Low FODMAP Honey Walnut Shrimp
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the candied walnuts
- 1 cup walnut halves
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp fine sea salt
For the sauce
- ⅓ cup avocado-oil mayonnaise
- 2 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 1 tbsp fresh lemon juice
- 1 tsp fresh ginger, finely grated
For the shrimp
- 1 ½ lb large shrimp (about 26–30 count), peeled and deveined, tails on or off
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- ½ cup tapioca starch
- 2 large eggs, beaten
- 3 tbsp avocado oil, divided
For serving
- 2 green onions (green tops only), thinly sliced (optional)
Can be omittedgreen onions
- 1 tsp sesame seeds (optional)
Instructions
- 1
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.
- 2
In a small bowl, whisk together the avocado-oil mayonnaise, 2 tbsp honey, lemon juice, and grated ginger until smooth. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!