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.
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)
How to Make It
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.
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.
Divide shrimp and walnuts among four plates or bowls, drizzle with pan sauce, and serve with hot steamed rice if you like.