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Honey Walnut Shrimp with Asian Slaw

Photo: Annabelle Breakey Styling: Robyn Valarik 

Total time 25 mins

Serves 4

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)

Nutrition 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

How to Make It

  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.

    Peeling, Deveining, and Butterflying Shrimp
  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.