Honey Walnut Shrimp
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Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
3 -4 servings
-
Calories
530 kcal
Honey Walnut Shrimp
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This homemade honey walnut shrimp recipe pairs crispy shrimp with a creamy sauce and caramelized nuts. A quick, easy weeknight dinner!
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Ingredients
For the Walnuts
- 2 tablespoons honey
- 2 tablespoons water
- ½ cup walnut halves
For the Sauce
- ⅓ cup yogurt plain, Greek
- 3 tablespoons honey
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 teaspoon lemon juice or white vinegar
For the Shrimp
- 1 pound extra-large 26/30 count raw shrimp peeled and deveined, tails off or on
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- 2 egg large, whites
- 3 tablespoons canola oil divided
- brown rice for serving, cooked, or white rice cooked
- green onions optional for serving
Instructions
- Make the walnuts: Set a sheet of parchment paper on a cutting board or plate near your stove. In a small skillet, heat the honey and water over medium, whisking to combine. As soon as the mixture starts to boil, add the walnuts. With a spoon, stir to coat the walnuts in the sizzling liquid, until the skillet is almost dry (resist the urge to taste a walnut, they are HOT). Transfer the walnuts immediately to the parchment paper, spreading them into a single layer. Set aside to cool.
- Make the sauce: In a medium bowl, stir together the yogurt, honey, and lemon juice or vinegar.
- Make the shrimp: With paper towels, pat the shrimp dry. In a large bowl, whisk together the egg whites, cornstarch, and salt until no lumps remain. The mixture will be thick, sticky, and reminiscent of Elmer's glue. Add the shrimp. Stir gently to coat.
- Heat a large non-stick skillet or wok over medium-high heat. Add 1 ½ tablespoons of the oil. Once the oil is hot and shimmering, swirl to coat the pan with the oil, then with tongs, add half of the shrimp, placing them one at a time so they aren't touching each other (if they do touch, it's OK but they'll stick together, so use a spatula to break them apart). Pan fry on the firsit side for 2 minutes, then flip and cook on the other side for 1 to 2 minutes more, until the shrimp is golden outside and cooked through. Immediately remove to the plate with the walnuts. Repeat with the remaining 1 ½ tablespoons oil and remaining shrimp.
- Add the shrimp and walnuts to the bowl with the sauce. Stir to coat. Serve immediately over piping hot rice with a sprinkle of green onions.
Notes
- TO STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but note that the shrimp will be much less crispy as they sit in the sauce. (This really is a dish made for eating right away!)
- TO REHEAT: Warm leftovers in a skillet set over medium heat.
- TO STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but note that the shrimp will be much less crispy as they sit in the sauce. (This really is a dish made for eating right away!)
- TO REHEAT: Warm leftovers in a skillet set over medium heat.
Nutrition Information
Show Details
Serving
1(of 3)
Calories
530kcal
(27%)
Carbohydrates
44g
(15%)
Protein
28g
(56%)
Fat
28g
(43%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.1g
(5%)
Cholesterol
192mg
(64%)
Potassium
342mg
(7%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
278IU
(6%)
Vitamin C
0.4mg
(0%)
Calcium
130mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3-4 servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1(of 3) | |
| Calories | 530kcal | 27% |
| Carbohydrates | 44g | 15% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 192mg | 64% |
| Potassium | 342mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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