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Honey Pecan Shrimp

This homemade honey pecan shrimp will have you skipping that take-out line and getting into the kitchen. It is done in under an hour, and tastes just like Panda Express. 

This Honey Pecan Shrimp recipe tastes JUST like Panda Express

Honey Pecan Shrimp

I have kind of an obsession with the Panda these days. After years of being a little bit snobby about the popular chain Chinese food, I’m totally eating my words now. And their food. Several times a month. My plate is usually half chow mein, half fried rice, honey walnut shrimp, and the Shanghai angus steak. Plus an egg roll.

With the app they have, I can just order take-out and text my husband to drop by and pick it up. I can feed everyone here, with leftovers to spare for a couple of lunches later on in the week for like $50-$60. That’s not bad when you are feeding 9, and four of them are elementary aged boys who can eat their own weight in chow mein on a good day. Heck, just driving through McD’s to catch a quick dinner with my crew is over $30.

You might think this is sponsored by the Panda, but it totally isn’t. I just love them. Especially on nights when I don’t feel like cooking. But even on nights where I don’t have a ton of time to get cooking I still have the energy for this. It is WAY easier than I anticipated.

If you need some other good Asian-inspired dinner ideas, I also love this honey garlic ginger stir fry, mongolian beef, and amazing copycat orange chicken.

This recipe comes from Dinner, Then Dessert, and is only barely modified. It is fantastic. The link is in the recipe below. You also might want to check out her Panda Express Chow Mein recipe, and you can make a whole meal of it.

Battering the shrimp is really easy. It is just a mixture of egg whites and cornstarch. But it results in a perfectly crispy battered shrimp that is just begging for that sweet sauce.

After frying the shrimp, remove it to a paper towel covered plate and then immediately toss with the sauce.

Once the shrimp is done, get it in the sauce right away. One thing I discovered about this recipe is that the sauce does NOT like the stir fry pan. It browns a bit, and quickly – so best to toss the hot shrimp into the sauce and let the shrimp heat it up.

Easy homemade honey pecan shrimp - just like Panda Express!

I used pecans in this instead of the traditional walnuts because my husband has a walnut allergy. I don’t tend to keep them in the house at all but had some pecans leftover from another project. They worked perfectly.

Easy homemade honey pecan shrimp - just like Panda Express!

My shrimp-loving kids really loved this, as did I. I’m definitely going to be making this again.

 

Honey Pecan Shrimp

Honey Pecan Shrimp

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Skip the takeout and make this homemade version of Panda Express' Honey Walnut Shrimp.

Ingredients

Main Ingredients

  • 1 pound large raw shrimp, peeled

Candied Pecans

  • 1 cup water
  • 2/3 cup white sugar
  • 1/2 cup pecan halves

Shrimp Batter

  • 4 egg whites
  • 2/3 cup cornstarch

Sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon sweetened condensed milk
  • 1 cup vegetable oil for frying

Instructions

  1. Remove the tails from the shrimp, and devein if necessary. I like to buy these already cleaned so you don't have mess with it. Set aside. Mix together the sauce ingredients and set aside.
  2. Place the water and white sugar into a small or medium pot, and bring to a simmer. Add your pecans, and simmer for 3-4 minutes. Carefully remove the pecans onto a paper towel to cool.
  3. Preheat the oil in a high sided frying pan to about 350 degrees. That's over medium to medium high heat on my stove. Your stove may vary. If you don't have a thermometer, you can tell it is hot enough when the oil bubbles when a small dab of batter is added, and when your first shrimp comes to a golden brown in about 2 minutes.
  4. Whisk together the egg whites and cornstarch until well combined. Add the shrimp. Fry in batches until golden brown and all of the shrimp is cooked.
  5. Toss the cooked shrimp with the sauce and candied nuts. Serve immediately.

Notes

Recipe source: Dinner Then Dessert

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 681 Total Fat: 51g Saturated Fat: 5g Trans Fat: 1g Unsaturated Fat: 43g Cholesterol: 100mg Sodium: 530mg Carbohydrates: 45g Fiber: 1g Sugar: 30g Protein: 14g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Kristen Millican

Wednesday 12th of June 2019

I just love recipes involving pecans and shrimp/fish. I think they are a great combination. Thanks for sharing this great recipe!

Nicole Johnson

Thursday 13th of June 2019

Thanks, Kristen! This is one of my favorites!

Danielle Green

Monday 13th of June 2016

This is one of my favorite dishes at Chinese restaurants! Sadly for me the closest Chinese joint is over 20 miles from my house AND it doesn't have this dish. Needless to say, I need to make this because it looks amazing!

Nicole Johnson

Monday 13th of June 2016

Thanks, Danielle! <3 It is one of my favorites too. I don't know what I'd do without Chinese take-out close by though! No way!