Restaurant Inspired
Origin and Cultural Significance of Honey Walnut Shrimp
Honey Walnut Shrimp is a Cantonese-inspired dish that became popular in American Chinese restaurants and is now a signature item at P.F. Chang’s. The dish blends traditional frying techniques with a creamy, sweet sauce, appealing to Western palates while retaining an Asian influence. Its candied walnuts elevate it, giving the dish a luxurious and elegant feel compared to standard fried shrimp. Over time, it has become a must-order item at P.F. Chang’s, symbolizing the fusion of authentic flavors with American-style indulgence. Today, it remains a favorite for celebrations, date nights, and anyone craving bold yet refined Asian-inspired cuisine.
Unique Ingredients and Flavors
The dish features lightly battered shrimp fried until golden and crispy, then tossed in a creamy honey-mayo sauce. Candied walnuts bring sweetness and crunch, while condensed milk adds richness to the sauce. The shrimp stays tender inside, with a crisp shell that absorbs the glossy coating. A balance of sweet, creamy, nutty, and savory flavors makes this dish unique. The combination of textures and flavors creates a dish that feels both decadent and comforting.
P.F. Chang’s Honey Walnut Shrimp (Copycat Recipe) – Crispy Fried Shrimp in Creamy Sauce & Candied Walnuts
This Honey Walnut Shrimp copycat recipe recreates the famous P.F. Chang’s favorite with crispy fried shrimp coated in a creamy honey sauce and topped with candied walnuts. The shrimp are lightly battered and fried until golden, then tossed in a luscious sweet-savory glaze made with mayo, honey, and condensed milk. The candied walnuts add crunch and sweetness, making the dish elegant enough for special occasions but simple enough to make at home. Serve it with rice or noodles for a full meal. Once you try it, you’ll see why it’s one of P.F. Chang’s most beloved menu items.
Ingredients
Candied Walnuts:
Instructions
1. Candy the Walnuts
- In a small saucepan, combine sugar and water. Bring to a boil, then add walnuts. Cook for 2–3 minutes, then transfer walnuts to parchment paper to cool and harden.
2. Prepare the Shrimp
- Coat shrimp in cornstarch, dip into beaten eggs, and dredge again lightly in cornstarch for crispiness.
3. Heat the Oil
- Heat vegetable oil in a deep pan or fryer to 350°F.
4. Fry the Shrimp
- Fry shrimp in small batches for 2–3 minutes until golden brown and crispy. Drain on paper towels.
5. Make the Sauce
- In a bowl, whisk together mayonnaise, honey, condensed milk, and rice vinegar until smooth.
6. Toss and Serve
- Toss fried shrimp with the sauce until coated. Top with candied walnuts and serve immediately with rice or noodles.
Note
Hot Oil Warning: Frying can cause splattering—always handle carefully and fry in small batches.
Allergy Warning: Contains shellfish, nuts (walnuts), eggs, and dairy. Substitute as needed with plant-based alternatives.
For a lighter version, air-fry the shrimp at 375°F for 10–12 minutes.
