This is so much better than take-out and very easy to make, a crispy shrimp in a creamy sweet sauce topped with candied walnuts.
I grew up eating Panda Express and loved it, but when I moved from Las Vegas, there was no Panda Express to be found or any good Chinese restaurants for that matter, so I decided to take matters in my own hands and make it at home, turns out?! it was great!! When life gives you no honey walnut shrimp, make it lol There are a lot of perks to Chinese food at home too, no MSG, you control the salt and choose the quality of ingredients!
Secret Ingredient
- Is it really a good recipe if it doesn’t have a secret ingredient?! Just a dash of sweetened condensed milk gives this dish that sweet creaminess, with the crunch of the candied walnuts and the fresh green onions, you will be having a party in your mouth!
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Panda Express Honey Walnut Shrimp
This is so much better than take-out and very easy to make, a crispy shrimp in a creamy sweet sauce topped with candied walnuts.
Nutrition per portion
Ingredients
- 1/2 cup water
- 1/3 cup white sugar
- 1/2 cup walnut halves
- 1/4 cup mayonnaise
- 3 tablespoons sweetened condensed milk
- 1/2 teaspoon rice vinegar
- 1 tablespoon honey
- 4 egg whites
- ½ cup cornstarch
- 1 pound 13-15 count shrimp peeled and deveined
- canola oil for frying
- Thinly sliced green onions, for garnish
Method
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In a saucepan add the water and sugar and bring it to a boil. Add walnuts and boil for 2-3 minutes. Remove walnuts and let cool on a baking sheet.
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In another small bowl mix the mayonnaise, condensed milk, rice vinegar, and honey together; set aside
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Using a whisk whip the egg whites to a foamy consistency add the cornstarch and mix.
- Season the shrimp with salt and pepper. Add the shrimp to the egg and cornstarch mixture. In skillet over medium heat, heat about 1 inch of oil. Working in batches, add 8-10 at a time, and fry until evenly golden brown
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Remove from the oil and cool on a cookie sheet.
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Pour the honey mayo mixture over the shrimp and lightly toss, top with walnuts and green onions. Serve immediately
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