Honey Walnut Shrimp
Honey Walnut Shrimp (dairy free, paleo, gluten free)
You typically will find honey walnut shrimp in Chinese restaurants, and in fact that’s what inspired me to make it. I have never actually had it in a restaurant so I don’t know how close my version is compared to a restaurant. So if you have ever had it in a restaurant and you make this you should let me know if it compares. Of course with my version on anything I try to keep it as healthy as possible. I can guarantee you that what you get in a restaurant has sugar and possibly gluten. So better to make it at home anyway. I will tell you this is very simple to make, and pretty quick. It’s a good weekday meal if you don’t feel like putting in a lot of time or effort into dinner. The flavor is slightly sweet and tangy. Since this is typically more of a Asian/Chinese dish it goes with fried rice, or stir fry vegetables. So if your needing a new idea for dinner that’s easy and packs some delicious flavor, then you should check this one out.
Just a quick note about this recipe, you can either have it slightly breaded or not. I personally have only had it breaded but I have seen it done without it. I am sure it’s just as good without breading. You can also swap the shrimp for chicken. I would recommend to bread it if you are using chicken so the sauce can stick to it better. Just follow the directions the same as the shrimp (just know chicken takes a lot longer to cook). Also, you can add sesame seeds when you are putting everything together.
Details
Main Dishes, dairy-free, gluten free
Ingredients
For Walnuts
1 1/3 cup raw walnuts
1 1/2 tbsp. maple syrup
1 tbsp. avocado oil
1/2 tsp. salt
1/4 tsp. pepper
For Shrimp
roughly 1 pound of shrimp (doesn’t have to be exact)
3 tbsp. mayonnaise
1 tsp. lemon juice
1 tbsp. honey
3/4 cup cassava flour
3/4 cup milk of choice
1 tsp. salt
3-4 tbsp. avocado oil
Instructions
Preheat oven to 350 degrees.
In a medium bowl combine walnuts with maple syrup, 1 tbsp. avocado oil, salt, and pepper. Pour onto cookie sheet and toast in oven for 10-12 minutes. (They should look slightly darker and be fragrant)
Mix mayonnaise, lemon juice, and honey in a bowl. Set aside. (Double recipe if you want more sauce or your making larger portions).
Put cassava flour in a bowl and the milk with 1 tsp. of salt in another. Heat large pan with 3-4 tbsp. avocado oil on medium heat. Let it heat up for a minute or two before adding shrimp. Dunk the shrimp in milk then into the cassava flour.
Place breaded shrimp in hot oil. Cook about 5 minutes on each side. Remove from pan and place on a plate with a paper towel to remove excess oil.
In a large bowl combine the walnuts, shrimp, and pour sauce on. Gently mix. (Can add sesame seeds if desired).