Skinny Honey Walnut Shrimp – ditch the take-out!
A healthy spin on Chinese takeout, this Skinny Honey Walnut Shrimp is tossed with a sweet and spicy Greek yogurt sauce and topped with sweet walnuts!
Hey hey! It’s Megan from The Housewife in Training Files back again! If you couldn’t tell by now, I really have a craving for Chinese food! Last time we decided Sweet and Sour Shrimp Lettuce Wraps were a great idea and today, I have yet another healthier takeout recipe that rivals my love of lettuce wraps, Skinny Honey Walnut Shrimp!
My husband would eat Chinese food every week if he could. I don’t blame him! It’s quick, tasty and you can get a few meals out of one takeout order. But in our love of making dishes at home rather than going out to eat, we have experimented with homemade versions of our takeout favorites quite often lately. One of my favorites is cashew chicken. The velvety sauce, the crunchy cashews and the crisp vegetables are pretty irresistible. So when the husband asked to have yet another favorite made over, who was I to say no?
The classic Honey Walnut Shrimp is a heavily battered dish doused in a mayo and honey based sauce. I am not going to lie. There is a time and place for those greasy and comforting dishes but most nights I will pass and opt for a healthy version. One that has me coming back for more, rather than running to the gym! I made over this dish by skipping the heavy batter, as I find it ends up soggy and unappetizing. The shrimp themselves are tender and sweet so I don’t feel like they need to hide under a greasy batter! As the batter went out the window, so did the idea of frying them. Mostly because frying scares the daylights out of me. Maybe too many bad memories (and scars) from culinary school? Regardless, we don’t need a fryer to make these puppies taste great! Lastly, I swapped out the mayo for greek yogurt, let the honey do the sweetening, and a touch of red pepper flakes for some spice (because I like living on the edge). The sauce is smooth and velvety but not overly sweet. The perfect pairing with the shrimp. One thing I did leave was the sugared walnuts. Because who can turn down sugary walnuts? But they are not doused in a heavy sugar coating, rather simmered in mixture of truvia and water to give them sweetness but not leave you with a broken tooth.
One thing that I did not makeover is the how quick this dish comes together! With a sauce that is whipped up in minutes while the shrimp cooks, you will throwing away that chinese takeout menu in no time!
- 1/2 cup water
- ¼ cup truvia
- ½ cup walnuts halves
- ¼ cup nonfat plain Greek yogurt
- ½ teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- ¼ teaspoon salt
- 2 1/2 tablespoons honey
- 1 tablespoon coconut oil
- 1 pound shrimp, peeled & deveined (30/41 is what I used)
- Cooked white or brown rice, if desired
- 1 green onion, sliced, for garnish
- Bring water & truvia to a boil in a small pot over medium high heat. Add the walnuts.
- Boil 2 minutes, drain and place walnuts on a plate to allow to cool.
- Combine Greek yogurt, garlic powder, red pepper flakes, salt and honey in small bowl. Set aside.
- Heat a large skillet over medium high heat. Add the coconut oil.
- Add the shrimp and stir fry quickly until they start to turn pink and start to curl up like a ‘C’, about 3-4 minutes. Flip the shrimp over and let the shrimp cook another minute or two until no longer translucent.
- Turn off the heat and remove the skillet from the heat. Drain off any liquid if any remains in the skillet. Add the Greek yogurt sauce and walnuts. Mix well.
- Spoon over rice and top with green onions.
- If you use different size shrimp than 30/41 count, your cooking times will vary either shorter for smaller shrimp or longer for larger shrimp.
- Rice not included in nutrition information.
Nutrition Information:Yield: 4 Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 247 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 174mg Sodium: 611mg Carbohydrates: 26g Fiber: 1g Sugar: 12g Protein: 32g