The Chinese restaurant favorite, Honey Walnut Shrimp, is made healthier in this delicious, gluten free recipe, made in less than 30 minutes!
My go-to order at Chinese restaurants is Orange Chicken and Honey Walnut Shrimp. I love the delicious, slightly sweet sauces that accompany each dish!
The problem with that is the fact that these aren’t necessarily the healthiest dishes. They’re fantastic to splurge on once (ok maybe three times) per month, but not every day!
You see, the reason Honey Walnut Shrimp is so delicious is because it’s covered in mayonnaise and candied walnuts, delicious, but not the healthiest.
I took this amazing dish and made it a little bit healthier, while still maintaining it’s total scrumptiousness!
Ingredients
- 2 tbsp honey
- 1 tbsp dijon mustard
- 2 tsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ½ lb (12-15) large shrimp (peeled & deveined)
- ¼ cup walnuts (chopped)
In a small bowl, whisk the honey, mustard, olive oil, salt and pepper together.
Add the shrimp to the sauce.
Place in the refrigerator for 15 minutes.
Add the walnuts to a cast iron skillet over medium heat. Toast for 2-3 minutes.
Pour the shrimp and sauce on top.
Cook the shrimp for 3-5 minutes per side.
Serve over rice or rice noodles.
I may have a mild obsession with rice noodles, as seen in my recipes for Drunken Noodles, Gluten Free Kung Pao Beef and Noodle Bowl, Spicy Vegetable Pad Thai and Asparagus Beef Stir Fry.
They cook up much quicker than traditional rice and are easier to eat with chopsticks!
No matter how you serve it, this is one simply delicious recipe that is so easy to make. I promise it will become a new household favorite!
Honey Walnut Shrimp
The Chinese restaurant favorite, Honey Walnut Shrimp, is made healthier in this delicious, gluten free recipe, made in less than 30 minutes!
Ingredients
- 2 tbsp honey
- 1 tbsp dijon mustard
- 2 tsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ½ lb large shrimp peeled & deveined
- ¼ cup walnuts chopped
Instructions
- In a small bowl, whisk the honey, mustard, olive oil, salt and pepper together.
- Add the shrimp to the sauce.
- Place in the refrigerator for 10 minutes.
- Add the walnuts to a cast iron skillet over medium heat.
- Toast for 2-3 minutes.
- Pour the shrimp and sauce on top.
Cook the shrimp for 3 minutes per side.
- Serve over rice or rice noodles.
