Disclosure: I was asked to participate in the “#UseNectar” campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.

Honey Walnut Shrimp | Zen & Spice

Crispy, savory and sweet all in one, this recipe for Sweet Walnut Shrimp will hit the spot for your Asian food cravings! The sauce is made with Truvia Nectar, a blend of  stevia leaf extract and honey, which has 50% fewer calories per serving than sugar! 

Happy Friday! It’s been a great week catching up with everything in life after getting back from our honeymoon last Sunday night. I’m glad to be back on the blog and sharing my first recipe in over three weeks! 

During our wedding prep week, Nick and I were eating out a lot. Way more than usual — I think for three days straight before the wedding we were eating out and didn’t have any food in the house because of how busy we were! Today’s recipe comes inspired from one of my favorite Asian takeout places that serves the most delicious fried walnut shrimp (you probably know which one I’m talking about!). It’s so sweet and yummy, but I’ve looked up the calories for it before and it’s not the most forgiving. 

Challenged with creating a recipe with the new Truvia Nectar, which is a blend of stevia leaf extract and honey (and has 50% fewer calories per serving than sugar), I dived right in to recreating that walnut shrimp with healthier ingredients. 

Honey Walnut Shrimp | Zen & Spice

Truvia Nectar can be used in place of honey, sugar, or agave in many recipes, and provides the same honey sweetness. To make this Sweet Walnut Shrimp, the sauce is solely mayonnaise, a splash of milk, and Truvia Nectar. Sounds simple, but when combined with the tempura battered shrimp, the magic happens! 

Did you know that November is National Diabetes Month? The 2015-2020 Dietary Guidelines for Americans recommend limiting added sugars to less than 10 percent of total daily calories, and also states that the use of calorie-free sugar substitutes may help individuals maintain a healthy weight, and can also help to reduce the risks associated with excess intake of caloric sweeteners! You can use Nectar as a positive choice for a healthy lifestyle routine to help manage sugar intake and reduce calories. 

Honey Walnut Shrimp | Zen & Spice

I am personally a huge fan of Truvia stevia, so when I heard that they were coming out with this honey/stevia version, I was so excited to try it! When I make homemade yogurt, I use the Nectar to sweeten it. It also tastes great in Chai or black tea. Because the Nectar is twice as sweet as honey, you only need to use half as much! You can find it in select retail stores in small and large bottles. 

Honey Walnut Shrimp | Zen & Spice

The shrimp in this recipe are lightly fried– lightly coated in a ice water/egg/flour mixture and fried in vegetable oil. As long as you make sure the oil is hot, and then drain the shrimp on a paper towel afterwards, you will help reduce the amount of oil consumed. 

If you have diabetes, consider serving this dish with brown rice instead of the white rice pictured. Brown rice has more fiber and protein and won’t spike your blood sugar as high as white rice will. 

But, considering the use of Truvia Nectar in this sweet sauce, you are reducing your sugar intake as well! 

Honey Walnut Shrimp | Zen & Spice

Here’s the recipe for Sweet Walnut Shrimp! 

Sweet Walnut Shrimp
Serves 4
For the walnuts
  1. 1/2 cup walnut halves
  2. 1/2 Tbsp Truvia Nectar
For the sauce
  1. 1/4 cup mayonnaise
  2. 1 1/2 tsp Truvia Nectar
  3. splash of milk
For the shrimp
  1. 1 lb shrimp, raw, deveined, tails removed
  2. 1 cup ice water
  3. 1 cup all-purpose flour, sifted
  4. 1 egg
  5. Oil for frying
  6. 2 cups sugar snap peas, steamed
  7. 2 cups white or brown rice, cooked
  1. Combine the walnuts with the half tablespoon of nectar in a small bowl. Set aside.
  2. Combine the mayonnaise, nectar and splash of milk in a small bowl, whisk and set aside.
  3. Heat the oil in a large frying pan over medium-high heat (or 350 degrees). You want about 1-2 inches of oil.
  4. In a small bowl, crack the egg and whisk lightly until just combined.
  5. Add the ice water to the egg, and then slowly whisk in the flour. Be sure not to over mix.
  6. Dip each shrimp into the batter and then add to the oil. Fry until the shrimps curl up and turn pink and the batter is crispy and browned. You may have to flip the shrimps to brown each side.
  7. Let the shrimps drain on a paper towel. Toss the shrimp with the sauce, walnuts, and steamed sugar snap peas. Serve on rice.
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