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Hey foodies! I’ve been obsessing over Panda Express’s Honey Walnut Shrimp forever, and lemme tell you – after countless attempts, I finally cracked the code to make it even BETTER at home! Today, I’m gonna spill all my secrets so you can save some $$ and impress your fam with this amazing dish.
What You’ll Need
For the Candied Walnuts:
- 1 cup walnuts
- 1/2 cup white sugar
- 1/4 cup water
- Pinch of salt
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup cornstarch
- Salt and pepper to taste
- Oil for frying
For that Incredible Sauce:
- 1/2 cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons sweetened condensed milk
- 1 tablespoon lemon juice
Let’s Get Cooking!
Step 1: Candied Walnuts
- Mix sugar and water in a pan
- Heat until sugar dissolves
- Toss in walnuts and stir until coated
- Spread on parchment paper to cool
- Break apart once hardened
Step 2: Prepping the Shrimp
- Pat those shrimps dry (super important!)
- Season with salt n’ pepper
- Dip in beaten eggs
- Coat in cornstarch
Step 3: The Magic Sauce
Mix together:
- Mayo
- Honey
- Condensed milk
- Lemon juice
Until smooth and creamy!
Step 4: Frying Time
- Heat oil to 350°F
- Fry shrimp in batches (about 2-3 mins each)
- Drain on paper towels
Step 5: Putting it All Together
- Toss warm shrimp in sauce
- Top with candied walnuts
- Serve over rice
- Take pics for the gram!
Pro Tips from My Kitchen to Yours
- Don’t overcrowd the pan when frying – trust me, I learned this the hard way!
- Make extra sauce cuz it’s THAT good
- The shrimp needs to be super dry before coating
- Want it extra crispy? Double-coat those bad boys in cornstarch
Why This Recipe is Better Than Panda Express
Okay, so here’s the tea ☕ – Panda Express is great, but when you make this at home:
- You control the sauce thickness
- Shrimp stays crispier longer
- Walnuts are fresher
- You can adjust sweetness
- No waiting in line!
Common Mistakes to Avoid
We’ve all been there! Here’s what NOT to do
- Don’t use pre-cooked shrimp
- Don’t skip the cornstarch
- Don’t use low-fat mayo (it just ain’t the same)
- Don’t let the sauce sit too long before serving
Storage Tips
If you somehow have leftovers (which, let’s be real, rarely happens in my house ):
- Keep sauce separate if possible
- Store in airtight container
- Best eaten within 2 days
- Reheat in oven, not microwave
Cost Breakdown
Making this at home saves you serious cash:
- Panda Express (2 servings): ~$25
- Homemade (4-6 servings): ~$20
Health-ish Corner
Look, this ain’t exactly health food, but compared to takeout
- Less sodium
- No preservatives
- Fresh ingredients
- You know exactly what’s in it!
Perfect Pairings
Serve this bad boy with:
- Steamed jasmine rice
- Stir-fried veggies
- Chinese broccoli
- Sweet chili sauce on the side
FAQs
Q: Can I use frozen shrimp?
A: Yep! Just thaw and dry really well!
Q: No condensed milk? What can I use?
A: Heavy cream + extra honey works too!
Q: Air fryer version?
A: 380°F for 8 mins, flipping halfway!
In Conclusion
Ya’ll, this recipe is seriously a game-changer! It’s cheaper than takeout, tastes fresher, and lets you adjust everything to your taste. Plus, the look on your family’s faces when you bring this to the table? Priceless!
Give it a try and lemme know how it turns out in the comments! And don’t forget to share your pics if you make it – I LOVE seeing your creations!
#HomeCooking #PandaExpressCopycat #ChineseFood #Shrimp #RecipeShare #FoodBlog #CookingTips #FoodieLife
Would you like me to provide the recipe in a different format or explain any part in more detail? Hit me up in the comments!
My sauce is too thick! What do I do?
If you find that your sauce has thickened too much, dont worry! You can easily thin it out by mixing in a tablespoon of water at a time until you reach the desired consistency. Just be careful not to add too much water, as it may dilute the flavor of the sauce.
Tips for a Perfect Low Carb Honey Walnut Shrimp
- Pat the shrimp dry before coating them to ensure the breading sticks properly.
- Make sure the oil is hot enough before adding the coated shrimp. You can test if its ready by dropping in a small piece of breading—if it sizzles and turns golden brown in a few seconds, its ready to go.
- You can also check the oil temperature using a candy thermometer. The ideal temperature for frying shrimp is 375°F (190°C).
- Dont overcrowd the pan while frying. This will prevent the shrimp from getting crispy as theyll steam instead of fry.
- Place the cooked shrimp on a paper towel-lined plate to drain excess oil before serving.
- Pour the sauce over the shrimp instead of tossing them in it to keep the breading intact.
- The sauce will continue to thicken as it cools. If you find that it has thickened too much, mix in a tablespoon of water to slightly thin it out.