Low-Carb Honey Walnut Shrimp

The perfect Panda Express low-carb alternative – this low-carb honey walnut shrimp recipe is full of flavor and low in carbohydrates (just 2g net carbs per serving!).

Low-Carb Honey Walnut Shrimp Recipe

Inspired by one of my favorite takeout options, this low-carb honey walnut shrimp hits the spot. The shrimp is tossed in a low-carb batter fried to golden brown and then tossed with candied walnuts in a light honey sauce. This is a healthier, low-carb, and sugar-free version of the ever-popular Panda Express menu item. 

Ingredients

• shrimp: 1 lb peeled, deveined, and tail off
• walnuts
• sugar-free honey
• egg whites: or one large egg
• mayonnaise
• butter
• whey protein isolate: for the batter, make sure to use unflavored. I’m using this brand.
• sweetener: for the candied walnuts, I’m using monk fruit in the raw
• avocado oil: to shallow fry the shrimp, enough to cover the bottom of the saucepan. any neutral oil works
• heavy cream: for the sauce, however half and half or condensed milk are great substitutes
• green onions: for serving

Whey Protein

Did you know you can use whey protein isolate as a low-carb alternative to flour for the batter? It’s high in protein, has zero carbs, and is naturally gluten-free!

Keto Honey

You can use any sugar-free sweetener you’d like, but I prefer to stick with a honey version to mimic the original recipe. I’m using ChocZero Keto Honey. This is the closest sugar-free honey that tastes just like the real thing.

How to make Low-Carb Honey Walnut Shrimp

Make the honey sauce: In a small bowl, mix one tablespoon of honey, four tablespoons of mayo, and two tablespoons of heavy cream. Set to the side.

Make candied walnuts: In a saucepan, add one tablespoon of butter and one tablespoon of sweetener. Let it melt and stir until completely incorporated. Add a half cup of walnuts and mix. Transfer it to a baking dish or wire rack to allow it to cool and harden.

Cook the shrimp:  Pat the shrimp dry with a paper towel. In a large bowl, mix the egg whites and whey protein until a batter forms. Add the shrimp to the mixture and fold together.  In a large skillet, heat oil over medium-high heat. Add shrimp to the hot oil, making sure to not overcrowd your pan. You’ll want to do this one batch at a time. 

Serve: Toss the shrimp in the honey sauce with the candied walnuts. Garnish with green onions and a squeeze of lemon juice. 

Tips for making Low-Carb Honey Walnut Shrimp

Pat the shrimp dry. Since there is a lot of moisture in shrimp, you’ll want to pat it dry with a paper towel to get out as much of that moisture as possible before coating it with the batter. This will help the shrimp fry better as opposed to it being steamed from too much liquid.

Make sure the oil is hot before adding shrimp. Test the oil after about 2-3 minutes with a wooden chopstick. If bubbles form around the chopstick, then the oil is hot enough.

Storage and Reheating Instructions

Place the leftovers in an airtight container and refrigerate. Honey Walnut Shrimp will last up to 4 days in the fridge. 

I don’t recommend freezing honey walnut shrimp, because it will come mushy and lose its crispy texture after it is thawed.

To reheat: Using a non-stick pan, reheat honey walnut shrimp on the stove over medium heat so that the shrimp and walnuts maintain their crispy texture.

What to serve with Low-Carb Honey Walnut Shrimp

I love serving this honey walnut shrimp with cauliflower rice. But you can also serve it with shirataki noodles, in lettuce wraps, with steamed veggies, or your favorite low-carb side dish. 

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