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Many restaurant-style shrimp dishes leave you craving more, but this honey walnut shrimp delivers bold flavor in every bite. The shrimp stay crisp under a silky, sweet sauce that clings to each curve, while the candied walnuts bring a toasty crunch. It’s indulgent, glossy, and surprisingly easy to pull off at home—without waiting in a takeout line.

The Flavor Profile That Makes Honey Walnut Shrimp Stand Out

This isn’t just another fried shrimp recipe. What makes honey walnut shrimp unforgettable is the balance: juicy shrimp with a crisp coating, creamy honey-mayo sauce that’s both sweet and slightly tangy, and the satisfying crunch of caramelized walnuts. The contrast of hot shrimp with cool, glossy sauce creates a texture that feels restaurant-worthy.

Breaking Down the Key Ingredients

Shrimp: Large shrimp work best here because they cook quickly yet hold their shape when coated in sauce. Deveining ensures a cleaner bite, and patting them dry helps the cornstarch stick.

Cornstarch: Instead of a heavy batter, shrimp are dusted lightly in cornstarch, which creates a delicate crunch without making them greasy.

Walnuts: When candied in sugar syrup, they develop a glassy, crunchy coating that doesn’t soften in the sauce. They’re a contrast to the shrimp’s tenderness.

Sauce: A blend of mayonnaise, honey, and sweetened condensed milk might sound unusual, but it’s what gives this dish its signature glossy creaminess. For a lighter option, plain Greek yogurt can step in for mayo.

How to Perfectly Candy Walnuts at Home

Candying nuts can intimidate, but it’s simpler than it looks. A basic syrup of sugar and water coats the walnuts, which are then cooled on parchment. The key is timing: let the nuts boil just long enough to absorb the syrup but not so long that they clump together. Once cooled, they’ll harden into glossy nuggets of sweetness that can be made hours ahead of time.

Cooking Shrimp to Golden Perfection

Shrimp only need a few minutes per side to cook, and overcooking turns them rubbery. Heat oil until it shimmers, then fry the shrimp in small batches so they crisp evenly. They should sizzle lightly and turn opaque with golden edges. Pull them from the pan as soon as they’re cooked through—residual heat will finish the job.

Crafting the Creamy Honey Sauce

The sauce is where the dish transforms from simple fried shrimp into something extraordinary. Whisk mayonnaise, honey, and sweetened condensed milk until smooth. The mayonnaise adds body and tang, the honey brings floral sweetness, and the condensed milk deepens the richness. For a lighter, tangier profile, swap in Greek yogurt—it will still cling beautifully to the shrimp.

Substitutions and Variations to Try

Nut-Free Option: Replace candied walnuts with candied sesame seeds or toasted pumpkin seeds for crunch.
Spicy Twist: Stir a spoonful of sriracha or chili crisp into the sauce for a gentle burn.
Healthier Swap: Bake or air-fry the shrimp after dusting with cornstarch instead of pan-frying.
Sauce Alternatives: For a tropical note, mix in a splash of pineapple juice or a bit of orange zest.

Pro Tips for Restaurant-Quality Results

Work quickly once shrimp are cooked. Toss them in the sauce immediately so they stay crisp under the coating.
Keep walnuts separate until serving. If added too early, they can lose their crunch.
Don’t overcrowd the pan. Shrimp fry best when given room to sizzle. Overcrowding steams them instead of crisping.
Use fresh shrimp if possible. Frozen can work well, but fresh shrimp yield better texture and flavor.

Serving Ideas Beyond Takeout Style

While this dish shines as-is, it pairs beautifully with sides:

Steamed jasmine rice to soak up extra sauce.
Garlic fried rice for a richer pairing.
Stir-fried bok choy or snap peas for freshness.
A shredded cabbage salad dressed with sesame oil and soy for crunch.

For a party platter, serve the shrimp in lettuce cups, topped with walnuts and scallions for a light, finger-friendly appetizer.

Storing and Reheating Honey Walnut Shrimp

This dish is best eaten fresh, but leftovers can be managed. Store shrimp and walnuts separately in airtight containers. Keep sauce refrigerated in a small jar. To reheat, warm shrimp in a skillet with a touch of oil, then toss in sauce right before serving. Walnuts should be kept at room temperature so they don’t soften.

Nutritional Notes Worth Considering

Shrimp are naturally high in protein and low in fat, making them a lean choice. The indulgence comes from the sauce, which is mayonnaise-based, and the candied walnuts, which add sugar. Using Greek yogurt instead of mayo and reducing sugar in the syrup can lighten the dish without losing its essence. Pairing with steamed vegetables can also balance the richness.

Bringing this honey walnut shrimp to your table means capturing the magic of restaurant takeout in a fresher, more customizable way. Every bite combines creamy, crunchy, sweet, and savory in harmony, making it a dish worth savoring at home. Invite friends, pour it over rice, and enjoy the kind of comfort food that disappears fast from the plate.

Panda Express Honey Walnut Shrimp Copycat

This honey walnut shrimp is a restaurant-style favorite recreated at home with crisp shrimp, creamy honey sauce, and crunchy candied walnuts. Perfectly balanced with sweet, savory, and crunchy textures, this dish delivers the indulgence of Chinese takeout without leaving your kitchen.

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Prep Time 15

Cook Time 15

Cooling time for candied walnuts 10

Total Time 40

Course Dinner, Main Course

Cuisine Asian

Servings 4 servings

Calories 450 kcal

Ingredients

Shrimp

1 lb large shrimp peeled and deveined
2-3 tbsp oil for pan-frying
enough to coat cornstarch light coating for shrimp

Candied Walnuts

½ cup walnuts
½ cup sugar
½ cup water

Honey Sauce

¼ cup mayonnaise or plain Greek yogurt for a lighter option
2 tbsp honey
1 tbsp sweetened condensed milk

Garnish

2 tbsp chopped scallions for garnish

Instructions

Candy the Walnuts

In a small saucepan, combine sugar and water. Bring to a boil to form a simple syrup.
Add walnuts and cook for 2 minutes, stirring occasionally.
Transfer walnuts to a parchment-lined baking sheet to cool and harden.

Prepare the Shrimp

Pat the shrimp dry and lightly coat with cornstarch.
Heat 2–3 tbsp oil in a skillet over medium heat.
Pan-fry shrimp until golden and cooked through, about 2–3 minutes per side. Remove from heat.

Make the Sauce

In a bowl, whisk together mayonnaise (or Greek yogurt), honey, and sweetened condensed milk until smooth.

Assemble the Dish

Toss cooked shrimp in the sauce until evenly coated.
Top with candied walnuts and sprinkle with chopped scallions.
Serve immediately and enjoy.

Notes

Cook shrimp in small batches to maintain crispiness.
Keep candied walnuts separate until serving to preserve crunch.

Keyword Seafood, Shrimp, Honey Walnut Shrimp, Panda Express Copycat, Sweet Shrimp, Candied Walnuts, Creamy Honey Sauce, Easy Chinese Recipe, Takeout Style Shrimp