Red Meat Allergy Friendly Honey Walnut Shrimp

Total time45 min

Prep time20 min

Cook time25 min

Red Meat Allergy Friendly Honey Walnut Shrimp

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Ingredients

4 servings

For the candied walnuts

1 cup walnut halves
Fisher Walnut Halves & Pieces Fisher Chef's Naturals Walnut Halves & Pieces Nature's Eats Shelled Walnuts Pure Living Sprouted Walnuts With Salt Open Nature Walnuts Shelled Bag - 16 Oz
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3 tbsp honey
¼ tsp fine sea salt

For the sauce

⅓ cup avocado-oil mayonnaise
2 tbsp 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)
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.

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