Gluten-Free Honey Walnut Shrimp Recipe
If you’re looking for a healthy honey walnut shrimp recipe that’s gluten-free, dairy-free, and refined sugar-free, this is the perfect dish! Made with wild-caught shrimp, a crispy tapioca starch coating, and a naturally sweet honey glaze, this homemade version is a healthier take on the classic restaurant favorite.
Why Choose Wild-Caught Shrimp Over Farm-Raised?
When buying shrimp, choosing wild-caught over farm-raised is an important step for both your health and the environment. Wild-caught shrimp are sourced directly from the ocean, meaning they eat a natural diet, resulting in cleaner, healthier shrimp with more nutrients and fewer toxins. On the other hand, farm-raised shrimp are often exposed to antibiotics, artificial feeds, and overcrowded conditions that can lead to contamination and lower quality. Opting for wild-caught shrimp ensures you’re getting a healthier, more sustainable seafood choice with better texture and flavor for your meals!
Why You’ll Love This Healthy Honey Walnut Shrimp Recipe!
- Gluten-free & dairy-free for a cleaner, allergy-friendly dish
- Naturally sweetened with honey & maple syrup—no refined sugar!
- Healthier than takeout with wild-caught shrimp and avocado oil
- Easy to make in under 30 minutes!
This healthy honey walnut shrimp makes a delicious weeknight dinner, meal prep option, or special occasion dish. Try it today and enjoy a better-for-you version of this takeout classic!
Honey Walnut Shrimp
Ingredients
- 1 lb Wild Caught Shrimp
- 1 tbsp Lemon Juice
- 1/2 tsp Salt, Garlic Powder
- 2 tbsp Tapioca Starch (Or Cornstarch)
- 1/2 cup Walnuts
For the Sauce
- 3 tbsp Maple Syrup
- 1 tbsp Ginger
- 2 tbsp Honey
- 1/2 tsp Garlic Powder
- 1/4 cup Coconut Aminos (Or Soy Sauce)
- 1 tbsp Rice Vinegar
Instructions
- In a bowl, toss shrimp with lemon juice, salt, and garlic powder. Add tapioca starch and mix until coated.
- Heat avocado oil in a pan over medium-high heat. Once hot, fry shrimp in batches for 3-5 minutes per side or until golden brown. Remove and drain on a paper towel.
- Toss walnuts with maple syrup and bake at 350°F (175°C) for 12-15 minutes until toasted. Chop once cooled.
- In a saucepan, combine ginger, honey, garlic powder, coconut aminos, rice vinegar, and salt. Simmer on medium-high.
- Add fried shrimp and walnuts to the sauce, toss everything together, and serve warm with fresh green onion on top!