If honey walnut shrimp is your go-to choice at Chinese takeout restaurants like Panda Express, this copycat recipe is worth trying at home. While this is a classic dish from Hong Kong, our version of this slightly sweet dish more closely represents the fast food version with extra-crispy shrimp and sugared walnuts. Make it with friends for a movie night at home, or for a solo weeknight dinner ready in under an hour.
This sticky-sweet sauce on this dish goes perfectly served over white rice, and if you have any leftovers, you’ll be ready to make our best fried rice tomorrow! Add in an air fryer egg roll, and get ready to dig in.
Made this takeout favorite at home? Let us know how it went in the comments below!
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- 1 c.
water
- 1 c.
granulated sugar
- 1 c.
walnuts
- 1 lb.
shrimp, peeled and deveined
-
Kosher salt
-
Freshly ground black pepper
- 2
large eggs, beaten
- 1 c.
cornstarch
-
Vegetable oil for frying
- 1/4 c.
mayonnaise
- 2 Tbsp.
honey
- 2 Tbsp.
heavy cream
-
Cooked white rice, for serving
-
Thinly sliced green onions, for garnish
Directions
-
- Step 1In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet.
- Step 2Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch coating well.
- Step 3In a large skillet over medium heat, heat 1” of oil. Add shrimp in batches and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel lined plate.
- Step 4In a medium bowl, whisk together mayonnaise, honey, and heavy cream. Toss shrimp in sauce. Serve over rice with candied walnuts and garnish with green onions.