Panda Express Honey Walnut Shrimp
A crispy, creamy, and sweet restaurant-style favorite made with a velvety honey glaze.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- For the Shrimp and Batter:
- 1 lb Extra Large Shrimp peeled, deveined, and butterflied
- 2 Large Egg Whites whisked until frothy
- 8 tbsp Potato Starch
- 1/3 to 1/2 cup Avocado Oil for frying
- For the Honey Walnut Sauce:
- 4 tbsp Mayonnaise
- 1 tbsp Honey
- 2 to 2.5 tbsp Evaporated Milk
- For the Walnuts and Garnish:
- 1/2 cup Walnuts halves or large pieces
- 1 Scallion finely chopped
Whisk together the mayonnaise, honey, and evaporated milk in a small bowl until the mixture is smooth and uniform, then set aside.
Ensure the shrimp are butterflied and patted very dry with paper towels to remove all moisture.
Dip each shrimp into the frothy egg whites and then dredge thoroughly in the potato starch, covering all surfaces.
Heat the avocado oil in a large skillet over medium-high heat until it reaches approximately 350°F.
Fry the shrimp in batches for a few minutes per side until they turn a golden brown, then move them to a wire rack to drain.
Toss the walnuts with a small amount of the prepared honey sauce in a separate bowl to coat them lightly.
Combine the crispy shrimp and coated walnuts in a large bowl, drizzle with the remaining sauce, and toss gently.
Transfer to a plate and garnish with freshly chopped scallions before serving.
- Texture Secret: Use a wire rack instead of paper towels after frying to prevent the bottom of the shrimp from getting soggy.
- Starch Choice: Potato starch is recommended over cornstarch for a crunchier, more authentic "shatter-like" crust.
- Dryness is Key: The batter will only stick properly if the shrimp are completely dry before you begin the coating process.
- Reheating: Avoid the microwave to keep the crunch; use an air fryer or toaster oven at 350°F for a few minutes.