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Sweet Walnut Shrimp

Servings 4
Author Emily @ Zen & Spice

Ingredients

For the walnuts

  • 1/2 cup walnut halves
  • 1/2 Tbsp Truvia Nectar

For the sauce

  • 1/4 cup mayonnaise
  • 1 1/2 tsp Truvia Nectar
  • splash of milk

For the shrimp

  • 1 lb shrimp raw, deveined, tails removed
  • 1 cup ice water
  • 1 cup all-purpose flour sifted
  • 1 egg
  • Oil for frying
  • 2 cups sugar snap peas steamed
  • 2 cups white or brown rice cooked

Instructions

  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.