To prepare the glazed walnuts, combine the sugar and water in a medium saucepan and bring to a boil over high heat. Boil for 5 minutes, stirring occasionally, then add the walnuts. Return to …
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Fry shrimp until pink and opaque. Place the shrimp on a paper towel lined plate. While the shrimp cools, place all of the sauce ingredients in a large bowl. Stir until well combined. Add the shrimp into the bowl and stir to coat the shrimp with the creamy sauce. Serve the keto honey walnut shrimp over shredded cabbage for extra crunch.
This will make sure that the honey walnut shrimp gets beautifully crisp edges. Now the sauce is just a mixture of vegan avocado mayo, honey and lemon juice. It’s the perfect combination of sweet, savory and sour ingredients that you’ll whisk together and pour over the shrimp.
Walnut shrimp is a very popular American- Chinese recipe that is well loved by everyone, made with crunchy and addictive candy-glazed walnuts, succulent shrimp, creamy mayonnaise, condensed milk and honey. With such mouthwatering combinations, there is no surprise that it is THE most popular shrimp dish at many Chinese restaurants here in the US!
I prefer to serve this honey walnut shrimp as soon as it is made, but if you have leftovers, they will keep well in the fridge for up to three days. You can reheat the shrimp on the stovetop before serving. You can make the candied walnuts up to a week ahead of time. Honey walnut shrimp is one of the most popular dishes at Chinese restaurants.