Honey Walnut Shrimp with Asian Slaw

Honey Walnut Shrimp and Asian SlawRecipe

Photo: Annabelle Breakey Styling: Robyn Valarik 

Our take on a Chinese-restaurant favorite uses the same ingredients, but skips the heavy batter and deep frying. If you can't get jumbo shrimp, use 1 pound of the largest shrimp you can find.

Serves 4


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3 tablespoons mayonnaise
2 teaspoons rice vinegar
1 tablespoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1 small head napa cabbage (about 12 oz.), thinly sliced
1 cup sugar snap peas, cut in half on the diagonal
1 green onion, thinly sliced
5 teaspoons honey
2 tablespoons soy sauce
1 teaspoon minced fresh ginger
1 garlic clove, minced
1/4 teaspoon red chile flakes
2 tablespoons vegetable oil
20 jumbo (16 to 20 per lb.) raw shrimp, peeled (tails left on) and deveined
1/3 cup store-bought glazed walnut halves
Steamed rice (optional)


Total: 25 Minutes

1. Whisk mayonnaise, vinegar, sesame oil, salt, and white pepper together in a large bowl. Add cabbage, peas, and green onion and toss until well combined. Set aside.

2. Heat a large frying pan over medium heat. Whisk honey, soy sauce, ginger, garlic, and chile flakes in a small bowl, then set aside. Increase heat to high. Add vegetable oil to pan, add shrimp, and cook until just beginning to turn pink, about 30 seconds. Add honey-soy sauce mixture and cook, stirring, until shrimp is cooked through and sauce is thickened, about 1 minute. Stir in walnuts.

3. Divide shrimp and walnuts among four plates or bowls, drizzle with pan sauce, and serve with hot steamed rice if you like.

Created date

April 2016

Nutritional Information

Calories 360
Caloriesfromfat 53 %
Protein 22 g
Fat 21 g
Satfat 2.8 g
Carbohydrate 21 g
Fiber 2.7 g
Sodium 850 mg
Cholesterol 141 mg