Honey Walnut Shrimp has become one of my favorite dishes, even though it’s not something you’d find in Japan, where half of my heritage lies. Growing up half Japanese, I sometimes felt embarrassed by some of the traditional dishes I was used to eating at home, especially when they didn’t match the flavors or styles that were popular in the mainstream.
While Japanese and Chinese food are different, there’s a lot of overlap between them, and dishes like Panda Express’s Honey Walnut Shrimp played a part in making Asian cuisine more familiar and appealing to a wider audience.
I’ve come to appreciate how places like Panda Express made Asian food more approachable for people who might not have been exposed to it otherwise. Dishes like Honey Walnut Shrimp introduced those sweet and savory flavor profiles that were familiar to me, but in a way that made others excited to try more.
Now, when I enjoy Honey Walnut Shrimp, it’s more than just a delicious meal—it reminds me of how far Asian food has come in terms of popularity and acceptance. It’s helped me embrace both my Japanese roots and the broader Asian cuisine that I love, celebrating the diversity of flavors that once felt distant from mainstream dining.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make rice to eat with this meal?
This is a question I am asked all the time. The answer is NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain white rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
The Glaze
Honey Walnut Shrimp is named for its key ingredients and flavors that define the dish. The “honey” refers to the sweet, sticky sauce typically made from honey or sweetened condensed milk, which coats the shrimp and provides a rich, sweet flavor. This sweetness is a signature characteristic of the dish, balancing the savory elements of the shrimp.
The entire glaze is made with a blend of Kewpie mayonnaise, sweetened condensed milk, and a touch of lemon juice. This sauce brings a rich, velvety texture and a perfect balance of sweetness and tang. It coats the shrimp beautifully, enhancing their flavor while providing a luscious contrast to the crispy exterior.
This creamy element not only ties the dish together but also makes it incredibly indulgent, contributing to its popularity and appeal among those new to Asian cuisine.
Honey Walnut Shrimp
- Total Time: 40 minutes
Description
Honey Walnut Shrimp features crispy, tender shrimp coated in a rich, creamy sauce, complemented by crunchy, caramelized walnuts that add a delightful sweetness and texture to the dish.
Ingredients
- 1 lb shrimp, deveined and peeled
- 1/4 cup cornstarch
- 1/2 cup flour
- 1/2 cup water
- 2 eggs
- 1 teaspoon black pepper
- Vegetable oil (for frying)
For the Sauce:
- 1/2 cup Kewpie mayo
- 1/4 cup sweetened condensed milk
- 1 tablespoon lemon juice
For the Candied Walnuts:
- 1 cup walnuts
- 1/2 cup sugar
- 1/4 cup water
For Garnish (optional): lemon slices, roasted sesame seeds, sliced green onions
Instructions
- In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves.
- Add the walnuts and stir to coat them in the sugar mixture. Continue cooking for about 3-5 minutes, stirring frequently, until the walnuts are caramelized and golden brown. Remove the walnuts from the pan and place them on a parchment-lined baking sheet to cool.
- Cut each shrimp down the middle slightly to help the batter coat them evenly. Season with pepper. In a mixing bowl, combine the cornstarch, flour, and water to make a batter. Whisk in the eggs until smooth.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Dip each shrimp into the batter, allowing excess to drip off before carefully placing them in the hot oil.
- Fry the shrimp in batches, cooking for about 2-3 minutes or until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
- In a mixing bowl, combine Kewpie mayo, sweetened condensed milk, and lemon juice. Mix well until smooth.
- In a large serving bowl, toss the fried shrimp with the creamy sauce until well coated. Top with the candied walnuts and serve immediately, garnished with additional lemon slices, roasted sesame seeds, or green onions if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.