Is panda express honey walnut shrimp an authentic Chinese cuisine?

Honey walnut shrimps is originally a Cantonese dish. This copycat Panda express version is similar to the original dish but is much sweeter in flavor.

What size of shrimp should I use?

I prefer to use extra-large jumbo white shrimp, as it’s the best for honey walnut shrimp recipes. Look out for 10-15 or 8-12 shrimps per pound.

How to store the shrimp and the sauce?

To maintain the flavor and texture of the shrimp with honey walnuts, refrigerate them separately from the sauce in airtight containers. Eat the shrimp within 2 days. The sauce should last for more than a week.

How to reheat this dish?

You can reheat the shrimp in the oven at 380F for 3 to 5 minutes. Personally, I prefer to pan-sear them in a pan (without the oil) for a few minutes.

Crispy Honey Walnut Shrimp Copycat Recipe

Name: Crispy Honey Walnut Shrimp Copycat Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American Chinese
Ingredients: 1 lb extra large shrimp (peeled and deveined); 2 large egg white (whisked); 8 tbsp potato starch (tapioca starch, or 4 tbsp whey protein isolate); ⅓ to ½ cup avocado oil; ½ cup walnuts (unsalted whole or chopped); 1 bulb scallion (chopped); 4 tbsp mayo; 1 tbsp honey (or keto honey); 2-2.5 tbsp evaporated milk (or sugar-free coconut condensed milk)

This recipe recreates the popular honey walnut shrimp with a focus on maintaining a lasting crunch and a balanced sweetness. It is a quick-cooking dish that uses a simple batter and a creamy glaze to achieve restaurant-quality results at home.

List of ingredients

1 lb extra large shrimp – peeled and deveined
2 large egg whites – whisked until slightly frothy
8 tbsp potato starch – can substitute with tapioca starch or 4 tbsp whey protein isolate
1/3 to 1/2 cup avocado oil – chosen for its high smoke point
1/2 cup walnuts – unsalted, either whole or chopped
1 bulb scallion – finely chopped for garnish
4 tbsp mayonnaise – provides the creamy base for the sauce
1 tbsp honey – or a keto-friendly honey alternative
2-2.5 tbsp evaporated milk – or sugar-free coconut condensed milk for a dairy-free version

step-by-step instructions

Prepare the shrimp: Butterfly the shrimp by making a shallow slit cut along the back spine. This increases the surface area for the batter to cling to and helps the shrimp cook evenly.
Coat the shrimp: Set up a workstation with a bowl for whisked egg whites, a bowl for potato starch, and a large plate. Dip each shrimp in the egg white, then toss in the potato starch until fully coated, and place them on the plate.
Heat the oil: Pour avocado oil into a stainless steel or cast iron pan with high walls to prevent splatter. Heat over medium-high until it reaches 350°F (177°C) or until a wooden chopstick inserted into the oil produces steady bubbles.
Fry the shrimp: Carefully add shrimp in batches to avoid crowding the pan. Shallow fry for approximately 3 minutes per side until they are golden brown.
Drain and crisp: Remove the shrimp from the oil and let them rest on a wire rack. This prevents the bottom from steaming and ensures they stay crisp while draining excess oil.
Prepare the glaze: In a separate mixing bowl, combine the mayonnaise, honey, and evaporated milk. Stir well until the mixture is smooth and creamy.
Coat the walnuts: Take 2 tablespoons of the prepared honey sauce and toss it with the walnuts until they are evenly glazed.
Assemble and serve: Arrange the crispy shrimp on a serving platter and top with the glazed walnuts. Drizzle the remaining sauce over the shrimp and garnish with chopped scallions before serving hot.

Pro Techniques for Maximum Crispiness

Utilize Egg Whites as a Binder

Using only egg whites instead of whole eggs creates a lighter, airier tempura-style batter. This prevents the coating from becoming too heavy or bready, allowing the natural flavor of the shrimp to shine through while maintaining a thin, crisp shell.

Prefer Potato Starch over Flour

Potato starch or tapioca starch produces a much crispier and more translucent crust than wheat flour. These starches have a higher amylose content, which leads to a harder, crunchier exterior that resists absorbing moisture from the sauce.

Maintain Precise Oil Temperature

Keeping the oil at 350°F is critical for the perfect fry. If the oil is too cold, the shrimp will soak up excess grease and become soggy; if it is too hot, the outside will burn before the inside is fully cooked.

Use a Wire Cooling Rack

Placing fried shrimp on a wire rack instead of a paper towel allows air to circulate around the entire piece of seafood. This prevents the underside from steaming in its own moisture, which is the primary cause of softness in fried foods.

Ingredient Alternatives and Modifications

Low-Carb and Keto Starch Options

For those following a strict ketogenic diet, whey protein isolate is an effective replacement for potato starch. While the texture differs slightly, it provides a protein-rich coating that crisps up well under medium-high heat.

Creating a Dairy-Free Sauce

To remove dairy from the recipe, replace the evaporated milk with coconut condensed milk. If using a sugar-free version, ensure it is sweetened with erythritol or a similar keto-friendly sweetener to maintain the creamy consistency without adding refined sugar.

Modifying the Glaze for Different Tastes

If you prefer a less creamy sauce, you can omit the mayonnaise entirely and combine honey with evaporated milk. For those who prefer a more intense sweetness, simply increase the honey by half a tablespoon until the desired level is reached.

Preparing Traditional Candied Walnuts

For a more traditional candied crunch, skip the sauce-tossing method. Instead, boil equal parts water and sugar in a pan, add the walnuts, stir for 3 minutes, and let them cool on a sheet pan before adding them to the dish.

Optimal Pairing and Serving Suggestions

Complementary Grain Options

Steamed white jasmine rice is the classic pairing, as its neutral flavor balances the richness of the honey mayo sauce. Brown rice or cauliflower rice can be used as healthier alternatives that provide more fiber and nutrients.

Adding Balanced Vegetable Sides

Pair this dish with sautéed bok choy or steamed broccoli to add a fresh, bitter contrast to the sweet glaze. A side of mung bean sprouts adds a light, crunchy texture that cleanses the palate between bites of the rich shrimp.

Noodle Combinations for a Full Meal

Garlic chili noodles are an excellent pairing for those who want a spicy element to offset the honey. The heat from the chili oil cuts through the creaminess of the mayonnaise, creating a more complex flavor profile.

Low-Carb Side Dish Alternatives

To keep the meal low-carb, serve the shrimp over a bed of konjac rice or alongside rice paper dumplings. These options provide the satisfying feel of a traditional Chinese meal without the heavy carbohydrate load of steamed rice.

Storage and Reheating Guidelines

Correct Refrigeration Method

Store the fried shrimp and the honey walnut sauce in separate airtight containers in the refrigerator. Mixing them before storage will cause the batter to absorb the sauce and lose all its crispiness within a few hours.

Oven Reheating for Best Texture

To restore the crunch, reheat the shrimp in an oven preheated to 380°F for 3 to 5 minutes. This evaporates surface moisture and crisps the potato starch coating without overcooking the shrimp inside.

Stovetop Pan-Searing Technique

Alternatively, you can reheat the shrimp in a dry pan over medium heat for a few minutes. Avoid adding more oil, as the shrimp already contain enough residual fat to sear and crisp up quickly.

Troubleshooting Common Cooking Issues

Removing Burnt Batter Particles

During shallow frying, small bits of starch can break off and burn in the oil, which may stick to subsequent batches of shrimp. Use a fine mesh sieve to scoop out these brown bits between batches to keep the shrimp looking clean and golden.

Preventing Soggy Coatings

Sogginess usually occurs when the shrimp are crowded in the pan, which drops the oil temperature significantly. Fry in small batches to ensure the oil remains hot enough to seal the exterior instantly upon contact.

Managing Oil Splatter

Ensure the shrimp are patted dry with paper towels before dipping them in the egg and starch. Excess surface moisture on the shrimp can cause the oil to pop and splatter violently when the food is added to the pan.

Frequently Asked Questions

Is this an authentic Chinese dish?

Honey walnut shrimp is based on a traditional Cantonese style of cooking, but this specific version is a copycat of American-Chinese cuisine. The American version tends to be sweeter and creamier than the original Cantonese preparation.

What is the ideal shrimp size for this recipe?

Extra-large jumbo white shrimp (roughly 10-15 per pound) are recommended. This size allows the shrimp to remain juicy on the inside while providing enough surface area for a substantial amount of crispy batter.

Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp work well as long as they are completely thawed before use. It is essential to pat them thoroughly dry with paper towels after thawing to ensure the batter adheres properly and doesn’t slide off during frying.