When I was in high school I remember weekend nights when friends would sleep over and at around midnight or so my parents would ask if we wanted to go out for Chinese food. Yep - true story. So we would meander over to Chinatown in Seattle and sit down for a 2nd dinner. One of my favorite dishes that we would always order is Honey Walnut Shrimp and I've had a hard time finding any that can come close to the dish we used to order at Honey Court Restaurant in Seattle.
As Lent rolled around it only seemed fitting to re-create the dish as one of our Friday night meals. Since traditional Honey Walnut Shrimp is battered with flour and then fried, I substituted it with potato flour making it a delish gluten-free meal.
Here's what you'll need:
- Potato or tapioca flour
- 1/2 cup of plain greek yogurt or mayo
- 1/4 cup of coconut milk (I used Coconut Cream from Trader Joe's which has a thicker texture)
- Juice from 1/2 a lemon
- 2 tbsp of honey
- 1 lbs of peeled and cleaned shrimp
- 1 egg white
- 1 cup of candied walnuts
- 1 tsp of peanut oil
- Heat oil in a large pan.
- While oil is heating, soak shrimp in egg white and coat in tapioca flour. Make sure to clean off any excess coating.
- Place shrimp in oil until fully cooked and place over paper towel lined plate to cool.
- In a large bowl mix greek yogurt or mayo, coconut milk, lemon juice and honey.
- Add shrimp and candied walnuts to sauce. Mix until coated evenly.
- Serve over rice and with steamed vegetables