Honey Walnut Shrimp
This lightened up version of Honey Walnut Shrimp is inspired by the Panda Express recipe. It's full of crisp pan-seared shrimp with homemade candied walnuts
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup walnut halves
- 2 tablespoons cane sugar
- 1 tablespoon unsalted butter
- 2 tablespoons water
- 1 pound large shrimp
- 3 tablespoons arrowroot starch
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons avocado mayonnaise
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Rice
- Green cabbage (shredded)
- Green onions
Instructions
- 1
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.
- 2
Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Set aside to harden; wipe down the skillet.
- 3
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.
- 4
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.
- 5
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
- 6
Serve the shrimp on top of cooked rice with shaved green cabbage, sesame seeds and green onions.