Copycat Panda Express Honey Walnut Shrimp
This is the version of the honey walnut shrimp you crave when the takeout box is empty and you want it tonight. It hits the same notes: crisp, lightly sweet tempura shrimp, a creamy honey-mayonnaise glaze, and crunchy candied walnuts. The balance is simple and intentional, and the technique is forgiving if you follow a few straightforward steps.
I tested this recipe with medium and large shrimp, and with a basic store-bought tempura mix so you can get the same texture without fooling with egg whites or exact ice-cold water ratios. The candied walnuts are cooked on the stovetop and cooled on a sheet so they stay separate and crunchy. The sauce comes together in one bowl and coats the shrimp without turning soggy.
Read through the steps, gather the ingredients, and prep a few things ahead (walnuts and the oil heat). This post walks you through the recipe, the equipment I used, common mistakes to avoid, and how to keep the dish tasting great if you make it again tomorrow.
Ingredient List
- 1 cup walnut pieces — for the crunchy, sweet topping; toast slightly if you want extra flavor before candying.
- 1 cup water — used to dissolve the sugar for the candied walnuts.
- 3/4 cup sugar — creates the syrup that candied walnuts cling to; watch it closely so it doesn’t burn.
- vegetable oil for frying — neutral oil with a high smoke point; you need enough for a 2–3 inch depth in a heavy pot.
- 10 ounces tempura mix — the batter that gives the shrimp a light, crisp crust; follow the package directions.
- 1 pound medium or large shrimp, peeled and deveined, tails removed — pat dry before battering so the batter adheres and oil temperature stays steady.
- 1 tablespoon honey — adds floral sweetness to the sauce and echoes the walnuts’ caramel notes.
- 1 tablespoon sweetened condensed milk — gives the sauce body and a subtle caramel flavor.
- 2 teaspoons lemon juice — adds brightness and cuts through the richness of the mayo and condensed milk.
- 3 tablespoons mayonnaise — the creamy base of the glaze; use a full-fat mayo for the best texture.
Make Copycat Panda Express Honey Walnut Shrimp: A Simple Method
- Make the candied walnuts: In a medium saucepan combine 1 cup walnut pieces, 1 cup water, and 3/4 cup sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to medium and continue cooking, stirring frequently, until the sugar syrup thickens and begins to brown and coat the walnuts (watch carefully so it does not burn).
- Line a rimmed baking sheet with parchment paper or aluminum foil. Pour the candied walnuts onto the prepared sheet and spread them into a single layer with a fork so the pieces do not touch. Let the walnuts cool and dry for 20 to 25 minutes.
- While the walnuts cool, heat the oil: Pour vegetable oil into a heavy-bottomed pot to a depth of 2 to 3 inches and heat to 350°F (use a thermometer). If you do not have a thermometer, heat over medium-high until a small amount of batter sizzles and rises immediately when added.
- Prepare the tempura batter using the 10 ounces tempura mix, following the package directions. Use the batter immediately after mixing.
- Pat 1 pound shrimp (peeled and deveined, tails removed) dry with paper towels. Dip each shrimp into the prepared tempura batter, coating completely.
- Fry the shrimp in batches (a few at a time) so they do not stick together or lower the oil temperature too much. Carefully add battered shrimp to the hot oil and gently move them so they cook evenly. Remove any loose bits of batter that float away. Fry until golden and cooked through, about 2 minutes per batch (adjust slightly for shrimp size).
- Transfer fried shrimp to a wire rack set over a baking sheet or to a paper-towel–lined plate to drain briefly.
- Make the sauce: In a small bowl combine 1 tablespoon honey, 1 tablespoon sweetened condensed milk, 2 teaspoons lemon juice, and 3 tablespoons mayonnaise. Stir until smooth.
- Place the drained shrimp in a large bowl, drizzle the sauce over them, and gently toss to coat, taking care not to break off the tempura crust.
- Sprinkle the candied walnuts over the sauced shrimp and serve immediately.
Why This Recipe Is Reliable
The method separates the components — candying the walnuts, frying the shrimp, and making the sauce — so each element finishes at its best. Candied walnuts cool on a sheet to avoid sticking. Frying in batches prevents large temperature drops in the oil, which keeps the crust crisp and light.
Using a store-bought tempura mix reduces variables. The mix is formulated to crisp quickly and stay delicate; you don’t need to chase exact flour ratios or extremely cold water. The sauce is a simple emulsion of mayo, condensed milk, honey, and lemon; it clings to the crust without making it soggy when you toss quickly and serve immediately.
This recipe also relies on clear, measurable cues: oil at 350°F, golden crust in ~2 minutes, walnuts pulled when syrup browns. Those practical markers make repeatable results likely, even for cooks who don’t deep-fry often.
No-Store Runs Needed
If you already keep pantry basics on hand, you can make this without special shopping. Most grocery stores carry tempura mix and sweetened condensed milk on the baking aisle. Walnuts, honey, mayonnaise, and lemon juice are common household items.
If you don’t have lemons, a mild vinegar (rice vinegar) can stand in for the lemon juice at a slightly smaller amount — but lemon gives a bright citrus note that I prefer. If you don’t have tempura mix, you can use a light all-purpose flour + cornstarch mix, but expect a slightly denser crust; following the package directions for tempura mix is faster and more consistent.
Gear Up: What to Grab
Here are the tools that make this straightforward and safe.
- Heavy-bottomed pot or Dutch oven — holds oil steady and distributes heat evenly.
- Deep-fry thermometer — helps you keep oil at 350°F; it’s the simplest way to consistent fry results.
- Wire rack over a baking sheet — lets oil drain without soggy bottoms.
- Slotted spoon or spider skimmer — for gently moving and removing fried shrimp.
- Rimmed baking sheet and parchment or foil — for cooling candied walnuts in a single layer.
- Mixing bowls and a small bowl for the sauce — one for batter, one for saucing.
Mistakes Even Pros Make
Overcrowding the pot. It drops the oil temperature and yields greasy, soggy crusts. Fry in small batches and allow the oil to return to temperature between batches.
Not drying the shrimp. Moisture prevents the batter from sticking and causes oil splatter. Pat shrimp completely dry with paper towels.
Letting the walnuts touch while cooling. They will clump together and lose their separate crunch. Spread them so each piece dries on its own.
Waiting too long to toss the shrimp in the sauce. The sauce is meant to lightly coat the crust; if the shrimp sit too long, the glaze softens the tempura shell. Toss close to serving time.
Make It Year-Round
This recipe adapts to seasons and occasions. In summer, serve it with a quick slaw dressed with rice vinegar for brightness. In winter, add a side of steamed broccoli for contrast and color. You can scale the recipe up for a dinner party — fry and hold shrimp briefly on a low rack in a warm oven (around 200°F) just until guests are ready, then toss and serve immediately.
For a lighter finish in warmer months, swap half the mayonnaise for plain Greek yogurt in the sauce; the texture changes slightly but the tang keeps the dish lively. For an indulgent party version, double the candied walnuts and scatter extra over plated servings.
Notes from the Test Kitchen
My testing showed that 2 minutes per batch for medium-to-large shrimp produced a golden crust and perfectly opaque interior. If your shrimp are very large, add 15–30 seconds. Use a thermometer: 350°F is the sweet spot. If the oil creeps above 360°F, lower the heat a bit — the crust will brown fast and the shrimp risk overcooking.
The candied walnuts will go from glossy to browned quickly. Watch the color and remove them when the syrup just starts to take on a light amber hue; residual heat continues to brown them once off the stove. Spreading them so pieces don’t touch prevents clumping and ensures a clean crunch.
Storing, Freezing & Reheating
Store leftover candied walnuts in an airtight container at room temperature for up to 3 days; they will lose shine but keep crunch. Keep sauced shrimp for the shortest time possible — best eaten the same day. If you must store, place sauced shrimp in a shallow container in the fridge and eat within 24 hours. The tempura crust will soften over time.
For freezing: freeze plain fried shrimp (without sauce or walnuts) on a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat in a 375°F oven on a wire rack until warmed through to restore some crispness, then toss with fresh sauce and add candied walnuts.
Ask & Learn
Q: Can I use other nuts? A: Yes — pecans or almonds work, but walnuts give the classic flavor and texture.
Q: Can I make the sauce ahead? A: Yes, but keep it chilled and bring to near room temperature before tossing so it spreads easily. Mix just before serving for the freshest texture.
Q: Is tempura mix necessary? A: It’s not mandatory, but it simplifies the batter and produces the light, delicate crust that defines honey walnut shrimp.
Let’s Eat
Plate the sauced shrimp while hot and sprinkle the candied walnuts on top. Serve with steamed rice and a simple green (broccoli or bok choy) to balance the richness. Eat immediately for the best contrast of crisp coating, creamy glaze, and crunchy walnuts.
Make a little extra of the candied walnuts — they’re great on ice cream or stirred into yogurt. And if you try any small adjustments, note them on the recipe card so you get consistent results next time. Enjoy — and don’t forget napkins.
Copycat Panda Express Honey Walnut Shrimp
Ingredients
Equipment
Method
- Make the candied walnuts: In a medium saucepan combine 1cup walnut pieces, 1cup water, and 3/4cupsugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to medium and continue cooking, stirring frequently, until the sugar syrup thickens and begins to brown and coat the walnuts (watch carefully so it does not burn).
- Line a rimmed baking sheet with parchment paper or aluminum foil. Pour the candied walnuts onto the prepared sheet and spread them into a single layer with a fork so the pieces do not touch. Let the walnuts cool and dry for 20 to 25 minutes.
- While the walnuts cool, heat the oil: Pour vegetable oil into a heavy-bottomed pot to a depth of 2 to 3 inches and heat to 350°F (use a thermometer). If you do not have a thermometer, heat over medium-high until a small amount of batter sizzles and rises immediately when added.
- Prepare the tempura batter using the 10ounces tempura mix, following the package directions. Use the batter immediately after mixing.
- Pat 1pound shrimp (peeled and deveined, tails removed) dry with paper towels. Dip each shrimp into the prepared tempura batter, coating completely.
- Fry the shrimp in batches (a few at a time) so they do not stick together or lower the oil temperature too much. Carefully add battered shrimp to the hot oil and gently move them so they cook evenly. Remove any loose bits of batter that float away. Fry until golden and cooked through, about 2 minutes per batch (adjust slightly for shrimp size).
- Transfer fried shrimp to a wire rack set over a baking sheet or to a paper-towel–lined plate to drain briefly.
- Make the sauce: In a small bowl combine 1tablespoon honey, 1tablespoonsweetened condensed milk, 2teaspoons lemon juice, and 3tablespoons mayonnaise. Stir until smooth.
- Place the drained shrimp in a large bowl, drizzle the sauce over them, and gently toss to coat, taking care not to break off the tempura crust.
- Sprinkle the candied walnuts over the sauced shrimp and serve immediately.
Notes
This dish should be eaten in one sitting – it does not reheat or freeze well.
