Keto Honey Walnut Shrimp

Keto crispy fried shrimp tossed in a creamy sweet mayo sauce with candied walnuts.  A copycat of the classic that we turned into a keto Chinese dish, honey walnut shrimp without all the carbs!

Keto honey walnut shrimp served on a plate close up shot

I have to admit, honey walnut shrimp is my weakness and when given the opportunity, I will always have a bite or two when dining at a Chinese restaurant.

Who can blame me? The combination of crispy fried shrimp with creamy, sweet, honey mayo sauce and candied walnuts is just so irresistibly good!

But since I have gotten to the point where I just want to have the entire plate, I am so excited to share with you this keto version I created so all you fellow honey walnut shrimp lovers out there can happily eat this in peace knowing that it’s keto and low carb friendly!

Fried shrimp, keto honey syrup and candied walnuts ready to be mixed together to make Chinese style keto and low carb honey walnut shrimp.

This Chinese keto recipe holds 3 main components that follow as:

Batter

To make honey walnut shrimp keto low carb friendly, I first had to develop to the batter which took a very long time but I’m sure you all will enjoy it!

It gives the shrimp a crispy coating that sticks to the shrimp without falling off.  A tip is to make sure you dry the shrimp entirely so the batter will stick.

Sweet Mayo Sauce

To keep this recipe keto friendly, there isn’t any actual honey in the sauce.  Instead, there’s mayo, sweetener and keto condensed milk that I promise will be worth the effort!

Candied Walnuts

To make keto candied walnuts is surprisingly very easy.  Just boil sweetener (erythritol, monkfruit blend) and water.  Toss in the walnuts for a minute to coat then remove and let it harden.  Easy as that!

After those components are made, all that’s left to do is toss it all together and enjoy this keto version of a classic Chinese recipe!

Keto honey walnut shrimp served on a plate with a pair of chopsticks top down shot

What’s keto honey walnut shrimp?

Keto honey walnut shrimp is a classic Chinese dish you will find in almost every Chinese restaurant including Panda Express.  Typically, shrimp is battered and deep fried then tossed in a sweet sauce combined with candied walnuts topped with green onions

What kind of shrimp should I use to make honey walnut shrimp?

You can use any type of shrimp fresh or frozen.  I prefer large shrimp about 16/20 per pound.

Any tips in making Chinese honey walnut shrimp?

  • If the batter seems somewhat runny and isn’t coating the shrimp, adjust by adding 1 tsp of almond flour at a time.  Different brands of almond flour sometimes produce different consistencies.
  • Make sure shrimp is completely dried off with a paper towel.  This will ensure that the batter sticks to the shrimp.
  • Make sure oil is at least 375F.  If the oil isn’t up to temp, the coating won’t fry and it will become a soggy mess.

Defrosted frozen large shrimp being dipped into keto friendly beer batter used to for deeping frying and making Chinese style keto and low carb honey walnut shrimp.

What other kinds of keto Chinese recipes can I try?

Now, let’s get making some Keto Honey Walnut Shrimp!

  • Prepping Time 15M
  • Deep Fry Time 3M
  • Total Time 18M
  • Net Carb/Serv ~5g
  • Serving 2

Ingredients

Shrimp

  • 1 lbs Peeled Shrimp Tails Off
  • 1/2 Cup Almond Flour
  • 2 tbsp Grated Parmesan Cheese
  • 2 Whole Eggs
  • 1/3 Cup Sparkling Water
  • 2 Cups Neutral Deep Frying Oil
  • 1 Stalk Green Onions

Candied Walnuts

Sauce

Directions

1) Gather all the ingredients.

2) Chop green onions and set them aside.

3) In a stovetop pot, mix together 1 cup of water and 1/2 cup of Monkfruit Erythritol Blend and bring to a boil over high heat.  Once boiling, add in walnuts and boil for 1 minute.  Next, remove walnuts and place them on top of a drying rack.

4) Prepare shrimp by deveining, peeling, removing tails and drying off any liquid with a paper towel.  Note – it is very important for the shrimp to be dry so the batter can stick on.

5) Prepare batter by combining Almond Flour, grated Parmesan cheese, eggs and Sparkling Water.  Use a hand/stand mixer to mix (you can hand whisk, but the batter won’t be as airy).  Note – batter may be slightly runny depending on the brand of Almond Flour used.  If this is the case, add more Almond Flour a tsp at a time until desired consistency is reached.

6) Transfer the shrimps into the batter mix, mix well ensuring even coat, and set aside.

7) Pour enough cooking oil to cover the shrimp into a fry pan of choice (we use a cast iron pan) and heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke, about 3-5 minutes).  Note – it’s very important for the oil to be up to temp, otherwise, the batter will come off.

8) Once up to heat, reduce heat to medium, carefully add coated shrimp and cook for 30-45 seconds or until golden brown per side.  Once done, transfer shrimps to a drying rack.

9) Prepare the sauce by adding butter and heavy cream into a large Teflon frying pan on medium low heat.  Cook for 3-5 minutes until sauce is reduced and thickened.  Transfer the reduced sauce into a mixing bowl and mix in Monkfruit Erythritol Blend and mayo.

10) In a large mixing bowl, combine walnuts, fried shrimp, sauce and gently toss together.  Once coated, transfer to a serving plate and top with green onions.

Hope you enjoy your Keto Honey Walnut Shrimp!

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Keto honey walnut shrimp served on a plate close up shot

 

Keto honey walnut shrimp served on a plate with a pair of chopsticks top down shot

 

Keto honey walnut shrimp served on a plate being picked up with a pair of chopsticks

Keto Honey Walnut Shrimp

Keto crispy fried shrimp tossed in a creamy sweet mayo sauce with candied walnuts. A copycat of the classic that we turned into a keto Chinese dish, honey walnut shrimp without all the carbs!
5 from 4 votes
Course: Appetizer, Lunch, Main Course, Side Dish
Cuisine: Chinese
Keyword: Chinese shrimp, keto Chinese
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Servings: 2
Print Recipe
Calories: 2528kcal

Ingredients

Shrimp

  • 1 lbs Peeled Shrimp Tails Off Shrimp
  • 1/2 Cup Almond Flour
  • 2 tbsp Grated Parmesan Cheese
  • 2 Whole Eggs
  • 1/3 Cup Sparkling Water
  • 2 Cups Neutral Deep Frying Oil
  • 1 Stalk Green Onions

Candied Walnuts

  • 1/2 Cup Walnuts
  • 1 Cup Water
  • 1/2 Cup Monkfruit Erythritol Blend

Sauce

  • 1/2 tbsp Butter
  • 1/4 Cup Heavy Cream
  • 1 tbsp Mayo
  • 1 tsp Monkfruit Erythritol Blend

Instructions

  • Gather all the ingredients.
  • Chop green onions and set them aside.
  • In a stovetop pot, mix together 1 cup of water and 1/2 cup of Monkfruit Erythritol Blend and bring to a boil over high heat. Once boiling, add in walnuts and boil for 1 minute. Next, remove walnuts and place them on top of a drying rack.
  • Prepare shrimp by deveining, peeling, removing tails and drying off any liquid with a paper towel. Note - it is very important for the shrimp to be dry so the batter can stick on.
  • Prepare batter by combining Almond Flour, grated Parmesan cheese, eggs and Sparkling Water. Use a hand/stand mixer to mix (you can hand whisk, but the batter won't be as airy). Note - batter may be slightly runny depending on the brand of Almond Flour used. If this is the case, add more Almond Flour a tsp at a time until desired consistency is reached.
  • Transfer the shrimps into the batter mix, mix well ensuring even coat, and set aside.
  • Pour enough cooking oil to cover the shrimp into a fry pan of choice (we use a cast iron pan) and heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke, about 3-5 minutes). Note - it's very important for the oil to be up to temp, otherwise, the batter will come off.
  • Once up to heat, reduce heat to medium, carefully add coated shrimp and cook for 30-45 seconds or until golden brown per side. Once done, transfer shrimp to a drying rack.
  • Prepare the sauce by adding butter and heavy cream into a large Teflon frying pan on medium low heat. Cook for 3-5 minutes until sauce is reduced and thickened. Transfer the reduced sauce into a mixing bowl and mix in Monkfruit Erythritol Blend and mayo.
  • In a large mixing bowl, combine walnuts, fried shrimp, sauce and gently toss together. Once coated, transfer to a serving plate and top with green onions.

Video

Nutrition

Calories: 2528kcal | Carbohydrates: 10g | Protein: 13g | Fat: 277g | Saturated Fat: 30g | Polyunsaturated Fat: 81g | Monounsaturated Fat: 150g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 178mg | Potassium: 177mg | Fiber: 5g | Sugar: 2g | Vitamin A: 639IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 2mg
*Values Based Per Serving
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4 Comments

  1. Do you think I could air fry?

  2. I wonder if the nutrition info at the bottom is off. Calories and fat so high, and the article said 5 net carbs, not 10. Would love to know if that’s correct.

    • LowCarbingAsian

      Hi Kristin. The program automatically calculates all the ingredients used into the NF, such as all the batter and sauce, although they won’t be all used, so it will appear higher. Also, the carbs is 10g, but there is 5g of fiber, so a net carb of 5g. Hope that makes sense.

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