Paleo Walnut Shrimp by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
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Paleo Walnut Shrimp

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!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: Chinese, Gluten-free, Nom Nom Paleo, Paleo, Seafood, Shellfish
Servings: 4 servings
Author: Michelle Tam

Ingredients

  • Maple-Spiced Walnuts
  • 1⅓ cups 4 ounces raw walnuts
  • 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!
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