Vegan Honey Walnut Shrimp
Indulge in a plant-based twist on a takeout classic with this Vegan Honey Walnut Shrimp recipe! This creative dish swaps traditional shrimp for crispy battered cauliflower florets, fried to golden perfection and tossed in a creamy, tangy vegan honey sauce made with agave syrup and vegan mayonnaise. Sweet, caramelized candied walnuts, prepared with maple syrup and toasted coconut oil, add a delightful crunch that complements the savory flavors. Perfect for an impressive weeknight dinner or a special occasion, this recipe is fully vegan, irresistibly delicious, and ready in under 45 minutes. Serve as a main dish or alongside rice or noodles for a satisfying, crowd-pleasing meal!
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Recipe Information
Ingredients
- 1 head Cauliflower florets
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 0.75 cup Water
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 2 cups Vegetable oil
- 0.5 cup Walnuts
- 0.25 cup Maple syrup
- 1 tablespoon Coconut oil
- 0.5 cup Vegan mayonnaise
- 2 tablespoons Agave syrup
- 1 tablespoon Lemon juice
- 1 teaspoon Rice vinegar
- 0.5 teaspoon Salt
Instructions
Begin by preparing the cauliflower florets. Trim the cauliflower into bite-sized pieces that resemble shrimp size.
In a large mixing bowl, combine the cornstarch, all-purpose flour, water, garlic powder, onion powder, and salt. Whisk until the batter is smooth and thick.
Dip the cauliflower florets into the batter, ensuring each piece is well-coated.
Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C). Carefully add the battered cauliflower to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
In a small skillet, melt the coconut oil over medium heat. Add the walnuts and toast them gently for 2-3 minutes until fragrant. Add the maple syrup and quickly stir to coat the walnuts evenly. Cook for another 2 minutes until the syrup thickens. Transfer the candied walnuts to a plate and let them cool.
In a bowl, whisk together the vegan mayonnaise, agave syrup, lemon juice, rice vinegar, and salt to make the sauce.
In a large mixing bowl, combine the fried cauliflower and candied walnuts. Pour the sauce over and toss gently to coat everything evenly.
Serve immediately, garnished with additional candied walnuts if desired.
Nutrition Facts
Calories |
5205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.2 g | 634% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 309.3 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 4300 mg | 187% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 101.9 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2201 mg | 47% | |
*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.
