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Chopsticks pick up a piece of copycat panda express walnut shrimp from a bowl.

Crispy Honey Walnut Shrimp

5 from 3 votes
Created by Mariam E.
Crispy Honey Walnut Shrimp in a sweet and creamy honey sauce is better than take-out. Cornstarch gives the shrimp a delightful crunch, and the caramelized nuts take this walnut shrimp recipe over the top. It’s finger-licking good and makes the perfect meal when paired with fried rice. If you love Panda Express Walnut Shrimp, this recipe is for you.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine Asian
Servings 4


To make glazed walnuts

  • 1 cup brown sugar
  • 1 cup water
  • 1 cup walnuts halves

To fry shrimp

  • 1 lb small raw shrimp peeled, deveined, and tails removed
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup cornstarch
  • vegetable oil for frying

To make sauce

  • ¼ cup mayonnaise
  • 1 tablespoon sweetened condensed milk
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 2 tablespoons scallions chopped


  • Heat a medium pan with brown sugar, water and walnuts. Bring them to a boil and allow the sugar to thicken up without burning.
  • Spoon the walnuts over parchment paper and allow them to cool down and dry. Set aside.
  • Season the shrimp with onion powder, garlic powder, salt and pepper. Coat them with cornstarch and deep fry the shrimp in batches until curled and lightly golden. Set aside.
  • In a medium bowl, combine; mayonnaise, condensed milk, honey and lemon juice. Set aside.
  • Add the fried shrimp, walnuts and pour the prepared sauce on top. Toss everything until well combined.
  • Garnish with spring onions and serve.


  • Make the nuts first as they will become more crunchy as they cool. 
  • The cooking times for this recipe include the time it takes to make the nuts. You can prepare the nuts in advance and store in an airtight container. The rest of the recipe comes together in about 20 minutes. 
  • Thaw the shrimp ahead of time. 
  • Thoroughly dry the shrimp with paper towels before coating and frying. 
  • Fry in batches so the oil stays hot. This will keep the shrimp nice and crispy. 
  • The cornstarch coating will not turn very golden but the shrimp will be crunchy. 
  • This recipe has a light coating of sauce to reduce calories. You can double the sauce ingredients if you prefer.


Calories: 581kcal | Carbohydrates: 76g | Protein: 21g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1064mg | Potassium: 379mg | Fiber: 2g | Sugar: 62g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 2mg
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