Crispy, golden shrimp get their crunch from a light tapioca starch and egg coating, pan-fried in avocado oil until each piece is perfectly opaque and crisp at the edges. The real showstopper is the glossy, honey-ginger sauce — a quick whisk of avocado-oil mayonnaise, fresh lemon juice, and grated ginger that clings to every piece of shrimp once tossed together. Candied walnuts, glazed low and slow in honey until deeply fragrant and crackly, add that irresistible sweet crunch on top. A scatter of sliced green onion and sesame seeds finishes the platter with color and a little extra texture. This one comes together fast enough for a weeknight but looks (and tastes) like something from your favorite takeout spot, making it a genuinely solid pick for a gluten free dinner rotation.
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Line a baking sheet with parchment paper and set a wire rack on top. In a small saucepan over medium heat, combine the 3 tbsp honey and 1/4 tsp salt. Add the walnuts and stir to coat. Cook, stirring constantly, for 3–4 minutes until the honey thickens and the walnuts are deeply glazed and fragrant — watch closely, as the honey can scorch quickly. Spread the walnuts in a single layer on the prepared rack and let cool for at least 10 minutes; they will crisp as they cool.
In a small bowl, whisk together the avocado-oil mayonnaise, 2 tbsp honey, lemon juice, and grated ginger until smooth. Set aside.
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