House Honey Pecan Shrimp Recipe



House Honey Pecan Shrimp Recipe

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.

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.



  • 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


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


  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.


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