Dairy-Free Honey Walnut Shrimp
Indulge in the perfect blend of sweet, tangy, and crispy with this *Dairy-Free Honey Walnut Shrimp* recipe, a mouthwatering twist on the classic takeout favorite. Featuring golden, caramelized walnuts and crispy pan-fried shrimp, this dish is elevated with a luscious dairy-free sauce made from vegan mayo, honey, lemon juice, and rice vinegar. The shrimp are lightly seasoned and coated in cornstarch for a light, crunchy texture, while the homemade candied walnuts add irresistible sweetness and crunch. With only 15 minutes of prep time and simple ingredients, this recipe is an easy yet impressive option for weeknight dinners or special occasions. Perfect for those seeking dairy-free, seafood-forward meals with a touch of elegance, this Honey Walnut Shrimp promises to become a new favorite!
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Recipe Information
Ingredients
- 0.5 cup Raw shelled walnuts
- 0.5 cup Water
- 0.5 cup Granulated sugar
- 1 pound Large shrimp, peeled and deveined
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cornstarch
- 2 cups Vegetable oil for frying
- 0.25 cup Vegan mayonnaise
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
- 1 teaspoon Rice vinegar
Instructions
Start by preparing the caramelized walnuts. In a small saucepan, combine 0.5 cup of water and 0.5 cup of sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
Add 0.5 cup of raw shelled walnuts to the boiling syrup and continue boiling for about 5 minutes until the walnuts are lightly golden. Drain them and spread them on a baking sheet lined with parchment paper to cool and harden.
Pat the 1 pound of peeled and deveined shrimp dry with paper towels. Season them with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place 0.5 cup of cornstarch in a shallow dish. Coat each shrimp in the cornstarch, shaking off any excess.
In a deep skillet or frying pan, heat 2 cups of vegetable oil over medium-high heat. Once hot, fry the shrimp in batches for 2-3 minutes on each side until golden brown and crispy. Transfer the cooked shrimp to a paper towel-lined plate to drain the excess oil.
In a small bowl, whisk together 0.25 cup of vegan mayonnaise, 2 tablespoons of honey, 1 tablespoon of lemon juice, and 1 teaspoon of rice vinegar until smooth and well combined.
In a large mixing bowl, toss the fried shrimp with the creamy sauce until each piece is well coated.
Transfer the coated shrimp to a serving platter and top with the caramelized walnuts. Serve immediately.
Nutrition Facts
Calories |
5639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 522.2 g | 669% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 139.6 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1499 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
