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PANDA EXPRESS HONEY WALNUT SHRIMP

This copycat recipe for Panda Express Honey Walnut Shrimp is quick and easy to make! Featuring a creamy, silky honey sauce and a secret batter that keeps the shrimp perfectly crispy—even after being coated in sauce—this dish is a must-try. The shrimp is fresh and crunchy, just like your favorite tempura, paired with sweet, caramelized walnuts in every bite.

If you enjoy this recipe, be sure to check out my keto Kung Pao Shrimp, Black Pepper Chicken, and General Tso’s Shrimp—homemade takeout classics loved by all!

INGREDIENTS

  • 1 lb extra-large shrimp, peeled and deveined
  • 2 large egg whites, whisked
  • 8 tbsp potato starch, tapioca starch, or 4 tbsp whey protein isolate
  • ⅓ to ½ cup avocado oil
  • ½ cup walnuts, unsalted (whole or chopped)
  • 1 bulb scallion, chopped

Honey Walnut Shrimp Sauce:

  • 4 tbsp mayo
  • 1 tbsp honey or keto honey
  • 2–2.5 tbsp evaporated milk or sugar-free coconut condensed milk

INSTRUCTIONS

  • Prepare the Shrimp:
    • Butterfly the shrimp by making a shallow slit along the back (spine).
    • Set up your workspace with separate bowls for egg whites and potato starch, plus a large plate to hold the prepared shrimp. Dip each shrimp into the egg white, then coat evenly in potato starch. Place on the plate until all shrimp are coated.
  • Heat the Oil:
    • Heat avocado oil in a stainless steel or cast iron pan with high walls over medium-high heat.
    • After about 3 minutes, test the oil by inserting a wooden chopstick; if bubbles form around it, the oil is ready (350°F/177°C). Alternatively, use a thermometer.
  • Fry the Shrimp:
    • Work in batches, shallow-frying shrimp for about 3 minutes per side or until golden brown. Transfer cooked shrimp to a wire rack to keep them crispy and let excess oil drain.
  • Make the Sauce:
    • In a bowl, whisk together mayo, honey, and evaporated milk (or coconut condensed milk) until smooth.
  • Sweeten the Walnuts:
    • Toss walnuts with 2 tbsp of the prepared sauce until coated.
  • Assemble and Serve:
    • Arrange fried shrimp on a large serving plate, top with the sweetened walnuts, and drizzle with additional honey walnut sauce. Garnish with chopped scallions and serve hot.

NOTES

  • Remove any brown bits in the oil with a fine mesh sieve to prevent shrimp from turning dark.
  • For air frying, follow the instructions from an air fryer bang bang shrimp recipe.
  • Use evaporated milk for an unsweetened option. Substitute with coconut condensed milk for a dairy-free or keto version.
  • Skip mayo by combining honey and evaporated milk directly for the sauce.
  • To make candied walnuts, boil equal parts sugar and water to create a syrup, add walnuts, stir for 3 minutes, then transfer to a sheet pan to cool.

WHITE ALMOND SOUR CREAM CAKE

The White Almond Sour Cream Cake (WASC) recipe is a foolproof white cake that’s perfect for weddings! While it starts with a box mix, the addition of a few special ingredients elevates it, giving the cake a rich, homemade flavor that’s absolutely delicious!

Equipment

  • Electric hand mixer or stand mixer
  • Cake pans (four 6-inch, or three 7-inch or 8-inch pans)

INGREDIENTS

For the White Almond Sour Cream Cake:

  • 1 box white cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ tsp salt
  • 1 cup milk (room temperature)
  • 1 cup sour cream (room temperature)
  • ½ cup unsalted butter (melted)
  • 4 egg whites (room temperature)
  • 2 tsp almond extract

For the Almond Buttercream Frosting:

  • 2 cups unsalted butter (room temperature)
  • 5 cups powdered sugar
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ¼ cup heavy cream

INSTRUCTIONS

For the White Almond Sour Cream Cake:

  • Preheat the oven to 335°F (168°C). Prepare your cake pans by greasing them with nonstick cooking spray and lining the bottoms with parchment circles.
  • In a large mixing bowl, combine the cake mix, flour, sugar, salt, milk, sour cream, melted butter, egg whites, and almond extract. Mix on low speed with an electric hand mixer until just combined.
  • Once combined, increase the mixer speed to medium and beat for 2 minutes.
  • Divide the batter evenly between the cake pans, smoothing the top with an offset spatula.
  • Bake for about 30 minutes (for 7 or 8-inch round pans), but adjust baking time depending on your pan size.
  • After baking, allow the cakes to cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.

For the Almond Buttercream Frosting:

  • In a large mixing bowl or the bowl of a stand mixer, beat the room temperature butter on medium-high speed for 5 minutes, scraping the sides occasionally, until light, fluffy, and pale.
  • Gradually add half of the powdered sugar and mix on the lowest speed until fully incorporated. Add the remaining powdered sugar and mix again on low until smooth.
  • Add almond extract, vanilla extract, and salt, and mix on low until combined.
  • Slowly drizzle in the heavy cream while mixing on medium speed. Scrape down the bowl as needed.
  • Increase the mixer speed to high and whip for an additional 3-5 minutes, until the buttercream is light and fluffy.
  • If desired, switch to a paddle attachment and mix on low for 2 minutes to remove air bubbles and achieve a smooth frosting.

Assembling the Cake:

  • Place the first cake layer on a cake board or plate. Spread a layer of frosting evenly over the top.
  • Repeat this process with the remaining cake layers and frosting.
  • Apply a thin “crumb coat” layer of frosting all over the cake, then chill the cake for 30 minutes to firm up the buttercream.
  • Once chilled, frost the cake with the remaining buttercream and decorate as desired.

NOTES

  • After frosting, the cake can be stored in an airtight container in the refrigerator for up to 5 days. Cover any exposed cake with plastic wrap to prevent drying out.
  • This recipe makes a 3-layer 7-inch or 8-inch cake, or about 3 dozen cupcakes.