This Paleo Walnut Shrimp is my utterly authentic-tasting real-food version of a Hong Kong classic; once you taste it, I bet you’ll love it as much as I do. After all, I’ve never been able to resist the siren call of crunchy shrimp and candied nuts—all slathered in a creamy, tangy-sweet sauce!
Okay—I actually did publish it…waaaay back in 2013. It’s one of my favorite dishes from our first cookbook (and our app), but for years, I held off on publishing this recipe on my blog, waiting (and waiting, and waiting…) for a super-special occasion to do so. After all, in my family, Walnut Shrimp was only served at happy gatherings—which is probably why I associate this dish with such fond memories. And when my parents would take us out for celebratory feasts (in Chinese restaurants, naturally), I could never resist the siren call of crunchy shrimp and candied nuts—all slathered in a creamy, tangy-sweet sauce.
Well, I suppose the start of the Lunar New Year is a good enough reason to finally whip out this beloved dish. My Paleo Walnut Shrimp is an utterly authentic-tasting real-food version of this Hong Kong classic; once you try it, I bet you’ll love it as much as I do.
Time to make Paleo Walnut Shrimp!
Serves 6
Ingredients:
Maple-Spiced Walnuts
- 1⅓ cups (4 ounces) raw walnut halves
- 1½ tablespoons maple syrup
- 1 tablespoon melted ghee
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon cayenne pepper
Paleo Walnut Shrimp
- 3 tablespoons Paleo Mayonnaise (if you don’t feel like making it, buy Primal Kitchen Mayo)
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1 pound (approximately 20 to 25) uncooked large fresh shrimp, peeled and deveined
- ¾ teaspoon Diamond Crystal kosher salt
- 1 large egg white
- 2 tablespoons tapioca starch
- 1 cup ghee (or fat of choice) for frying
- 1 tablespoon sesame seeds, toasted
Equipment:
- 3 medium bowls
- Measuring spoons
- Parchment paper
- Rimmed baking sheet
- Whisk
- Large bowl
- 12-inch cast iron skillet
- Tongs
- Stainless steel wire rack
Method:
Let’s start with the nuts. Preheat the oven to 350°F with the rack in the middle position. Add the walnuts, maple syrup, melted ghee, salt, and cayenne to a medium bowl, and stir to combine. Make sure the nuts are well coated.
Spread the walnuts in a single layer on a parchment-lined baking sheet.
Bake for 15 minutes or until fragrant, stirring often to ensure even cooking. Keep a close eye on the walnuts—particularly in the last few minutes—to prevent scorching. Take the walnuts out of the oven, and give them one final toss. They’ll still be sticky, but the coating will harden once the nuts cool down.
Next, make the sauce. In a medium bowl, combine the mayonnaise, honey, and lemon juice…
…and whisk to combine into a sweet, creamy dressing.
In another medium bowl, toss the shrimp with the salt.
In a large bowl, whisk the egg white until frothy, and add the tapioca starch. Mix to form a smooth batter. No clumps, please!
Add the shrimp to the batter and mix well, making sure they’re completely coated.
Heat a large cast-iron skillet over medium heat. Add the ghee. Then, once it’s shimmering, fry the shrimp in three separate batches. Cook the shrimp for 1 to 2 minutes on each side…
…or until they’re golden on the outside and no longer translucent on the inside.
Transfer the cooked shrimp to a wire rack.
When all the batches are done, plop the shrimp into the bowl with the honey-mayo sauce…
…and gently toss to coat the prawns before plating.
Sprinkle the candied walnuts and toasted sesame seeds on the shrimp…
…and serve immediately!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Paleo Walnut Shrimp
Ingredients
Maple Spiced Walnuts
- 1⅓ cups raw walnuts
- 1½ tablespoons maple syrup
- 1 tablespoon melted ghee
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon cayenne pepper
Paleo Walnut Shrimp
- 3 tablespoons Paleo Mayonnaise if you don’t feel like making it, buy Primal Kitchen Mayo
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1 pound approximately 20 to 25 uncooked large fresh shrimp, peeled and deveined
- ¾ teaspoon Diamond Crystal kosher salt
- 1 egg white
- 2 tablespoons tapioca starch
- 1 cup ghee or fat of choice for frying
- 1 tablespoon sesame seeds toasted
Instructions
- First, make the Maple-Spiced Walnuts. Preheat the oven to 350°F with the rack in the middle position. Add the walnuts, maple syrup, melted ghee, salt, and cayenne to a medium bowl, and stir to combine, making sure the nuts are well coated. Spread the walnuts in a single layer on a parchment-lined baking sheet.
- Bake for 15 minutes or until fragrant, stirring often to ensure even cooking. Keep a close eye on the walnuts—particularly in the last few minutes—to prevent scorching. Take the walnuts out of the oven, and give them one final toss. They’ll still be sticky, but the coating will harden once the nuts cool down.
- Next, make the sauce. In a medium bowl, combine the mayonnaise, honey, and lemon juice, and whisk to combine into a sweet, creamy dressing.
- In another medium bowl, toss the shrimp with the salt.
- In a large bowl, whisk the egg white until frothy, and add the tapioca starch. Mix to form a smooth batter.
- Add the shrimp to the batter and mix well, making sure they’re completely coated.
- Heat a large cast-iron skillet over medium heat. Add the ghee. Then, once it’s shimmering, fry the shrimp in three separate batches. Cook the shrimp for 1 to 2 minutes on each side or until they’re golden on the outside and no longer translucent on the inside. Transfer the cooked shrimp to a wire rack.
- When all the batches are done, plop the shrimp into the bowl with the honey-mayo sauce, and gently toss to coat the prawns before plating. Sprinkle the candied walnuts and toasted sesame seeds on the shrimp, and serve immediately!
Stephanie Brown says
Can you use chicken instead of shrimp?
Kathy says
I just made this for the first time and it was DELICIOUS! You are an amazing chef!
I’m Chinese American and I grew up eating this dish at Chinese restaurants. It is my favorite! I followed your recipe and it came out perfectly. In fact, I’d say it tasted better than what I’ve grown up eating. I will be making this for friends & family at dinner parties, when the quarantine ends. Thank you!
Michelle Tam says
Aw!Thank you so much!!!
Gina says
Hi Michelle
About suggestions for replacing the tapioca starch? (Starch and I don’t get along well.)
Thanks
Kim says
I have subbed arrowroot and it was fine.
Shirley says
Wanted to do something different with the bag of shrimp I had. Thoughts of having Walnut Shrimp at Chinese banquets filled my mind. So glad that I came across your recipe. It was so easy and delicious. Made some extra “candied” walnuts . They are addictive.
Michelle says
We have an egg allergy. Any suggestions how to omit? Thanks!
Michelle Tam says
I’m not sure! I haven’t tried it without the egg whites.
Nabila says
You can use the juice of a can of garbanzo been that will do job of the eggs
Kim says
You can use 1/4 cup club soda to sub for egg white. There is an article from the kitchn that explains how it works.
Tammy J. says
This is one of my favorite recipes! Definitely a 5 star recipe, Michelle!
Megan says
Would you serve this with rice??
Michelle Tam says
Sure! If you eat rice, this goes well with it!
Twila Sharp says
We love this recipe! A bit messy, but so worth it! I usually double the batter recipe and make a few pinion rings… because yum!
Twila Sharp says
Oops onion rings. 😊
Adele Boies says
I made this yesterday for Chinese New Year along with a ramen cake with crispy pork and eggs, and egg roll in a bowl. Spectacular dinner! The shrimp was SO good! And quite easy, too. Definitely will be making this again soon. One of my favorite all time recipes! The sauce was a surprise–so delicious and simple to make.
Damian says
I LOVE Honey Walnut Shrimp! I was positively giddy when I saw this recipe.
A fun twist: instead of Mayo for the sauce, use coconut cream.
Elle says
Would this dish be considered an appetizer or side dish instead of a main dish. Twenty to 25 shrimp divided into 6 servings is only 3-4 shrimp per serving and at 445 cals/serving that’s a lot!
Michelle Tam says
It’s normally served as one of several main dishes.
Diane Rubenstein says
I remember making this dish a couple of years ago when Michelle first posted this recipe as it was my very favorite when I visited restaurants before Paleo and it came out fabulous! I am alone now and I still cook for the joy of eating my borrowed recipes and can’t wait to make it again!
Diane Rubenstein says
I remember making this dish when Michelle first posted it because it was my favorite order at Chinese restaurants before Paleo. It was fabulous. Unfortunately, I am alone now; however, I still cook for the joy of eating and I can’t wait to make this again!!
Maggie Cain says
I love this recipe, have made it from your cookbook a lot of times. I’m assuming if there were a good way to sub out for a Whole30, you would have mentioned it, right?
Regina Chan says
Correct, Michelle always lists if there’s a Whole30 substitute. In this case, there are no Whole30-compliant subs for the honey or maple syrup since all sugars should be avoided.
Gloria says
Really great recipe and very much like what you get at a Chinese restaurant, although healthier! I often make the maple spiced walnuts (on its own without making the shrimp) and add a few shakes of cinnamon and it’s delicious!