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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.

This Story Originally Appeared On sunset.com


Credit: Annabelle Breakey Styling: Robyn Valarik

Recipe Summary

25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

360 calories; calories from fat 53%; protein 22g; fat 21g; saturated fat 2.8g; carbohydrates 21g; fiber 2.7g; sodium 850mg; cholesterol 141mg.