Low Carb Honey Walnut Shrimp
Indulge in the perfect balance of sweet, savory, and crunch with this **Low Carb Honey Walnut Shrimp** recipe. A healthier twist on the classic Chinese restaurant favorite, this dish features tender, golden shrimp coated in a light almond and coconut flour breading, then tossed with toasted walnuts and a luscious, sugar-free honey glaze. The sauce, made with a blend of low-carb sweetener, a sugar-free honey substitute, and a hint of lemon juice, delivers all the flavor with none of the guilt. With just 15 minutes of prep and under 30 minutes to make, this dish is perfect for keto dieters or anyone looking for a healthier, gluten-free dinner option. Serve piping hot, topped with green onions and a sprinkle of sesame seeds, for a restaurant-quality meal that will wow your taste buds!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 0.5 cup chopped walnuts
- 0.5 cup almond flour
- 2 tablespoons coconut flour
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup unsweetened almond milk
- 1 egg
- 0.25 cup coconut oil
- 3 tablespoons low-carb sweetener (such as erythritol)
- 3 tablespoons sugar-free honey substitute
- 1 tablespoon lemon juice
- 1 teaspoon coconut aminos
- 2 tablespoons chopped green onions (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Begin by prepping the shrimp. Rinse under cold water, pat dry with paper towels, and set aside.
In a small bowl, mix the almond flour, coconut flour, garlic powder, sea salt, and black pepper.
In a separate bowl, whisk together the almond milk and the egg.
Dip each shrimp into the almond milk and egg mixture, then coat with the flour mixture, pressing lightly to adhere.
Heat coconut oil in a large skillet over medium heat. Once hot, add the shrimp in batches, cooking until golden and cooked through, about 2-3 minutes per side. Transfer cooked shrimp to a plate lined with paper towels to drain excess oil.
In the same skillet, reduce heat to low and add the chopped walnuts, stirring gently for about 2-3 minutes until toasted. Set aside.
In a small saucepan, combine the low-carb sweetener, honey substitute, lemon juice, and coconut aminos. Stir over low heat until the sweetener is dissolved and the mixture begins to simmer.
Return the cooked shrimp and walnuts to the skillet, pouring the sauce over them. Toss everything together gently until the shrimp and walnuts are well coated with the sauce.
Serve the honey walnut shrimp hot, garnished with chopped green onions and a sprinkle of sesame seeds if desired.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 6.8 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 641 mg | 49% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1729 mg | 37% | |
*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.
