Honey Walnut Shrimp
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
422 kcal
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Course
Main Course
Honey Walnut Shrimp
Description
The recipe begins by candying walnut halves with butter, cane sugar, and water in a skillet until coated and hardened, giving them a sweet crunch. Shrimp are coated in a mixture of arrowroot starch, garlic powder, and salt for a light crust when pan-fried in olive oil over medium-high heat. This technique seals in moisture while providing texture.
A honey sauce combining avocado mayonnaise, honey, and lemon juice is whisked together to provide a creamy, tangy glaze for the cooked shrimp. Tossing the shrimp in this sauce coats them evenly, balancing sweetness and acidity.
Serving the shrimp on steamed rice with finely shredded green cabbage and green onions adds freshness and variety in texture, complementing the rich sauce and crunchy walnuts. The combination of caramelized nuts and creamy sauce defines the dish.
Leftovers store well refrigerated for up to three days and can be reheated gently to preserve texture. Substitutions include alternate starches like all-purpose flour and differing acidic components such as lime juice or red wine vinegar, and sweeteners like maple or agave syrup.
Ingredients
Candied walnuts
- ½ cup walnut halves
- 2 tablespoons cane sugar
- 1 tablespoon butter unsalted
- 2 tablespoons water
Shrimp
- 1 pound Shrimp large
- 3 tablespoons arrowroot starch
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons olive oil
Honey Sauce
- 2 tablespoons avocado mayonnaise
- 2 tablespoons honey
- 1 tablespoon lemon juice
For Serving
- rice
- green cabbage shredded
- green onions
Instructions
- In large non-stick skillet over medium heat, add butter, walnuts, sugar and water. Stir until all the sugar melts and the walnuts are coated in the sugar mixture, about 5 minutes.
- Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Set aside to harden; wipe down the skillet.
- In a large bowl, place the shrimp, arrowroot starch, garlic powder, and salt and stir to combine until all the shrimp is evenly coated with the mixture.
- In a large skillet over medium high heat, add the olive oil, and cook the shrimp, turning occasionally until they’re fully cooked, about 2-3 minutes per side.
- In a small bowl whisk together the avocado mayonnaise, honey and lemon juice. Pour the sauce over the shrimp and toss to combine. Add the candied walnuts on top and
- Serve the shrimp on top of cooked rice with shaved green cabbage, sesame seeds and green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers gently in a pan to maintain shrimp texture and sauce consistency.
- Arrowroot starch may be substituted with other gluten-free starches or all-purpose flour for coating the shrimp.
- Lemon juice in the honey sauce can be replaced with lime juice or mild vinegar options such as red wine vinegar.
- Honey may be substituted with maple syrup or agave syrup if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 296mg | 99% |
| Sodium | 1218mg | 51% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 179mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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