Healthy Honey Walnut Shrimp with Rainbow Slaw Salad
Healthy version of Panda Express' honey walnut shrimp. Made gluten-free and dairy-free, this shrimp dish still tastes decadent and rich. Served over brown rice with a rainbow slaw.
Ingredients
- 1/8 cup raw sugar or coconut sugar
- 1/4 cup water
- 1/2 cup raw walnuts
- 1/4 cup avocado oil mayonnaise Primal Kitchen
- 2 Tbsp full-fat coconut milk canned
- 2 Tbsp honey raw, local if possible
- 1/2 cup tapioca flour
- 12 shrimp deveined, peeled, thawed
- 1 tsp salt
- 1/4 tsp garlic powder
- 1/4 cup coconut oil
- 1 cup rice organic brown or white, cooked
- 2 carrots shaved
- 1/2 of a red bell pepper mandolined
- 1/4 of a large head of cabbage mandolined
- 1 Tbsp sesame oil
- 1 Tbsp coconut aminos sub soy sauce for non-GF
- 1/2 of a lime juiced
Instructions
- Preheat oven to 350 degrees F.
- Mix the sugar and water in a small saucepan and bring to a boil.
- Once at a boil, turn off heat and add walnuts. Coat walnuts with the syrup.
- Spread walnuts on a parchment-paper-lined baking sheet without touching each other; bake for 8-10 minutes.
- In a small bowl, whisk the mayo, coconut milk, and honey. Set aside.
- In a large Ziploc bag, add the tapioca flour, shrimp, salt, and garlic powder.
- Shake to coat the shrimp evenly and well.
- In a large pan, heat up the coconut oil and add the battered shrimp, in bathes if needed.
- Cook the shrimp 3-4 minutes per side. Check for golden brown crispiness before flipping.
- Serve over cooked rice and generously add the creamy honey sauce.
- For the rainbow slaw salad: Grate carrots with a vegetable peeler and mandolin the bell pepper and the cabbage into thin strips. Mix with sesame oil, coconut aminos/soy sauce, and lime juice. Mix well.