Honey Walnut Shrimp
These shrimp are delicious and make a great appetizer or main dish. They are Paleo and gluten-free.
- 9 Tbsp9 Tbsp 9 TbspWater, (1/2 cup + 1 Tbsp), divided
- 10 Tbsp10 Tbsp 10 TbspHoney, (1/2 cup + 2 Tbsp), divided
- 1 cup1 cup 1 cupOrganic Walnuts
- 1 lb1 lb 1 lbRaw Shrimp, peeled and deveined
- .25 tsp.25 tsp .25 tspSea Salt
- .125 tsp.125 tsp .125 tspBlack Pepper
- 11 1Egg
- .5 cup.5 cup .5 cupTapioca Starch
- 6 Tbsp6 Tbsp 6 TbspMayonnaise, (1/4 cup + 2 Tbsp)
- 11 1Onion, green, thinly sliced
- Avocado, oil- for frying
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small saucepan, bring ½ cup of water and ½ cup of honey to a boil. Add the walnuts and continue boiling for 2 minutes. Remove the walnuts with a slotted spoon and lay them on parchment paper to dry.
- Pat the shrimp dry and sprinkle them with salt and pepper.
- In a bowl, whisk the egg with 1 tablespoon of water. In another bowl, add the tapioca flour.
- Dip the shrimp in the egg and then the tapioca flour and set them on a piece of parchment paper. Repeat this process until all the shrimp are breaded.
- In a large shallow pan on medium heat, add enough avocado oil to come about ½ inch up the side of the pan.
- Add the breaded shrimp to the hot oil and cook until golden brown on one side and then flip and cook the other side. Depending on the size of your pan, you may need to cook the shrimp in batches. Place the cooked shrimp on a cooling rack to drain any excess oil from them.
- In a small bowl, whisk 2 tablespoons of honey and the mayonnaise.
- Toss the shrimp in the honey/mayonnaise mixture until they are fully coated.
- Sprinkle the shrimp with the sliced green onions and walnuts and serve hot.
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