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Honey Walnut Shrimp is one of my favorite takeout recipes, but It's loaded with sugar and extra calories. Let's make a lower-calorie version without all the sugar.
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Why this Honey Walnut Shrimp is the Best.
Who doesn't love crispy shrimp tossed in a creamy, slightly sweet sauce with crunchy walnuts? It's always been one of my favorite dishes to order, but since I'm trying to cut down on sugar, it was a no-go.
This healthier version of Honey Walnut Shrimp checks all the boxes regarding flavor but in a macro-friendly version.
What You Need To Make this Recipe
- Shrimp: I always tell people to get the best shrimp they can afford. Don't worry about fresh shrimp because almost all the shrimp you will see in a store are frozen or previously frozen and thawed. I used 21/25-count tiger shrimp for this recipe.
- Walnuts: If you have an allergy, you can skip the nuts entirely or prefer another nut. Pecans or chopped almonds will also work.
- Sauce: I used light mayonnaise to reduce calories and a sugar-free honey substitute to reduce the sugar. The only other ingredients are White pepper, garlic, and lemon juice.
- Coating for the shrimp: I keep this very light and simple by using an unflavored protein powder that I season with garlic, onion, five spice, salt, and white pepper.
- Oil: I like to shallow fry with avocado oil, but you can use any cooking oil you prefer.
- Broccoli: I used fresh because I like my broccoli barely cooked, so it still has a crunch, but you can also use frozen florets to save time.
Cooking Instructions
- Start by peeling and deveining all of the shrimp. Once that's done, prepare your seasoning by combining unflavored protein powder, garlic powder, onion powder, five spice, salt, and pepper.
- Candied Walnuts: Toss the walnut halves in a pan with 2 tbsp brown sugar substitute and simmer over medium heat for about 5 minutes until the sugar has melted and coated the walnuts. Spread out on a sheet of parchment paper to cool completely.
- Blanch the broccoli in boiling water for about 90 seconds, then remove it and transfer it to a bowl of ice water to stop cooking. Drain and pat dry before setting aside.
- Whisk together light mayo, honey substitute, lemon juice, and white pepper to prepare the sauce.
- Coat the shrimp with the breading and let it sit for about 5 minutes. Then, fry the shrimp in 350-degree F oil for about 90 seconds.
- Once the shrimp are cooked, toss in a bowl with the sauce and the candied walnuts until coated. Serve over cauliflower rice with the broccoli on the sides.
FAQ
Yes, in fact, if you have a shellfish allergy, that is a great substitution that is also much more affordable. I prefer using boneless, skinless chicken thighs cut up into bite-size pieces, but chicken breast works, too.
To make this closer to the original recipe, just swap out the protein powder for cornstarch and use real honey and brown sugar.
Yes, once you coat the shrimp, place them in the air fryer and spray with a light coat of cooking spray. Arrange them in the air fryer and fry for 6-8 minutes at 375 until the shrimp are fully cooked.
How to Peel and Devein Shrimp
Helpful Tips for Honey Walnut Shrimp
- Before serving, microwave the broccoli for 1 minute to warm it up. Then, serve with the walnut shrimp.
- Leftovers can be stored in a sealed container in the refrigerator for up to 4 days or frozen for up to 90 days.
- Serve honey walnut shrimp with low-carb skinny pasta, cauliflower rice, or sauteed stir fry veggies.
- Shrimp easily overcook, so be sure only to cook them until the flesh turns pinkish red, then serve ASAP
Dont forget to Pin this recipe to save for later and share with a friend who loves honey walnut shrimp.
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Keto Honey Walnut Shrimp (Copycat Recipe)
Ingredients
- 1 lb Shrimp 21/25 count size
- 2 cups Broccoli Florets Raw or Frozen
- ½ Cup Walnuts Halves or pieces
- 2 tbsp Brown Sugar Substitute
- 2 cups Avocado oil for frying
- 2 tsp Scallions Garnish
Sauce
- ⅓ cup Light Mayonaisse
- 3 tbsp Honey Substitute
- ½ tsp White Pepper
- 2 tbsp Lemon Juice
Shrimp Breading
- ½ cup Unflavored Protein Powder
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Five Spice Powder
- ½ tsp Kosher Salt
- ½ tsp White Pepper
Instructions
- In a small pan over medium heat, cook the walnuts with the brown sugar substitute until the sugar has melted and coated the walnuts. Pour the mixture onto a sheet of parchment paper and let it cool completely.
- Prepare the sauce by whisking together the ingredients, then setting aside. Next, prepare the shrimp breading by adding all ingredients to a sealed bag and shaking it to combine.
- Peel and divide the shrimp. Remove the tails and toss the shrimp in the bag to coat all of them with the breading.
- Blanch the broccoli in boiling water for 90 seconds, then drain and fill with ice and water to stop cooking. set aside
- Heat oil to 350 degrees F. Fry the shrimp for about 1-2 minutes until fully cooked. Drain off excess oil, then toss in a bowl with walnuts, broccoli, and sauce to combine. Garnish with scallions and serve.
Notes
- You can also air fry the shrimp for 6-8 minutes at 375 degrees F. Spray shrimp with cooking spray before air frying.
- Store leftovers in the fridge for up to 4 days. Freezer for up to 90 days.
- Reheat in a pan over low heat just until warm through string frequently.
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