Whole30 Honey Walnut Shrimp
Delight your taste buds with this Whole30 Honey Walnut Shrimp—a healthier, paleo-inspired take on the beloved restaurant classic. This dish combines the natural sweetness of toasted walnuts and freshly squeezed orange juice with the creamy richness of unsweetened coconut cream. Lightly coated in arrowroot flour for a crisp texture, the shrimp are pan-fried in coconut oil and then tossed in a tangy, velvety sauce for a flavor-packed finish. Topped with green onions and toasted sesame seeds, this quick and easy recipe is perfect for anyone following a Whole30, paleo, or gluten-free lifestyle. Ready in just 35 minutes, it’s a wholesome, crowd-pleasing dinner your whole family will love!
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Recipe Information
Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 0.5 cup arrowroot flour
- 3 tablespoons coconut oil
- 0.5 cup walnuts
- 0.25 cup unsweetened coconut cream
- 0.25 cup orange juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 2 tablespoons green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
Begin by toasting the walnuts. In a dry skillet over medium-high heat, toast walnuts for 4-5 minutes until golden and fragrant. Set aside to cool.
In a mixing bowl, combine arrowroot flour, garlic powder, onion powder, and salt. Toss the shrimp in the flour mixture until fully coated.
Heat the coconut oil in a large skillet over medium heat. Once hot, add the coated shrimp in batches. Cook each side for about 2-3 minutes until the shrimp is crispy and cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, lower the heat to medium-low. Add coconut cream, orange juice, and apple cider vinegar. Stir frequently until the sauce slightly thickens, about 3-4 minutes.
Return the cooked shrimp and toasted walnuts to the skillet, tossing them with the sauce until well-coated.
Serve immediately, garnished with sliced green onions and toasted sesame seeds.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 8.7 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1332 mg | 28% | |
*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.
