If you have never enjoyed Honey Walnut Shrimp, you’re in for a treat! This keto version is much healthier than take out and just as delicious. Delicate shrimp, candied walnuts, and a creamy sweet and tangy sauce. You won’t miss the honey because this keto honey walnut shrimp is packed full of so many flavors and textures!
While this recipe does have several steps, prep to mealtime is only 20 minutes. Start by preparing the candied walnuts. Place a wire cooling rack and on top of a sheet pan lined with parchment paper or aluminum foil for easy clean up. In a medium saucepan over medium heat, add the sweetener, salt, and water, stirring occasionally with a spatula, until the sauce starts to bubble. When it starts to bubble, let it bubble for 10 seconds, then add the walnuts and toss to fully coat. Let the walnuts bubble in the sauce for another 2-3 minutes, stirring periodically. Watch carefully so that the sauce doesn’t burn! Use a slotted spatula to transfer the walnuts to the wire rack. The rack allows the excess sauce to drip onto the parchment paper below for easy clean up.
Next up is cooking the shrimp. Place the coconut oil in a large pan over high heat until melted and hot. Turn heat to medium and add shrimp in a single layer to the pan. Fry shrimp until pink and opaque. Place the shrimp on a paper towel lined plate.
While the shrimp cools, place all of the sauce ingredients in a large bowl. Stir until well combined. Add the shrimp into the bowl and stir to coat the shrimp with the creamy sauce.
Serve the keto honey walnut shrimp over shredded cabbage for extra crunch. Top with the prepared candied walnuts and green onions.
If you love the candied walnuts as much as I do, feel free to double to recipe if you want leftovers. They make a great little snack! The walnuts will keep up to 3 weeks in an airtight container at room temperature.
Prepare Candied Walnuts
- Prepare candied walnuts. (feel free to double to recipe if you want leftovers, they will keep up to 3 weeks in an airtight container at room temperature.)
- Line a rimmed baking sheet with parchment paper or aluminum foil and set a wire rack on top.
- In a medium saucepan over medium heat, add the sweetener, salt, and water, stirring occasionally with a spatula, until the sauce starts to bubble. Allow it to bubble for 10 seconds, then add the walnuts and toss to fully coat. Let it bubble for another 2-3 minutes, stirring periodically. Watch carefully so that the sauce doesn’t burn.
- Using a slotted spatula, transfer the walnuts to the wire rack, allowing the excess sauce to drip onto the parchment paper below.
- Set the walnuts aside to cool while you prepare the shrimp.
- Melt coconut oil in a large pan over high heat until melted and hot. Turn heat to medium and add shrimp in a single layer to the pan. Fry shrimp until pink and opaque. This will only take 3-4 minutes.
- Take shrimp out of the saucepan and place onto a large paper towel lined plate.
- While shrimp is cooling slightly, mix all of the sauce ingredients in a large bowl until combined.
- Place shrimp into the bowl with the sauce and toss together until the shrimp are coated. Serve over shredded cabbage, if desired, and top with prepared candied walnuts and green onion.
For other Asian inspired dishes, check out this Keto Egg Roll In a Bowl, one of my favorite recipes from my new book, Beyond Simply Keto. The Chicken And Veggie Stir Fry recipe is delicious as well. These Low Carb Avocado Spring Rolls can be served as an appetizer or a mini meal.
TaraJune 8, 2020 at 5:53 am
How many servings is this recipe?
Suzanne RyanJune 8, 2020 at 7:46 pm
Hi Tara, this recipe is 4 servings and each serving will be approximately 1 cup. Enjoy!
Deanna RioJune 17, 2020 at 5:58 am
Hi Suzanne, Thank you for this recipe!!!! I’m making it tonight. Btw, we met at the Barnes and Noble in Sarasota last year. I fell off Keto when the quarantine started. I’m happy to say that I’m back 🙂 Hope you’re doing well.
BeeJune 23, 2020 at 5:22 pm
Hi, I was wondering if I could substitute monk fruit liquid for the sweetener?
Suzanne RyanJune 25, 2020 at 5:30 pm
Hi there. You can substitute monk fruit, but the texture might not be as smooth.
Kirstin WilbergFebruary 5, 2021 at 3:30 pm
Can you use regular swerve instead brown swerve for walnuts?
SuzanneFebruary 6, 2021 at 12:52 pm
I haven’t tested that before…but I do think the brown sugar would best.
DONNA J WILLOUGHBY-BROWNOctober 5, 2020 at 3:24 pm
Just like PF Chang’s. Great for company because sauce and walnuts can be make ahead of time.
TigerbaJanuary 27, 2021 at 3:03 pm
Am I missing something? I’m assuming you said put the walnuts in a pan so it can be baked? No where in the recipe does it say what temperature or how long to bake it for.
Suzanne RyanJanuary 27, 2021 at 5:06 pm
Hi There, the walnuts are not baked. The purpose of the wire rack on the lined baking sheet is to let any of the residual sauce drip off while they cool and harden while you prepare the shrimp.
CeeMarch 18, 2021 at 8:18 pm
I made this for dinner and it was a hit! The sauce is amazing. I did, however, coat the shrimp with coconut flour and flakes for the crunch factor but the sauce made the dish! Thank you. And the walnuts were so yummy!