This weekend the cravings kicked in. Uh-oh. Instead of caving into cravings, I thought why not make a healthier version?
To get the crisp, I dunk each shrimp in whole-wheat flour, egg wash and panko breadcrumbs. I also diluted the sauce with milk and used less mayo and honey. It turned out pretty well if I do say so myself 😉 The best part is I’m not wiping off gobs of mayo sauce. If you’re a sauce fan, I recommend you double up on the sauce in the recipe below. Give the recipe a try and let me know what you think.
Lightened Honey Walnut Shrimp
For the Candied Walnuts
- 1 cup water
- ½ cup sugar
- ½ cup walnuts
For the Sauce
- 1/4 cup light mayonnaise
- 2 tablespoons low-fat milk
- 2 tablespoons honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 tsp red pepper flakes (optional, unless you like it spicy)
For the Shrimp
- 2 large eggs
- 2 tablespoons water
- 1 1/4 to 1 1/2 panko bread crumbs
- 1/4 cup whole wheat flour
- 1 pound of shrimp , peeled, deveined and patted dry
- 2 tablespoons cooking oil
Add water and sugar into a medium sauce pan. Bring the mixture to boil, stirring occasionally. Add the walnuts allowing them to boil for three minutes.
Remove the walnuts with a slotted spoon, and set aside to cool.
Add mayonnaise, milk, honey, garlic powder, salt and red pepper flakes to a bowl. Whisk with a fork, and set aside.
Prepare your batter station: Whisk egg and water together in a small bowl. Add panko breadcrumbs into a separate bowl. Set both aside.
In a large bowl, toss the shrimp with flour until well coated.
Dip each shrimp first in the egg mixture then in the panko mixture.
Heat a large skillet over medium-high heat. Add one tablespoon oil to cook half the shrimp. Lay the shrimp on it’s side on the skillet surface. Flip when golden brown, about 10 minutes on each side. Repeat with the remaining oil and shrimp.
Add shrimp, sauce and walnuts into a large bowl. Toss to combine. Garnish with green onions and enjoy.