Copycat Panda Express Honey Walnut Shrimp Recipes

HONEY WALNUT SHRIMP RECIPE - PANDA EXPRESS COPYCAT

Steps:

• Get out and measure all of your ingredients.
• Glazed walnuts and Japanese mayo.
• Place the shrimp in a gallon-sized plastic bag. Add the garlic powder, onion powder and salt.
• Add cornstarch to the bag. Close the bag and shake it so the shrimp are coated in the cornstarch and seasonings, set aside.
• In a small bowl, add mayonnaise, sweetened condensed milk, honey, and lemon juice.
• Whisk until smooth. Set aside.
• Add about ½ inch of vegetable oil to a large skillet with deep sides over medium heat. Test the oil with one of the shrimp if it starts to bubble lightly at the edges it is hot enough. In batches, not touching, fry the shrimp for 2-3 minutes on each side until they are cooked through, curled, and opaque. They will not get a lot of color on them from frying since we are using cornstarch.
• Drain them on a paper-towel-lined plate while you fry the additional shrimp.
• Add the shrimp and walnuts to a large bowl, pour the sauce on top.
• Toss everything together until combined.
• Serve with a garnish of scallions.
• Enjoy every bite!

PANDA EXPRESS HONEY WALNUT SHRIMP

Steps:

• Add the water, sugar and walnuts to a small saucepan and bring to a boil.
• Boil for two minutes and remove the walnuts and dry on a dish to dry.
• Whisk the egg whites until they are foamy then add cornstarch and continue whisking until combined.
• Add the shrimp to the batter and one at a time using a fork or my favorite pig tail flipper pick up 1 shrimp at a time allowing it to drip off so that the shrimp has a thin coating and maintains it's shape.
• Heat your oil in a medium sized pot on medium high (350 degrees) and fry until light golden brown, 4-5 minutes.
• To make the sauce, add the honey, mayonnaise and sweetened condensed milk and whisk to combine.
• Add the fried shrimp to the sauce and coat with a large spoon.
• Place into your serving plate and top with the candied walnuts.
• Serve immediately with steamed rice.
• Optionally you can top with sliced scallions.

COPYCAT PANDA EXPRESS HONEY WALNUT SHRIMP

Steps:

• Place the walnuts in a saucepan with water and sugar. Cook over medium to medium-high heat until the sugar begins to brown. Line a rimmed baking sheet with parchment paper or aluminum foil and pour the walnuts onto the paper or the foil and let dry for 20 to 25 minutes, spreading them out with a fork so they don't touch each other. When the walnuts are almost dry, begin to prepare the tempura according to the package directions.
• Add enough oil to a pan to cover the bottom 2 to 3 inches; heat the oil to 350 ºF. Dip the shrimp into the tempura batter, covering the shrimp completely. Drop into the hot oil a few at a time and gently toss to make sure the shrimp cook evenly on all sides and they don't stick together. Scoop out any batter that floats away from the shrimp to keep the oil from breaking down. Remove the shrimp after about 2 minutes and transfer to a wire rack to drain.
• To make the sauce, whisk together the honey, sweetened condensed milk, lemon juice, and mayonnaise. When all the shrimp are cooked, place it in a bowl and drizzle on the sauce. Stir to coat the shrimp, but be careful not to break off the crust. Sprinkle the candied walnuts over the shrimp and serve immediately. This recipe should be eaten in one sitting - this recipe does not reheat or freeze well.

PANDA EXPRESS HONEY WALNUT SHRIMP RECIPE - (4/5)

Steps:

• In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes. Drain and place on a baking sheet to dry. Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve

PANDA EXPRESS HONEY WALNUT SHRIMP RECIPE - (5/5)

Steps:

• First, make the sauce so the flavors have time to marry, simply Combine all the ingredients listed under "cream sauce" in a small bowl, whisk to combine and then set aside. Next, in a small pot combine water and sugar over medium heat, stirring to dissolve. Add the walnuts and boil for 2 min. Then drain and place onto a parchment paper lines cookie sheet to dry. In another bowl combine together flour and egg white. Mix until smooth and then season with salt,pepper and paprika. Heat the oil and pan-fry the shrimp until golden brown, flipping to brown evenly. Remove from the oil and place them on a plate lined with a paper towel to drain any excess. Transfer the cooked shrimp to the creamy sauce mixture, coating thoroughly. Add the dried walnuts and toss well again. Serve immediately.