Honey Walnut Shrimp Recipe
I’m excited to share a lightened-up version of a fan-favorite dish—Panda Express’ Honey Walnut Shrimp! This copycat recipe delivers all the flavors you love while saving on calories, making it more weight-loss friendly without sacrificing taste.
The key swap in this version is using Greek yogurt in place of mayonnaise. Traditional honey walnut shrimp recipes typically call for mayonnaise in the creamy sauce, but Greek yogurt provides the same tangy richness while cutting down on fat and calories. Plus, it adds a boost of protein! You’ll still get that luscious, velvety texture, but with a healthier twist.
Another game-changer is using monk fruit sweetener for the candied walnuts. Instead of sugar, monk fruit crisps up the walnuts beautifully while giving them that signature sweetness with zero added calories. This keeps the glaze perfectly caramelized without the extra guilt!
Between these simple swaps, this copycat honey walnut shrimp lets you enjoy the classic dish while staying true to your health goals. And the best part? It’s just as delicious as the original—crispy, sweet, and savory with every bite!
Ingredients:
- shrimp: unless you live near a fresh body of water, buying frozen shrimp is your best bet for quality and safety. Frozen shrimp are typically flash-frozen right after being caught, locking in freshness and minimizing the risk of bacteria or spoilage, making them a safe and reliable option for most home cooks. Mariano’s typically has their shrimp on sale about every three weeks, so I stock up.
- cornstarch
- salt and pepper
- egg whites
- nonfat Greek yogurt (this replaces the typical mayo)
- sweetened condensed milk (this gets that slight sweet flavor)
- honey
- rice vingar
- chili oil (optional, but I like the sweet heat)
- monk fruit
- walnuts
- cabbage
Honey Walnut Shrimp
Have you had the honey walnut shrimp at Panda Express? That serving is 13 WW points and my version only has 7 WW points. I adapted a recipe from my friend Erica - thanks for the inspo!
Ingredients
- 12 oz shrimp, peeled and deveined
- 1/3 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 egg whites, whipped
- Sauce:
- 1/4 cup nonfat Greek yogurt
- 1 tbsp sweetened condensed milk
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 tsp chili oil
- Candied Walnuts:
- 1 tbsp monk fruit sweetener
- 1/2 cup walnuts
- Red Cabbage Base:
- 2 cups red cabbage, thinly sliced
- Pinch of salt
- Pinch of pepper
- 1 tsp rice vinegar
Instructions
Prepare the Candied Walnuts:
In a small pan, melt the monk fruit sweetener over medium-low heat until fully liquefied. Toss the walnuts into the melted sweetener, stirring to coat evenly. Transfer to parchment paper to cool and harden.
Saute the Red Cabbage:
In a skillet over medium heat, sauté the red cabbage with a pinch of salt and pepper. Add the rice vinegar and continue to cook until the cabbage softens, about 5-7 minutes. Set aside.
Prepare the Shrimp:
In a bowl, combine the cornstarch, salt, and pepper.
Dip each shrimp into the cornstarch mixture, shake off excess, then dip into the whipped egg whites. Return the shrimp to the cornstarch mixture for a second coating.
Cook the Shrimp:
Heat a skillet or deep frying pan over medium-high heat with a little oil. Fry the shrimp in batches, cooking each side for 2-3 minutes or until golden and crispy. Remove and set aside on a paper towel to drain.
Make the Sauce:
In a small bowl, whisk together the Greek yogurt, sweetened condensed milk, honey, rice vinegar, and chili oil until smooth.
Assemble the Dish:
Toss the crispy shrimp and walnuts in the prepared sauce until evenly coated.
Serve the shrimp over the sautéed red cabbage and enjoy!
Notes
As of the date of this publication, each serving is 7 WW points. Click here for the WW tracker.
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