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.
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.
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.
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.
P.F. Chang’s Honey Walnut Shrimp is a luxurious twist on traditional fried shrimp, elevated by its creamy honey sauce and candied walnut topping. The sauce can be adjusted to taste—add more vinegar for tang, or extra honey for sweetness. This dish pairs beautifully with steamed jasmine rice, fried rice, or lo mein. Leftovers can be reheated in an air fryer to restore crispiness, though it’s best served fresh. A true restaurant-style dish, it’s perfect for impressing guests or recreating a takeout favorite at home.