Honey Walnut Shrimp With Asian Slaw

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Recipe: #24986

October 05, 2016

"This is out of the May 2016 Sunset magazine...it says..."Our take on a Chinese-restaurant favorite use the same ingredients, but dips the heavy batter and deep frying. If you can't get jumbo shrimp use 1 pound of the largest shrimp you can find""

Original recipe yields 4 servings


  • Serving Size: 1 (278.3 g)
  • Calories 385.2
  • Total Fat - 32.1 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 144.6 mg
  • Sodium - 1499.7 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 1 g
  • Sugars - 0.8 g
  • Protein - 17.6 g
  • Calcium - 100.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.1 mg

Step 1

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

Step 2

Heat a large frying pan over medium heat. Whisk honey, soy sauce, ginger, garlic, and red pepper 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.

Step 3

Divide Asian slaw mixture among four plates or bowls, top with shrimp/walnut mixture, drizzle with pan sauce, and serve with hot steamed rice if you like.

Tips & Variations

No special items needed.