Keto Honey Walnut Shrimp

One of my favorite take out options used to be Panda Express Honey Walnut shrimp, which obviously isn’t keto. We saw someone else make it at home and thought, hey…we can make that keto! It was SO good!

What you will need:

For the candied walnuts:

• 1/2 cup walnuts (we used chopped but you could use whole)

• 1 cup water

• 1 cup allulose

For the shrimp tempura

• 1 lb fresh or frozen and dethawed, shell off- devined, tail off shrimp

• 4 egg whites room temp

• 2/3 cup whey protein isolate

• oil for frying (350 degrees) we use avocado oil!

For the honey walnut sauce:

• 1/2 cup mayo

• 4 tablespoons keto honey substitute (this has xylitol in it, which is toxic to dogs, so be careful with this product!)

• 1/2 teaspoon salt

• 2 tablespoons keto sweetened condensed milk

  • keto sweetened condensed milk: 1 cup of heavy cream, 2 tablespoons unsalted butter, 1/2 cup allulose simmered for around an hour until reduced.

Directions:

Candy your walnuts:

1. Simmer the water in a pan, dissolve your allulose, when bubbling add walnuts and cook for 5 minutes until thickened.

2. When cool remove the walnuts from the liquid and place on plate

Make your sauce

1. Add all ingredients to a bowl and whisk together until combined. This makes plenty of sauce to keep for later. I havent tried freezing this sauce yet but I am going to try!

Make your shrimp:

1. Whip the 4 room temp. egg whites until they form stiff peaks.

2. Fold in your whey protein isolate to create a batter.

3. Heat oil to 350 degrees and drop in your shrimp, stir them gently to make sure they are all coated.

4. Fry shrimp in batches for about 3 minutes making sure to flip them until they are golden. Drain on paper towels.

5. Use a couple tablespoons of sauce when dressing the shrimp, top with candied walnuts.

Nutritional estimation: Its going to depend on how much you eat. I’m estimating that there are only 2 grams of net carbs per serving.

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