmine rice or vegetable chow mein for a balanced meal.
For a lighter side, pair with stir-fried broccoli or snow peas to offset the sweetness..
Add a sprinkle of sesame seeds or chopped scallions for color contrast and freshness.

FAQs – Honey Walnut Shrimp

1. What makes Panda Express Honey Walnut Shrimp so addictive?

It’s the contrast — the crispy fried shrimp with creamy honey mayo sauce and candied walnuts. The blend of sweetness, crunch, and richness creates an umami-sweet balance that keeps you coming back for more.

2. How can I make Honey Walnut Shrimp healthier at home?

For a healthy Honey Walnut Shrimp recipe, you can air-fry or pan-sear the shrimp instead of deep-frying, use Greek yogurt or light mayo in the sauce, and reduce honey for a milder sweetness.

3. Can I make this without mayonnaise?

Yes! For a mayonnaise-free Honey Walnut Shrimp, substitute the mayo with a mix of evaporated milk and a teaspoon of cornstarch for creaminess. It keeps the sauce silky without losing flavor.

4. How do I keep Honey Walnut Shrimp crispy after coating with sauce?

Always toss the shrimp in the honey mayo glaze right before serving. If making ahead, keep the sauce separate and re-fry the shrimp for a minute before tossing.

5. What’s the origin of Honey Walnut Shrimp?

It’s a Cantonese-American fusion dish that began in Hong Kong and later gained fame in U.S. Chinese restaurants like Panda Express. It combines classic Asian frying techniques with a Western-style creamy honey glaze.

6. Can vegetarians enjoy a version of Honey Walnut Shrimp?

Absolutely! Try Honey Walnut Tofu or Honey Walnut Mushrooms using the same sauce. The creamy-sweet glaze and candied walnuts pair beautifully with crispy tofu cubes or battered mushrooms.