Start by making the candied walnuts. In a medium saucepan, combine 1 cup of water and 3/4 cup of sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved. Add the walnut pieces to the saucepan and simmer for about 5 minutes. Once they are coated, remove the walnuts and spread them out on a baking sheet lined with parchment paper. Allow them to cool and harden.
In a mixing bowl, prepare the tempura batter according to the instructions on the package. The consistency should be smooth and slightly thick for optimal coating on the shrimp.
In a large frying pan or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature for frying.
Dip the peeled and deveined shrimp into the tempura batter, making sure they are fully coated. This step is crucial for that light and crispy texture.
Carefully place the battered shrimp in the hot oil, frying them in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 2-3 minutes. Remove the shrimp with a slotted spoon and place them on paper towels to drain excess oil.
In a small bowl, whisk together 1 tablespoon of honey, 1 tablespoon of sweetened condensed milk, 2 teaspoons of lemon juice, and 3 tablespoons of mayonnaise. Mix until smooth and creamy. Adjust the sweetness by adding more honey if desired.
In a large bowl, gently toss the fried shrimp with the prepared sauce until evenly coated. Add the candied walnuts and toss again to combine.
Transfer the Copycat Panda Express Honey Walnut Shrimp to a serving platter. You can garnish it with a sprinkle of chopped green onions or additional walnuts for a pop of color. Serve it alongside steamed rice or your favorite vegetable stir-fry for a complete meal.
